What better way to enjoy a salad than to make your own salad dressing. So many dressings on the market are full of pro-inflammatory causing ingredients like vegetable oils, fillers and preservatives that are mean to extend the shelf life of a product. But in doing so these ingredients cause inflammation in our bodies wreaking havoc on our metabolic pathways and eventually causing imbalance, malfunction and disease.

I don't often make salad dressings but when I do a certain contentment arises with the thought that I am able to control the ingredients I use and uphold the quality I hold in such high regard.

Don't get scared by salad dressings. They are actually quite easy and fun to make. Avocado ranch is a perfect way to increase your healthy fat consumption. Make this ahead of time and keep a jar in the fridge and you'll be all set for any salad moment.

Tools:
Food processor
Empty salad dressing squeeze bottle (for storage)

Ingredients:
1 cup avocado mayo (we love Sir Kensington's brand)
1 cup unsweetened Greek yogurt (we like Maple Hill brand or Straus Brand)
2 tablespoons sour cream
1/2 large avocado 
1 tablespoon cilantro 
1/2 teaspoon dried dill
1/2 teaspoon dried garlic powder
1/2 teaspoon dried minced onion
1/2 teaspoon apple cider vinegar
salt and pepper to taste

Directions:

1. Combine all ingredients in a food processor.
2. Pulse and blend until smooth.
3. Drizzle avocado oil slowly to achieve the thickness/thinness you desire.
4. Store this dressing in the fridge in a airtight container. Stays fresh for 1-2 weeks.

​

Make it with our current product favs

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily

This Keto Family  is a participant of the Amazon and other affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

You probably see the carrots in the photo and are first to exclaim that carrots are NOT KETO.... LOL (Hello keto police ;-)) Yes, I know. But when you are a busy mom of 3 and you can buy a bag of pre-shredded cabbage/coleslaw mix at the store, you deal with a few shreds of carrots. LOL. Remember my friends, Progress Over Perfection.

We used to go to this great little restaurant in our area that made coleslaw with green apples. They were so tart and crisp and offered a nice sweet crunch to the slaw. Since apples are out on keto, I decided to use jicama!!! Fresh jicama (don't buy the precut ones in the tubs because chances are they are dry and older) is best. Buy the jicama root and peel and chop it yourself. It'll be sweeter and crispier. This surprise ingredient is keto friendly and offers a nice crunchy, sweetness to any keto coleslaw recipe! Enjoy!

Ingredients:
1 package coleslaw
1/2 cup jicama, julienned sliced
1/2 lb pastrami
4 oz swiss cheese, grated

Dressing Ingredients:
​1 cup avocado mayo
2 tablespoons sour cream
2 tablespoons white wine vinegar
3-4 tablespoons Monkfruit sweetener
1/4 teaspoon onion powder
pinch of salt

Directions:

1. Combine all the dressing ingredients into a bowl and mix until combined.
2. Mix all the coleslaw ingredients into a large bowl.
3. Toss the dressing with the coleslaw and refrigerate until you are ready to serve.

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamily

I don't know about you, but I love summer salads. This yummy balsamic poppyseed salad dressing is one that you need to keep a jar of in your fridge any time the inspiration of a summer salad hits. I normally make a double-batch for the very reason that I will have more to store for the next day or the following week!

The sweet-sour taste of the balsamic vinegar compliment any fresh fruit you put on your salad. Naturally in order for it to be keto-friendly add sliced strawberries (our favorite) or blueberries. When our garden is in bloom we often add both!

What I love the most about this dressing is that it changes the landscape of most salads we eat. Most of the time our dressings tend to be sour cream or yogurt based. This light dressing is a great way to mix up your meals and celebrate the freshness of the summer season.

I hope you enjoy this recipe as much as we do!

Ingredients:
1/4 cup balsamic vinegar
3 tablespoons EVOO
1.5 tablespoons poppyseeds
1.5 tablespoons yacon syrup
1 teaspoon dijon mustard
salt and pepper

Directions:

1. Combine all the ingredients in a salad dressing shaker bottle. Shake well to combine.
2. Shake before drizzling on your favorite summer salad! 

USE OUR FAVORITE BRANDS + PRODUCTS

​Follow us on Social Media  |  Did you try the recipe? Tag us! @thisketofamil

This Keto Family  is a participant of the Amazon and other affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

When I went Keto I had not idea what was in store for me. This lifestyle opened my eyes to many hidden ingredients in the foods, condiments and ingredients I had grown to love and use every single day. I lovingly made meals for my three children and husband only to find out that the foods and ingredients I was giving them may have contributed to their allergies, hormonal imbalances and more.

I began to review and scrutinize food labels (as we all should) and began educating myself on our agriculture ecosystem from ground to plant to harvest to supermarkets to our plates. There was a life-cycle there touched in many stages by pesticides, herbicides and ultimately preservatives. 

One such area of scrutiny was the cream of mushroom soups that I had been using as my base for my pasta dishes, stews, casseroles and gravy. Not only did a small can yield 20 grams of Net Carbs (a BIG NO NO for Keto), but the second ingredient was inflammatory-causing vegetable oils (YUCK! Another BIG Keto NO). I wasn't going to give up my creamy-rich foods so I decided to ketofy a "Cream Of" soup recipe.

The result? A passable, very comparable "Cream Of" soup alternative that cooks the exact same way as a can of cream of mushroom will. Use it as you would normally — add it to a cup of chicken bone broth and have a great soup base; simply add protein and veggies. Or add it to a stew, in a crockpot or Instantpot, and achieve the creamy gravies of times past.

Now I always have a cup in the fridge to use when I can. Next thing I'll learn is canning so I can make several batches and can then for longer period use. If you're a canner, PM me. =) Hope this helps you get back your classic recipes and gives you hope that anything can be made keto. Keto-On!!

Ingredients:
1/2 cup heavy whipping cream
1 cup whole milk (or for less carbs, use all hwc)
3 teaspoons Xanthan Gum paste*
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Worcestershire sauce

Xanthan Paste:
1 teaspoon Xanthan Gum 
3 teaspoon coconut oil 

Directions:

1. Dissolve the xanthan gum in the coconut oil to make a paste. Set it aside.
2. In a saucepan, melt the butter over medium heat and add the paste. Whisk and cook it (like you would a normal flour rue) for a minute or two.
3. Add the milk, heavy cream, salt, seasoning and Worcestershire sauce. Stir to combine and simmer for a few minutes.
4. Beat the egg yolks in a separate bowl and temper the yolks with a small amount of the cream (not too much or you will cook your eggs LOL).
5. Add the tempered eggs to the pot and whisk vigorously until combined. 
6. Reduce the heat to low and simmer for 5 minutes until thickened. 
7. The soup will resemble condensed "cream of" soup. This batch makes about 1.5 cups. Use it normally as your other recipe directs.

Who doesn't LOVE ranch dressing? As a kid (and even as an adult pre-Keto) I used to eat ranch with EVERYTHING—chicken wings, french fries, pizza. My youngest is a ketchup lover and me, ranch all the way baby! ha!

Now that we are keto and I understand the core concepts of this lifestyle, normal ranch dressing (like Hidden Valley) is LOADED with inflammation-causing vegetable oils (like soybean and canola). These oils are NOT keto-friendly because they are all highly processed and typically come from NON-GMO and non-organic facilities. They disrupt the omega-6 and omega-3 balance in our bodies and ultimately contribute to chronic inflammation. (Think about it. If your body is under constant duress from inflammation, our immune systems are constantly being triggered, on override; leading us vulnerable to disease and chronic sickness). Ok more on this in a separate blog post.

Enter this EASY, make-your-own in 5 minutes ranch dressing keto recipe. It's quite simple, with ingredients I already have in my pantry. What makes this Keto? I use may that is already full of healthy fats from avocado oil. I love that I can control the ingredients and choose the best quality items. It keeps well in the fridge in a airtight container.

Ingredients:
1 cup avocado mayo (we love Sir Kensington's brand)
1 cup sour cream
1/2 teaspoon dried dill
1/2 teaspoon dried garlic powder
1/2 teaspoon dried minced onion
1/2 teaspoon dried chives (optional)
1 teaspoon avocado oil 
1/2 lime, juiced
salt and pepper to taste

Directions:

1. Combine all ingredients in a bowl. Stir until well combined.
2. If you want your dressing to be thinner, add water (add 1 tablespoon at a time) until you reach your desired consistency.
3. Enjoy right away or put it in the fridge for an hour (at least) so that all the flavors can combine.