I apologize in advance for those of you that thoroughly enjoy my posts about bacon mac n' cheese and peanut butter s'mores bars and homemade Snickers because the next few weeks are going to be some tree-hugging, earthy crunchy recipes due to this crazy candida diet. It's all good stuff though!!
Weirdly enough, the hardest part to me about this diet is the "no vinegar" rule. I can deal without processed foods because I eat that stuff minimally anyways. The vinegar is exceptionally hard because it means no BBQ sauce, ketchup, mustard, hot sauce, salad dressing or basically any condiment..... All things that make the healthy stuff taste better!
I made this avocado cream sauce to go with fajitas (except subbed lemon for lime) to fill that void in my life and fell in love with it. I got great reviews from a number of eager taste testers, as well. Since then, I've been dipping veggies in it (raw and roasted), using it as a salad dressing and sauce for cooked meat (chicken, steak and scallops at this point). It has all been so good.
Dip your fries in it! Spread it on a sandwich! Use instead of mayo! It's so versatile, healthy and delicious.
The tangy-ness of the yogurt and creaminess of the avocado meet gloriously in the middle for a perfect ratio. You get the hint of avocado and freshness of lemon with a tiny kick from cayenne and it pairs well with just about anything you put it on.
I'm so thankful for this recipe because I was starting to have serious condiment withdrawals! My next plan is to mix in some fresh dill and other seasonings to create a guilt free ranch. I suppose this diet won't be too bad after all..... A lot of work but some good fun, too!
Avocado Cream Sauce/Dressing
Ingredients:
1 avocado
1/2 cup plain, unsweetened, nonfat yogurt (regular or Greek, organic is ideal)
1 tbsp fresh lemon juice
1/4 tsp garlic powder
Salt, pepper and cayenne to taste
Directions:
- Place all ingredients together in food processor and pulse until smooth. Adjust ingredients to your flavor preference.
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