olive oil mayo


Chipotle Hawaiian Burgers with Sriracha Mayo and Grilled Pineapple

for those who need a burger recipe for a Memorial Day barbecue. this was just Sunday dinner us :)

Ingredients for Burgers

Ground chuck patties (80% lean, 20% fat) or ground chuck made your way - I used patties from my local butcher to save on time

The seasonings show in the photo + smoked paprika

1 tbsp canola oil

Pepper Jack cheese 

Fresh pineapple slices, seasoned with tiny bit of salt and pepper

Burger toppings (I used spinach and fresh steakhouse tomatoes)

Burger buns of your choice - I toasted some Brioche buns

Ingredients for Sriracha Mayo

2 tbsp Kraft olive oil mayo 

1 tbsp Sriracha

1 tbsp [good quality] Thousand Island dressing 

Small squeeze of lemon juice


Prepare your burgers in your favorite way. I seasoned my patties with Chipotle sea salt, fresh cracked peppercorns, and a small amount of smoke paprika

I cooked them in a cast iron skillet for evenness and a nice outer exterior. I placed a piece of pepper jack cheese on each burger and covered the skillet so that the cheese would melt

I grilled the pineapple on an indoor George Foreman grill and toasted the buns in the oven for a few minutes (I didn’t want the bread too crunchy)

I assembled my burger how I like with spinach, extra Sriracha mayo and two big slices of tomato

Served alongside fresh crinkle sweet potato fries


Day 2 of tracking

BPC - tbsp of Kerrygold and CO, serving of torani French vanilla and caramel each.
4 eggs with 2 handfuls of spinach fried in some Kerrygold and a bit of coconut oil.
4 pieces of bacon on the side

I usually skip lunch bc I’m so full from breakfast

Hamburger patty seasoned with garlic powder, Ms dash and a little s&p.
Broccoli steamed, then added some butter and bacon pieces, s&p
Hellman’s olive oil mayo and a little yellow mustard to dip my patty in.
Dill pickle slices.

Over a gallon of water. I am working on some water right now and I won’t start drinking my gallon til I get to work bc I find I drink through it pretty fast.

I am doing IF. 16:8 - fast for 16 with an 8 hr eating window. I won’t eat after 6.

Calories - 1,538
F - 106g
P - 61g
C - 9g


Low carb “potato” salad!

So I’ve been invited to a friends birthday BBQ thing and was asked to bring a side dish.

Since I don’t expect everyone to bring something that is low carb friendly, I decided to take initiative and make something I can eat and that everyone else will enjoy also. I made it on Friday to test it, since I’ve never made it before and omg is it bangin! Tastes almost exactly like potato salad but with a much better texture! The recipe is below so you can try it for yourself!

Low carb ‘potato’ salad:

1 large head of cauliflower ( cut into bite sized pieces, roasted)
1 tablespoon olive oil
½ cup full fat mayo
2-3 tablespoons spicy brown mustard
½ small red onion ( finely diced)
3 hard boiled eggs ( diced)
3 slices cooked bacon ( diced)
1 green onion ( sliced)
Salt/pepper to taste
½ teaspoon garlic powder

1) start by tossing your cauliflower with olive oil, salt, pepper and garlic powder in a large bowl until thouroughly coated.

2) place in an even later on a foil lined baking tray and roast at 350 degrees for 20-30 minutes ( tossing occasionally) or until golden brown. Once roasted, allow to cool.

3) in a large bowl, mix together mayo and brown mustard.

4) next, throw in your cooled cauliflower, eggs, red onions, bacon and half of the sliced green onions. Combine well using a large spoon or spatula being careful not to break up the cauliflower.

5) once combined, top with remaining green onion and sprinkle on some paprika. Cover and cool in the fridge for an hour or so and enjoy!

Minimalist Potato Salad

Ingredients (makes 2-3 portions):

  • 2 potatoes
  • 2 eggs
  • 2 cups peas/carrrots medley (can be canned or fresh)
  • 2 pickles
  • Mustard (mild is best choice)
  • pinch of black pepper


Cube potatoes and boil until translucent. Hard-boil eggs. If using fresh carrots and peas, cook peas and boil carrots until soft; if using canned medley, no worries.

Dice the pickles, and carrots (if you’re using a canned medley, don’t worry about this). Remove the hardened egg yolk and set aside. Dice egg hard-boiled egg white. Add all the diced ingredients and peas into a bowl. In a separate mixing bowl, blend hardened egg yolks, pepper and mustard (doesn’t have to be smooth, just use a forks to mash-up the yolks). Add mustard mixture to veggies and stir until veggies are coated (you may have to add more mustard).


- add half a teaspoon of olive oil, mayo, or miracle whip for more “wet” or savoury flavour.

- chop and add half a stalk of one green onion for a bit of a “kick”.

- pickles can be either sweet or dill, whatever is your fancy

- you can add some of your other boiled favourites (i.e. turnip, celery, celery root).

anonymous asked:

A girl puts a blob of mayo on her arm to prove that white people aren't mayo colored. She gets bullied in return, called ham instead, she's just a sandwich, etc. She points out she's not even fully white: cue olive oil mayo jokes and doubt of native american heritage because she hasn't gotten her card yet. also because "every white person says they're cherokee". wtf is wrong with these people.