Salad Dressing & Dip Recipes

photo credit: www.foodrepublic.comWe all love our dips and salad dressings, but what most of us don’t know is that they are high in fats and sugars, and loaded with chemicals. Put a spin on your salad dressings by making them from scratch. They’re super easy, take less than 4-5 minutes to make and you can double or triple the batch. Store them in the refrigerator for the week and they’re ready to go whenever you are! This is the perfect place to start changing your lifestyle, especially if you want to start making some changes without feeling overwhelmed!


Add all ingredients to a food processor or immersion blender. Blend well. Store in an air tight container in the refrigerator for up to 4-5 days.

Creamy Italian:

  • 1 C Greek Yogurt
  • 1/2 small onion-chopped
  • 2 Tablespoons red wine vinegar
  • 2 teaspoons sugar in the raw
  • 2 Tablespoons dried herbs such as Herbs de Provence
  • 1 clove garlic
  • Pinch salt
  • Pinch pepper

Add all ingredients into a food processor or immersion blender. Blend well. Store in an airtight container in the refrigerator.

Healthy Dill Dip:  photo credit:

  • 1 C Greek Yogurt
  • 1 teaspoon lemon juice
  • 1 clove garlic
  • 1 handful fresh Dill

Add all ingredients into a food processor or immersion blender. Blend well. Store in an airtight container in the refrigerator.

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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