Citrus Cilantro Dressing

 

Citrus Cilantro Dressing. Whole30 & Paleo compliant.

This is one of my favs!! I love the Brianna’s dressings, all of them, but most of them have some sort of sugar or something that is not whole30 compliant in the ingredients. So I thought I would use the new Cilantro Lime dressing from Briann’s brand as my inspiration and throw my own spin on it while making it a whole30 compliant condiment/dressing. It’s AMAZING. It’s a little tangy, and that’s just the way I like it. It’s perfect on roasted earthy/root vegetables.

Whole30 and Paleo Approved

Yields one quart

You’ll Need:

  • 1 cup coconut milk
  • ⅔ cup avocado oil
  • ¼ cup water
  • ⅓ cup fresh squeezed citrus (I use a mix of lemon, lime, and orange)
  • 1 tsp pepper
  • 1 tsp salt
  • 1 avocado
  • 1 bunch cilantro, leaves only
  • ⅔ cup apple cider vinegar
  • 1 tbsp aioli (can use avocado mayonnaise or one egg yolk)   

 

Method:

In a Vitamix or food processor mix coconut  milk, avocado, cilantro, oil, and aioli. Once smooth, add citrus, vinegar, salt and pepper, blend again.

 

This dressing is good on: roasted beet and green salads. Use as a dip with fresh vegetables.

 

 

Eat Clean, Eat Healthy, & Eat Well.

 

Good Ol’ Fashioned Guacamole Dip

No big bash is complete without a good guacamole dip! We all want to indulge but don’t necessarily want to pay the prince the next day after we have eaten EVERYTHING on the tables because all the sides and snacks just looked too good to pass up… this is great with healthy-style “chips: Serve with lettuce chips, carrots sticks, or celery instead of chips!

Use these healthy chips instead of salty tortillas to cut on calories, to save for more wine or craft beer!

Ingredients for Guacamole Dip( Photo by Jess Vallery)

Ingredients:

  • 6 ripe avocados, peeled and cubed
  • 2 ripe but firm tomatoes, diced
  • 1/4 small red onion, minced
  • 1 bunch cilantro, finely chopped
  • Juice from 2 limes
  • Salt and pepper to taste
  • A dash of Cayenne Pepper

Method: 

Soak the onions in the lime juice and set aside. Mix avocado up and mash with a fork, add in tomatoes, cilantro, and onions and lime juice and mix well so flavors blend. Add season, stir and serve.

 

Lemon Herb Dressing

Lemon Herb Dressing

Whole30 Approved

You’ll Need:

  • ½ c Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tsp pepper
  • 1 tsp citrus salt {or kosher salt if you don’t have citrus}
  • Juice from 1 lemon

Method:

Whisk. Add more salt and pepper to taste. 

http://jessposhepny.com/category/healthy-lifestyle/

 

Eat Clean, Eat Healthy, & Eat Well.

 

Sweet Chili Lime Sauce

Sweet Chili Lime Sauce

Whole30 Approved

 

This is amazing on grilled chicken, stewed vegetables, or as a dipping sauce for vegetables in replacement of hummus. This is a great, fresh tasting sauce/dip to bust out for an appetizer with sliced cucumbers, peppers, carrots, and celery too!

It does not have a lot of heat so if you like strong heat then add in some of the seeds.

You’ll Need:

  • 1 2 oz. package dried Pasila Ancho Chili
  • 1 2 oz. package dried Chili Negro Entero
  • 1 can pineapple
  • 3/4 c. pineapple juice
  • 3/4 c. apple cider vinegar
  • 3 cloves garlic
  • 1 lime, juiced
  • 1 c. pepper water
  • 1 tsp. salt

Method:

With gloves on, use kitchen shears to cut the top of the peppers off and pour the seeds into the trash can. Fill a large bowl with hot water, put the peppers in the water and let sit for about 30 minutes to re-hydrate.

In a Vitamix add in pineapple, apple cider vinegar, garlic, lime juice, and pineapple juice and blend until smooth. Add in the pepper water and salt, blend again. Taste, if you need to adjust by adding more of the seeds or salt, do so now. Keep refrigerated.

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Eat Clean, Eat Healthy, & Eat Well.

 

 

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Moxie’s Whole30 Bolognese Sauce

Moxie’s Whole30 Bolognese Sauce

{Whole30 Approved}

 

You’ll Need:

  • 1 pound ground mild Italian sausage
  • 1 pound Kobe beef
  • 2 28 ounce cans of whole peeled tomatoes
  • 1 can diced tomatoes
  • 1 ½ red onion chopped
  • 8 roasted red peppers, de-seeded, peeled, and chopped
  • 2 pounds cremini mushrooms, chopped
  • Salt & pepper to taste
  • Uncle Timmy’s Spice Rub {or you can make a mixture of paprika, salt, pepper, cayenne, celery salt, oregano, cinnamon, and thyme to substitute)

 

Method:

One night ahead remove all of the sausage links from the casings and mix up with the seasoning mixture, cover and let sit in the refrigerator overnight.

In a large stock pot cook sausage, then remove. Cook beef then remove. Add in onions and let cook for about 20 minutes, stirring occasionally so they do not burn. Add in mushrooms {half at time} and cook until they soak up all of the juice and become soft. Add in roasted red peppers, tomatoes, stir, bring to a boil and cover to cook on low for about 35-40 minutes.Add back in the meats, stir, then cover and reduce heat to a simmer and let cook 1 hour more. Add salt and pepper to taste but should not need much more because of the seasoning mixture.

Serve over steamed broccoli and or cauliflower or zucchini noodles.

Eat Clean, Eat Healthy, & Eat Well.