If you have been following along my blog and my Sunday week in review, then you know that I eat A LOT OF SALAD. I'm pretty sure most people that eat clean, low-carb, Wheat-Belly, Paleo or Candida diets eat a lot of salad.
No hardship. I love salad. But the restrictiveness of this Candida diet can make salad dressings pretty limited. And I was getting lazy and making the same coconut vinegar and EVOO blend over and over and over. And it was getting boring. And when I get bored with food I start cheating. And when I cheat I don't feel good. And my Candida starts to win.
So I decided I better get busy making a new dressing that could make a salad satisfying again. So I'm not just using my salad as fuel and then searching for something else (insert cheat) to keep me satisfied.
This little recipe did just that. A nice change of pace. Sugar-free. Low-carb. Paleo, Candida-diet friendly. Gluten-free. Dairy-free. And even given all that it is still tasty. Delicious.
It gets some sweetness from the Stevia and the onions. And some nice creaminess from the oil and pureed onion. I was missing a creamy dressing.
It actually tasted best when it had a chance to sit overnight so make it in advance if you can. The flavors blend and develop if you can wait.
Hope you enjoy it as much as I am and this helps you stay sugar-free and healthy! No matter what kind of clean diet you are trying to follow.
Candida Diet Friendly Sweet Onion Poppyseed Dressing
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: blender dressing candida-diet friendly gluten-free low-carb paleo wheat belly stevia
Ingredients (1 cup)
- 1 Tbsp coconut oil
- 1/2 large sweet onion, finely minced
- 1/4 tsp fine sea salt
- 8 drops liquid Stevia
- 1 tsp dry mustard
- 1 Tbsp coconut vinegar
- 1/2 tsp garlic powder
- 1/4 cup + 1 Tbsp organic extra virgin olive oil
- 1 tsp dry poppyseeds
Fry onion over medium heat in coconut oil until just softened.
Add remaining ingredients except olive oil.
Pulse in blender until fully pureed. Add olive oil and combine.
Chill in fridge until cooled and until ready to serve.
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