Tag Archive for Dressing

A Dip to Rival Hidden Valley Ranch

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Well, by now, if you have been following us, you know how we feel about artificial sweeteners and those other sneaky names used so you won’t know that sugar is in the ingredient list.

Believe it or not, those sneaky names are in the fine print of many pantry items you never would have imagined.  For instance, my family used to love it when I mixed in the little seasoning packet of Hidden Valley Ranch Dip and Dressing mix with sour cream for a yummy dip to serve with vegetables.  One of the main ingredients I discovered, as soon as I went Keto and started looking at the back of packages, is Maltodextrin.

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A little about Maltodextrin: It is a food additive derived from corn, rice, potatoes, or wheat and therefore a carbohydrate.  It ranks higher than table sugar on the glycemic index – 106 to 136 depending on the derived source and is in a TON of packaged foods!  This means that it will spike your blood sugar levels so beware and read those labels.

It became a mission of mine and that of a few of our followers to find a better way to make ranch dressing and dip.  One of the best parts of Keto is freeing yourself from all of those tasteless, chemical ridden low-fat salad dressings!  You actually get to eat the real thing as long as it is real food.  The Maltodextrin kind of ruined that for us though.  Thanks to one of my friends and fellow ketoers, Kelley, we have found the solution!  This may be even better than Hidden Valley Ranch, and it is a seasoning blend that can be used in other sauces or dressings as well.  I did some minor tweaking, and we all think it is delicious.  We hope you enjoy!

Ranch Dip Picture

Ranch Dressing Seasoning

1 1/4 tsp Celtic sea salt

1/2 tsp black pepper

1 TBSP Onion Powder

1 tsp garlic powder

1 TBSP dried parsley

1/4 tsp celery seed

1/2 tsp dried dill weed (with a little extra for garnish)

1/2 tsp dried mustard seed

To mix into a dressing or dip, the possibilities are endless.

For a dip, I use the traditional 1 cup mayonnaise and 1 cup sour cream.

If you want to make it into a dressing, you can put all of the above ingredients into a blender and add some half and half or cream to liquify it slightly.

Modifications you can make are to add some fresh parsley instead of the dry, add some cilantro to the dressing, or even spice it up with some jalapeños or your favorite peppers.  This is super easy if you use the blender!  The possibilities for making this your own are endless, nutritious, and beautifully Ketogenic! Have fun with it, and enjoy!

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These are Cindy’s boys!  This dip with mini peppers is one of their favorite after school snacks!

 

 

Dress It Up!

We are thinking ahead to fireworks and celebration!  It is hard to believe that July 4th is right around the corner.  The other day I posted the “Refreshing Cukes” recipe which would be a great side dish for any Fourth of July celebration.  By the way, they just got better in the fridge for a few days!  The cucumbers were definitely a hit in our house!

Today, I have another side that is easy because all you need to do is prepare the dressing ahead, pour it in a mason jar, throw it in the ice chest, and you have a great nutritious side wherever your travels may take you!  Even better, you can use this tangy dressing as a dip or on any salad with what you have left over.

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Keto Broccoli Slaw Recipe

2 Tbsp Extra Virgin Olive Oil

1 Cup Mayonnaise (I used Hellman’s, but homemade is better)

3 Tbsp Apple Cider Vinegar

1 Heaping Tbsp Dijon Mustarrd

1/8 tsp Trader Joe’s Pure Stevia

1 1/2 tsp Celery Seeds

1 tsp Himalayan Salt

1/2 tsp Black Pepper

2 Bags of Trader Joe’s Organic Broccoli Slaw (I just use one at a time.)

Directions:

Start by combining your Olive Oil and Mayonnaise.  Then add your Apple Cider Vinegar and Mustard.

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Stir well.

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Add your Stevia: This is the best one I’ve found so far:

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Then add the rest of your ingredients except for the slaw.

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Whisk well, and pour into a mason jar once it is completely combined.

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Now it is ready for packing or serving.  Place in the refrigerator until ready to use.  Also, shake well before each use to distribute the celery seeds.

When you are ready, empty the packet of broccoli slaw into a large bowl.  It will make more than you think, so pick a large enough bowl.  Pour about a half cup of dressing over your slaw and mix well.  You can always add more if you like.

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This is excellent served with Bar-B-Que, or served on its own.  Enjoy!IMG_2862

 

 

 

Great Side Dish for a Bar-B-Que!

Broccoli Salad

This is one of my favorite side dishes for a Bar-B-Que when you have gone Low-Carb!  Perfect for the Memorial Day holiday and filled with many of our favorite ingredients!

We hope that everyone has a safe, fun weekend filled with laughter, and time spent with loved ones and friends!  Special thanks to all who have served to protect our freedom this Memorial Day!

 

Bar-B-Que Broccoli Salad

8 Slices of Bacon Cooked and chopped

2 heads of Broccoli (chopped and lightly steamed-emphasis on lightly)

2 cups of Sharp Cheddar Cheese, shredded

1/2 red onion finely chopped

1/2 cup red wine vinegar

1/4 cup xylitol

3 tsp black pepper

1 1/2 tsp salt

1 1/2 cup mayonnaise

2 tsp fresh lemon juice

 

1.  Cook your bacon and lightly steam your broccoli.  Cool.

2. Mix together your red wine vinegar, xylitol, black pepper, salt, lemon juice, and mayonnaise.  This is your dressing!

3.  Combine your broccoli, cheese, bacon, and onion, and combine together for your salad.

4.  Slowly pour and mix your dressing with your salad, tossing to combine well.  Start with half of your dressing, and add more to your desired taste.  Let it sit in the refrigerator for 2 hours before serving.

5.  Enjoy!