Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

Nutrition Facts

Servings:
2

Amount Per Serving:
400 g

Calories

525

Protein:
9.7 g
Total Carbohydrates:
6.3 g
Sugar:
6.2 g
fibre:
Total Fat:
49.6 g
Saturated:
8.7 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1030 mg

Blanced Veggies w Lemon Aioli

After a weights session at the gym and a boxing...
Paleo icon Keto icon Gluten-Free icon Clean icon Soy Free icon Industrialized icon Ethical icon

Serves

forksvg 2

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 00hr 10min

Ingredients

  • 2 carrots - chopped
  • 1 broccoli - chopped
  • 2 zucchini -chopped
  • 1 red capsicum - chopped
  • 1 avocado - sliced
  • pinch sea salt
  • 1tsp dyjon mustard (aioli)
  • 4 egg yolk (organic/bio-dynamic) (aioli)
  • 1/2 lemon - juiced (aioli)
  • 1/4 garlic cloved - minced (aioli)
  • 1 tsp apple cider vinegar (aioli)
  • 200 mls of each olive oil & avocado oil (aioli)
  • 1 tsp capers (aioli)

Method:

print_icon
  • Pick any veggies you want for this and feel free to cut into different shape/sizes too.
  • Once you’ve chopped your veggies add them to salted water and pop on the heat and bring to the boil, once boiling turn the heat down to a simmer.
  • Meanwhile combine the apple cider vinegar, egg yolk, garlic and mustard to the jug of a stick blender or blender
  • Once fully combined gently add the oil whilst constantly whisking/blending to avoid the mixture separating.
  • Once the mixture reaching a mayo consistency add the lemon juice and salt.
  • If it requires a little more thickening simply whisk some more oil through.
  • Add capers or cornichorns too if you like.
  • Season the veg and serve with the 2-3 tbs aioli