Well, today was Day 1 of the 28-Day Clean-Eating Sugar Detox (If you want to keep up with us on Twitter, the group is using the hashtag #LAAPdetox). So far, so good. Then again, Mike and I worked our little butts off yesterday afternoon for a couple hours to make sure we were prepared. I really think that’s the key to this kind of thing. Because I am stubborn and instead of reaching for something bad for me, I just won’t eat and though intermittent fasting (IF) has it’s benefits, I get CRABBY when I don’t eat. Like I literally have Quest Bars and Lara Bars and little packet of peanut butter and almond butter strewn in my purse, car, etc. because if I get to that shaky-hungry feeling and don’t have food within arms reach, I get all HULKSMASH.
So since I don’t have those things to reach for during the next 28 days, I have to make sure I have things I can grab and be prepared. The cool thing about detoxing off of sugar though is that in a few days, that shaky-low-blood-sugar feeling should be gone and I should be able to make it between meals or even skip one without turning green and breaking metal folding chairs over people’s heads. In theory.
We cut up a ton of fresh veggies and though I don’t mind them raw, I prefer them with hummus or some kind of dip. And since most dip is a dairy-laden processed no-no, I figured I’d make my own.
I started with this homemade mayo recipe from The Clothes That Make the Girl. I can’t stress enough how important it is to make sure all of your ingredients are at room temperature. This will make or break your mayo, as well as the slow drizzling in of the oil as it emulsifies.
Then I just added some fresh ingredients (I use the Lighthouse freeze-dried herbs you keep in the fridge) into the blender and yummy yummy veggie dip was made. So very quick and easy. And a great way to make raw veggies less boring, dairy-free!
Recipe: Paleo Garlic Dill Veggie Dip
Whole-30, 21-DSD, dairy-free, gluten-free
- 1 c. homemade mayo
- 1 tbsp. fresh garlic
- 2 tbsp. fresh dill
- 1 tsp. onion powder
- 2-3 tbsp. unsweetened almond milk
- pinch salt + pepper
- Add all items in order in a blender until creamy.
- Add salt a small amount at a time to taste.
- For fun variations, add an avocado or roast the head of garlic first.