Avocado Salad Dressing

Avocado Salad Dressing

This dressing is so creamy and delicious

  • 1 ripe avocado
  • 2 organic garlic cloves (chopped)
  • 1/2 juice of half of an organic lemon
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 2 tsp minced red onion
  • 1/3 cup avocado oil
  • 1 tbsp avocado oil
  • 2-3 tsp water (optional)
  1. In a food processor or blender add all the ingredients except the water and pulse or blend until nice and smooth.

If the dressing appears to thick add the 2-3 tsp water or add oil and blend this should loosen the dressing.  

You can substitute the avocado oil with olive oil, if you are going to use olive oil make sure to use a light olive oil, I find the extra virgin olive oil is too heavy for this dressing.

*use organic ingredients when possible.

Spicy Roasted Brussel Sprouts

Spicy Roasted Brussel Sprouts

Adding some red pepper flakes gives this dish that added kick.

  • 1 1 lb bag brussel sprouts
  • 2-3 tbsp olive oil, extra virgin (or organic refined coconut oil melted)
  • 1/2 tsp kosher salt
  • 1/4 tsp black fresh pepper
  • 2-3 tbsp shallots, chopped
  • 1/4 tsp red pepper flakes
  • 1 tsp balsamic vinegar reduction (optional)

Pre-heat oven to 400 degrees. 

Wash brussel sprouts and drain off excess water,  pat dry with paper towel and cut brussel sprouts in half. 

Add brussel sprouts, shallots, salt, pepper and red pepper flakes on to a sheet pan or cookie sheet add the olive oil and mix well then spread out evenly on to the sheet pan, do not over-crowd the pan and bake for about 20 minutes or until fork tender and a little crisp but not burnt. 

Drizzle the balsamic vinegar reduction and serve immediately and enjoy

*Be sure to check and shake your brussel sprouts in the pan or stir gently with a wooden spoon every 5 minutes so they cook evenly and do not burn.

*use organic ingredients when possible