DIY Healthier herby Ranch Dressing (Dairy-free, Kid Friendly, Whole-30 approved)

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Oh my goodness, this Healthier Herby Ranch Dressing is an absolute game changer! For two reasons! One, a game changer if you’re trying to eat healthier and two, a game changer for you kiddos to entice them to eat more vegetables.

I promise you once you start making your own ranch dressing at home, you won’t want to go back to store bought. Because it tastes better and you’ll realize how simple it is.

My kids polished off almost this entire plate of raw veggies when I put this dip out, not even joking!

Dips and yummy dressing always seem to help my kids, and myself, eat more veggies. Because dips and dressings are so darn tasty and sometimes veggies need a little bit of pazzas, you know what I mean?!

All you need to make it is some extra light olive oil, an egg, some fresh herbs, a lime and some avocado mayonnaise.

It’s super simple to make too! If you have an electric hand mixer, you can make it in a large mason jar or in the food-processor attachment.


Here’s how to make this delicious veggie delight! Try putting it out with a tray full of cut up raw veggies for you kids and see what kind of magic happens!

Another thing you can try with this amazing dressing is my Creamy Ranch Arugula Steak Salad.

Makes: 1 1/2 generous cup
Prep time: 15 minutes


  • 1 cup extra light olive oil

  • 1 large egg

  • two handfuls of fresh herbs (I used basil, dill and cilantro)

  • the juice of 1 + 1/2 limes

  • 2 cloves garlic, skin removed

  • 6 tablespoons avocado mayonnaise

  • 1 tsp dijon mustard

  • salt and pepper to your liking (about 1/2 teaspoon of each)


  1. In a tall mason jar or inside of the food processor, add the olive oil, egg, dijon mustard, lime juice and salt. Blend well with your hand blender or with the food processor (I linked my favorite one here).

  2. Add in the remaining ingredients: the basil, cilantro and dill, the garlic avocado mayo and salt and pepper. Blend until very smooth and creamy.

  3. Cover and store in the refrigerator for up to a week.

Side note: The addition of mayonnaise is optional for this recipe. You can make the dressing without it, but it adds a whole lot of creaminess!


Made with love, Ashley

Easy Peasy Sweet Potato Chips Your Kids will Love


Raise your hand if you love sweet potatoes and you’re obsessed with guac!

I will admit that even though I am an enormous chocoholic and I love baking healthy treats, I would pick a bag full of chips over a cookie any day of the week. With a side of guacamole or queso. Definitely a chip girl, anyone else?!

Since I make these little guys so often and have used them in so many different varieties, I decided it was definitely time for them to get a recipe spotlight.

If you love sweet potatoes as much as I do and you are looking for a quick and easy side to any dinner or snack, look no further. These Easy Peasy Sweet Potato Chips are your guy(s). I love to pair them with my 5 Minute Guacamole for a crowd-pleasing party appetizer or to make my kids happy for a snack any day of the week. I also make them at least once a week as an easy dinner veggie that I know my kids will never turn their noses up to.

You can load these bad boys with guac, use them to make a bunless burger or if you really want to die and go to heaven, you can use them to make my Thai-Style Sweet Potato Sliders.

However basic or fancy you want to get with them, I know once you try them they will be in your life for a long time. Just think of them as your new best friend.


Besides how well they pair with everything, they are darn idiot proof to make. They are seriously so simple. You cut up a sweet potato or two in thin layers on some parchment paper, spruce them up a bit with some oil and spices and then bake them until they’re crispy!

Ok guys, here you go. The easiest recipe you’ll ever make! You’re welcome.


  • 2 medium sweet potatoes, washed and cut into very thin slices

  • avocado oil spray or coconut oil spray

  • salt and pepper

  • 1/2 tsp garlic powder


  1. Set oven to 400 degrees and line a baking sheet with parchment paper.

  2. Wash and dry 2 sweet potatoes. Cut them into very thin slices, about 1/3 to 1/4 inch thickness (thicker if you want to use them as buns for sliders, thinner if you want them to be crispier.)

  3. Arrange the potato slices on the baking sheet, leaving 1/4 inch space in between each one (this helps them to get crispy).

  4. Lightly spray each side with a bit of avocado oil (or coconut oil). Add salt, pepper and garlic powder to each side.

  5. Bake them in the oven for about 20 minutes or until crispy and golden brown but at the halfway mark, flip them to ensure they brown evenly on both sides.

  6. Wait 5 minutes before serving them with your favorite dip or dinner.