I get CRABBY when I don’t eat. Like I literally have healthy snacks strewn in my purse, car, etc. because if I get to that shaky-hungry feeling and don’t have food within arms reach, I get all HULKSMASH.
Since I’m detoxing off of sugar, that shaky-low-blood-sugar feeling should soon be gone. I should be able to make it between meals or even skip one without turning green and breaking metal folding chairs over people’s heads. In theory.
We cut up a ton of fresh veggies and though I don’t mind them raw, I prefer them with hummus or some kind of dip. And since most dip is a dairy-laden processed no-no, I figured I’d make my own.
I started with this homemade mayo recipe from The Clothes That Make the Girl. I can’t stress enough how important it is to make sure all of your ingredients are at room temperature. This will make or break your mayo, as well as the slow drizzling in of the oil as it emulsifies.
Then I just added some fresh ingredients (I use the Lighthouse freeze-dried herbs you keep in the fridge) into the blender and yummy yummy veggie dip was made. So very quick and easy. And a great way to make raw veggies less boring, dairy-free!
Recipe: Paleo Garlic Dill Veggie Dip
Whole-30, 21-DSD, dairy-free, gluten-free
- 1 c. homemade mayo
- 1 tbsp. fresh garlic
- 2 tbsp. fresh dill
- 1 tsp. onion powder
- 2-3 tbsp. unsweetened almond milk
- pinch salt + pepper
- Add all items in order in a blender until creamy.
- Add salt a small amount at a time to taste.
- For fun variations, add an avocado or roast the head of garlic first.