"Dress" for success - 4 DIY recipes

Store bought dressings often come loaded with unnecessary sugar, salt, and a bunch of preservatives you'd need a PHD to properly pronounce. These can all wreak HAVOC on a nutrition regimen. Try one of the four dressings below for a super yummy way to ditch all the unnecessary drunk and to stay on track!

Lemon Poppyseed

::Ingredients::

• 1/4 cup fresh squeezed lemon juice
• 2 tbsp unsweetened almond milk
• 2 tbsp apple cider vinegar
• 4 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 2 tbsp raw honey
• pinch of sea salt

::Directions::

1. Combine all ingredients. Keep refrigerated.

Honey Mustard Vinaigrette

::Ingredients::

• 3 1/2 tbsp extra virgin olive oil

• 3 1/2 tbsp white wine vinegar

• 2 1/2 tbsp fresh squeezed lemon juice

• 1/2 tsp raw honey

• 1 tsp dijon mustard

::Directions::

1. Combine all ingredients. Keep refrigerated. If it separates, allow to warm on counter prior to serving and stir.

Avocado Dressing

::Ingredients::

• 1 ripe medium avocado, cut into cubes
• ½ cup nonfat plain yogurt
• 1 clove garlic, finely chopped
• 1 Tbsp. finely chopped red onion
• 1 Tbsp. fresh lemon juice
• 9 fresh parsley sprigs, chopped

::Directions::

1. Place avocado, yogurt, garlic, onion, lemon juice, and parsley in a blender; cover. Blend until smooth.

DIY Ranch

::Ingredients::

• ¾ cup organic sour cream

• ½ cup whole milk, preferably from pasture-raised cows

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons fresh parsley, chopped

• ½ teaspoon real sea salt 

• ½ teaspoon organic onion powder 

• ½ teaspoon freshly ground black pepper

•  ⅛ teaspoon dried organic dill 

•  ⅛ teaspoon organic garlic powder

::Directions::

1. Stir together milk and lemon juice in a small bowl. Set aside for about 5-10 minutes. (This is the cheater’s version of buttermilk. I don’t use real buttermilk because I like to use lemon juice anyway – it adds a nice zing to this dressing.)
2. Combine milk mixture and sour cream in a medium sized bowl, whisking until smooth.
3. Add dry ingredients and whisk until thoroughly combined.
4. Transfer dressing to a jar with a tight-fitting lid and refrigerate.

Shake before each use. Keeps for at least a few weeks in the refrigerator