One of the key lifestyle change that I made when I switched to LCHF eating was to start making my own lunches and bringing them to the office with me. Once I have made sure to stock up in the market at the weekend, and done my Sunday food prep, it just takes a couple of minutes to pull it together in the mornings.
One of the critical ingredients to have on hand is a nice homemade dressing to mix in with salad combos like avocado and cucumber – a particular favourite of mine. The dressing helps protect the avocado and keep it from discolouring in my lunch box.
This week I made a variation of the Vinaigrette recipe from The Ketogenic Kitchen cookbook.
The original recipe called for whole grain mustard but I only had Dijon!
1 clove garlic
8 tbsp extra virgin olive oil
4 tbsp apple cider vinegar
4 tsp lemon juice
2 tsp Dijon mustard
2 tsp black pepper
Pinch of salt
I whizzed all the ingredients up in my mini food processor and bottled the tasty results. This will keep for about a week in the fridge.
I find this is a handy way to add apple cider vinegar to my daily diet.