The Best Ranch Dressing EVER

Saturday, May 31, 2014 Alanna Figueira 32 Comments


This is an older recipe that I'm now giving it's own post for ease of access.  It can also be found with my Bacon Ranch Cauliflower Dippers.  This is the best paleo ranch dressing/dip  out there.  I promise you'll agree.  I use this with everything.  Always with my buffalo sliders, fritters, wings, raw veggies, sweet potato fries and obviously on salad!  It seriously lasts about 5 seconds here because we practically drink the stuff once it's made.  

I use avocado oil for ranch and mayo derived recipes, but I know many people do not have access to it, so I list extra light oil as an option. Either tastes good, but avocado had greater health benefits. Do NOT use extra virgin olive oil.  It will not be edible.  I've made this mistake.  You can read more in my "Notes about my Recipes" section.  

The procedure is just like mayo making, so you can use whatever device works for you- blender, immersion stick blender, hand whisking.  I use a cheap food processor and have never once had a failed emulsion! I have a video on Instagram, check #plgmayo to watch me make mayo!  

***NEW- I've added my Egg-free Ranch recipe at the bottom.  

Ingredients:

2/3 cup extra light olive oil or avocado oil
1 room temperature egg
2 Tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 tbsp dried herbs or handful chopped fresh herbs (my favorite to use is dill, followed by cilantro and/or parsley)
2 Tbsp full fat unsweetened canned coconut milk 

Directions:
1.  Place the egg, 2 Tbsp red wine vinegar, spices and herbs (everything but the coconut milk) in the food processor.  Pulse a few times.
2.  Measure out 2/3 cup oil.
3.  Slowly pour the oil in through the top holes of the food processor, with your finger on the grind button constantly.  It will take a few minutes to get it all in.  
4.  Once all the oil has been added in, add the coconut milk and pulse a few more times.  

Egg-free Ranch

1/2 cup avocado oil or extra light olive oil
1/2 cup full fat unsweetened coconut milk, blended if separated 
1 Tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 tbsp dried herbs or handful chopped fresh herbs (my favorite to use are dill, followed by cilantro and/or parsley)

Directions:

Blend it all in the blender, refrigerate overnight to thicken. It doesn't separate.  My egg ranch is definitely preferable to me, but this is a good option for egg intolerances! 

32 comments :

Buffalo Chicken Sliders

Thursday, May 29, 2014 Alanna Figueira 4 Comments


These chicken sliders are so flavorful and so easy! Just mix it all up and grill or pan fry.  They can be made into regular sized burgers or sliders. I like sliders because I can put them on sweet potato fritters, cauliflower dippers or sliced sweet potato.  They are even better when made in advance, the hot sauce marinates into the meat.  

4 comments :

Sweet and Spicy Plantain Pie

Tuesday, May 27, 2014 Alanna Figueira 0 Comments

This is sort of like a Dominican Shepard's Pie, if that existed.  It's a super flavorful meat based pie topped with mashed plantains.  It's really spicy because I've used Dominican peppers, they are always available at my Ethnic market but you could use any kind of pepper, even a sweet bell pepper if you don't like spicy.  I love the way the spicy peppers taste with the sweet plantain mash.  

0 comments :

Raspberry Vinaigrette and Marinade

Wednesday, May 21, 2014 Alanna Figueira 0 Comments


This vinaigrette is so simple, with only 4 ingredients, and so easy to blend up.  It's a great summer salad dressing or marinade for chicken.  Serve this over a fresh spinach, arugula or mixed green salad with seasonal fruits, veggies and some walnuts or pecans.  

0 comments :

Lemon Pepper Buffalo Wings

Monday, May 19, 2014 Alanna Figueira 6 Comments



I am so behind on blogging!  I was guest posting at Whole30's new recipe instagram, @whole30recipes all week and have not posted here in over a week!  So lets catch up!

I love buffalo wings and these are absolutely amazing!  You'll want to just rub everything in the sauce/glaze, so you may want to double it!  Try to get the buffalo cut little wings, so much more flavor!  

6 comments :

Spaghetti Squash with Proscuitto and Basil Cream Sauce

Thursday, May 08, 2014 Alanna Figueira 6 Comments

This sauce is the real deal.  It tastes just like vodka sauce. It's super creamy and rich.  Absolutely no dairy, no vodka and no chemicals involved!  I use fresh ingredients that make it taste like real Italian creamy pasta sauce.


For the pasta sauce you can use whatever you like.  I use my own homemade sauce, but a jarred sauce is just fine.  For whole30 just make sure it's sugar free.  Sugar free pasta sauce in the jar is not hard to find at all.  

6 comments :

Sweet Potato Fritters

Monday, May 05, 2014 Alanna Figueira 12 Comments

I've been making these forever and I don't know why, but I never got the chance to post them.  I think I got so caught up with my dessert recipes!  These are so easy and so good!  They are definitely best fried in bacon grease and I only use that for them.  It adds to the flavor and makes them crispy and awesome.  Always save your bacon grease!  I always have a jar in the fridge.  I've added some cooked, chopped bacon to them and that is good too.  But I really like them best just like this, and dipped in ranch.


12 comments :

Banana Cocao Chia Pudding

Monday, May 05, 2014 Alanna Figueira 1 Comments

My son loves chia seeds, he thinks they are so cool and will eat them off a spoon!  Both chia seeds and cocao are superfoods.  Chia seeds are packed with omega 3 fatty acids, protein, fiber, antioxidants and minerals.  Cocao is packed with antioxidants and minerals too.  I use raw local honey which has it's own health benefits.  The coconut milk provides a healthy dose of fat.  So really every ingredient here is beneficial, making this a truly healthy treat.  Make this at night and serve for a quick breakfast or even a dessert.  It's really delicious. Throw some chocolate chips in there and it's even yummier!

1 comments :

Bacon and Ranch Cauliflower Dippers and Ranch Dip

Thursday, May 01, 2014 Alanna Figueira 12 Comments

I love how I couldn't even get a picture of these without my 3 year old's grubby little fingers!  So, this is my recipe, but I can't take full credit for it since it was my lovely fiancĂ© who suggested making these into awesome little bite sized dippers.  Initially, I made this recipe into 4 large "mini pizzas" and they were so delicious, but the crispy edges were the best part!  We wanted something that would taste like the edges! So he suggested making these little guys. OMG they are so perfect! They taste fried but they're not.  That's not to say I have anything against frying, I'm all for it but this is easy!


Just pop them in the oven on parchment paper.  I love new paleo friendly side dishes, I easily get bored of roasted sweet potatoes and mashed cauliflower.  My 3 year old really loves these and I'd even make them as a snack. 

This ranch dip never lasts more than 1 day in our house, we all love it.  It's great on salad and great as a dip for sweet potato fries, sliced veggies, and these things!  I always add fresh herbs from my garden into this dip.  My favorites are dill, parsley and cilantro.  I'm listing the recipe for the dippers and the ranch dressing, and you will take 2 Tbsp of ranch out to use to make the dippers.  The whole thing is so flavorful, they remind me of some crazy TGIFriday's appetizer, minus the chemicals.

*Make your ranch first because you will need it to make the dippers

Ingredients:
2/3 cup avocado oil or light olive oil
1 room temperature egg
2 Tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 tbsp dried herbs or handful chopped fresh herbs
2 Tbsp full fat unsweetened canned coconut milk 


Directions:

1.  Place the egg, 2 Tbsp red wine vinegar, spices and herbs (everything but the coconut milk) in the food processor.  Pulse a few times.

2.  Measure out 2/3 cup oil.

3.  Slowly pour the oil in through the top holes of the blender, with your finger on the grind button constantly.  It will take a few minutes to get it all in.  

4.  Once all the oil has been added in, add the coconut milk and pulse a few more times.  


Dippers

Ingredients:

1 head cauliflower, washed, cut and steamed 
1/4 cup almond flour
2 Tbsp tapioca starch or arrowroot starch (I prefer tapioca)
1 egg
2 Tbsp ranch *recipe above 
4 slices of bacon, chopped
2 shallots, chopped
1/4 cup fresh chopped herbs
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic 

Directions:

1.  Preheat oven to 425F and line 2 cookie sheets with parchment paper.

2.  Chop and steam cauliflower florets only, not the stems.

3.  While cauliflower is steaming, cook the bacon. You can chop it before you cook or after. 

4.  While that is cooking, chop your shallots and herbs.  

5.  When the cauliflower is fully cooked, add cooked florets to a food processor. Food process into an almost mashed consistency.  You will probably need to do this in 2 or 3 batches.  Don't worry if you over do it, it will still work. 

6.  Transfer the processed cauliflower into a large mixing bowl.

7.  In a small bowl, mix together the dry ingredients- almond flour, tapioca or arrowroot, sea salt, black pepper, onion powder and granulated garlic. 

8.  Add the everything to the large bowl with cauliflower- the egg, 2 tbsp ranch, the dry ingredients, the chopped bacon, herbs, and the chopped shallot.  Mix well to combine. 

9.  Drop 1 tbsp sized balls onto cookie sheet and push them down flat.

10.  Bake at 425F for about 40 minutes, flipping half way.  They are done when they are crispy golden brown on both sides. 




12 comments :