Flavorings

Taco Seasoning

Not only is it much cheaper to make your own taco seasoning, but it also doesn't contain things like MSG, anti-caking agents and artificial colors or flavors like the store-bought kinds. 

Ingredients:

  • ¼ teaspoon Garlic Powder

  • ¼ teaspoon Onion Powder

  • ¼ teaspoon Dried Oregano

  • 1 teaspoon Black Pepper

  • 1 Tablespoon Chili Powder

  • ½ teaspoon Paprika

  • ¼ teaspoon Red Pepper Flakes

  • 1 teaspoon Sea Salt

  • 1½ teaspoon Ground Cumin

Instructions:

  1. Mix all ingredients and store in an airtight container. 

  2. Add 2 to 3 tablespoons of this mixture plus 1/2 to 3/4 cup of water to one pound of cooked meat. 

Recipe found on reclaimingyesterday.com. Click photo for full recipe.

This Avocado Oil Mayo is creamy and totally crave-worthy. Oh yeah, and IT’S HEALTHY.

Ingredients:

  • 1 Egg

  • ½ cup Light Olive Oil

  • ½ cup Avocado Oil

  • 1 Tablespoon Lemon Juice or Vinegar

  • ¼ teaspoon Salt

Instructions:

  1. Crack egg into mason jar or another cylinder like container. Then add the remaining ingredients.

  2. Place immersion blender all the way to the bottom of the jar. Turn on and blend for about 20 seconds. Without stopping the blender, slowly begin to lift the blender up from the bottom of the jar, circling as you do to ensure all of the oil gets blended.

  3. That’s it! You’ll have creamy, spreadable mayo that’s full of good stuff and free of questionable ingredients. Place lid on mason jar, or transfer to another container. Store refrigerated for up to a week.

Recipe found on onceuponachef.com. Click photo for full recipe.

This is a great salad dressing that tastes good with all vegetables. It also helps that I have an obsession with dill.  

Ingredients:

  • 2 Tablespoons Fresh Lemon Juice from one lemon

  • 1 Tablespoon White Wine Vinegar

  • 3 drops Liquid Stevia 

  • 1 teaspoon Minced Garlic

  • ½ cup plain Greek Yogurt

  • ⅓ cup Extra Virgin Olive Oil

  • ½ teaspoon Salt

  • ¼ teaspoon Freshly Ground Black Pepper

  • ½ teaspoon Dried Dill

Instructions:

  1. Wisk all ingredients together. 

  2. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.

Recipe found on asouthernmom.com. Click photo for full recipe.

This super simple and easy homemade Italian dressing mix is so tasty and so simple that you will never buy store bought dressing again! You can keep this Italian dressing mix in your pantry and whip up fresh Italian dressing whenever you want!

Ingredients:

  • 1 Tablespoon Garlic Powder

  • 1 Tablespoon Onion Powder

  • 1 Tablespoon White Sugar

  • 2 Tablespoons Dried Oregano

  • 1 teaspoon Ground Black Pepper

  • ¼ teaspoon Dried Thyme

  • 1 teaspoon Dried Basil

  • 1 Tablespoon Dried Parsley

  • ¼ teaspoon Celery Salt

  • 1 Tablespoon Kosher Salt

Instructions:

  1. Mix all the ingredients together and shake it up in an airtight container.

  2. To make dressing: pour ¼ white vinegar, ⅔ cup olive oil and 2 Tablespoons water together in a container. Whisk in 2 Tablespoons of your mix. Store in the fridge.

Recipe found on realfoodwithjessica.com. Click photo for full recipe.

So much tastier than store bought.

Ingredients:

  • 1 Large Egg, room temperature

  • 1 Tablespoon Coconut Vinegar

  • 1 Tablespoon Lemon Juice, fresh squeezed is best

  • ½ teaspoon Salt

  • ¼ teaspoon Pepper

  • 1 cup Avocado Oil or Light Olive Oil

Instructions:

  1. Place egg, vinegar, lemon juice, salt and pepper in a wide mouth mason jar or blender. Blend until combined.

  2. With the blender on or with the immersion blender in the jar, slowly drizzle in the oil until it emulsifies.

  3. Move the immersion blender up and down in the jar until thick. This should take less than a minute.

  4. Store in the fridge for up to 2 weeks. Makes 1-1/2 cups.

Recipe found on thekitchengirl.com. Click photo for full recipe.

Creamy Avocado Ranch Dressing is a scrumptious ranch dip and dressing made with avocado, Greek yogurt, and 1% milk. This 5-minute avocado dressing adds color, flavor, and nutrients to anything it touches.

Ingredients:

  • 1 Large Avocado, seeded and removed from skin

  • ¼ cup Plain Greek Yogurt

  • 2 Tablespoons Mayonnaise

  • 1 Tablespoon Lemon Juice

  • 1 Clove Garlic, finely grated

  • ½ teaspoon Dried Parsley

  • ½ teaspoon Dried Dill

  • ½ teaspoon Dried Chives

  • ½ teaspoon Dried Onion

  • ⅛ teaspoon Sea Salt

  • Black Pepper, to taste

  • ½ cup 1% Milk, or milk of choice

Instructions:

  1. In a food processor or blender, combine avocado, yogurt, mayonnaise, lemon juice, garlic, parsley, dill, chives, onion, salt and pepper. Blend until well combined.

  2. Continue blending and add milk in small amounts to reach desired consistency.

  3. Refrigerate avocado dressing in an airtight container up to 5 days.

Recipe found on thewholecook.com. Click photo for full recipe.

This Pistachio Lemon Pesto is vibrant, crazy delicious, and dairy free. Basil, pistachios, lemon, garlic...YUM! You'll be licking your spoon. Add it to steak, chicken, fish, pasta, or roasted veggies for a spectacular dish. 

Ingredients:

  • 3 cups Packed Basil

  • ¼ cup Shelled Pistachios

  • 3 Tablespoons Lemon Juice

  • 1 Clove Garlic, or ½ teaspoon Minced Garlic

  • ½ teaspoon Salt

  • ⅓ cup Extra Virgin Olive Oil

Instructions:

  1. Add basil, pistachios, lemon juice, garlic, and salt to a food processor or high-powered blender.

  2. Turn on the blender and slowly pour in your olive oil. Blend until pistachios are no longer chunky and sauce is smooth. For a thick pesto 1/3 cup olive oil is perfect. You can use 1/2 cup if you prefer a thinner consistency.