Paleo Ranch Dressing

Dana’s recipe for Paleo Ranch Dressing is our all time favorite salad dressing!!! Give this deliciously simple recipe a try!  You will never buy another bottle of ranch dressing again.
Note: When we do not have fresh herbs on hand, we use the next best thing, Wildtree. We simply substitute 1 tsp of Wildtree’s Tzatziki Seasoning Blend and 1 tsp of Wildtree’s Absolutely Onion Blend, in place of the fresh chives, cilantro, and dill.
Please leave us a comment below to let us know what you think.     Happy Eating!!


Status update. Current obsession: paleo ranch dressing. on ALL of the things.

Paleo Ranch Dressing - Real Food with Dana

I blame Juli Bauer and her new fantastic cookbook. I started making all things buffalo chicken related and putting the paleo ranch dressing from her cookbook on EVERYTHING: Buffalo Chicken Spaghetti Squash Casserole, Buffalo Chicken Lettuce Wraps, roasted carrots, broccoli, tomato slices, roasted cauliflower, sweet potatoes, on hard boiled eggs…you name it. I tried it. I can’t get enough.

I even ate carrots and ranch dressing. Talk about a childhood throwback, amiright? The only way I ate vegetables back in the day was if they were slathered in ranch dressing. And by vegetables I mean only raw carrots. Nope, I didn’t eat any other vegetables. I was a really healthy kid, clearly.

Paleo Ranch Dressing - Real Food with Dana

Fair question though. What even IS ranch dressing? I mean, now I know how to make REAL ranch dressing from actual ingredients you can recognize. But check out the ingredients on everyone’s favorite brand, Hidden Valley Ranch:

Soybean Oil, Water, Egg Yolk, Sugar, Salt, Cultured Nonfat Buttermilk, Natural Flavors (Soy), Spices. Less than 1% of Dried Garlic, Dried Onion, Vinegar, Phosphoric Acid, Xanthan Gum, Modified Food Starch, Monosodium Glutamate, Artificial Flavors, Disodium Phosphate, Sorbic Acid and Calcium Disodium EDTA as Preservatives, Disodium Inosinate and Disodium Guanylate. (From Fooducate)

Can I get an amen OMG EW WTF ARE YOU SERIOUS? What even is all that stuff? I don’t know about you, but I’ve never heard anyone say “Mmm, calcium disodium EDTA.” Ugh.

So how about some real-deal, tastes just like everyone’s favorite brand but you aren’t putting sh*t and your body and you won’t feel like sh*t afterward? That’s my kind of dressing.

Especially this one because it’s so damn easy to make. Literally chuck all the ingredients (except herbs) in a tall measuring glass, stick in an immersion blender, and boom. Add herbs and blend again.

Paleo Ranch Dressing - Real Food with Dana


p.s. If you got that Harry Potter reference we are now best friends. For life.

Serves: 1⅔ cups
  • ¾ cup avocado oil or light olive oil**
  • 1 whole egg, at room temperature
  • ¼ cup full fat coconut milk
  • 1 tsp mustard (I like dijon or stone ground)
  • 1 Tbsp red wine vinegar
  • 1 tsp lemon juice
  • ¾ tsp garlic powder
  • ¾ tsp onion powder
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ⅓ cup packed chopped herbs – equal parts chives, cilantro, and dill (about 2 Tbsp chopped each)
  1. Place all the ingredients except the herbs in the bottom of a tall measuring cup (that can at least hold 2 cups and has high sides) or wide-mouth mason jar. I like to put the egg and all the other ingredients in first, then add the oil last.
  2. Let the ingredients settle at the bottom of your jar. Stick the immersion blender all the way to the bottom of the jar, then let ‘er rip! Move the blender around in the bottom of the cup to get some more air in there. You can also move the blender up and down slightly to do this, but don’t pull it out of the mayo unless you want to make a huge mess in your kitchen. It should become completely emulsified and ranch dressing-like in about 30 seconds!
  3. Add in herbs on top of the mayo, then pulse, moving the immersion blender up and down until all the ingredients are completely mixed. Season to taste with additional salt and pepper.
  4. The ranch will thicken up a bit in the refrigerator, and will last for about a week.
*Leave the egg on the counter for about half an hour, or warm it up with your hands for a few minutes. That’s what I usually do because…I’m lazy. Oops.
**Either use a light-tasting olive oil or avocado oil. If you use extra virgin olive oil here, it will NOT taste good. The flavor is too strong for mayonnaise.

Serving ideas: on top of some Buffalo Chicken Casserole, on sweet potato fries, as a dipping sauce for roasted carrots (or any other roasted vegetable), raw veggie dippers, as a salad dressing, on grilled or baked chicken…the possibilities are endless.Dig in. Or dip in? whatever. Slather it on all of the things. Or go straight in with a spoon. Nobody else? Just me? Totally normal, I swear.

Inspired by Planks, Love and Guacamole and Juli Bauer’s Paleo Cookbook from paleOMG.

Paleo Ranch Dressing - Real Food with Dana

Pork Tenderloin w/Cidered Apples & Cabbage

Recipe for: Pork Tenderloin w/Cidered Apples & Cabbage


Pork Tenderloin cut into medallions


Pork chops

4 Strips of bacon – Fry – reserve the drippings, about 3 tablespoons

½ of 1 Large cabbage or 1 small – Sliced

2 Onions sliced

2 Apples, chunked (Gala or Granny Smith work best)

3 Cloves of garlic, chopped


Seasoning for meat, Sprinkle both sides with:




Granulated Garlic – Not Garlic Salt


2 cups Organic Apple Cider


Seasoning for apples and veggies:

2 tbl Apple Cider Vinegar

1/8 tsp Ginger

¼ tsp Allspice

½ tsp Cinnamon


1 tablespoon of Wildtree Rancher Steak Rub



  1. Organic Apple Cider: Bring to a low boil & let simmer
  2. Fry bacon and set aside
  3. Slice onions and cabbage

Chunk apples

Season and toss together – apples, onions and cabbage


  1. Meat: Sprinkle seasoning on both sides of the pork medallions

Heat bacon drippings in a large flat bottom skillet. Add medallions in a single uncrowded layer. Brown about 3 minutes on each side until done. Remove from the skillet and place on a plate, set aside.

  1. Add cider to the skillet to deglaze using a wooden spoon.
  2. Add apples & veggies to the skillet in (2) batches.

Add chopped garlic & apple cider vinegar just before adding the 2nd batch.


Cook over medium heat turning over from bottom to top (Refer to YouTube video)


When onions & cabbage are slightly translucent, place the pork into the skillet and toss into the veggies – simmer for a minute or two just to reheat.



Server with a nice crispy green salad.


Variations:       1 – 2 tablespoons  Dijon Mustard – substitute for the Apple Cider Vinegar

Ale or Stout – substitute for the Organic Apple Cider

Caraway Seeds – substitute for the Allspice mixture

Gluten Free Pork Verde

Welcome to Alive Culinary Coaching, gluten free living at its best!  I am so happy you stopped by!  Come back often for: deliciously simple gluten free, lactose free recipes that are sure to have your family saying, “This can’t be gluten free!”. Our blog will also include no nonsense tips and tricks that will make living gluten free a breeze.  For our first post we have included an all-time family favorite recipe, Gluten Free Pork Verde.  Your family will think you ordered-in from your favorite Mexican Restaurant.  They’ll never believe it’s gluten, lactose, additive, preservative, and GMO free!  Let’s bring your family together around the dinner table!  I would love to hear from you.  Please let me know what you think.  I will be happy to answer any questions you may have.  Happy Eating!


Seasoned, oiled and ready to roast!

Step 1

Roast the tomatillos, garlic, onion and serrano chilies

-Turn oven to the Broiler setting to preheat

-Remove the papery husk from the tomatillos. Rinse well.  OR

use a large can of tomatillos   (if using canned do not roast these)

-Peel and cut 1 LARGE onion into 8ths, or 2 small onions into 4ths

-5 unpeeled cloves of garlic

-1-2 serrano chilies *These chilies are mild. Taste them before adding them to your salsa.

-Place all of the above fresh ingredients on a foil lined baking sheet (see picture)

-Toss with a light coating of oil (grapeseed or avocado oil are recommended for high temps)

-Season with salt and pepper to taste

-Place on the top rack of your oven, directly under the broiler.

 Cook until lightly charred, 4-6 minutes (Keep a close eye on them).  Remove.

 Turn everything over. Place back in the oven.

Cook until lightly charred, 4-6 minutes (Keep a close eye on them).  

Step 2

Roasting brings out the flavor!

Remove.  Let cool enough to safely handle.






From the roasting pan to the food processor. Add the remaining ingredients and puree.

Step 2

Puree all of your ingredients

-Place tomatillos, skin and all into a blender or food processor. (If you have neither see below)  

-Remove skin from the roasted garlic cloves. Add to tomatillos.

-Using a knife split the chili from stem to bottom. Remove the stem. Spread open.  

Gently run your knife from top to bottom to remove the seeds and the ribs.  

(These contain most of the heat) Wash your hands thoroughly after handling.

-Taste the chili to decide just how much heat you would like to add to your dish. Add.

-Add onion

-Add 1 can (4oz) chopped green chilies (GF Brands:Ortega, La Victoria)

-1/4 c chopped fresh cilantro 

-1 tsp ground cumin

-1 tsp dried oregano leaves

-The juice of ½-1 lime.  (I love the zip, the juice of 1 whole lime adds.)

-1/2 c unsalted chicken stock (Kitchen Basics Stock is GF & does not contain MSG or Yeast Extract)

Salt & Pepper to taste

Puree until your salsa is the consistency you prefer.

Carne Asada

Step 3 Place the roast in the pan. Cover with salsa and let it go!

Prepare the meat

3 lbs fresh boneless pork butt, Coat with salt and pepper


You have 2 options. There is a subtle difference in the taste of the finished product.

*Option 1: Salt and pepper the roast.  Place it in a large crock pot.  Pour your salsa over the top.  Cover and cook on high for 4-6 hours or low for 8 hours. Remove the lid for the last 30-minutes to 1 hour to allow the sauce to slightly thicken.

Cook until pork is falling apart.

*Option 2: Cut the roast into 1 ½ in. cubes or chunks.  Salt & pepper. Add 2 tablespoons of cooking oil to the skillet, over medium heat. Add pork (do not crowd it in the pan).  Brown on all sides. Remove. Repeat until all pieces have been browned. When using this option the sauce is more like a gravy than a sauce.

Combine all of your ingredients in the crock pot. Cover and cook on low for 5 hours or until pork falls apart when you touch it with a fork.

Serve over quinoa or rice.