Keto Friendly Green Ranch Dressing
Hi ya'll! Coming at you today with another simple recipe, which is totally my style these days! If you haven't heard, my husband and I have been experimenting with a low carb high fat style of eating, what many term "keto"....As we round out Week 3 of this eating style, I'm almost ready to write up a recap of how I feel about it, but in the short of it, I'M LOVING IT. There was a bit of an adaptation period at first (think "keto flu" symptoms), but overall my head is clear, my blood sugar feels super stable, and a lot of my symptoms I was struggling with are pretty much non-existent now. Amazing what food can do right??
The trick for me on keto is replacing the sugar and carbs I was consuming with ENOUGH high quality fats. The first few days, even though I wasn't counting anything, I could tell I was dipping below my caloric needs because I hadn't quite gotten the hang of how to use my fats effeciently. That, my friends, is where amazing sauces, dips, and dressings come in for me!
Basically topping off any salad, meat, or veggie with a generous drizzle of this green ranch will help get you a great dose of healthy fats! I store this ranch in the fridge and slightly warm it before using, so it will become drizzle-able again. OR I'll just scoop a big ol spoonful on top of an avocado and go to town. I love this recipe because it's also so versatile! I like using MCT (Medium Chain triglycerides) as they typically bypass processing in the liver, and are more readily used as a QUICK form of energy in your brain and muscles. I also like it because it maintains its liquid form well, unlike regular coconut oil, so it's easy for blending! Some people need to ease into using large amounts of MCT oil as it can be difficult on the digestive system at first--so proceed with caution!
You can really substitute with any mayo, any oil, and any milk to make this recipe uniquely yours, have fun with it!