Not long ago I received an email from Kelsey Revens from PR 360. She wanted to tell me about a new product called Nayonaise that she reps. I was very excited after reading about the product because it was not only gluten free but also dairy free! Yea on so many different levels. As you know, first I needed to try the product as well as make some recipes with it before I passed the details along to you, my readers.
Well, I have to say I am happy to report, the product is everything they said it would be! “Nayo is the perfect addition to summer salad recipes (with half the calories!) Nasoya, recently perfected Nayonaise for a smoother, creamier texture and it now comes in new distinct varieties, original and Whipped.
Instead of making traditional potato salad or sandwiches with mayonnaise, choose Nayonaise. The entire line is eggless/vegan, gluten free, a good source of vitamin B12 and made from expeller pressed oil. Best of all, Nayo only has 40 calories per serving compared with 90 in an average serving of mayo”.
The company also recently released “10 Ways To Nayonaise” sourcing blogger recipes for unique creations made using Nayo, which can be seen here http://www.prnewswire.com/news-releases/whats-vegan-versatile-and-delicious–nasoyas-nayonaise-vegan-sandwich-spread-serves-up-something-for-everyone-this-summer-212138941.html
I took one of our favorite recipes, Shrimp BLT and used the Nayo with my pesto to see how things worked out. I also made some potato salad with it and my husband/friends could not tell the difference! Everyone was really surprised when I told them about it.
Kelesey has been kind enough to offer up the opportunity to give away a couple of jars of Nayo. So send your name and address to my email so I can enter your name into a drawing. Enjoy!!!!! email@example.com
Shrimp BLT with Nayo Pesto
8 slices turkey bacon
1/4 cup Nayonaise or Light Mayo of your choice
2 tablespoons fresh prepared basil pesto or use the dry mix
3/4 pound U.S. farm-raised large shrimp (about 20), shelled and deveined
Ciabatta, light whole-wheat bread or Sour Dough bread toasted
1 large tomato, thinly sliced
Romaine or Boston Lettuce
In a large nonstick skillet, cook the turkey bacon over medium-high heat until crisp, about 5 minutes. Drain
In a small measuring cup, mix together Nayonaise and 1 tablespoon of the pesto. Set aside.
Heat broiler. Place shrimp on a lightly sprayed broiler pan, spray shrimp with Pam Olive Oil and brush/sprinkle with remaining 1 tablespoon pesto. Broil for 2 minutes per side. Remove to a plate and keep warm.
Spread each slice of toast with about 1-1/2 teaspoons of the pesto mayonnaise. Evenly distribute shrimp among 4 slices of the bread and top each with 2 slices of bacon, tomato and lettuce. Top each with the remaining bread slices.