Dairy-free, Gluten-free French Dressing

Gluten-free, Dairy-free French Dressing

One of my fondest memories growing up in Chicago is of going to authentic Italian weddings. The great food, the dancing and running around with dozens of cousins until the wee hours…

But secretly, my favorite part was when salads would be served with a choice of Italian, Ranch or my favorite – French Dressing. I just loved that banquet hall French Dressing! Something about it’s creamy tangy-ness just made my taste buds sing!

Of course, as an adult I have always kept a bottle of French Dressing in my fridge until I recently read the label. Sadly it was loaded with wheat and dairy derivatives. I decided to get creative and came up with this dairy-free, gluten-free version instead.

It’s flavor is delish and sweetly satisfies the cravings of my youth. I hope you get to try it soon and report back to me. What do you think?


Dairy-free, Gluten-free French Dressing

2/3 cups grapeseed oil
1/3 cup apple cider vinegar
1 Tablespoon agave nectar
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon ground black pepper


Combine all the ingredients together is a jar. Shake well before each use. For a “creamier” consistency, blend for 1 minute in a blender or mini food processor. I actually have an immersion blending attachment for my electric mixer that worked well for blending this.

Makes about 1 cup of dressing.

Turmeric Rice

Tumeric Rice

I don’t know about you but color make me happy. I love “eating my colors” and this vibrant yellow rice makes me giddy – not just because of its beautiful hue but because I know that adding antioxidant packed turmeric make this rice more nutritious for us. I served this along side some green beans and barbecued shredded pork which made for a colorful culinary palette.

What would you pair this rice with?

Turmeric Rice

1 Tablespoon grapeseed oil (or coconut oil)
1 shallot, chopped
1 teaspoon turmeric
1 cup water
¾ cup light coconut milk
1 cup basmati rice
salt and pepper, to taste



In a medium saucepan, heat oil over medium heat. Add the shallot and turmeric; season with salt and pepper to taste. Cook, stirring occasionally until shallots begin to soften (about 1-2 minutes). Add water and coconut milk and bring to a boil. Stir in rice; return to boil. Reduce to a simmer, cover and cook until rice is tender. Serve and enjoy!

Slow Cooker Paella


Don’t get discouraged by the word Paella. It’s just a fancy word for a Spanish dish with rice, vegetables and seafood. This is a more kid-friendly version and packed with important vitamins and minerals. I made it in the slow cooker but I have included a stove-top method at the bottom of the page. If your child likes spicy dishes, add the crushed red pepper. If not, omit or add other seasonings to suit your tastes. Enjoy!

Click on the highlighted ingredients to learn about their nutritional value in the Gut Reaction Program.

Slow Cooker Paella


Non-stick cooking spray

3/4 cup chopped assorted colored sweet peppers

1/2 cup chopped onion

2 cloves garlic, minced

2 1/2 cups chicken broth

1 cup uncooked regular brown rice

1/2 teaspoon dried thyme, crushed

1/8 teaspoon crushed red pepper, optional

1/4 teaspoon ground turmeric

12 ounces fresh or frozen shrimp, peeled and deveined

12 ounces wild salmon fillet, cut into 3/4-inch pieces

1 cup frozen peas


1. Coat a 3-1/2- to 4-quart slow cooker with cooking spray; add peppers, onion, and garlic and stir. Then add the broth, rice, thyme, crushed red pepper (if using), and turmeric.

2. Cover; cook on low-heat setting for 4 hours. Stir in shrimp, salmon and peas. Cover; cook 45 minutes more, stirring once. Remove cooker from liner; let stand, covered, for 10 minutes (fish should flake, shrimp should be opaque, and rice should be tender). Makes 6 servings.

No Slow Cooker? Try the Stovetop Method:

In a large skillet heat 1 tablespoon olive oil over medium heat. Add sweet peppers, onion, and garlic. Cook and stir for 4 minutes or until tender. Stir in crushed red pepper, turmeric and rice. Cook and stir for 1 minute. Add chicken broth and thyme; bring to boiling; reduce heat. Cover and cook for 30 minutes. Add shrimp, salmon, and peas. Cover and cook for 10 minutes more or until rice is tender, shrimp are opaque, and the salmon flakes. Remove from heat and let stand 10 minutes.