Oh my goodness, I’m just waking up now instead of the 3 hours ago that I intended. Kevin flew in from Montreal last night and his flight was delayed to 12:08am. As much as I love seeing him at the airport and being there to welcome him home, waking up halfway through the night to head to the airport is the worst. It completely disrupts my internal clock, leaving me lifeless for the day.
My Mom wasn’t kidding when she referred to ‘bedtime’ as getting my beauty rest. Pretty sure I’m going to be a zombie today.
Zombies eat onion veggie mix, right? Because I foresee a Saturday filled with lazy movie watching and veggie snacking beginning just after I finish this post.
Let’s ignore my lack-of-sleep hangover for just a moment and chat about all of the wonderful, awesome things this I’ve discovered this week,
- kale and avocado dip is awesome. Do it.
- slush-like treats can be made in a pan instead of wasting time crushing ice.
- soup mix is easy to create at home.
- avocado is a great replacement for mayo in egg salad.
I go through onion soup mix like crazy, mad. I’m accustomed to add it to stir fries, salad dressings, omelets, hash browns, scrambled tofu, sandwich spreads, hummus… problem is, the corn-free, gluten-free stuff is so expensive!
I’m not sure why it took me so long to re-create it given the potential savings at hand. I guess I was too busy eating gluten-free cakes, sweet breakfast nachos, granola, and lentil trail mix to bother focusing on onion soup.
But the time is now, friends!
Lightly adapted from Heavenly Homemakers
- ⅔ cup dried, minced onion
- 1 tbsp parsley flakes
- 2 tsp onion powder
- 2 tsp turmeric
- 1 tsp celery salt
- ½ tsp Herbamare
- ¼ tsp ground white pepper
- Mix all ingredients together in a mason jar, shake and you’re good to go!
Onion Veggie Dip
Allergens: Vegan (option), Gluten-free, Dairy-free, Yeast-free, Corn-free, Grain-free, Nut-free
Yield: ~1 cup Servings: 4
Healthful, higher in protein spin on the classic onion vegetable dip by replacing a large majority of the sour cream and mayonnaise with avocado, and adding eggs for extra protein.
- 2 hard boiled eggs
- 1/4 cup canola mayonnaise
- 1 avocado, mashed
- 3 tbsp water
- 2 tbsp homemade onion soup mix (recipe above)
- splash fresh lemon juice
- Mash together and serve!
To make vegan, replace mayonnaise with egg-less mayo and hard boiled eggs with 1/2 cup medium-firm, organic tofu.
I keep a batch of hard boiled eggs in the fridge at all times. You never know when you’re going to need a quick, healthy, high protein snack, and hard boiled eggs fit the bill, 100%.
Sometimes just snacking on an egg is boring, so I like to add a sprinkle of onion soup mix on it to spice things up a bit. I was short on my intake of fats the other day and thought to add avocado to the mashed up egg and onion mixture for an egg salad type snack. It was then that a new recipe was born!
So delicious, nutritious and versatile! My favorite way to enjoy this recipe is as a veggie dip, but you could use it in a sandwich, wrap, spread it on crackers, or eat straight from the bowl!