Category Archives: Dressing

Garlicky Whole30 Roasted Red Pepper Sauce (Paleo, Keto, Vegan)

You’ll want to put this delicious & easy Garlicky Whole30 Roasted Red Pepper Sauce on everything. It’s keto and vegan, and has an amazing addicting flavor!

garlicky whole30 roasted red pepper sauce

A few years back, I used to live in Northern California in Marin County and my husband and I were obsessed with this restaurant in town, where they served really high quality pasture raised and grass fed meats, cooked to perfection.

One of my favorite dishes on the menu was their pork chops served with roasted red pepper sauce. The sauce was so tangy and wonderful, and it was the perfect combo with the meat. Even my husband, who hates peppers, loved that sauce. I recently started thinking about that meal and decided to recreate that sauce at home, and I’m obsessed with the result!

Garlicky Whole30 Roasted Red Pepper Sauce Recipe

The one thing that made the sauce so special was how deliciously garlicky it tasted! The deep and earthy flavor came from the roasted garlic, and I tried to bring that into this Whole30 roasted red pepper sauce. If you’ve never roasted garlic before, it’s so easy and 100% worth it!

garlicky whole30 roasted red pepper sauce
garlicky whole30 roasted red pepper sauce

Ways to Enjoy This Whole30 Roasted Red Pepper Sauce

There are SO many ways to enjoy this tasty sauce, but here are some of my favorites:

  • Drizzled over chicken, lamb, pork, or even fish
  • As salad dressing
  • Over roasted veggies
  • As a spread in a sandwich (if you are on the Whole30)
  • On a burger
  • As a pasta sauce with zucchini noodles
  • As a dip for crackers or chips

Tell me: How else would you enjoy this garlicky Whole30 roasted red pepper sauce? It’s so versatile, so make a big batch and keep it in the fridge for when you need a yummy sauce!

garlicky whole30 roasted red pepper sauce
garlicky whole30 roasted red pepper sauce
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Garlicky Whole30 Roasted Red Pepper Sauce (Paleo, Keto, Vegan)

You’ll want to put this delicious & easy Garlicky Whole30 Roasted Red Pepper Sauce on everything. It’s keto and vegan, and has an amazing addicting flavor!
Course Condiment
Prep Time 5 minutes
Cook Time 30 minutes
Bell pepper steaming time 5 minutes
Total Time 35 minutes
Servings 10 servings
Calories 81kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees F, and grease a baking sheet
  • Peel off the outer layer of the garlic head and cut off the top to expose a bit of the garlic cloves.
  • Place on a baking sheet and drizzle with 2 tsp of olive oil.
  • Place the bell peppers next to the garlic, cut side down.
  • Roast for 30 minutes until the garlic is tender and the bell peppers are charred on the outside.
  • Remove from the oven, and place the bell peppers in a bowl and cover with a plate so they can steam for 5 minutes.
  • Peel and discard the skin of the bell peppers.
  • Squeeze out the softened garlic cloves in to a blender, along with bell peppers, 2 tbsp olive oil, and the rest of the ingredients.
  • Blend until smooth and creamy.
  • Taste to adjust seasoning, and enjoy!

Nutrition

Serving: 1serving (about 2 tbsps) | Calories: 81kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Sodium: 119mg | Potassium: 113mg | Sugar: 1g | Vitamin A: 15.5% | Vitamin C: 38.6% | Calcium: 0.3% | Iron: 2.2%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo & Whole30 Ranch Dressing (Keto)

Making your own Paleo & Whole30 Ranch Dressing is so easy and quick, and so much tastier and healthier than the store-bought version. Pour it on salads or meats, or use as a dip or a marinade!

Whole30 Ranch Dressing

You know, if I knew that making your own Whole30 ranch dressing at home was this quick and easy, I would’ve started doing it way earlier! I think this may be my new favorite go-to dressing for everything.

Paleo & Whole30 Ranch Dressing Recipe

All you need to make this paleo and Whole30 ranch dressing, besides the ingredients, is an immersion blender. Not only is it the best tool for making an egg-based creamy sauce or mayonnaise, I love how easy it is to clean up than when you use a regular blender.

In this recipe, a combination of an egg, avocado oil, coconut milk, and yummy spices are combined together to make America’s favorite dressing, and my picky husband said it might be better than the store-bought version he’s been eating!

Whole30 Ranch Dressing

Why I Don’t Buy Store Bought Ranch

Ranch is my husband’s favorite dressing so he’ll buy it for himself sometimes, but I personally never eat or touch the store bought version. The ones from the most popular brands are made with inflammatory vegetable oils which contain trans fat and are known to cause so many health issues.

There’s an incredible amount of processing to make soybean, corn, and canola oils, and most of them are already oxidized and rancid by the time they hit the shelves. This causes them to be highly inflammatory to the body, and it’s best to avoid them if you can.

Instead, in my paleo & Whole30 ranch dressing, I use avocado oil, which is much healthier and more stable, all while having a neutral flavor!

Ways to Enjoy This Paleo & Whole30 Ranch Dressing

There are so many ways to use Whole30 ranch dressing, and it’s a versatile condiment that goes with almost all savory dishes. Here are some ideas:

  • Drizzled over salads (duh)
  • As a dip for veggies and crackers
  • As a marinade
  • Drizzled over meat dishes
  • As a dip for wings and coconut chicken
  • With fries

The possibilities are endless! Did I miss anything? Comment below: how would you enjoy this paleo & Whole30 ranch dressing?

Whole30 Ranch DressingWhole30 Ranch Dressing

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Paleo & Whole30 Ranch Dressing

Making your own Paleo & Whole30 Ranch Dressing is so easy and quick, and so much tastier and healthier than the store-bought version. Pour it on salads or meats, or use as a dip or a marinade!
Course Condiment, Sauce
Cuisine American
Prep Time 5 minutes
Blending time 2 minutes
Total Time 5 minutes
Servings 10 servings
Calories 117kcal
Author Jean Choi

Ingredients

  • 1 egg
  • 1/2 cup avocado oil
  • 1/4 cup coconut milk
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 2 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 garlic clove

Equipment

  • Immersion blender

Instructions

  • Combine all ingredients in a glass jar with a mouth just wide enough to fit the head of the immersion blender.
  • Slowly lower the blender in to jar until it hits the bottom.
  • Turn on the blender and let it run without moving until you see a white creamy cloud start forming from the bottom. It will rise up as the oil get slowly incorporated into the mixture.
  • When most of the oil is blended in to the cloud, slowly lift the blender up while it's running.
  • Lift the blender out of the jar. 
  • Use the ranch dressing as a dip, marinade, or drizzle over salads and meats!

Nutrition

Serving: 1serving | Calories: 117kcal | Fat: 12g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 135mg | Potassium: 22mg | Vitamin A: 2.3% | Vitamin C: 3.2% | Calcium: 0.5% | Iron: 1.7%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Whole30 Roasted Squash Salad (Paleo, Vegan)

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that’s full of flavor and delicious textures. It makes a wonderful side to any holiday dish!

Whole30 Roasted Squash Salad

I’ve been eyeing squash and gourds at every grocery store lately, and I know you’ve been enjoying seeing them pop up this season if you are a huge squash fan like me. My favorite squash is kabocha squash and I seriously think its the best tasting one out there. I’m actually a bit biased because it’s the type I grew up eating the most, and I didn’t even know about butternut squash until in college.

Whole30 Roasted Squash Salad Recipe

This delicious and warm salad can be made using either kabocha or butternut squash, and I think I may have to make it over and over again throughout the next few months and the holidays. It’s wonderfully tangy and sweet without any processed sugars, and there are so many different textures and flavors that complement each other so ridiculously well.

Whole30 Roasted Squash Salad

Keeping It Whole30

If you are doing the Whole30 challenge (which I highly recommend you try out!), make sure to purchase dried cranberries without any added sugar. It may seem hard to find at a regular grocery store, but I get mine on Amazon here. They are super tasty both alone and used in recipes, and I love that they contain less sugar and carbs than the typical ones that we are used to.

Also, to add a bit more sweetness without using processed sugar to this Whole30 Roasted Squash Salad, a dried medjool date is used in the dressing and the result is pretty darn fantastic. Remember to soak the date in warm-hot water for 5-10 minutes to soften it up so it can blend well. It’s the type of dressing that I’ll be making over and over again to use as my go-to dressing over any salad!

Perfect Holiday Side Dish

With the holidays coming up, I highly recommend you make this easy and hearty salad to serve alongside turkey, ham, or any main dish. It’s a crowd pleaser that goes so well with any protein and I’m even thinking about making it for a holiday potluck I may be attending in the coming months.

Hope this Whole30 Roasted Squash Salad helps you enjoy this wonderful season, and make the holidays and gatherings a bit easier if you plan to try out the Whole30 challenge during those times. Enjoy!

Whole30 Roasted Squash Salad

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Whole30 Roasted Squash Salad (Paleo, Vegan)

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that's full of flavor and delicious textures. It makes a wonderful side to any holiday dish!
Course Salad, Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 226kcal
Author Jean Choi

Ingredients

  • 2 lb kabocha squash or butternut squash, peeled and cubed
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tsp ghee or coconut oil
  • 1/2 cup raw walnut halves
  • 2 cups salad greens
  • 1/4 cup dried cranberries no sugar added
  • 1/4 red onion thinly sliced

Dressing

  • 1 pitted medjool date soaked in warm water until soft, then drained
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 tbsps apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon

Instructions

  • Preheat oven to 400 degrees F.
  • Place cubed squash in a baking pan and toss with coconut oil, sea salt, and pepper, until evenly coated.
  • Roast for 18-20 minutes until tender, turning the pan halfway through.
  • While the squash is roasting, heat a large skillet over medium heat.
  • Add ghee and walnuts, and stir together for 5 minutes until the walnuts are golden and fragrant.
  • Remove from the skillet and set aside.
  • Remove the squash from the oven.
  • While the squash cools a bit, place all the dressing ingredients in a blender and blend until smooth.
  • In a large salad bowl, add salad greens, roasted squash, toasted walnuts, dried cranberries, and red onion. 
  • Drizzle the dressing over everything, and toss gently to coat.
  • Serve warm. 

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 602mg | Potassium: 629mg | Fiber: 3g | Sugar: 10g | Vitamin A: 44.4% | Vitamin C: 26.9% | Calcium: 5.6% | Iron: 7.1%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.