Homemade ranch! (gluten free, dairy free, sugar free…but not taste free!)

This is the same recipe as the avocado ranch recipe found here, except sans avocado! This is our favorite, and we make it in our blender now for a nice thick almost whipped-type consistency.


2 eggs

2 cups extra light olive oil (it’s important to get the extra light stuff-the regular and extra virgin leave a horrible taste lol)

2 Tbsp lemon juice

2 tsp salt

2 tsp pepper

2 tsp onion powder

2 tsp garlic powder

1 can coconut milk

1 Tbsp dried cilantro

1 Tbsp dried dill


1.  Dump all ingredients ceremoniously into the blender ;P


2. Pulse, or I put mine on smoothie because it’s about 30 seconds, and I’m too lazy to hold the button down for that long, lol.


3. Pour into jars…I have some cute ones, and some are in the sink dirty, so again, too lazy to wash them, I grabbed this empty salsa jar (amazing salsa btw! Can be found at the Gilbert Farmer’s Market for you Arizonans!) and used it lol.


Side note: did you  know that it’s super easy to clean out your blender after using it by putting some water in and pulsing? =D


Anyway, serve with my favorite chicken tenders (recipe here)!


Enjoy! If you try this, please let me know what you think!

Chicken Tenders ( gluten free, dairy free, Whole30)


2 chicken breasts, thawed (I usually make this in bulk and triple the recipe lol)

1/2 cup coconut flour

3 eggs

1 Tbsp almond or other non-dairy milk (optional)

1 1/2 cups almond flour

1/2 tsp salt

1/4 tsp pepper

1 tsp garlic powder (we love garlic, so alter this to taste)

1/2 tsp onion powder

1/4 tsp cayenne (optional)

2-3 tsp Montreal Steak Seasoning to taste (we loooove the flavor of this)



1-Preheat oven to 425 degrees, and spray a cookie sheet with avocado oil, or line with parchment paper.

2-set out 3 dishes, I used 2 wider, flatter bowls, and one regular. Place the coconut flour in the 1st one, combine the egg and milk in the 2nd, and in the 3rd, mix the almond flour with all of the spices.

3-Cut the chicken into desired strip size, then dip in the coconut flour first (coat completely)

4-Then coat in the egg mixture (after a little while, I found that it was easiest to drop it in without touching, then use a fork to turn and lift/drain to decrease the mess)

5-Then coat in the almond flour mixture and pat well (minimizes crumbs)

6-place on cookie sheet, and baste with a little olive oil to help with browning. Bake for 10 minutes, then flip over and bake for 5 more minutes.

You can also fry them in olive or coconut oil, but it gets a little messy lol

Serve with homemade ranch! (recipe coming soon)