Batch Cook

Paleo Ranch Dressing

This is one of my favorite dressings to make and have in the fridge for anytime use. I use it on salads, for vegetable dip, on wings, etc. Whatever you can think to use a ranch dressing on! (which, let's face it, can be pretty much anything 😉)


  • 1/2 cup full-fat coconut milk ( I use the canned full-fat coconut milk and whisk together the coconut cream/water and then use a half cup of that mixture)
  • 1/2 cup of homemade or avocado mayo - I use Sir Kensington’s brand but I’ve been seeing other brands use avocado oil as well!
  • 2 large garlic cloves, crushed or finely diced
  • 1 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1 tablespoon of dried or fresh dill
  • 1 tablespoon of Italian Seasoning
  • 1/2 teaspoon of apple cider vinegar
  • 1 teaspoon of lemon juice
  • 1-2 pinches of sea salt or to taste preference


  • Combine all ingredients in a small bowl or jar that you’ll use to store the dressing.
  • Stir until well combined and that’s it!
  • Store in the fridge - it will also thicken once it has sat in the fridge for a couple hours.


I like my ranch really garlicky, the fresh cloves of garlic definitely give it an extra kick. If you’re not as big of a fan of garlic you can go a little easier or even just use the garlic powder instead, for a milder flavor.

If you’ve never bought canned, full-fat coconut milk you may be confused on what I’m talking about. When you open the can, you’ll see that the coconut cream has separated from the water and will be on top. Scoop the cream out into a medium sized bowl and then pour the water in after that. I use a whisk to thoroughly incorporate the water with the cream. That’s it! You can save the left over coconut cream mixture in a small jar, stored in the fridge and use as a “whip cream” for desserts if you’d like or save it to make more Ranch later on!


Herb Roasted Root Veggies

Equipment Needed

  • Sharp knife
  • Cutting board
  • 13 x 9 baking dish


  • 3 medium parsnips 
  • 3 small-medium beets 
  • 4-5 carrots 
  • 1/2 tablespoon sage powder 
  • 1-2 teaspoons ginger powder 
  • Couple sprigs of fresh rosemary or 1/2 tablespoon rosemary powder 
  • 1-2 teaspoons of sea salt 
  • 2 tablespoons coconut oil or ghee 


  • Add diced pecans, walnuts or almonds  


Makes 4-6 servings

Pre-heat oven to 375

  • Begin by washing your parsnips, beets and carrots. If you're buying non-local or conventional veggies, wash your produce very well and peel before using. If you're growing your own or buying locally, I would just rinse them. It's totally up to you if you choose to peel them or not. 
  • First cut the ends off of your parsnips and carrots. Then cut them in half. They should still be whole, just shorter in length now to make dicing easier. 
  • Next slice your veggies in half lengthwise down the middle and then again, lengthwise, so you're left with what looks like parsnip "sticks". (If you wanted to roast them like this you totally could. I just prefer them diced in smaller bite sized chunks.) 
  • I then like to line up 3-4 "sticks" at a time and dice them 1/4 - 1/2 inch thick. Place all of your diced carrots and parsnips in your baking dish. 
  • Now its time for the beets. Slice the ends off of your beets to begin. 
  •  Cut your beet into 1/2 inch thick slices and then cut into beet "sticks". 
  • Once you have your beet "sticks", dice into chunks of your desired size. Place beets in your baking dish with carrots and parsnips. 
  • Sprinkle herbs and sea salt over the veggies and mix thoroughly. Place your coconut oil or ghee on top of veggies and place in the oven. 
  • After the coconut oil or ghee has had time to melt (usually a couple of minutes), I give the veggies another thorough stir to ensure the oil is distributed evenly. 
  • Cover with tin foil and roast for about 45 minutes, stirring a couple times throughout. I like to take the tin foil off for the last 10-15 minutes so the veggies crisp up just a little bit before finishing. Remove from oven and enjoy! 
Print Friendly and PDF