I had such a great experience doing a Whole30 that I often go back to eating that way to get back on track with my eating. My family rarely joins me, but they love this recipe and even beg for it! Their favorite use of this dressing? With a veggie in their lunch boxes. I have them eating 3 different veggies at lunch time: carrots, red pepper, and cucumber. I wish they would do broccoli and tomatoes, but no-go as of yet. I’ll keep trying! I need to try snap peas…..just haven’t yet. Any other ideas or suggestions for getting veggies in your children’s lunch box? Share in the comments! Maybe I’ll share them here 🙂
I bought these cute containers awhile back and they are so helpful in getting healthy veggies in my kids’ lunch. The two-compartment container makes prep quick, and they go in the dishwasher every night so they are ready to go in the morning.
Use this recipe as a dip or a dressing and watch the veggies disappear! Make my homemade mayonnaise (recipe HERE) for the base and this recipe is Whole30 approved, as well as truly delicious!
Have you followed me on Pinterest (Dinner and a Family) or Instagram (dinnerfam)? Please join me there! I’d love to see your photos and ideas, too.
- 1 cup mayonnaise (make your own if you are doing a Whole30)
- ¼ cup coconut milk (full fat)
- 2 tablespoons red wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried chives
- ¼ teaspoon paprika
- ¼ teaspoon salt
- Mix all ingredients together in a medium bowl, cover and refrigerate for 30 minutes. This lasts for one week in the fridge.