Homemade Ranch Dressing/Sauce, by Diane

I created this recipe when I was on Whole30 because I had made a club salad and decided I really wanted a ranch dressing to go with it. However, before I thickened it up I discovered it was also a really great sauce over steamed veggies! So I’m posting this as both, because it was delicious as a sauce and a dressing and tasted shockingly close to the real thing! Plus it whips up in under a minute flat.

Ingredients:

4 tbsp mayo
2-6 tbsp milk of choice (if you want a dressing use 2, if a sauce use up to 6)
1/2 tsp celery salt
1/2 tsp dried dill
1/2 tsp dried parsley
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper


Directions:

Whisk all ingredients together until smooth, adjust seasonings to taste and milk/mayo for thickness.

Antipasto Salad, by Diane

Last night it felt like summer, and all I wanted was a fresh and light dinner. I created this mix of deliciousness and afterwards I realized it kind of reminded me of an antipasto salad- but way better! To make it whole30 compliant, just check the meat doesn’t have any sugars in it. This was delicious, quick, and exactly what I wanted after a hot day in the sun.


Ingredients:

30 baby multicolor heirloom tomatoes, halved
1 small red onion, diced
1 large cucumber, peeled and diced
1 cup black or kalamata olives
1 14.5 oz can hearts of palm, sliced into inch rings
1 14.5 oz can artichoke hearts, cut into bite size pieces
1 package prosciutto, rough chopped
1/4 cup EVOO
2 tsp dried oregano
2 tsp dried parsley
Sea salt and black pepper to taste
A splash of balsamic or red wine vinegar


Directions:

Toss everything together and adjust seasonings/oils/vinegars to taste. Eat fresh!

“Cheesy” Cauliflower Risotto, by Diane

I have been getting really good at creating all types of “cheesy” sauces on whole 30 by using nutritional yeast. The other night I found a package of riced cauliflower with asparagus and mushrooms in the freezer, and decided to whip this up. I wound up eating it all for dinner and skipping the rest of my food! It tasted like pure comfort food, and I’m definitely making it again soon!


Ingredients:

Riced cauliflower, cooked
Diced asparagus, cooked
Diced mushrooms, cooked
2 tbsp coconut milk, warmed
5 tbsp nutritional yeast
1 tbsp onion powder
1 tbsp garlic powder
Salt and pepper
1/4 tsp poultry seasoning
1 tsp arrowroot powder


Directions:

1. Mix the veggies together and set aside.

2. In a small bowl, add all the seasonings. Whisk together until well blended.

3. Add in the warm coconut milk and whisk until blended.

4. Sprinkle the arrowroot powder in the sauce and stir until it thickens, adjusting consistency with coconut milk or powder if needed.

5. Pour over the veggies and enjoy!