I wrote a post on this back in August of 2012 and I think it may have gotten lost in the past. Old readers have gone and new ones have come! Just last week I used this recipe and realized once again just what a fantastic recipe it really is! Continue reading “Paleo Ranch Dressing”
Eggplant and zucchini season have about passed, and we are also coming to the end of the apple season… however, I still have a bushel of apples sitting on my counter! I’ve already made some apple butter (I’ll post about that soon) and a little bit of applesauce and now I’m working on dried apples. Continue reading “Apple Date Dip”
This post is pretty much the antithesis of my previous post on Paleo Vegetarian Lasagna. We til have eggplant arriving by the bushels (or so it seems!) and I HAD to find a way to use it that we would enjoy… so why is this this opposite??? Continue reading “Eggplant Dippers with Paleo Ranch Dressing”
Last week we were short on lunch ideas and I was hoping to find a can of tuna in the closet to make some tuna salad for the kids. It was a no go. We were overdue for a grocery trip, but so busy with fun things to do that we hadn’t made it out! Continue reading “Hot Crab Dip”
We don’t eat too much salad around here, but I’m trying hard to get an increase in consumption in that area! Part of the problem is that Brian really doesn’t like salad and won’t eat it unless he plate is served with the salad already on it! He will eat it then, but the whole time make comments about how he wouldn’t have served himself that much, he doesn’t really like salad, it doesn’t have much flavor, etc, etc. Continue reading “Asian Almond Salad Dressing”
Here is another non-paleo meal because of the diary. We do enjoy our fair share of raw dairy! All of us are lovers of all things made from milk! Cream cheese, any cheese, yogurt, milk kefir, cottage cheese, you name it we probably eat it! 😉 Continue reading “Baked Reuben Dip”
I had never heard of these before, although they sounded great because I love a good Hawaiian pizza…. so if it is anything like that I was sure I would love it! Brian assured it me it was a real thing and it was good! Continue reading “Hawaiian Burgers”
These days we are being over run with fresh basil. Never a bad thing, but it always stresses me out when they start to go to seed, which takes the sweetness out of the basil and results in a bitter flavor. It really bothers me to see things going to waste. I’m constantly nipping the tops off to preserve them for a little longer! So as I attempt to use it all I’ve come up with lots of recipes for fresh basil that we really enjoy in the summer. Even just throwing a bit in a fresh summer salad is delish. Continue reading “Pesto”
When we made the ‘chicken wings’ for Tonchi’s birthday a few weeks ago,I wanted to have a dip for them since they were being breaded and not covered in a sweet and sour or barbeque sauce. I didn’t want them to be too dry since they were also baked. And as most kids prefer, a dipping sauce is a must!
The first option that came to mind was ranch dressing but the last time I looked at the label I was concerned with what was included in the ingredient list. The first few ingredients are normal, understandable ingredients that are to be expected, but then it includes sugar as the fourth ingredient, MSG and quite a few additives, preservatives and artificial flavors.
I figured that if I looked hard enough on the web that maybe I could find a good substitute. I did spend quite some time looking through different options and recipes from a multitude of websites. All the looking finally paid off!
Marks Daily Apple is a great primal blog and has lots of great recipes. This recipe for ranch dressing is amazing! It definitely isn’t as thick or creamy as the store bought varieties, but the flavor is far superior!
Here is the link for Mark’s Daily Apple Creamy Ranch Dressing. I’d recommend reading his post about it, which I found informative, amusing and so true! Also he advises following the recipe to a ‘t’ the first time around before altering it. I did… sorta! 😉 And it was awesome and the whole family (except our dairy free Aisling) voted to have it again! I have a feeling this will be a new favorite!
I didn’t have greek yogurt or buttermilk, so I used organic yogurt (which I strained in a cheesecloth for about an hour or two) and our raw farm milk which is about like cream. I also added the mayonnaise which he lists as optional. I make mine with 50/50 olive oil/coconut oil which makes a thick mayo (like icing) and I figured it would help thicken the dressing.
It still turned out a little on the thin side, but the flavor definitely made up for it! It isn’t a direct imitation, but it is a good substitution! I haven’t had commercial ranch dressing in a few years either, so I may not remember the flavor 100% either!
Give it a try and I’d love to know what you think!
Update March 2014
We had this dip again with chicken wings and I wanted to make it completely diary free so that not only Aisling, but Koa as well could enjoy it. I changed it a little bit more, but it’s definitely still the core recipe from Mark’s Daily Apple. I can’t claim any of it, but here is the list of ingredients and the few changes I’ve made.
- 1/2 cup paleo mayonnaise
- 2 teaspoons chopped fresh dill
- 1 heaping teaspoon chopped fresh chives
- 1/2 teaspoon white wine vinegar
- 1/4 teaspoon dried dill
- 1/4 teaspoon kosher salt
- 1/4 teaspoon tamari
- 1/8 teaspoon granulated onion powder
- 1/8 teaspoon black pepper
- 1/8 tsp garlic powder
Just mix it all together and enjoy!
This dressing has been a huge favorite of ours and is used quite frequently! In fact I made it for our Easter dinner and then again for dinner with friends this last week! It always gets rave reviews and the best part is, it’s simple and healthy!
This dressing isn’t a true Caesar dressing since I don’t add the anchovy fillets. It would certainly add more flavor and nutrients if some were added. Probably two is all that is needed to do the job!
I often use this dressing for a typical caesar salad with chicken and fresh parmesan cheese, but I also will frequently use it for other salads as well. I think it is especially tasty on spring greens with grapes, almond slivers and fresh goat cheese! ALL the kids love it and will often have three and four servings!
⅓ cup fresh parmesan cheese
¼ cup homemade mayonaise
1 ½ TBSP balsamic vinegar
1 ½ TBSP fresh lemon or lime juice
1 ½ tsp homemade mustard
½ tsp worcestershire sauce
¼ cup olive oil (or any oil of choice)
1 clove garlic(optional)
Mix all ingredients in food processor or blender and mix until well blended. If I’m not adding the fresh garlic or anchovies I will often just put all the ingredients in a jar and give it a few good shakes and serve!