All right, I did it. I went Whole30 for the entire month of January. I liked it so much I’m keeping up with some of the tricks I used throughout the month, but adding in chickpeas, natural sugars (like honey, maple syrup, and coconut sugar), and alcohol on special occasions (like a date night). The dairy and grains can stay out of my way for now.
One of my favorite new recipes is this healthier ranch dressing recipe. It’s dairy-free and delicious. Because I like to give credit where credit is due, I found the original recipe here. I’ve tweaked it (shocker) in a way that works best for me.
I put this stuff on just about everything, from burger bowls to Greek bowls, to using as a dip for my homemade taquitos. One batch lasts about a week at our house. It’s a hit with everyone. I think your family will love it too!
Ingredients:
- 1 ½ cups light-tasting olive oil, avocado oil, do NOT use regular olive oil, it will taste bad
- 2 large eggs
- 1 teaspoon mustard powder
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tsp ground pepper
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar, plus more to taste
- 1 tbsp dill weed
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/3 cup fresh parsley
- 1/4-3/4 cup almond milk (or water, coconut milk, anything to make it less thick)
Directions:
- Add everything but the parsley to an immersion blender and blend until smooth.
- Add parsley and blend it in well.
- As it thickens, add almond milk to your desired consistency. We like the Malk brand of almond milk best.
- Place in a mason jar or other storage container. It should last at least a week in the fridge.
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