Healthy Food Hack Recipes for Ranch Dressing, Alfredo Sauce and Tacos

The Doctors
The Doctors


Ranch dressing

Coconut Milk Ranch Dressing


  • 1 cup coconut milk
  • 1/4 cup + 1 tbsp apple cider vinegar
  • 1/4 cup + 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp parsley, dill (dried or fresh chopped--fresh will lend a better flavor)
  • 1/2 tsp chives 
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  1. Make sure you shake the can of coconut milk before opening, so it's not separated.
  2. In a bowl, combine coconut milk, apple cider vinegar and olive oil. 
  3. Use a hand blender or blender to emulsify the liquids and mix the oil together with the other ingredients.
  4. Add the herbs, salt, pepper, garlic and onion powder to the liquids and blend.
  5. Keep the dressing in a jar in the fridge. It will last for at least a week. 
  6. It may separate in the fridge, but just shake it or stir it.
  7. If a thicker dressing is desired, you can swap in coconut cream for coconut milk.


​​​​​​​Cottage Cheese Alfredo Sauce

Cottage Cheese Alfredo Sauce


  • 1 cup skim milk
  • 1⁄2 cup low fat cottage cheese
  • 1 tablespoon cornstarch
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoon pepper
  • 1⁄4 teaspoon garlic powder
  • 1⁄2 cup grated parmesan cheese or 1⁄2 cup romano cheese
  • 1⁄8 teaspoon basil


  1. Put all ingredients, except basil, into food processor or blender and blend until smooth.
  2. Pour mixture in small saucepan and add basil.
  3. Cook over medium-low heat until heated through and smooth consistency.
  4. Add more basil, salt and/or pepper, if desired.
  5. Let cook on very low heat for 10 minutes, stirring occasionally.
  6. Serve over any type of pasta or use for vegetable lasagna.
  7. If a thicker dressing is desired, you can increase the amount of cheese or add an ingredient such as cornstarch.


​​​​​​​Jicama Tacos (Jicama as taco shell)

Jicama Tacos (Jicama as taco shell)

Ingredients for jicama taco shells

  • 1 jicama
  • Your favorite taco fixins’!


  1. Peel the jicama’s outer brown layer using a vegetable peeler
  2. Position the blade on the mandoline slicer to the thinnest or 2nd thinnest (depending on brand) setting.
  3. Place the jicama on the mandoline slicing surface and slide down repeatedly to create ‘tortillas.’ Treat like a traditional soft shell tortilla, add your favorite taco filling and enjoy!
  4. Can also cut using a knife, or buy in slices to use in place of tortilla chips
  5. Store in a plastic bag up to a week in the fridge.