Hey Everyone! As summer is beginning to dwindle down and fall is almost in full effect, I am finishing up my Dragon boat season with a regatta this weekend. Being in a team sport has been a different feel compared to training for triathlons, once aspect is teamwork as well as having fun. My first few practices I was really shy around my teammates, but as the practices went on, I became much more comfortable and began having a lot more fun!
According to our coach, Kelly, we have 4-5 boat races which I will tell you about once the regatta has passed. My competitive self will always want to do my best for the team, but learning about myself this year I’ve learned to just relax a bit more and just go for the ride. Not everything in life is a race anymore to me, there’s no point in trying to rush into achieving my goals and hurting myself. As for my hip this year, I’ll be babying it like crazy as soon as dragon boat racing is over.
I have an amazing recipe that I discovered recently: homemade vegan mayonnaise! I normally don’t eat a lot of mayonnaise because I am not a huge fan of mayonnaise in sandwiches. I often find the taste kind of weird. Same on fries. But add some sriracha and BAM! you’ve got some delicious spicy mayonnaise which makes it taste way better in everything, like sandwiches, sushi, sauces. It’s soooo good.
I think that making your own vegan mayonnaise is not only healthier, but you feel a lot less guilty if you were to reach over for that jar of mayonnaise to use for a salad, sandwiches or sushi. There are only a few ingredients involved and it’s super easy to make!
Yields 1 cup
A healthy low FODMAP vegan mayonnaise! It tastes exactly like the original. Gluten, dairy and egg free.
10 minPrep Time
10 minTotal Time
- 1/2 cup grapeseed oil
- 1/2 cup olive oil
- 1 teaspoon apple cider vinegar
- 1/2 cup unsweetened soy milk
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon maple syrup
- 1/4 teaspoon dry mustard powder
- Add all of the ingredients into a blender or a food processor.
- Blend/process the ingredients until smooth.
- And you're done!
You can use almond milk, but soy milk will yield better results