Something tells me this will be delicious….

Brussel sprouts, bacon, shallots, garlic roasted in ghee, coconut oil and sea salt…

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Before…

The caramelized aftermath...

The caramelized aftermath…

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ProFitness Northwest Nutrition Challenge Week 2 Recipe Roundup

This week in Andrea’s kitchen….

I needed mayo for 2 out of 3 recipes this week, so I made a double batch of the world’s best mayo. I use the recipe from Melissa Joulwan’s book, WellFed. If you don’t have this book, get it. Here’s a link to her mayo recipe and instructions on her webpage, The Clothes Make the Girl. The KEY to this recipe is room-temp eggs and lemon juice. I will crack my egg and pour the lemon juice in my processor and let it sit up to 4-8 hours before I make this mayo. And it is worth it!

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The perfect batch!

Mayo, 3 ways: Chipotle, Plain, Dill/Ranch

Mayo, 3 ways: Chipotle, Plain, Dill/Ranch

The next recipe I made for killer leftovers was Bacon Chorizo Chipotle Smothered Meatloaf from PaleOMG. And OMG it was! I of course it was smoothered with the above mentioned chipotle mayo…

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Next up! Tried and true Tuna Salad. This is another recipe out of Melissa Joulwan’s book, WellFed, and of course contained plenty of the world’s best mayo…

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How do I look?