MayoYAYase!

words: Catherine Frederick
images: courtesy BetterBody Foods

What if I told you a healthy, tastier mayonnaise existed? One that’s non-GMO, soy and canola-free, contains no gluten, is dairy-free, made with cage-free eggs, is all-natural, and Paleo and Keto diets approved. Introducing Avocado Mayonnaise from BetterBody Foods! BetterBody Avocado Oil Mayo comes in three flavors: the original Avocado Oil Mayo, Avocado Oil Mayo with Chipotle and Lime, and Avocado Oil Mayo with Lime. If you love the smooth texture and taste of avocado, you’ll want to try this exciting new mayonnaise on your sandwiches, potato salads, sauces and dressings. Order yours from betterbodyfoods.com or check your local health food store!

 

Thanks to BetterBody, we are sharing some delicious recipes. We also highly recommend the Chipotle and Lime Mayo on your next BLT. Enjoy!

 

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Avocado Mayo Dill Dip

Ingredients

  • ½ cup sour cream
  • ½ cup BBF Avocado Mayo
  • 1 Tablespoon dried dill weed
  • 1 Tablespoon dried parsley
  • ½ teaspoon celery salt

 

Method

Combine all ingredients in a bowl and stir until combined. Refrigerate dip for at least one hour. Enjoy with your favorite veggies!

 

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Elote – Mexican Street Corn

Ingredients

  • 4 ears of corn
  • 8 Tablespoons BBF Avocado Mayo with Lime
  • 1/3 cup Cotija cheese
  • 2 limes
  • Chili powder

Method

Grill or boil corn. Once corn is cooked, spread a bit of mayo over each ear of corn, about 2 Tablespoons each. Add a generous amount of Cotija cheese on the corn, making sure it covers all sides. Sprinkle with a little bit of the chili powder and lime juice.

 

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Banh Mi with Sriracha Mayo

Ingredients

  • ½ cup BBF Avocado Oil Mayo with Lime
  • 1-2 Tablespoons Sriracha
  • 2 boneless skinless chicken thighs
  • ¼ cup coconut aminos, or soy sauce
  • 1 Tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon sambal oelek garlic chili paste
  • 1 baguette
  • 1 cucumber
  • Cilantro
  • Matchstick carrots
  • White onion

 

Method

Place the chicken and marinade ingredients (coconut aminos, honey, sesame oil, garlic chili paste) in a small bowl or bag and place in the fridge. Marinate chicken for at least an hour and up to 24 hours. In a small bowl, mix the Mayo and Sriracha. Remove chicken from the fridge. Heat up your grill or pan. Cook chicken. Thinly slice the onion and cucumber. Cut the baguette once in half, then down the middle of each half, to create two sandwiches. To assemble your sandwiches, spread the Sriracha Mayo on each side of the bread. Place the chicken on top of the bottom piece of bread, top with desired amount of vegetables. Place top piece of bread on, to sandwich everything in the middle.

 

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Fish Tacos with Avocado Oil Mayo with Chipotle and Lime

Ingredients

  • 2 fillets white fish
  • ½ cup BBF Coconut Flour
  • ½ teaspoon cumin
  • ½ teaspoon Old Bay Seasoning
  • Salt & pepper
  • BBF Avocado Oil
  • ½ cup BBF Avocado Oil Mayo with Chipotle and Lime
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 8 corn tortillas
  • Cilantro
  • Sliced radish
  • Limes

 

Method

Add 1 inch of oil to medium sized pan and heat until it reaches 350°. Cut fish fillets into bite-sized pieces. Season with salt and pepper. In small bowl combine the coconut flour, cumin, and Old Bay Seasoning. Mix to combine. Place cut fish into bowl with the coconut flour mixture. Using a spoon, mix to coat each piece. Once oil is hot, carefully place coated fish into oil. Cook until golden brown on each side. Remove and place on a plate with paper towel to absorb excess oil. Place all sauce ingredients into small bowl, mix to combine. To assemble tacos, place a spoonful of sauce in the middle of the tortilla, spread it around. Place 2-3 pieces of fish on each tortilla, top with a couple of sprigs of fresh cilantro and radish slices.

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