Snacking on vegetables keeps blood sugar at bay, fiber count up, and metabolism at a steady speed. To avoid getting bored of crudités, I like to interactively eat by dipping crunchy cucumbers or sweet carrots into a rich guacamole or tangy ranch.
Ingredients:
1 cup clean avocado oil mayonnaise (homemade (see notes) or store bought; I love Primal Kitchen)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt + more to taste
2 teaspoons white wine vinegar, apple cider vinegar, or lemon juice
2 tablespoons of water + more as needed to thin
2 tablespoons chopped fresh herbs – dill, parsley, and chives are all excellent options (may substitute with 1 tablespoon of dried herbs)
Instructions:
In a food processor, blender, or bowl, mix together the mayonnaise, garlic powder, onion powder, sea salt, vinegar or lemon juice, and 2 tablespoons of water. After mixing add more water as needed to thin to your desired consistency. Stir in chopped herbs and taste. Add more salt if needed. Store in the refrigerator and enjoy!
Homemade mayonnaise:
Emulsify the following by drizzling the oil into the processor or blender to the following ingredients:
1 pasture raised egg
a little bit of dijon mustard
lemon juice
sea salt
avocado oil
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