Whole30 Ranch Dressing

Makes 1½ cups

Prep:   10 Chill:   1 hour Total:   1 hour, 10 minutes

• 1 cup Whole30-compliant mayonnaise or Basic Mayonnaise
• ½ cup Whole30-compliant coconut milk
• 1 small clove garlic, minced
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped chives
• 2 teaspoons fresh lemon juice

In a medium bowl, whisk together all the ingredients. Cover with plastic wrap and refrigerate for 1 hour.

Use immediately, or store in an airtight container in the refrigerator for up to 1 week.

Whole30 Ketchup

Makes 1 cup

Don’t expect the familiar Heinz 57 from this recipe. Grocery store ketchup is thick and sweet thanks to sugar—nearly 4 grams per tablespoon. In fact, Heinz uses both high-fructose corn syrup and corn syrup to sweeten their paste. We could use date paste to make our ketchup sugary, but that’s not really in line with the spirit of the Whole30. This ketchup will have a lighter vinegar flavor; different but still delicious on eggs, burgers, and baked potato fries.

Prep:   5 minutes Cook:   10 minutes Total:   15 minutes

• 1 cup Whole30-compliant tomato paste
• ½ cup apple cider
• ½ cup cider vinegar
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ⅛ teaspoon ground cloves (optional)

Heat a medium saucepan over medium heat. Add the tomato paste, apple cider, and vinegar. Stir to combine and let the mixture come to a simmer, but do not allow it to boil. Add the garlic powder, salt, and cloves (if using) and cook, stirring frequently to prevent scorching—you may need to turn the heat down to low or simmer here—until the ketchup has thickened enough to evenly coat the back of a spoon, 5 to 8 minutes. Remove from the heat and allow to cool.

Serve when cool, or store in an airtight container in the refrigerator for up to 2 weeks.