‘Just Mayo’ by Hampton Creek turned out to be a delicious non-GMO mayonnaise that tasted great on sandwiches, in salads, mixed up with tuna, or anything else you may use mayonnaise for.
I was shocked when I first learned that the mayonnaise I was consuming for all of these years had GMO’s(Genetically Modified Organisms). Thankfully my son Kurt brought this to my attention. I used to be the type (you may know this type) who was unaware of what was really being put into our foods (although we are awesome people).
So I went about looking for alternatives to solve the problem of consuming GMO’S on my sandwich…
I looked into organic mayonnaise in the supermarket and online. The price was high, although I learned after my Husband Michael was diagnosed with cancer that you can’t put a price on health.
We made the decision that we had to totally change our lifestyles. We wanted to live a long and healthy life. But the frugal person in me set about trying to find a lower cost, healthier alternative.
Making my own non-GMO mayonnaise didn’t work out for me.
I made quite a few attempts at making homemade mayonnaise. I tried different oils, including coconut oil, olive oil and or safflower oil. I tried blending, whipping and beating. All I ended up with was a mess and a not so good tasting non-GMO mayonnaise that only kept for a few days… and actually, wasn’t that cheap to make.
I’m sorry but this was too much work for me, but if you want to attempt making your own I think you should give it a try. You might have better luck than me.
I came across ‘Just Mayo’ in the supermarket one day and did my research. The price was just right and it tasted good. As of this writing I paid $4.49 in a Safeway Supermarket. (Update: Walmart now sells ‘Just Mayo’. It’s only $3.38). You can go to hamptoncreek.com to learn more about ‘Just Mayo’ and find out where you can find it in locally.
‘Just Mayo’ has other attributes besides being a non-GMO mayonnaise
- Cholesterol Free
My most favorite macaroni salad recipe ever
Everybody loves my homemade macaroni salad, even the kids. My 8 year old niece is quite picky and she really likes it. I show the basic recipe and then what I substitute to make it healthier.
Aunty Sandy’s Macaroni Salad
1 bag medium macaroni (I use a gluten free brown rice pasta, usually Tinkyada )
2-3 sweet pickles chopped – save juice from jar (I use Othentic organic polish dill pickles – sweet pickles have high fructose corn syrup)
Grated carrot, 1or 2 depending on your taste (I only use organic!)
1/4 to 1/2 cup celery (I only use organic!)
1/4 cup onions (Any onions will do – does not have to be organic)
1 small can sliced olives
3 eggs, boiled (I use cage-free)
1 cup mayonnaise (I use non-GMO, ‘Just Mayo’ is great!)
2 tsp mustard (I use organic)
salt & pepper to taste (I use either 100% sea salt with no caking agents – or pink Himalayan salt)
Boil macaroni according to package directions, drain, rinse with cold water. Mix macaroni, chopped pickles and pickle juice (2 tsp or to taste), onions, carrot, celery, and olives. Add mayonnaise mixed with 2 tsp mustard, salt and pepper. Add 2 hard-boiled eggs, chopped, very gently into mixture. Taste, may need more mayo. When done, put 1 sliced hard-boiled egg on top, sprinkle with paprika if desired.
Enjoy with family, friends, and whoever else may be lucky enough to be where this macaroni salad is served!
Hey, I also make an awesome Dill Vegetable Dip. Check it out here:
“There are no miracles for those that have no faith in them.”
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