1. Have a tall, wide mouth mason jar ready. Add the lemon juice first, then the egg, seasonings, and finally the oil. Let the ingredients rest there for 30 seconds or so.
2. Put the immersion blender ALL THE WAY TO THE BOTTOM of the mason jar. Turn it on high speed and leave it at the bottom of the jar for about 20 seconds or so. The mayonnaise will immediately begin to set up and start to fill the jar.
3. After the mayonnaise is almost all the way set (not to thick), slowly pull the immersion blender towards the top of the jar without taking the blades out of the mayonnaise. Then, slowly push it back towards the bottom of the jar. Repeat this several times until the ingredients are well incorporated, smooth, and consistent.
   
4. Taste and add more salt, if you think it needs it. I always add more salt!  

*If you would like to make Aioli just add a couple cloves of garlic to the mixture before you blend. Viola, Aioli! 

24 ounces of water - I prefer distilled water
1 tsp. Sea Salt - Celtic, Himalayan, Dead Sea, etc.
Lemon or Lime Juice - To taste, but I like to use my squeezer and use a whole fruit
Stevia - This is dependent on your taste. You can use the liquid drops at about 10-20 drops or another stevia product. Other sweeteners that are ok are erythritol and xylitol.

Add all ingredients to your container and shake well. You can also use a blender if you like.

1. Combine egg yolk, shallots, and mustard in a stainless bowl.
2. Whip until yolk mixture is frothy.
3. Add cream, salt, pepper, and stevia, whip to blend well.
4. While whipping, add the oil very slowly, and blend until thickened.
5. Add the red wine vinegar to finish flavoring the dressing and emulsify. (blend thoroughly)

Makes 4 Servings.

1. Wash and clean your veggies.
2. Preheat oven to 350F.
3. Oil a 9x13 shallow casserole dish.  Set aside.
4. Ribbon cut or spiralize your zucchini into noodles.  Press/squeeze as much excess water out of them as you can.  You can do so with a paper towel.  Set aside.  (See notes on how to remove excess water from zucchini noodles first.)
5. In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder.  Mix thoroughly.  Set aside.
6. Oil a medium skillet.  Add in onion, celery, and seasoning of choice.  Cook for about 6 minutes until onion browns a bit.
7. Next add coconut flour and milk to the skillet.  Stir together with the celery and onion mix until no longer clumpy.  This basically acts as a thickener.  It's okay if it's not a smooth mixture, just make sure it's mixable when adding to the zucchini noodles.
8. Add your zucchini noodles to the skillet and toss all together.  Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened, but not thoroughly cooked.  Don't let it get soggy.
9. NOTE -> Try to press out ALL water from tuna and zucchini before mixing all together. You don't want the casserole to have too much liquid.
10. Remove skillet from heat and pour contents into a large bowl.
11. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
12. Toss everything together.
13. Pour mix from the large bowl into your casserole dish.  Top with extra seasoning of choice.
14. Bake for 10-15 minutes or until edges are brown.  If the casserole does not brown after 15 minutes, leave in an extra 5-10 or until crispy edges.
15. Broil last minute or so to make crispier edges.
16. Remove from oven.
17. Garnish with optional parsley, chives, and top with red chili pepper flakes.
18. Serve immediately.
19. Keeps well in sealed container in fridge for up to 1 week.  Freezes for up to 6 weeks, but will contain extra water once thawed out.

NOTES

1. Feel free to freeze this dish, but it will have extra water once thawed due to zucchini.  I simply add in more flour or a but more fresh zucchini.
   
2. **** To avoid the coconut flour/milk mixture is too clumpy, sift your coconut flour before hand.  OR you can just add a few more Tbsp. coconut milk while mixing.  You want this to be your "thickener" for the casserole.  The flour will also add a little crunch when baked.

ZUCCHINI NOODLE NOTES ->  Try to press out ALL water from tuna and zucchini before mixing all together.  You don't want the casserole to have too much liquid.  You can also place the zucchini noodles on a baking sheet and "bake" at 250F for 20-30 minutes (depending on the thickness).
​Serves 5-6.

1. Bake the sweet potatoes and let them cool, then peel.
2. Place the sweet potato flesh in a blender with the rest of the ingredients.
3. Blend until smooth and creamy.
4. Serve on its own or chill it first.

 Makes 3-4 servings.

*******Also, you can make whipped cream out of our full fat coconut cream and top this pudding with the rich, creamy and thick topping!!!!

On making cauliflower rice:  If you don't have a food processor, just finely chop the cauliflower.  You can also buy pre-riced cauliflower and roast it.  Be sure not to over process the cauliflower when cooked.  You don't want to make a puree.  Just lightly chop.
Feel free to use other veggies besides kale and carrots.  All work great.
I found that almond milk works great in this recipe.  Keeps it light and smooth.  Cashew and coconut milk work as well.
You can add other toppings such as crackers, nuts, cheese, etc.  You can also add in cooked chicken or meat.

Outstanding Greek dressing! I love this! And it is great when adding even more herbs! Use this on salad or as a marinade on chicken, beef, lamb, and even fish. The possibilities are endless, even wraps are great with this.