Lunch

This was lunch. It is a mixture of canned tuna and canned wild salmon, mayonnaise (2 T. homemade Paleo Mayo), roasted red and yellow peppers (2 T.chopped), sun-dried tomatoes (1 T. chopped), and red onion (1/4 cup minced finely), on a bed of Romaine lettuce and cucumber. It was pretty yum. The sun-dried tomatoes added some zip and the peppers added a nice depth of flavor.

Here is the recipe for my Paleo Mayo, it is adapted from Loren Cordain's The Paleo Diet, I changed a few things, changing the amounts, adding the vinegar and changing the oil to rapeseed,--to be honest it would no doubt be more Paleo if I used half rapeseed and half olive oil for variety, but I don't care for the taste. The reason it is usually acceptable to use vegetable oils like this in a Paleo diet by the way isn't because they used olive oil or canola oil (more commonly known as rapeseed oil) in the Paleolithic age, but rather because most of the meat and fat available to our Paleolithic ancestors probably was higher in monounsaturated fats with higher ratios of Omega-3 fatty acids. So, in order to keep the fats balanced properly, most Paleo diets recommend lean meats and monounsaturated oils to supplement them. The Paleo diet is generally quite high fat, but low in saturated fat. I am not too concerned if my diet is heavier in saturated fat, but I like my mayo with rapeseed oil.

Sara's Paleo Mayonnaise
1 whole egg
1 egg yolk
1 cup organic expeller pressed rapeseed oil
1 T. fresh lemon juice
1 T. red wine vinegar
1 tsp. salt
1 tsp. mixed pepper
1/4 tsp. dry mustard

Place the egg, mustard, salt, pepper, lemon juice and vinegar in the blender. Turn on the motor and add the oil in a slow, thin stream. Refrigerate.

Takes about 5 minutes to make, as you can see--very easy.