For Lent this year, I had decided to try Whole 30. I had heard about it through a chef, Angela Davis, who I follow on Twitter. I wanted to try it because the idea of cutting out sugar was very intriguing to me. I know that sugar is awful for you, but the problem is, it's in just about everything. Like, literally everything.
It was a really eye opening experience that made me want stay knowledgeable about what's in my food. I also love cooking so I was excited to try new recipes that were Whole 30 compliant. It wasn't difficult to come up with recipes because for the most part you're just eating meat and vegetables, the most difficult part, in my opinion, was the fact that I couldn't go out to eat virtually anywhere because you don't really know what's in the food in fast food restaurants. I pretty much had to cook everything, which can get kind of annoying.
I don't think I'll probably do it again as a "diet", which wasn't really my intention in the first place, but I think I'm going to apply the principles and recipes of it into my cooking. Two of these include using portabella mushroom caps as buns and making my own mayonnaise.
In my opinon, portabella caps as burger buns make the burger more flavorful. Even if you don't season your burger, if you season the mushrooms, you'll still get a delicious result. In addition, it's a great way to add vegetables to your diet.
I have an obsession with my food processor, so I was happy to know that was what I needed to make the mayonnaise. I never knew what it was in it's purest form, but it's just olive oil, mustard seed, an egg and lemon. Luckily, those are all staples in my house, but I picked up some mustard seed from Ellwood Thompson. For the mayo in the picture, I actually made aioli, because I had garlic on hand. I also used a duck egg that I had picked up from the South of the James Farmer's Market. The result was creamy and light, and I used it on swordfish that I had made later on in the week. I'm looking forward to finding new and creative ways to eat healthy!