Homemade Ranch Dressing

Ever made your own ranch? It's really easy!! It is a hell of a lot better than the store bought stuff with all those nasty chemicals and completely unnecessary ingredients. This is way too easy to make to not do it yourself and then you know exactly what you are putting in your body! #important

Ready for the easiest thing ever? Let's go!

Gather Up:

• 1 wide mouth mason jar (or deep bowl)
• immersion blender
• 1 egg
• 1.5 cups of light olive oil (NOT extra virgin olive oil--it gives way too strong of an olive taste!)
• tablespoon lemon juice
• 1 tsp dijon mustard
• 1 clove garlic
• 1/2 tsp onion powder
• 1 tsp dill

1. Crack the egg into the wide mouth jar and add the lemon and dijon mustard then put the immersion blender into the jar and press it into the bottom
2. While the blender is on, sloooowly pour a steady stream of the oil into the jar. Continue to pour the oil and you will notice it will start to get thick!  *NOTE** If you stop here--you have homemade mayo!!!
3. The make the ranch. Add garlic, and blend one more time quickly! Stir in the onion powder and dill...and that is literally it! Your dressing expires when your egg does!

Use this ranch to dip veggies, add to veggie salads, etc!

If you are following my portion control system, this is 1 orange when measured in your orange container!

Enjoy! xoxo

Brittany

Marinated Kale Salad

My husband will tell you that he hates kale. I admit that I have served it to him in some not so tasty ways, but that was before I really got to know kale. So you are in luck and you get to benefit from my mistakes and only eat it in the most scrumptious ways. Even Dave will eat this recipe!

Gather Up:

• 2 bunches of kale. Ribs removes and ripped into small pieces.  
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 3 garlic cloves, mashed
• 1/2 tsp sea salt
• pinch of red pepper flakes
• 1/2 cup grated Parmesan (and extra for garnish) 

1. Mix olive oil, lemon juice, garlic, salt, and red pepper flakes in a small bowl.  
2. Pour mixture onto kale and toss and massage with your hands. Let this sit at room temperature for 15-20 minutes.  
3. Next, dump your Parmesan into the kale and toss. Serve with a few extra large shavings of parm as garnish!

**Kale is not like other lettuce. It is hearty and will keep in the fridge, without getting soggy, for several days!**

If you follow my portion control system, I would measure this in your green container and count it as: 1 green, 1/2 blue, and 1 tsp.