It’s been a crazy summer so far and I expect it will continue in a crazy manner until my son goes back to school August 26th. I think about writing something here almost everyday and then never get to it. I miss it. I’m looking forward to getting back on a schedule.

Here’s a quick post for homemade Ranch Dressing.

My daughter is VERY carb sensitive so I have spent most of the summer trying to balance her metabolism by getting her blood sugar stabilized and helping her body transition to using fat for energy instead of sugar. It’s going well but she needs to eat more vegetables, particularly greens. Enter, Ranch Dressing! Problem solved. She just had a giant bowl of greens, two cups for breakfast. Not an ideal breakfast but she was running out the door and I needed her to eat something. She’ll be home in a couple of hours and can have a more balanced meal then.

So, on to the Ranch Dressing.

1/2 cup (homemade) Olive Oil Mayonnaise

1/2 cup Heavy Cream

1 to 1.5 Tablespoons of Ranch Seasoning

You can find my recipe for Homemade Mayo here. If you are concerned about using a raw egg you can find the directions to pasteurize your egg at home here.

As for the Ranch Seasoning, I found that recipe/spice mixture at The website also gives a Ranch Dressing recipe but it calls for Buttermilk. I swapped out the Buttermilk and used Heavy Cream. You can do which ever you prefer. The buttermilk had a lot of carbs (I could only find a low-fat version) and the heavy cream has no carbs. Since we are being careful about carbs/sugar the heavy cream was a better option for us.

Super easy, combine the mayo and heavy cream, then mix in 1 to 1.5 or maybe even 2 tablespoons of the spice mix, it all depends on how much flavor you want. We like 1.5 tablespoons. A serving has worked out to be about 1 to 2 tablespoons. YUM.

As for the greens, this morning it was chopped romaine hearts with chopped up baby arugula. I’m getting some yummy kale from a local farm tomorrow so that will get thrown into the mix as soon as it gets here.

This is a great veggie dip too. CookinForTheSevenDwarfs suggest using 8 oz. of Sour Cream instead of Buttermilk (or in my case Heavy Cream) for the dip recipe. I recently bought a yogurt maker and have made homemade yogurt, super delicious. I’ve been told I can make homemade sour cream in the yogurt maker, which I have been told will be the best sour cream I’ve ever tasted. I wasn’t that motivated but now I am. I’ll let you know how that goes.

Eat Well, Feel Good, Have Fun!

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