Discover a delightful twist on a classic with this Greek Yogurt Caesar Dip recipe that doubles as a salad dressing. The perfect harmony of tart apple cider vinegar, creamy Greek yogurt, and robust Dijon mustard creates a base that's both zesty and smooth. Accentuated with Parmesan cheese and a hint of garlic, this dip promises to elevate the taste of raw veggies to a gourmet level.
Enhancing this already delectable mix are a few drops of Lemon Vitality essential oil, infusing the dip with a bright, citrusy note that's both refreshing and sophisticated. Whether you're dressing a crisp salad or searching for a creamy complement to your veggie platter, this blend achieves a balance of flavors that cater to various palates.
For those preferring a thinner consistency, the recipe allows for customization with the addition of water, making it versatile enough to serve as either a rich dip or a light dressing. This clever use of household ingredients combined with the elevated touch of essential oil makes for an innovative recipe that's sure to impress at any table.
Read more...I had no idea it was this SIMPLE and EASY to make homemade mayo! It's been on my list to try for years, and I finally did it recently. I won't go back to storebought after this! 1) it's cheaper than good, clean mayo ... and 2) it's legit the best tasting mayo I've ever had!
Homemade Avocado Oil Mayo
- 1 egg
- 1/2 - 3/4 cup pure avocado oil (I love this one: https://amzn.to/3STjl6q)
- 1½ Tbs raw apple cider vinegar or lemon juice (my fam doesn't like lemon 😒 so I've been using the raw ACV instead)
- 1 tsp dijon mustard
- salt to taste - I do about 1/4 tsp
Add all of the ingredients into a mason jar. Use an immersion blender (like this one: https://amzn.to/49JzsKO) by putting it all the way to the bottom before turning on, then once you turn it on, pull it upward slowwwwly. It will all magically transform into mayo! It's pretty cool! Blend for a minute or 2 until it thickens up a bit. I keep this in the fridge and try to use it within a week or so. I haven't put it to the test to see how much longer it will last! 😆
Guys. These muffins. I seriously buy extra bananas in hopes of having a few turn brown just to make these muffins!
The recipe has evolved over the years, but this has been THE recipe for a few solid years now. They're SO GOOD. We're lucky if they last 2 full days in this house of 5.
Whole Wheat Chocolate Chip Banana Muffins (makes 12 muffins)
- 3 overripe bananas
- 1 egg
- ½ cup coconut sugar
- ½ cup avocado oil
- 2 cups whole wheat flour (or 8 oz by weight)
- ½ tsp pink Himalayan salt
- 1 tsp baking soda
- ½ cup semi-sweet chocolate chips
Preheat oven to 350°. Mash the bananas in a big bowl. Add the egg, coconut sugar, and avocado oil and mix well. In a separate bowl, whisk together the flour, salt, baking soda. Next, add the dry ingredients to the wet ingredients and mix to combine. Stir in the chocolate chips, and then fill your lined muffin pan. I love to use an ice cream scoop to scoop the batter into the lined muffin pan. #easybutton 
Bake for about 18 minutes. Once they're cool, hide them from your kids... and your husband. Otherwise, they'll disappear wayyyy too quickly! Haha!
