An interesting thing about going keto is how much effort has to go into actually getting in enough fat in a day. The focus of carbs is making sure they don’t sneak in here and there via extra sugar but that there is a strong vegetable representation for the day. So when we get to the end of the day and still need fat we look to the extras – added healthy oils or dressings.
(Yes, those are fig leaves in the back ground. All edibles are potted around here and there was space in the fig pot. This is first time I’ve ever had the fig share it’s space and it is the best the fig has ever looked this early into the year.)
What is interesting, to me anyway, is that it wasn’t that long ago that most of us in this house did not like spicy foods and we definitely didn’t like cilantro. Now spices are flying everywhere and we’re not only incorporating cilantro into everything, I’m growing it so that we’re using fresh all the time.
Early this last week we got to the end of the day and found ourselves, Matt and me, short on fats. Dinner was already going with left over chicken and sautéed cabbage. Earlier in the day I had found an interesting sounding recipe (on Pinterest, of course) for a Creamy Cilantro Lime dressing. You can find the original recipe HERE. What I was looking for with this particular meal was something a bit thicker and a bit higher in fat so I made an addition. My version is below.
- 1 bunch fresh cilantro, stems removed
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 2 Tablespoons fresh lime juice
- 2 Cloves fresh garlic
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- 1/2 cup regular sour cream
- Place all ingredients, except the sour cream, in the bowl of a food processor or in a blender. I used a Magic Bullet with large cup. It worked great. Puree until smooth. Adjust spices, leaving everything a little on the strong side. At this point I poured the dressing into a bowl and added the sour cream, mixing it in using a fork. Taste and adjust spices as necessary.
- Pour into a covered container and refrigerate until ready to serve.
- Store leftover dressing in the refrigerator for up to 5 days.
This recipe is very creamy and thick and went perfectly with the rest of the meal. We used approximately 1/4 cup each to get the fat needed at a low carb cost.
Nutrition information: Serving size = 1 Tbsp, 62 cal, 5g fat, 1.5g carb, negligible protein.