I’ve gotten very behind in my blogging lately! I have all of these ideas, but no time to execute them. This past week was especially busy. My boss went on vacation leaving me “in charge” (yikes!). Needless to say, I put in a lot of hours and it was tiring, but I think I did a pretty good job. The department didn’t catch on fire or anything so that’s good. I don’t know why a natural foods department would catch on fire, but you never know…..
There are several new recipes I’m developing, but I’m still working out the kinks in them. There is one recipe I’ve been making a lot of recently that I’m ready to share: ranch dressing. I decided to start making my own from scratch. My favorite ranch dressing is Hidden Valley, but there’s too many artificial ingredients in that, and I didn’t care for the taste of “natural” bottled salad dressings. I set out to make my own dressing from natural and organic ingredients and with just the right flavor.
The basis for this recipe comes from the “Wheat Belly” book. I made a lot of changes to the recipe provided in that book, mainly reducing the onion and garlic powder. I think I achieved the balance of giving the dressing enough flavor without giving us bad breath for the rest of the day (hopefully). I also added my own touch with chives and parsley. If you like your dressings thinner, you can always add a bit more water.
Homemade Ranch Dressing
(this is not a low-FODMAP recipe)
1 cup sour cream (I like Organic Valley)
1/2 cup mayonnaise (I like Hellmann’s Light)
1 Tbsp. vinegar
1 Tbsp. water
1 tsp. onion powder
1 tsp. dried chives
1 tsp. dried parsley
3/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. sea salt
Stir all ingredients together until well combined. Store in the refrigerator.
