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Ranch dressing is an American staple for kids and adults alike. Unfortunately, the bottles lining the shelves in grocery stores are full of processed ingredients and chemical preservatives. Making it from scratch is easy though. This version is dairy free and seasoned with fresh cilantro, cumin, cayenne, and lime juice to give it a Southwestern twist. I like to use it as a dip for vegetables or dressing on buffalo chicken and taco salads. Save this post and make a batch today!


1/2 cup homemade or good quality store bought mayonnaise (vegenaise for vegan)
1/3 cup canned full-fat coconut milk, preferably without guar gum
1/3 cup chopped fresh cilantro
1 Tbsp minced fresh onion
2 garlic cloves minced
1 Tbsp fresh lime juice
1/2 tsp cumin
1/8 tsp cayenne
1/2 tsp sea salt


Shake the can of coconut milk vigorously before opening, as the milk can separate.

In a small bowl whisk together the mayonnaise and coconut milk until smooth.

Add the remaining ingredients and combine well.

Store in a jar or other airtight glass container in the refrigerator for up to one week.

#emilysfreshkitchen #dairyfreedressing #ranchdressing #eathealthrive #mealprep #recipeoftheday
If you’re looking for an impressive and easy dish, this Chilean Sea Bass with Green Olive Gremolata is the perfect choice. The salty and briny flavor of the olives and capers pairs well with the sweet buttery fish. It is absolutely delicious! I like to use Castelvetrano olives  because they are bright and flavorful but you can use any kind you like. Save this recipe and elevate your weeknight dinner game.


Chilean sea bass filets
Salt and pepper for seasoning 
4 Tablespoons olive oil, divided 
1/2 cup Castelvetrano olives, pitted and chopped
1 Tablespoon capers
2 teaspoons minced garlic
3 Tablespoons fresh parsley, chopped
Zest from 1 lemon
2 teaspoons lemon juice
1/4 teaspoon salt 


1. Pat the fish filets dry with a clean dish cloth or paper towel, season with salt and pepper and set aside.
2. Add 3 Tablespoons of olive oil to a medium sauté pan and place over medium heat.
3. Add the garlic, chopped green olives, and capers, and sauté for 2 minutes.
4. Add the parsley, lemon zest, lemon juice and salt and sauté for 1 minute, set aside.
5. Heat 1 Tablespoons of olive oil in a sauté pan over medium-high heat.
6. Cook the fish for 3-4 minutes per side or until done.
7. Spoon the gremolata over the filets and serve.

#emilysfreshkitchen #eathealthrive #mediterraneandiet #chileanseabass #recipeoftheday
If I could eat one thing for the rest of my life, I think it would be guacamole. I don’t even need the chips. I would eat it with a spoon. Nothing beats homemade guacamole and this is my favorite way to make it. Happy Cinco de Mayo!

#emilysfreshkitchen #guacamolerecipe #guacamole #vegandip #recipeoftheday #recipeoftheweek 


4 ripe avocados
1 tomato, seeded and diced
1 white onion, diced
1/2 cup fresh cilantro, chopped
3 limes, juiced
3 cloves of garlic, minced
1 jalapeño, seeded and minced
1 1/2 tsp sea salt


•Cut the avocados in half, remove the pit, and scoop into a medium bowl.
•Lightly mash the avocados with a potato masher or fork.
•Add the remaining ingredients and stir well.
•Adjust salt, lime juice, jalapeño, and garlic to taste.
•Serve immediately or store in a glass container, pressing plastic wrap to the surface of the guacamole to prevent browning, then add the lid.
Grilled Chicken Tacos with Guacamole are perfect for Cinco de Mayo!

We eat a lot of tacos at our house. All varieties—shrimp, carnitas, fish, veggie, etc. They are all delicious and everyone loves them. One of our favorites are these grilled chicken tacos with guacamole. The marinade for the chicken has all the traditional flavors: lime, cilantro, garlic, and cumin. Click the link in my profile for the recipe.

#emilysfreshkitchen #chickentacos #tacotuesday #grillingseason #cincodemayo #recipeoftheday
This Maple Tahini Dressing is nutty and creamy with the perfect touch of sweetness. I love it on fresh salads, like my Kale and Cashew Salad (link in profile for recipe). It is also delicious as a dip for fresh vegetables and sweet potato fries.

To adapt for paleo substitute coconut aminos for tamari.


2 Tablespoons tahini
2 Tablespoons maple syrup
1/2 teaspoon minced garlic
1 Tablespoon tamari
4 teaspoons fresh lime juice
1/4 cup olive oil
3-4 Tablespoons of cold water


Place tahini, maple syrup, minced garlic, tamari and lime juice in a mini food processor and blend well.
With the food processor running, slowly add the olive oil until combined.
Gradually add cold water until you achieve the desired consistency.
Store in an airtight container in the refrigerator for up to 5 days.

#emilysfreshkitchen #saladdressing #mapletahinidressing #eathealthrive #saladsofinstagram #saladoftheday #recipeoftheday

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