Hi friends! Holy HECK it’s been a minute since I’ve been on here. So long, in fact, that I fully forgot my login info…but here we are! Back in Action!
There’s been so much going on lately that it’s almost too much to write in a post…but I’ll give it the ol’ college try. In late April, we moved into our new home. I’ve been painting, Pinterest-ing, decorating, planning, cleaning etc etc etc… non-stop since then. I’ve also got an unreal business opportunity coming down the line and I’m so. excited. about. it. More about that in the coming months but here’s the Coles notes version: I’m opening my very own fitness studio. This has been my dream and it’s finally becoming a reality! Needless to say, I’ve been BUSY.
Today, I have a recipe for a Dilly Ranch dressing inspired by the lovely Teri Turner of @nocrumbsleft. I’ve included a vegan option here as well that is still to die for. I included the vegan option for the obvious reason that some of us are vegan, have egg allergies or are totally freaked out by the thought of a raw egg. I FEEL YOU. I personally have never had an issue with raw eggs. I buy local organic free range eggs and am sure to wash the shell well before using in any recipe that calls for raw egg. My motto? Educate yourself about the foods you are putting into your body. Read labels. Make choices that are right for you. Every body is different!
I promise to post more frequently from here on in. Ready for the recipes? Ok. Me too. Happy Sunday, my lovelies!
Sincerely,
Les
PS: Would anyone be interested in seeing my DIY home renovations/ decorating tips/ where the heck i purchase my home decor? Let me know in the comments! It’s definitely something I’m interested in and would love to share!
Whole30 Dilly Ranch Dressing
Ingredients:
1 cup light EVOO
1/2 cup full fat coconut milk, blended
1 large egg, room temperature
2 tbsps red wine vinegar
1 tbsp fresh lemon juice
1 tsp salt
1.5 tsp fresh cracked peppercorn
2 cloves garlic
3/4 tsp onion powder
1/2 tsp mustard powder
2 tbsps fresh chopped parsley
1 tbsp fresh chopped dill
1 tsp fresh chives
Method:
In a wide mouth mason jar, combine all ingredients besides fresh herbs and blend with an immersion blender for approximately 1 minute or until completely emulsified.Incorporate parsley, dill and chives and pulse until well combined. Can be stored in the refrigerator for up to 1 week.
Vegan Dilly Ranch Dressing
Ingredients
3/4 raw soaked cashews ( overnight or in boiling water for 1 hour)
1/4 cup light EVOO
1/2 cup almond milk
1/4 cup blended full fat coconut milk
1 tbsp fresh lemon juice
2 cloves garlic
1 tsp salt
1.5 tsp cracked black peppercorn
3/4 tsp onion powder
1/2 tsp mustard powder
2 tbsp red wine vinegar
2 tbsps chopped fresh parsley
1 tbsp chopped fresh dill
1 tsp chopped fresh chives
Method
In a food processor, blend cashews until creamy and smooth. Add lemon juice to almond milk and allow to curdle ( vegan buttermilk). Add half of the almond milk mixture and coconut milk to food processor with cashews along with all other ingredients save for the fresh herbs. Blend until emulsified adding more almond milk to desired consistency. Pulse in herbs and enjoy.
Honestly, these are both great options. Top your fave salad, burger or veggie burger, chicken or cauliflower wings. Endless ranchy opportunities. Enjoy!
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