Archive for the 'dressings and sauces' Category

Dairy Free Pesto

In keeping with my Whole30 I wanted to make some pesto without cheese. It’s not that this recipe is all that innovative or creative, but just a reminder that in this case it’s easy to remove the dairy and still have an amazing meal.

Dairy Free Pesto

Large handful of basil
Small handful of walnuts
extra virgin olive oil
small splash of lemon juice (to keep the basil from browning)
salt and pepper to taste

I’m not doing measurements here- there’s really no way to screw it up. Just work to desire texture and taste. Put everything in a blender (I used my magic bullet) and give it a good whirl. Delicious and I didn’t miss the parmesan at all!


MDA’s Balsamic Vinaigrette

I can take no credit for this dressing at all – it’s pulled directly from Mark’s Daily Apple post of 10 Delicious DIY Salad Dressings.

The only thing I occasionally change is using Italian Seasonings instead of dried oregano, but that’s hardly an adaptation. Basically the only reason I’m posting it verbatim here is because it’s so delicious that I want it at my fingertips at all times.

My only suggestion is to definitely use a magic bullet or blender to mix the ingredients¬† because you get a great emulsification that gives this dressing a creamy consistency (with no dairy). It’s just plain good.

Mark Sisson’s Balsamic Vinaigrette

3/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
1 clove garlic, crushed
1/2 tsp dried oregano
2 tsp Dijon mustard
Salt and pepper to taste

In a magic bullet or blender combine all the ingredients. Refrigerate until ready to serve.

Lemon Vinaigrette on Kale Salad

I put this together to serve on kale salad that is a knock off of a Whole Foods prepared salad. My salad contained:

Chopped kale
Finely chopped scallions
Thinly sliced carrots
Toasted walnuts
Feta cheese

Then I dressed it with this lemon vinaigrette:

1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tsp honey
1/4 tsp tarragon
salt and pepper to taste

Pour the dressing over the kale and let it sit for a little while to soak in. Kale is so sturdy is pretty much never wilts down so give it a chance to absorb all the flavor of the dressing. Delicious!

Sesame Peanut Noodles

I’ve been craving pasta, macaroni and noodles of all kinds lately. I have another Sesame Noodle recipe and a couple other variations of peanut sauces but this one came together super fast and easy.

Sesame Peanut Sauce

1 Tbsp toasted sesame oil
1 Tbsp water
1 Tbsp soy sauce (or aminos)
2 Tbsp Sriracha
2 heaping Tbsp peanut butter
2 Tbsp lemon juice (or lime juice, or mild vinegar)

Whisk all ingredients until well combined. Serve over noodles and veggies of choice. I used low carb spaghetti, zucchini noodles, carrot noodles, broccoli florets, and grape tomatoes from the garden.

Mint and Parsley Pesto

I have been love, love, loving my herb garden! I use so many fresh herbs lately. I have been especially trying to find good uses for my fresh mint (other than mojitos!) This pesto is wonderful! I used it as a dressing over a large salad with romaine and chicken.

Mint and Parsley Pesto

1 cup fresh mint
1/2 cup fresh parsley
1 clove garlic
2 Tbsp walnuts, toasted
2 Tbsp grated romano cheese
3 Tbsp extra virgin olive oil (or enough for desired consistency)
Kosher salt and pepper, to taste

Put everything except the oil in the food processor and run until chopped. Then drizzle in the oil while the processor is running to achieve desired consistency.

Homemade Ranch Dressing

Ranch Dressing
Inspired and adapted from Joy The Baker

1 5oz container of plain greek yogurt
1 5oz container of plain regular yogurt
1 cup baby spinach leaves
1/4 cup chopped leeks
handful of fresh oregano leaves
handful of fresh basil
handful of fresh parsley
handful of fresh mint leaves
1 clove of garlic, minced
1 tsp vinegar of your choice
1 tsp dijon mustard
1 Tbs lemon juice
2 Tbs extra virgin olive oil
salt and pepper to taste

Throw everything into the food processor and let ‘er rip! Keep in mind that you can use any herbs you have or whatever you like. It’s not a strict recipe, it’s just a guide. So good, so fresh and so easy!

Asian Chicken Recipe (Paleo)

I had Barefoot Contessa on in the background the other day while I was in the kitchen. It was an old repeat that I remember seeing and I have no idea why this recipe didn’t stand out to me before. It’s so easy and delicious and really versatile: great for chicken, fish or veggies (I think some Asian green beans would be wonderful!)

Asian Chicken
adapted from Barefoot Contessa

2 tablespoons Dijon mustard
3 tablespoons coconut aminos
6 tablespoons extra virgin olive oil
1/2 teaspoon minced garlic

1-2 lbs boneless, skinless chicken breasts

Preheat the oven to 425. Place the chicken into a baking dish.

Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Pour the marinade onto the chicken and allow it to sit for 10 minutes.

Bake the chicken for 10-20 minutes (depending on thickness, just cook until cooked through).

I put this over a salad of mixed greens, cabbage, steamed green beans, scallions and red bell pepper for an amazing Asian chicken salad!

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
July 2018
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