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Mayonnaise {Paleo & Whole 30}

Mayonnaise {Paleo & Whole 30}

This creamy Paleo Whole 30 Mayo comes together quickly and it tastes so good. This will be your new favorite.

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I know this recipe is super simple and basic, but it is such a good one to have. There are so many different variations (variations coming soon) and I also use it in my spinach and artichoke dip (also coming soon). It's thick, creamy and works well in egg and chicken salad.

It takes less than two minutes to make! The important thing to remember that all the ingredients need to be a room temperature. I usually take the egg out the night before so it is ready for the next day.

I use a mason jar to store the mayo and I use my Cuisinart Food Processor to mix it all together. If you want to make it even easier on yourself you can use an immersion blender and mix all the ingredients right in the mason jar.

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Make it, love it, and spread it on everything!!!! I would love to hear what you think of it and how you used your mayo.


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* 1 cup avocado oil

* 1 egg (at room temperature)

* 1/2 teaspoon Dijon mustard

* 1 teaspoon water

*1/2 lemon juiced

* 1/2 teaspoon sea salt


1. Place egg, 1/4 cup avocado oil, mustard, water, and salt in a food processor (if you are using an immersion blender place ingredients in mason jar and blend). Mix very well.

2. While the food processor is running slowly drizzle the remaining 3/4 cup of oil.

3. After the oil has been added and the mixture is well combined, add lemon juice, blend it for a few more seconds.

Spinach & Artichoke Dip {Paleo}

Spinach & Artichoke Dip {Paleo}

Chocolate Chip Cookies {Paleo}

Chocolate Chip Cookies {Paleo}