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Easy Homemade Avocado Oil Mayonnaise Recipe

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Easy Homemade Avocado Oil Mayonnaise Recipe

Once you see how easy this homemade mayonnaise is to do at home, you won’t ever want the store bought stuff again.

homemade avocado oil mayonnaise in a tall mason jar and on the tip of a kitchen aid immersion blender

1 Minute Homemade Mayonnaise

Mayonnaise is one of those things we don’t really think about making ourselves which is crazy because it literally takes about a minute to do. I find myself making this recipe about once a week since it’s that simple and I can bet you already have all the ingredients in your kitchen right now.

Why you should make homemade mayonnaise

If you look at what the store bought mayo is made of you’ll see they have some pretty poor ingredients. In fact, the number one ingredient in most store-bought mayonnaise is soybean oil and just in case you thought soybean oil was healthy, here’s a reality check – it’s NOT!

New research from UC Riverside shows that “soybean oil not only leads to obesity and diabetes, but could also affect neurological conditions like autism, Alzheimer’s disease, anxiety, and depression.” – source

homemade mayo ingredients: organic mustard, 100 percent pure avocado oil, fresh lemon juice, Himalayan sea salt, and a farm fresh egg displayed on top of a wooden cutting board

This post contains affiliate links, which means I make a small commission at no extra cost to you but I only recommend products that I actually use and love. Read the full disclosure here.

Homemade Mayonnaise Ingredients

Avocado Oil – I like using avocado oil because it has a light flavor so you won’t be overwhelmed by the difference in taste compared to the store bought mayo you might be used to. If you don’t have avocado oil then you can use grapeseed, safflower, or olive oil instead.

But olive oil can have a strong and overpowering taste than what most people would prefer. So if it’s you’re first time making homemade mayonnaise I would recommend one of the other listed oils I’ve mentioned or at least starting off by mixing half olive oil and half one of the other oils together.

Mustard – The true way to make mayo is with Dijon Mustard but I rarely have that on hand so most of the time I just use the regular.

If you aren’t a fan of mustard ,don’t worry because you wont taste it in the final product but mustard is needed to keep the mayo mix from breaking because….well because Science. It is possible to make this without the mustard but it’s one of the ingredients that makes this recipe fail proof.

Later on down the road if you feel you’ve mastered this recipe then try it without the mustard if you still aren’t diggin’ it.

Lemon Juice – if you don’t have lemons on hand you can substitute with lime or white wine vinegar.

Salt – Recently I learned the salt is what makes the mayonnaise thick so don’t skip this part. I use Pink Himalayan salt but any salt will do.

Egg – Although most recipes use the egg yolk only, in this recipe we’re using the entire raw egg because it comes out the same anyway. It also saves time from having to separate the egg because “ain’t nobody got time for that” plus there’s no egg waste. (but if we’re being real here, if you were to use only the egg yolk then it would might as well be called Aioli)

How to Make Homemade Mayonnaise

The steps I’m about to show you are EXACTLY the way EYE (I) make mayonnaise and it has ALWAYS worked. This is important to note because I’ve had a lot of people thank me for this recipe but at the same time a lot of people really mad at me for “doing it wrong”. check out the hilarious comments on my mayonnaise Tik Tok video here.

Pour the Oil. Pour 1 cup of oil into your mason jar.

Add mustard, lemon juice, and salt.

Raw Egg. Add the whole raw egg (minus the shell – come on now).

Immersion Blender. Place the immersion blender all the way to the bottom of the jar, making sure to cover the egg. Begin blending and slowly pulling the immersion blender up as each part below it turns white. You are done once all the oil has become mayonnaise and there is no visible oil left.

Frequently Asked Questions

When I originally uploaded this homemade mayo video to Tik Tik, I didn’t expect it to take off. But it became viral instantly and the questions FLEW IN!

Why did my mayonnaise turn yellowish? It can look a yellowish if you added a little too much mustard. If I’m being true to my recipe then you should add 1 teaspoon mustard but I usually just give the bottle a small squeeze to save on time and dishes.

What is the fridge life? The longest I’ve kept this homemade mayonnaise in the fridge for has been 3-4 days because I make it as I need it but one google source says “if you ferment the mayonnaise for 6 hours, it will keep for 2 months in the refrigerator”. Here is the source for that and she even shows you how to ferment it.

Aren’t you worried about getting salmonella poisoning from using raw eggs? Yes! – If I didn’t trust my source then that would be a big concern but since I get my farm fresh eggs from my Mother In Law I don’t worry because she keeps a tip top coop and very healthy chickens.

Why would you use the whole egg when you’re supposed to only use the yolk? Because I do what I want Karen but also because one day I forgot to separate the egg yolk and decided to just go with it since I wasn’t about to dig it back out. And you know what happened? It still became mayonnaise and I lived happily ever after because I saved time and didn’t waste an egg white 🙂

Why aren’t you drizzling the oil? That is the correct way to do it. All I have to say to this “question” is that the way I did it made mayonnaise just like I wanted it to. Also that 6+3=9 and so does 5+4; there isn’t a single right way to do something.

Do I have to use avocado oil? No, you can substitute the avocado oil for grapeseed, safflower, or olive oil but olive oil can have a strong and overpowering taste than what most people would prefer. I haven’t tried coconut oil yet but I have seen it done so that’s a fun option too!

What brand is your immersion blender and what kind of attachment are you using for it? It’s a basic Kitchen Aid one that I purchased at Walmart a couple years ago. Here is the link to it. As for the attachment, I’m just using the same attachment that came with the machine.

Do I have to use the whole egg? No, you can use 1 whole egg or just 1 yolk or even just 1 egg white for this recipe.

Homemade Mayonnaise Recipe

Instructions:

Add the oil, mustard, lemon juice, salt, and raw egg to a tall jar.

Place the immersion blender at the bottom of the jar, making sure to cover the egg. Start blending and pulling up as the oil turns white.

Tools:

Ingredients:

  • 1 cup oil
  • 1 tspn mustard (dijon or regular)
  • 2 tspn lemon juice (substitute with lime juice or white wine vinegar)
  • 1 tspn salt
  • 1 whole raw egg

Directions:

  1. Add all the ingredients to the jar (order doesn’t matter)
  2. If the mustard, salt, egg, and lemon juice haven’t settle to the bottom of the jar then push them to the bottom with your immersion blender.
  3. Place your immersion blender at the bottom of the jar, making sure to cover the egg. Start blending and begin pulling up slowly as the oil beneath the blender blade turns white.
  4. You are done once all the oil has turned to mayonnaise and there is no visible oil left.

Notes:

Keep mayonnaise in an air tight container and store in fridge. Your mayonnaise won’t look pearly white because of the mustard in this recipe.

Yield: 1 cup

Easy Homemade Avocado Oil Mayonnaise

homemade avocado oil mayonnaise in a tall mason jar and on the tip of a kitchen aid immersion blender

Delicious homemade mayonnaise in less than 1 minute. Once you see how easy this mayo is to do at home, you won't ever want the store bought stuff again.

Prep Time 2 minutes
Cook Time 1 minute
Total Time 1 minute

Ingredients

  • 1 cup oil
  • 1 tspn mustard (dijon or regular)
  • 2 tspn lemon juice (substitute with lime juice or white wine vinegar)
  • 1 tspn salt
  • 1 whole raw egg

Instructions

• Add all the ingredients to the jar (order doesn't matter)

• If the mustard, salt, egg, and lemon juice haven't settle to the bottom of the jar then push them to the bottom with your immersion blender.

• Place your immersion blender at the bottom of the jar, making sure to cover the egg. Start blending and begin pulling up slowly as the oil beneath the blender blade turns white.

• You are done once all the oil has turned to mayonnaise and there is no visible oil left.

Notes

Keep mayonnaise in an air tight container and store in fridge. Your mayonnaise won't look pearly white because of the mustard in this recipe.

Nutrition Information:

Yield:

16

Serving Size:

1 tablespoon
Amount Per Serving: Calories: 126Total Fat: 14gSaturated Fat: 1gCholesterol: 12mg
© thetattooedmomma
Cuisine: condiment / Category: homemaking

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homemade avocado oil mayonnaise in a tall mason jar and on the tip of a kitchen aid immersion blender

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Simple Homemade Yogurt in the Instant Pot – No Fuss

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Simple Homemade Yogurt in the Instant Pot – No Fuss

a no-fuss easy way to make homemade yogurt in the instapot. for the busy homesteaders who strive for functionality and simplicity.

1 gallon of simple homemade yogurt packaged up in 2 64oz mason jars and an 8oz mason jar

If you follow my social media accounts you know that one of my favorite breakfast staples is a delicious yogurt smoothie because it’s quick, easy, and packed with healthy probiotics. So of course, as a mom, I’m here for it.

Unfortunately, good quality store-bought yogurt comes with a hefty price tag if you’re having it often. Especially if you plan to serve it up for your entire family.

That’s why I was determined to learn how to make quality yogurt myself but also make the process as simple as possible.

scroll down for video and printable recipe

wooden spoon scooping out simple homemade yogurt from the instapot mealthypot

This post contains affiliate links, which means I make a small commission at no extra cost to you but I only recommend products that I actually use and love. Read the full disclosure here.

WHAT IF I’M LACTOSE INTOLERANT?

Many lactose intolerant people can tolerate yogurt but not milk because of the fermentation and straining process. My daughter is very lactose intolerant but has zero problems with the homemade yogurt I make because it’s fermented for a full 24 hours.

The longer it ferments the more sour it will taste but the longer it ferments, the more the lactose is broken down.

WHAT TOOLS DO I NEED?

All you need are 2 kitchen tools: first being a smart pressure cooker with a yogurt setting like the Instant Pot. I personally use the Mealthy Pot because at the time when I purchased it, it had more features than the Instant Pot and at a better price tag.

The second item is optional and that is a straining cloth so that you can turn regular yogurt into Greek Yogurt, sour cream, or even make a yogurt cream cheese!

WHAT IS A MOTHER YOGURT STARTER?

Any store-bought plain yogurt (preferably organic) will be perfect for your very first Mother Yogurt Starter. Then after that I will show you how to get your own mother yogurt starter from your home made yogurt batches.

Each time you want to make homemade yogurt you are going to need an already established yogurt bacteria. This small amount of good bacteria is going to take over your milk and battle any of the bad bacteria in the milk so that you end up with a fermented product and not a rotten one.

Also, the yogurt fermenting process is breaking down the lactose making it easier on the stomach.

If you are familiar with a sourdough starter it’s the same type of concept. People that are gluten intolerant can usually handle a sourdough bread because the sourdough starter has broken down the beginning parts of the grain making it easier for the stomach to digest.

organic whole milk plain yogurt by the brand simply choice made my aldi to use as first mother yogurt starter for our simple homemade yogurt recipe

scroll to bottom for printable recipe

INGREDIENTS FOR SIMPLE HOMEMADE YOGURT

  • 1gallon milk (see notes)
  • 1 cup Mother Yogurt Starter (see notes or blog post)

TOOLS FOR SIMPLE HOMEMADE YOGURT

INSTRUCTIONS FOR SIMPLE HOMEMADE YOGURT

  1. pour the entire gallon of milk into the Instant Pot
  2. take the sealing ring out of the lid then place the lid on the pot and into the locking position.
  3. turn the sealing/venting knob to “venting” (or set the switch to venting if you have a newer model)
  4. press the yogurt button 2 times to activate the “boil” function
  5. when the machine beeps that it is done boiling, turn the machine off and allow it rest for about 30 minutes or until the milk is cool enough to touch.
  6. add 1 cup of Mother Yogurt Starter to the pot and stir it in
  7. press the yogurt button until the machine reads “yogurt” then set the cook time for anything between 8 – 24 hours. (the longer it cooks, the less lactose there will be)
  8. when the machine beeps that it is done cooking, set aside 1 cup. This will be your Mother Yogurt Starter for the next time you make yogurt. You will only need 1 cup Mother Yogurt Starter so any excess can be stored to eat.
  9. Pour the remaining yogurt into airtight containers and store in fridge for up to 2 weeks. If you want thick creamy Greek Yogurt then strain all of your yogurt until it’s at your desired consistency. (You can even end up making a yogurt cream cheese if you leave it straining long enough!)

NOTES

whole milk will make creamier yogurt while non fat and raw milk will be more runny but you can use any type of cow, goat, or sheep milk for this recipe.

(repeat) Any store-bought plain yogurt (preferably organic) will work for your very 1st Mother Yogurt Starter.

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Yield: 1 gallon

Simple No Fuss Homemade Yogurt

Simple No Fuss Homemade Yogurt

No-fuss easy way to make homemade yogurt in the instapot. for the busy homesteaders who strive for functionality and simplicity.

Cook Time 8 hours
Additional Time 2 hours
Total Time 10 hours

Ingredients

  • • 1 gallon milk (see notes)
  • • 1 cup Mother Yogurt Starter (see notes or blog post)

Instructions

TOOLS

  1. instapot (or any other smart pressure cooker with yogurt function)
  2. optional: straining cloth to make Greek Yogurt

HOW TO

  1. pour 1 gallon milk into InstaPot
  2. take sealing ring out of the lid then place the lid on the pot and into the locking position
  3. turn the sealing knob to the "venting" position (or set the switch to venting if you have a new model)
  4. press the yogurt button until the display screen reads "boil"
  5. when done boiling, turn the machine off and allow to rest for 30 minutes
  6. add 1 cup Mother Yogurt Starter to the pot and stir in
  7. press the yogurt button until the machine reads "yogurt" then set the cook time for 24 hours or a minimum of 8 hours. (the longer it cooks, the less lactose there will be)
  8. when its done cooking then set aside 1 cup to use as your Mother Yogurt Starter for the next time you make homemade yogurt.
  9. if you want to make Greek Yogurt then continue to the next step. If not then package your yogurt up and store it in the back of the fridge.
  10. to make Greek Yogurt pour the yogurt into a straining cloth and let rest until it's to your desired consistency. (about 2 hours = Greek Yogurt, about 4 hours = sour cream, or let sit overnight for yogurt cream cheese)

Notes

* whole milk will make creamier yogurt and non fat or raw milk will be more runny but any type of cow, goat, or sheep milk will still make delicious ready to eat yogurt.


* any store bought plain yogurt will work as a Mother Yogurt Starter. after you make your first batch though, you will save 1 cup from that to be your mother yogurt starter for the next time.

© thetattooedmomma
Category: fermented foods

Cozy Apple Twist Yogurt Smoothie – easy and quick

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Cozy Apple Twist Yogurt Smoothie Recipe

This easy apple yogurt smoothie is a quick and delicious way to get a cozy tasting meal on the table without feeling the mom guilt.

This post contains affiliate links, which means I make a small commission at no extra cost to you but I only recommend products that I actually use and love. Read the full disclosure here.

scroll down for video and printable recipe

This recipe was inspired by a desperate mom, aka me. Tell me why my kids always want an apple but never finish it.

I was so tired of seeing half eaten apples on the counter tops, in the trash, and sometimes even UNDER THE COUCH – compliments of the 2 year old.

So now, whenever there are unwanted kid-apples I slice off the bitten parts then throw them in the blender to make an easy apple twist yogurt smoothie.

To be quite honest, I don’t even get upset about the leftovers anymore because it gives me the excuse to whip up a quick batch of smoothies and call it breakfast.

But in order to keep me from feeling that mom guilt it needs to be tasty, filling, and healthy.

DO I NEED TO USE HOMEMADE YOGURT?

No, I just prefer to make ours using homemade yogurt because its cheaper but store-bought regular yogurt is fine to use also.

WHY NOT JUST USE MILK?

The probiotics in yogurt are what make this cozy treat SUPER HEALTHY!

WHAT IF I’M LACTOSE INTOLERANT?

Many lactose intolerant people can tolerate yogurt but not milk because of the fermentation and straining process. My daughter is very lactose intolerant but has zero problems with the homemade yogurt I make because it’s fermented for a full 24 hours.

scroll to bottom for printable recipe

COZY APPLE TWIST YOGURT SMOOTHIE RECIPE

Combine all the ingredients in a blender and blend until smooth…ie 😉

Pour mixture into your favorite cup then enjoy!

INGREDIENTS

  • 2 cups yogurt (preferably homemade)
  • 1/2 cup ice (about 5 ice cubes) or half cup water
  • 1 raw apple (about 1 cup)
  • 1 tbspn brown sugar
  • 2 tspn cinnamon
  • handful of nuts (about 1/4 cup)
  • optional: 2&1/2 scoops protein powder

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Yield: 2.5 servings/ 5 cups

Cozy Apple Twist Yogurt Smoothie Recipe - quick, healthy, easy

homemade yogurt apple smoothie embellished with a quartered pink lady red yellow apple and a fresh cinnamon stick

This easy apple yogurt smoothie is a quick and delicious way to get a cozy tasting meal on the table without feeling the mom guilt.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • INGREDIENTS
  • • 2 cups yogurt (preferably homemade)
  • • 1/2 cup ice (about 5 ice cubes) or half cup water
  • • 1 raw apple (about 1 cup)
  • • 1 tbsp brown sugar
  • • 2 tspn cinnamon
  • • handful of nuts (about 1/4 cup)
  • • optional: 2&1/2 scoops protein powder

Instructions

    Combine all the ingredients in a blender and blend until
    smooth...ie 😉

    Pour mixture into your favorite cup and enjoy!

© thetattooedmomma
Cuisine: Dessert / Category: sourdough

Easy Sweet Potato Cheesecake Yogurt Smoothie

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Easy Sweet Potato Cheesecake Yogurt Smoothie

This Sweet Potato Cheesecake smoothie recipe is an easy way to get a creamy yogurt dessert in by morning and call it a healthy breakfast.

This post contains affiliate links, which means I make a small commission at no extra cost to you. Read the full disclosure here.

scroll down for video and printable recipe

In order to keep grocery cost down most of our cooking is done using in-season ingredients so when fall comes around I tend to get a little carried away with the autumn veggies, mainly sweet potatoes.

Having to come up with a way to use them all up without wearing out my kiddos’ tastes buds was a fun little task.

Since the babies are already getting those healthy probiotic benefits from eating our plain homemade yogurt I don’t feel guilty about adding a good amount of sweets to it to make it tasty for them because it is still better than the store bought brands.

The kids yogurt brands from the store might as well be advertised as a spoon full of sugar with a hint of yogurt.

Plus, their taste buds are still developing so as time goes on I just put less sweet stuff until eventually they want just the Greek yogurt with a few berries mixed in.

WHAT’S THE DIFFERENT BETWEEN GREEK YOGURT AND REGULAR?

Greek yogurt and regular yogurt are made using the same ingredients but Greek yogurt is thicker because more of the whey has been strained off.

(If you strain the yogurt long enough then you can even turn it into cream cheese.)

WHY NOT JUST USE MILK?

The probiotics in yogurt are what make this sweet treat HEALTHY!

DO I NEED TO USE HOMEMADE YOGURT?

No, I just prefer to make ours using homemade yogurt because its cheaper but store bought regular yogurt is fine to use also.

1 mason jar filled with home made yogurt and another mason jar filled with pumpkin puree

scroll to bottom for printable recipe

SWEET POTATO CHEESECAKE YOGURT SMOOTHIE RECIPE

Combine all the ingredients in a blender and blend until smooth…ie 😉

Pour mixture into your favorite cup then enjoy!

INGREDIENTS

  • 2 cups yogurt (preferably homemade)
  • 1/2 cup ice (about 5 ice cubes)
  • 1 cup cooked sweet potato
  • 2 tbspn cream cheese
  • 1 tspn cinnamon
  • 1/4 cup nuts
  • optional: 2&1/2 scoops protein powder

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Yield: 2.5 servings/ 5 cups

Sweet Potato Cheesecake Yogurt Smoothie

cooked sweet potatoes in mason jar with 2 raw ones next to it sitting on a wooden cutting board

This Sweet Potato Cheesecake smoothie recipe is an easy way to get a dessert by morning in and call it a healthy breakfast.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • INGREDIENTS
  • • 2 cups yogurt (preferably homemade)
  • • 1/2 cup ice (about 5 ice cubes)
  • • 1 cup cooked sweet potato
  • • 2 tblspn cream cheese
  • • 1 tspn cinnamon
  • • 1/4 cup nuts
  • • optional: 2&1/2 scoops protein powder

Instructions

    Combine all the ingredients in a blender and blend until
    smooth...ie 😉

    Pour mixture into your favorite cup and enjoy!

© thetattooedmomma
Cuisine: Dessert / Category: sourdough

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Best Items for a Happy Perfect Baby

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Best Items for a Happy Perfect Baby

Top 10 baby items that make life with a newborn an absolute breeze.

This post contains affiliate links, which means I make a small commission at no extra cost to you. Read the full disclosure here.

Just when you think you know it all, life throws in a baby that puts you to the test.

Being the oldest of 8 kids I assumed I knew everything there was to know about raising a baby. Like what bottle led to less colic, the correct way to swaddle a newborn, and the secret “A La Ru Ru” Mexican lullaby Tia sings to put the baby to sleep.

But we all know that no baby is the same. 4 kids later though, I’ve come up with a pretty solid list of things that will turn any fussy newborn into a happy camper.

Here are my favorite baby items that make for a happy – perfect baby.

  1. baby wrap

Currently 2 of my wraps are handmade and the other is a moby wrap. You can click this video to learn how to make your own!

After our 2nd child was about a year old is when a friend of mine introduced me to this lovely thang. But by that time it was too late so once our 3rd infant came along, I was sprung and she basically lived in my wrap until the day she learned to crawl.

  1. large muslin swaddle blankets

These are the best because they are breathable, stretchy, and snug all at the same time.

Not all muslin swaddles are created the same either! Some are scratchy and some are waaay too thin.

I found these bamboo muslin swaddles to be just the right amount of soft, silky, and stretchy. Amazon’s basic swaddles are also a good choice.

https://www.tiktok.com/@therealtattooedmomma/video/7036850306654801158?lang=en&is_copy_url=0&is_from_webapp=v1&sender_device=pc&sender_web_id=7037507470860305926
  1. pacifiers

The only pacifier I use now are the 0-3 months green avent vanilla scented or the regular 0-3 months dark green ones.

These colors are the softest variations for this brand which means you won’t suffer from sore nips if you are breastfeeding and your baby is more likely to accept this binki.

There seems to be a lot of hate around babies with pacifiers but I am definitely pro paci. For one, babies have a natural desire to suckle and the use of pacifiers have been shown to reduce the chances of SIDS by 90%! read more about that here.

  1. frida snot sucker

I can imagine the queasy look on your face now because that sounds absolutely disgusting. I felt the same way until I got a closer look at it.

The snot never touches you because there is barrier to make sure it stays in the tube.

This gadget is really a God sent item when you have a newborn with the sniffles. It’s heart wrenching to see your child struggle to get a full deep breath because their nasal is clogged up

The Frida Snot Sucker will get it cleared up in seconds.

  1. a heavy blanket

A heavy blanket helps comfort baby during nap or sleep time because that little bit of weight makes him feel secure and loved.

For this we use a crocheted blanket that grandma makes but you can get a custom blanket made from this cute shop, Turtley Tangled. I have personally made purchases from her before and they are always flawless.

This organic cotton knitted blanket from Earthloop is the one Baby Forest uses when his crocheted blanky is in the wash.

  1. britax convertible carseat

In 2018 we learned about the high infant fatality rates with babies in newborn-carrier car seats. Ever since then we ditched the newborn-carriers and only use the britax convertible carseat. It has enough padding so baby is comfy and is the only carseat you’ll need from newborn (even premie) up to 8 years old but has a shelf life of 10 years.

  1. automatic manual breastpump

This is only if you are nursing your baby.

The Bumble Bee Breast Pump has helped me keep up milk supply by leaps and bounds.

You just attach it to whatever side you are not feeding on and it pulls milk out which also makes your body think it needs to produce more. I’m never worried if my baby is getting enough milk because this helps me keep an excess amount on demand.

Attach it once and let it do the rest. The option with this stopper is definitely recommended to avoid crying over spilled milk 😉

  1. baby bibs

Any bib will do but here are the ones I use currently.

Keeping a bib on baby while he’s being burped helps keep any spit up from getting onto his clothing and stuck inbetween those baby neck rolls. Meaning less times being changed and less time the baby needs to be bothered.

  1. black and white baby toys

These are my current favorite because they are soft, squishy, have high contrasting colors, and make a light tinkling noise.

You don’t need to have a lot of toys around for your newborn but having 1 or 2 visually stimulating ones are great for brain development.

It also keeps them entertained for a few more minutes so you can do some of the other things on your list.

  1. zip up sleepers

Sleepers that zip up are such a game changer because it makes getting the baby dressed and undressed a cinch.

Imagine matching and buttoning 20 little buttons while baby is screaming? No thank you bruh.

I keep 5 – 7 of these in each size until the baby is either potty trained or out of 3T clothes.

We use the warm Carters sleepers during the cold months and these 100% organic cotton sleepers from Burt’s Bees when it starts getting a bit warmer.

SHOP THIS POST

  1. BABY WRAP
  2. SWADDLE BLANKETS
  3. PACIFIERS
  4. FRIDA SNOT SUCKER
  5. BABY BLANKET
  6. BRITAX CONVERTIBLE CARSEAT
  7. BREAST PUMP
  8. BIBS
  9. BABY TOYS
  10. ZIP UP SLEEPERS: Burt’s Bees & Carter’s

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Amazing Pumpkin Pie Yogurt Smoothie Recipe

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Healthy Pumpkin Pie Yogurt Smoothie

This fall inspired pumpkin pie yogurt smoothie is a delicious way to indulge in some dessert flavor, without feeling guilty.

pumpkin pie yogurt smoothie ingredients

scroll down for video and printable recipe

Where we live it doesn’t start to get cold until Winter time so baking warm bread and pumpkin pie isn’t something we can enjoy during Fall.

Turning a yogurt smoothie into a pumpkin pie is our way to stay cool but not miss out on those delicious fall flavors.

Before I go into the recipe let me take you on a trip to the past…*cue warpy video imaging and time capsule music*

When I was a little girl I was NOT A FAN of sushi so my Godfather would pack on the soy sauce for me to get me to eat it. After that, he would pour less soy sauce on my plate each time he would make it.

Little did I know, he was training my tiny taste buds until one day I could have the sushi without any added flavor at all and really actually enjoy it.

*fast forward to present day* when I use his method for everything new with my kids, including yogurt!

greek yogurt, brown sugar, pumpkin spice, and pumpkin puree displayed on a wooden cutting board.

WHAT IS GREEK YOGURT?

Greek yogurt and regular yogurt are made using the same ingredients but Greek yogurt is thicker because more of the whey has been strained off.

(If you strain the yogurt long enough then you can even turn it into cream cheese.)

WHY NOT JUST USE MILK TO MAKE THIS PUMPKIN PIE SMOOTHIE?

The probiotics in yogurt are what make this sweet treat HEALTHY!

DO I NEED GREEK YOGURT TO MAKE THIS?

No, I just prefer to make ours using homemade greek yogurt but store bought regular yogurt is fine to use also.

1 mason jar filled with home made yogurt and another mason jar filled with pumpkin puree

scroll to bottom for printable recipe

PUMPKIN PIE YOGURT SMOOTHIE RECIPE

Combine all the ingredients in a blender and blend until smooth…ie 😉

Pour mixture into your favorite cup then enjoy!

INGREDIENTS

  • 2 cups yogurt (preferably homemade)
  • 1/2 cup ice (about 5 ice cubes)
  • 1 cup pumpkin puree
  • 1&1/2 tspn pumpkin spice
  • 1 tblspn brown sugar (add more until your taste buds say “yum”)
  • 1/4 cup nuts
  • optional: 2&1/2 scoops protein powder

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Yield: 2.5 servings/ 5 cups

Pumpkin Pie Yogurt Smoothie

pumpkin pie yogurt smoothie ingredients displayed on wood

A fall inspired pumpkin pie yogurt smoothie for a delicious way to indulge in some dessert flavor without feeling guilty.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • INGREDIENTS
  • • 2 cups yogurt (preferably homemade)
  • • 1/2 cup ice (about 5 ice cubes)
  • • 1 cup pumpkin puree
  • • 1 and 1/2 tspn pumpkin spice
  • • 1 tblspn brown sugar (add more until your taste buds say "yum")
  • • 1/4 cup nuts
  • • optional: 2&1/2 scoops protein powder

Instructions

    Combine all the ingredients in a blender and blend until
    smooth...ie 😉

    Pour mixture into your favorite cup and enjoy!

© thetattooedmomma
Cuisine: Dessert / Category: sourdough

How To Make Sourdough Pumpkin Banana Bread

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Quick Pumpkin Banana Bread with Sourdough Starter

A pumpkin twist on the classic banana bread – and just in time for Halloween! Great for sourdough discard but Long Fermented version included too.

sourdough pumpkin banana bread in a glass loaf pan topped with walnuts and brown sugar

All my kids are OBSESSED with banana bread – thanks to my husband showing them the viral banana bread at work video.

But Even though they never get tired of eating the same old recipe, I really do get tired of making it so I’m constantly looking for new ways to spice it up.

I am happy to say that this pumpkin version is my family’s new ABSOLUTE FAVORITE way to eat sourdough banana bread and it is so good, I’ve already made it 3 times this week!

sourdough discard pumpkin banana bread topped with walnuts on top of a olive wood cutting board next to a yellow fall kitchen towel.

Pumpkins have been the inspiration to all my cooking lately for a couple reasons. Most obvious, it’s pumpkin season.

But the biggest reason is we’re expecting our 4th baby, due on Halloween which has earned him the cute nickname of “Pumpkin Baby“. So I’m a little bit obsessed with all things pumpkin at the moment.

Even my kids asked me the other day “why does all our food have pumpkin in it?” – whoops!

sliced loaf of fresh out the oven bread

WHAT IS SOURDOUGH STARTER?

Sourdough starter is just flour and water mixed together then left to ferment. After it has become “mature” enough, it has the ability to make dough rise. In laments terms: sourdough starter = YEAST PACKETS.

IS SOURDOUGH STARTER BETTER THAN USING YEAST PACKETS?

This depends on what’s more important to you. Faster rising time or healthier bread?

If you use yeast packets, the time it takes to get your breads to rise is shorter. But when you use sourdough starter in your dough, it breaks down the phytates in the grains making it easier for your body to absorb as much of the nutrients in grains as possible. Here’s a link to a great article all about it.

DO I NEED A STARTER TO MAKE THIS PUMPKIN BANANA BREAD?

NOPE! In fact, you don’t even need yeast packets. I just like any excuse to use sourdough starter so I incorporate it when I can. The conversion without the starter will be in the recipe section for you. 🙂

banana bread hell yea

scroll to bottom for printable recipe

PUMPKIN BANANA BREAD (QUICK VERSION)

Preheat oven to 325 degrees.

Combine all the dry ingredients in a bowl and all the wet ingredients in a separate bowl then mix them all together.

Pour mixture into a bread loaf pan and sprinkle walnuts & brown sugar on top. Then place into preheated oven for 90 minutes. Check on it after 70 minutes by inserting a toothpick into the center of the loaf. If the toothpick comes out clean, its ready! If not, continue cooking 10 minutes at a time until done.

Let it sit in the loaf pan for 1 hour to cool before slicing into it.

INGREDIENTS

DRY INGREDIENTS

  • 2 and 1/2 cup All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tbsp Cinnamon
  • 1 and 1/2 tsp pumpkin spice
  • 1/4 cup packed Brown Sugar (in and some more sprinkled on top)
  • Optional: 1/4 cup walnuts (in and some more sprinkled on top)

WET INGREDIENTS

  • 1 very Ripe Banana (about 1/2 cup)
  • 1/2 cup Pumpkin Puree
  • 2 Eggs
  • 1/2 cup Maple Syrup (or honey)
  • 1/2 cup Butter
  • 1/4 cup Banana Milk (any milk will do for this. almond, whole, 1%, oat, etc)
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • Optional: 1/2 cup sourdough starter (or 1 tspn yeast mixed with 1/2 cup warm water)
home made pumpkin banana bread

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PUMPKIN BANANA BREAD (LONG FERMENTED VERSION)

THE NIGHT BEFORE

Combine sourdough starter, flour, cinnamon, maple syrup, butter, and milk together in a large bowl. Cover and let it sit overnight or 8-10 hours.

THE NEXT DAY

Add the remaining ingredients

Preheat oven to 325 degrees.

Pour mixture into a bread loaf pan and sprinkle walnuts & brown sugar on top. Then place into preheated oven for 90 minutes. Check on it after 70 minutes by inserting a toothpick into the center of the loaf. If the toothpick comes out clean, its ready! If not, continue cooking 10 minutes at a time until done.

Let it sit in the loaf pan for 1 hour to cool before slicing into it.

DRY INGREDIENTS

  • 2 and 1/2 cup All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tbsp Cinnamon
  • 1 and 1/2 tsp pumpkin spice
  • 1/4 cup packed Brown Sugar (in and some more sprinkled on top)
  • Optional: 1/4 cup walnuts (in and some more sprinkled on top)

WET INGREDIENTS

  • 1 very Ripe Banana (about 1/2 cup)
  • 1/2 cup Pumpkin Puree
  • 2 Eggs
  • 1/2 cup Maple Syrup (or honey)
  • 1/2 cup Butter
  • 1/4 cup Banana Milk (any milk will do for this. almond, whole, 1%, oat, etc)
  • 1/2 tsp Vanilla Extract
  • optional: 1/4 tsp Almond Extract
  • optional: 1/2 cup sourdough starter (or 1 tspn yeast mixed with 1/2 cup warm water)
pinterest pin of 3 loaves of pumpkin banana bread.

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Yield: 1 loaf

Sourdough Pumpkin Banana Bread

pumpkin banana bread topped with walnuts and sitting on top of a wooden vintage hutch

A pumpkin twist on the classic banana bread. Great for sourdough discard but Long Fermented version included too.

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Ingredients

  • DRY INGREDIENTS
  • • 2 & 1/2 cups all purpose flour
  • • 1 tsp baking soda
  • • 1 tsp baking powder
  • • 1/4 tsp salt
  • • 1 tbsp cinnamon
  • • 1 and 1/2 tspn pumpkin spice
  • • 1/4 cup packed brown sugar
  • • optional: walnuts (just on top)
  • WET INGREDIENTS
  • • 1 very ripe banana (about 1/2 cup)
  • • 1/2 cup pumpkin puree
  • • 2 eggs
  • • 1/2 cup maple syrup (or honey)
  • • 1/2 cup butter
  • • 1/4 cup banana milk (any milk will do for this. almond, whole, 1% oat, etc)
  • • 1 tsp vanilla extract
  • • optional: 1/4 tsp almond extract
  • • optional: 1/2 cup sourdough starter (or 1 tspn yeast mixed with 1/2 cup warm water)

Instructions

    (for LONG FERMENTED VERSION SEE NOTES SECTION)

    Preheat oven to 325°

    Combine all the dry ingredients into a bowl. In a separate bowl combine all the wet ingredients. Now combine wet and dry ingredients.

    Pour mixture into a bread loaf pan then sprinkle walnuts and more brown sugar on top.

    Place bread loaf pan into preheated oven for 90 minutes. Check on it after 70 minutes by inserting a toothpick into the center of the loaf. If the toothpick comes out clean then it's ready! If not, continue cooking 10 minutes at a time until done.

    Let it rest in the loaf pan on your counter top for 1 hour to cool before slicing into it.

Notes

LONG FERMENTED VERSION

THE NIGHT BEFORE

Combine sourdough starter, flour, cinnamon, maple syrup, butter, and milk together in a large bowl. Cover and let sit overnight (8 to 12 hours)

THE NEXT DAY

Add the remaining ingredients.

Preheat oven to 325°

Combine all the dry ingredients into a bowl. In a separate bowl combine all the wet ingredients. Now combine wet and dry ingredients.

Pour mixture into a bread loaf pan then sprinkle walnuts and more brown sugar on top.

Place bread loaf pan into preheated oven for 90 minutes. Check on it after 70 minutes by inserting a toothpick into the center of the loaf. If the toothpick comes out clean then it's ready! If not, continue cooking 10 minutes at a time until done.

Let it rest in the loaf pan on your counter top for 1 hour to cool before slicing into it.

© thetattooedmomma
Cuisine: Dessert / Category: sourdough

Cast Iron Q & A

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Cast Iron Q & A

A detailed dive into the most frequently asked questions I get about cooking with cast iron.

So you want to make the switch to the cast iron but have heard nothing but horror stories? Trust me when I say…

Cooking with cast iron is the easiest pan to cook with because It requires very little cleaning, you can move it from the stove to the oven, and it only gets better with age.

blueberry cobbler topped with sourdough biscuits sitting in an 8 inch cast iron lodge pan

scroll down for video

Cast Iron Q & A

Q1. I bought a pre-seasoned cast iron skillet. Do I have to season it and if yes, how often and how do I do it?

A1. Yes and no, you will do a MINI seasoning each time. Cook your food, rinse the pan out with some super hot water, set it on your burner to evaporate all the water, then rub any oil of your choice all over it.

showing the process of how to mini season cast iron.

Q2. Is there a special cast iron cleaner I need to use?

A2. No, if you are having a hard time getting something off your pan, scrub it with some salt and your regular scrub pad – no soap. After that, set it on your burner to evaporate all the water and rub any oil of your choice all over it.

Q3. How do I clean them?

A3. Rinse with super hot water, sprinkle salt in pan, scrub with your usual scrubbing pad – no soap, dry excess water off with a rag, set on burner to evaporate all the rest of the water, then coat the pan with your choice of oil.

NOTE: DO NOT USE EVOO (extra virgin olive oil) because it has a low smoke point and can become toxic.

Q4. Can I make soup in it?

A4. Yes, but NO. You can make anything in your cast iron pans but you shouldn’t make soup for 2 reasons. One, because boiling water in the pans for too long will pull a lot of your seasoning out from the pores. And two, because if you leave the soup in for too long, your cast iron will start to rust which will cause a metal taste in your food.

Q5. What size pans should I get if I’m just starting out?

A5. One 12″ pan and one 12″ fully cast iron lid.

NOTE: Don’t get a lid that has a screw top handle because it is really hard to make sure all the liquid has evaporated each time. If you don’t do it right, JUST ONE TIME, your lid will start to rust.

click any link below to be taken to that item. NOTE: these are all for Lodge 12″.

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Q6. Can I made acidic foods? Ex. spaghetti, chilli, pasta sauce?

A6. Yes, the only time you will have a problem cooking acidic foods is if you aren’t using your cast iron pans to cook NON acidic foods.

Q7. What foods can I not cook in cast iron?

A7. Any food that is MOSTLY liquid. Some examples would be: soup = no, boiling pasta = no, one pot hamburger helper = yes, chicken cobbler = yes.

Q8. Growing up my grandpa kept his in the oven. Does everyone do this or just him?

A8. A lot of people store them in their ovens so that the oil on the cast iron sets into the pores of the pan any time the oven is turned on. This is what would be called a “Major Seasoning”.

Q9. Can I stack them?

A9. Yes, I keep mine stacked in my oven or on my stove 24/7 and have never had a problem.

Some people will say no because the pans grinding together will destroy your “precious seasoning” but that’s not really the case. As long as you are oiling your pans each time, you won’t have a problem stacking them.

Q10. What about the possibility of getting too much iron from cooking with cast iron?

A10. The only time this would be a problem is if you have hemochromatosis which causes your body to absorb too much iron from the food you eat which then results in excess iron being stored.

If you are NOT hemochromatosis, then you have nothing to worry about.

Q11. What brand should I buy?

A11. Lodge, Wagner, Grizzly, or Griswold. These are my top 4 recommendations because they are thick and well made.

NOTE: I do NOT suggest the Walmart or Sam’s Club brand because they are not well made and crack very easily.

Cast Iron Q & A video here

Other foods I’ve made in my pans to give you some inspiration for your future cast iron adventure.

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