I’ll get to the recipe in a minute, but check out the cool recipe card I’m now using! What do you think: is it easier to use? Comment below!
Despite all obstacles (mainly not having enough time), I’ve managed to stick through about 2 weeks of a 21 Day Sugar Detox. I was sure something would come up, like travel, to prevent me from eating squeaky clean, no added sweetener foods. I have managed to stick to the program without living like a hermit. Several years ago, I did a Whole 30 and blogged every day, so I was thinking of doing a meal plan or list of my favorite meals on the program this time to talk about my experience.
Here’s what I’ve observed so far: after week 1 I felt my appetite plummet. I don’t know if it’s because it’s getting warm outside, if I’m getting into fat burning mode, or if it’s because sugar was doing something to my appetite. Still, it’s interesting. I’ve still managed to eat really good food, mainly cooking from the 21 Day Sugar Detox Book and Cookbook, but I also came up with a few recipes. So far I’ve posted my Vanilla-Banana Chia Pudding. I’ve been craving salad, so tonight I came up with a paleo twist on taco salad that hit the spot!
Back when I was eating low-fat Hidden Valley Ranch, one of my favorite ways to stretch a serving size of dressing was to add salsa. Now that I make my own ranch dressing, I still add salsa from time to time to make a spicy dressing to go on taco salads. This version is customizeble because you can use whatever salsa you like. I used a medium chunky salsa tonight that had a little kick of chipotle. I had a follower post on Instagram suggest this would be good on sweet potato fries, and I might have to make a batch of both just to try it! Maybe I’ll use mango salsa once my sugar detox is over.
- 1/4 cup mayonnaise (homemade or other Paleo mayo)
- 1/4 cup canned coconut milk
- 1/4 cup salsa, any you prefer
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp unseasoned rice wine vinegar
- 1/4 tsp dried dill
- 1/4 tsp ground cumin
- Zest of 1 lime
- 2 tbsp fresh lime juice
- 1 tbsp minced fresh chives
- 1 tbsp minced fresh cilantro
- 1. In a small bowl, blend mayonnaise and coconut milk until smooth.
- 2. Add remaining ingredients and stir well to combine.