Flavoring

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. 

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

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

  • 1/3 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.

So much tastier than store bought. Check it out on realfoodwithjessica.com.

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.

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. Check it out on thewholecook.com.

Ingredients:

  • 3 cups Packed Basil

  • ¼ cup Shelled Pistachios

  • 3 Tablespoons Lemon Juice

  • 1 Clove Garlic, or ½ teaspoon Minced Garlic

  • ½ teaspoon Salt

  • 1/3 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.