BY SIR KENSINGTON’S

1 :P. 15. HEALTHY. RECIPES. :). USEFUL DISPATCH. FROM THE. FOOD MAYO. :O HACKS EXPERTS. BY SIR KENSINGTON'S. TABLE OF CONTENTS. INTRODUCTION 6. RECIPES. NEW POTATO SALAD WITH SOFT GREEN HERBS 10. CALIFORNIA FRITTATA 12. CHIPOTLE BUTTERNUT SQUASH BISQUE 14. PALEO DOUBLE CHOCOLATE COOKIES 16. KETO CHICKEN AND BROCCOLI ALFREDO 18. SPICY CHICKEN BUDDHA BOWLS 20. VEGAN TOFU BANH MI 22. BBQ BACON TURKEY BURGERS 24. THE MAYO METHOD. VEGAN BLACK BEAN BURGER 26. LENTIL VEGGIE BURGER 28. VEGAN SPINACH AND ARTICHOKE DIP 30. PUBLISHER: SIR KENSINGTON'S LEMONY SMOKED SALMON DIP 32. ART DIRECTION: EDWARD UBIERA SMOKY PEEL N EAT SHRIMP WITH CHIPOTLE DIPPING SAUCE 34. EDITOR: ZACH SEELY BBQ TEMPEH AVOCADO SANDWICH 36. COPY EDITOR: CARLEE DELP AVOCADO OIL MAYO CREAMY CAJUN CHICKEN 40. ILLUSTRATION: EDWARD UBIERA. FOOD HACKS 43-55. TEXT AND RECIPES COPYRIGHT 2021 SIR KENSINGTON'S. ALL RIGHTS RESERVED TO SIR KENSINGTON'S. DISPATCH FROM THE MAYO EXPERTS.

2 PUBLISHED IN THE UNITED STATES BY SIR KENSINGTON'S. JENNA HUNTER 58. NO PORTION OF THIS BOOK MAY BE USED. KELLIE ANNE LOGSDON 60. OR REPRODUCED IN ANY MANNER WHATSOEVER WITHOUT. TODD ANDERSON 62. WRITTEN PERMISSION OF THE PUBLISHER. PRINTED IN THE USA. 4 5. INTRODUCTION. A NEW YEAR, NEW YOU DIET PLAN CENTERED AROUND MAYONNAISE? YUP. OUR INAUGURAL GUIDE, THE MAYO METHOD, IS FOCUSED ON MAYO. RECIPE INSPIRATION, AKA MAYO-SPIRATION. AS A CONDIMENT BRAND WE NEVER THOUGHT TO OURSELVES THAT WE. WOULD RELEASE A DIET PLAN, ESPECIALLY NOT ONE FOCUSED ON MAYO. BUT THEN ALL OF YOU SENT US SO MANY INSPIRATIONAL MEALS OVER. THE YEARS FOCUSED ON A BETTER FOR YOU ETHOS AND PROMPTED. US TO RETHINK. SO, ENTER THE MAYO METHOD, A GO-TO-GUIDE FOR. MAYO-CENTRIC MEAL INSPIRATION WHERE YOU'LL FIND MAYO NIRVANA. PERFECT PALATE-PLEASING RECIPES FEATURE OUR MAGNIFICENT MAYOS. AND VEGAN MAYOS. BECAUSE THEY'RE VEGAN, KETO AND PALEO FRIEND- LY, THEY FIT IN WITH YOUR NEW YEAR HEALTHY EATING ASPIRATIONS.

3 WHILE STILL BEING UTTERLY DELICIOUS. EVEN IF YOU'RE A DIET DITCHER. WHO JUST HAPPENS TO LOVE MAYO, THIS IS THE PLAN FOR YOU. OUR EXPERTISE LIES IN MAKING THE BEST SMOOTH AND CREAMY CON- DIMENTS FROM THE HIGHEST QUALITY INGREDIENTS WHERE ALL OF THE. OILS IN OUR MAYO PRODUCTS ARE NON-GMO AND WE ONLY USE ORGAN- IC CERTIFIED HUMANE FREE RANGE EGGS. WE HAVE JOINED UP WITH. BETTER FOR YOU EXPERTS AND OUR TEAM OF RECIPE DEVELOPERS TO. CREATE THIS PLAN AND THROW IN SOME FUN HACKS, FACTS AND OTHER. MUSINGS FOR ADDED ENJOYMENT. SO, TO OUR PERSONAL RESET SEEK- ERS AND NOT-SO-SECRET MAYO LOVERS, THIS ONE'S FOR YOU. CHECK OUT MORE OF THE PLAN BY FOLLOWING US OR SIGNING UP FOR OUR NEWSLETTER. #THEMAYOMETHOD. YOUR MAYO METHOD MAKERS . 6 7. PACKED. WITH. CERTIFIED. HUMANE. EGGS. RECIPES. NEW POTATO SALAD WITH SOFT GREEN HERBS. BY: ILENE ROSEN (ARTISAN BOOKS) ADAPTED FROM SALADISH. MAKES: 4 SERVINGS. PREP TIME: 20 MINUTES.

4 COOK TIME: 25 MINUTES. TOTAL TIME: 45 MINUTES. INGREDIENTS: 2 SCALLIONS, ROUGHLY CHOPPED 1 POUNDS SMALL NEW POTATOES, CUP SIR KENSINGTON'S AVOCADO OIL SCRUBBED. MAYONNAISE ROUGHLY 2 CUPS OF MIXED FRESH. GRATED ZEST AND JUICE OF 1 LEMON HERBS (WE USED WHOLE MINT LEAVES, 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL DILL, CELERY LEAVES AND TARRAGON. KOSHER SALT AND FRESHLY GROUND SPRIGS). BLACK PEPPER. INSTRUCTIONS: 1. MAKE THE DRESSING: PUT THE SCALLIONS IN THE BOWL OF A FOOD. PROCESSOR OR IN A BLENDER, ADD THE MAYONNAISE AND LEMON. ZEST AND JUICE, AND PULSE TO COMBINE. WITH THE MOTOR STILL. RUNNING, DRIZZLE IN THE OLIVE OIL AND PROCESS UNTIL SMOOTH. SEASON TO TASTE WITH SALT AND PEPPER. SET ASIDE. 2. PUT THE POTATOES IN A LARGE SAUCEPAN, ADD SALTED WATER TO. COVER BY 2 INCHES, AND BRING TO A GENTLE BOIL. WHEN THE. POTATOES ARE JUST TENDER ENOUGH TO BE PIERCED THROUGH. EASILY WITH THE TIP OF A SHARP KNIFE, 10 TO 12 MINUTES DEPENDING.

5 ON SIZE, DRAIN IN A COLANDER. 3. WHEN THE POTATOES ARE COOL ENOUGH TO HANDLE, CUT THEM IN. HALF AND TRANSFER TO A BOWL. ADD HALF OF THE DRESSING AND. TOSS GENTLY, TAKING CARE NOT TO BREAK THE POTATOES. SEASON TO. TASTE WITH SALT AND PEPPER. LET THE POTATOES COOL COMPLETELY. 4. WHEN READY TO SERVE, ADD THREE-QUARTERS OF THE HERBS, AND. THE REMAINING DRESSING TO THE POTATOES AND TOSS TO COMBINE, SHOWER THE SALAD WITH REMAINING HERBS. 10 11. CALIFORNIA FRITTATA. BY: LAUREN GRANT OF ZESTFUL KITCHEN. MAKES: 8 SERVINGS (ONE 10-INCH FRITTATA). PREP TIME: 10 MINUTES. COOK TIME: 35 MINUTES. TOTAL TIME: 45 MINUTES. INGREDIENTS: 12 LARGE EGGS TEASPOON RED PEPPER FLAKES. CUP UNSWEETENED UNFLAVORED 1 TABLESPOON OLIVE OIL. ALMOND MILK 1 CUPS FINELY DICED HAM STEAK (8 OZ.). CUP SIR KENSINGTON'S AVOCADO 1 CUP FROZEN PEAS. OIL MAYONNAISE CUP SLICED SCALLIONS. 1 TEASPOON SIR KENSINGTON'S 1 TEASPOON MINCED FRESH GARLIC. DIJON MUSTARD 1 AVOCADO, DICED.

6 1 TEASPOON KOSHER SALT CUP CHOPPED PARSLEY. TEASPOON GROUND BLACK PEPPER 2 TABLESPOONS SLICED CHIVES. INSTRUCTIONS: 1. HEAT OVEN TO 350 F WITH THE RACK SET IN THE MIDDLE POSITION. 2. IN A LARGE BOWL WHISK TOGETHER EGGS, MILK, MAYONNAISE, DIJON, SALT, BLACK PEPPER, AND RED PEPPER FLAKES. 3. HEAT OIL IN A 10-INCH OVENPROOF NONSTICK SKILLET OVER. MEDIUM-HIGH. ADD HAM, AND COOK 6 MINUTES UNTIL IT STARTS TO. BROWN. REDUCE HEAT TO MEDIUM; ADD PEAS AND SCALLIONS AND. COOK 1 MINUTE. 4. REDUCE HEAT TO LOW AND STIR IN GARLIC, COOK 1 MINUTE;. TRANSFER VEGETABLES TO EGG MIXTURE. 5. WIPE OUT SKILLET THEN COAT WITH NONSTICK SPRAY. SET SKILLET. OVER MEDIUM-HIGH HEAT, ADD EGG AND VEGETABLE MIXTURE; COOK, STIRRING CONSTANTLY, UNTIL EGG MIXTURE BEGINS TO SET, 1 MIN- UTE. 6. TRANSFER SKILLET TO OVEN AND BAKE UNTIL CENTER OF FRITTATA. IS SET, 20 23 MINUTES; REMOVE FROM OVEN AND LET REST 8 10. MINUTES. 7. RUN A RUBBER SPATULA AROUND EDGES OF FRITTATA TO LOOSEN.

7 PLACE A LARGE PLATE, serving SIDE DOWN, OVER SKILLET AND FLIP. TO INVERT FRITTATA. TO SERVE, PLACE serving PLATE ON TOP OF. INVERTED FRITTATA AND FLIP AGAIN SO THAT THE TOP IS RIGHT SIDE. UP. ARRANGE AVOCADO, PARSLEY AND CHIVES OVER TOP. 12 13. CHIPOTLE BUTTERNUT SQUASH BISQUE. BY: LAUREN GRANT OF ZESTFUL KITCHEN. MAKES: 4-6 SERVINGS. PREP TIME: 10 MINUTES. COOK TIME: 35 MINUTES. TOTAL TIME: 45 MINUTES. MAKE IT GLUTEN FREE: USE GLUTEN-FREE BREAD. MAKE IT PALEO, WHOLE30 AND KETO: SERVE WITHOUT THE CROUTONS. INGREDIENTS: 2 TABLESPOONS OLIVE OIL 4 SLICES COUNTRY OR ITALIAN BREAD. 1 MEDIUM BUTTERNUT SQUASH, PEELED, SEED- CUP SIR KENSINGTON'S CHIPOTLE. ED AND CUT INTO 1-INCH CUBES (8 CUPS) MAYONNAISE. 1 DICED YELLOW ONION CUP SIR KENSINGTON'S CLASSIC. 1 CHIPOTLE PEPPER IN ADOBO, MINCED MAYONNAISE. 2 TEASPOONS MINCED FRESH GARLIC 1 TABLESPOON SIR KENSINGTON'S. KOSHER SALT AND BLACK PEPPER DIJON MUSTARD. 4 CUPS LOW-SODIUM VEGETABLE BROTH TOASTED PEPITAS, FOR serving .

8 INSTRUCTIONS: 1. IN A LARGE POT OR DUTCH OVEN, HEAT OLIVE OIL OVER. MEDIUM-HIGH. 2. ADD SQUASH AND ONION AND SAUT UNTIL STARTING TO SOFTEN, ABOUT 10 MINUTES. ADD CHIPOTLE PEPPER AND GARLIC AND COOK 1. MINUTE; SEASON WITH SALT AND PEPPER. STIR IN BROTH AND 1 CUP. WATER, BRING TO A BOIL, THEN REDUCE TO MEDIUM AND SIMMER, PARTIALLY COVERED, UNTIL VEGETABLES ARE TENDER, 15 20 MINUTES. 3. MEANWHILE, HEAT OVEN TO BROIL WITH RACK SET 6 INCHES. FROM ELEMENT. 4. BRUSH BOTH SIDES OF BREAD SLICES WITH 1 TABLESPOON CHIPO- TLE MAYONNAISE. ARRANGE ON A BAKING SHEET AND BROIL UNTIL. TOASTED, 1 1 MINUTES PER SIDE. COOL SLIGHTLY THEN CUT INTO. CUBES. 5. OFF HEAT, ADD CLASSIC MAYONNAISE AND DIJON MUSTARD TO SOUP. THEN PUR E WITH AN IMMERSION BLENDER, OR IN BATCHES USING. A REGULAR BLENDER, UNTIL SMOOTH; SEASON WITH SALT TO TASTE. HEAT SOUP OVER LOW AND COOK FOR 5 MINUTES. 6. SERVE SOUP WITH CHIPOTLE CROUTONS AND PEPITAS. 14 15.

9 PALEO DOUBLE CHOCOLATE COOKIES. BY: CLAIRE CARY OF EAT WITH CLARITY, LLC COOK TIME: 24 MINUTES. MAKES: 12 COOKIES TOTAL TIME: 34 MINUTES. PREP TIME: 10 MINUTES. INGREDIENTS: WET DRY. 1/2 CUP RUNNY ALMOND BUTTER 2/3 CUP BROWN OR COCONUT SUGAR. 1/4 CUP MAPLE SYRUP 1/2 CUP COCOA POWDER. 2 TABLESPOONS AVOCADO OR COCONUT OIL 1 1/4 CUPS ALMOND FLOUR. 2 TABLESPOONS SIR KENSINGTON'S AVOCA- 1/2 TEASPOON BAKING POWDER. DO OIL MAYONNAISE 1 TEASPOON BAKING SODA. 1/4 CUP APPLE SAUCE 1/4 TEASPOON SALT. 1 TEASPOON VANILLA EXTRACT 2/3 CUP PALEO FRIENDLY CHOCOLATE. CHIPS OR CHOPPED DARK CHOCOLATE BAR. INSTRUCTIONS: 1. PREHEAT THE OVEN TO 350 DEGREES FAHRENHEIT. 2. IN A LARGE MIXING BOWL, WHISK TOGETHER ALL WET INGREDIENTS. 3. ADD IN THE DRY INGREDIENTS, MAKING SURE TO SPOON AND LEVEL. THE FLOUR AND COCOA POWDER INTO THE MEASURING CUPS, DON'T. SCOOP FROM THE BAG. 4. USE A WOODEN SPOON TO MIX TOGETHER. 5. FOLD IN THE CHOCOLATE CHIPS AND MIX TO COMBINE.

10 6. USING A COOKIE SCOOP TO MEASURE, SCOOP THE DOUGH ONTO A. BAKING SHEET LINED WITH PARCHMENT PAPER. KEEP A FEW INCHES. BETWEEN EACH COOKIE TO ACCOUNT FOR SPREADING. I RECOMMEND. NO MORE THAN 6 PER BAKING TRAY. 7. BAKE FOR 10-14 MINUTES. WHEN YOU TAKE THE COOKIES OUT, THEY. SHOULD STILL BE VERY SOFT BUT WILL CONTINUE TO HARDEN AND. FLATTEN SLIGHTLY AS THEY COOL. 8. THE COOKIES CAN SOMETIMES SPREAD INTO A MORE OVAL SHAPE, IF YOU WANT PERFECT CIRCLES, TAKE A LARGE CIRCLE COOKIE. CUTTER AS SOON AS THE COOKIES COME OUT OF THE OVEN, PUT THE. COOKIE CUTTER OVER THE COOKIE SO IT'S JUST AROUND THE EDGES. AND WIGGLE IT AROUND A BIT TO GET IT TO FORM A PERFECT CIRCLE. YOU CAN ALSO SPRINKLE ON MORE CHOCOLATE CHIPS AT THIS STAGE. TOO, THEY WILL SOFTEN RIGHT ON TOP IF THEY'RE STILL WARM. IF. YOU DON'T HAVE A COOKIE CUTTER LIKE THAT, TAKE A FORK AND. GENTLY PRESS THE EDGES AND SMOOSH THEM INTO A MORE. EVEN CIRCLE. 16 17.