Tag Archives: dressing

Lemon Tahini Dressing

Final Image

If I could reach into that photo and fix that one piece of lettuce hanging off the side…..

If this were a hashtag, it would be #thingsthatdrivemecrazy.

But in reality, many times I feel like that scraggly piece of lettuce hanging off the bowl.

Like—if you could have seen my ensemble when dropping the kids off at school today. Baggy sweatpants, huge rain boots, yesterday’s ponytail.  I’m fairly confident I brushed my teeth. Well, maybe…. I know, I’m so glamorous.  I do believe this is called MOTHERHOOD. 🙂

That piece of lettuce is the metaphor for my scraggly life–sometimes barely making it through, especially these days.

And this isn’t even disease related.  It’s called TERRIBLE TWOS.  And don’t tell me that THREES are worse.  I have one of those kids too.

Now, the transition to the salad?  I’m not sure I have one!

Let’s try it….

2

So I need a salad to have energy to keep up with 3 boys under the age of 6?  Let’s go with that. Mainly because it’s the TRUTH! That’s probably why I have more salad recipes than any other–to keep my interest! Plus salads are easy peasy.  AND I really, really love them.  And that’s the truth!

Now, let’s talk Tahini–not to be confused with Tamari (which is gluten free soy sauce).  Peanuts are to peanut butter as sesame seeds are to Tahini.  Make sense now?

It has an interesting aroma, slightly nutty, but oh so good.  It’s rich in minerals like magnesium and calcium, various vitamins, and is a great source of protein.

Tahini has a very unique interesting taste, and it’s a wintertime favorite for me because I crave saltier, heavier foods in the colder months.  Because this dressing has a saltier taste, I love pairing it with sweet or tart fruits like dates & raspberries on a salad.

With your leftovers, feel free to drizzle on roasted vegetables, or eat more salads 🙂

Give this a shot, and I would LOVE to know what you think!

P.S. You will find TAHINI in the same aisle as peanut butters, almond butters, etc! If you can’t find it, try the organic section or a health food store!

Lemon Tahini Dressing
 
Ingredients
  • ½ cup plus 1 Tablespoon Tahini
  • ½ cup water
  • 3 Tablespoons olive oil
  • 3 Tablespoons maple syrup
  • Juice of 2 large lemons
  • ¾ t sea salt
Instructions
  1. Put all ingredients in a mason jar and shake vigorously.
  2. Store in refrigerator for about a week!

 

 

 


Honey Balsamic Dressing

Sometimes, you just need a classic.

Honey Balsamic Dressing

This one is it.  I love how simple, yet flavorful this dressing is!

My favorite kind of dressings are ones that have a hint of sweetness to it…Y’all know I’m a former sugar-aholic, so I’ve got to always have a little taste of sweet so I don’t relapse back… 🙂

This recipe will be a staple for your summer salads, and would make a great marinade, too!  Grill some tofu and some pineapple? Sounds YUMMY!

In the salad pictured, I used organic greens, organic strawberries, maple candied pecans (homemade), and almond feta cheese.  I took this salad to a gathering with some co-workers, and I had someone tell me it was the best salad she’s ever eaten! Wow, what a compliment 🙂

This dressing would work with ANY salad toppings of your choice.  Go for it this week!

Honey Balsamic Dressing
Prep time: 
Total time: 
 
Ingredients
  • ¼ cup + 1 T balsamic vinegar
  • ¼ cup Apple Cider vinegar
  • ¼ cup local honey
  • ¼ cup olive oil
  • 1 T Dijon mustard
  • 1 clove garlic, or ½ t garlic powder
  • ½ t sea salt
Instructions
  1. Put all ingredients in a blender and blend until smooth.
  2. Store in an airtight container in fridge for up to a week!

 

 

 


What I Ate Wednesday 3/5/14

Ok, I have to confess that Monday & Tuesday were kinda bear bones around here.  We lived it up on our trip to Asheville (we deserved some pampering, right?), but coming home sure wasn’t easy.

I vowed to use what we had at home to make meals this week, relying on creativity and sheer willpower to create edible meals!!!

It’s certainly a great feeling when you really do achieve that goal…..and makes me think I should do this one week a month to clean out the pantry!

I started my morning with Traditional Medicinal Echinacea (Immune support) Tea. And you better believe I was dreamin’ while I was sippin’.  After our Asheville trip, my wheels are turning 🙂

Tea

I didn’t have any almond milk or anything to add to my smoothie really, so I decided to use leftover chilled green tea, and thus, this Green Tea Berry Smoothie was born!

Green Tea Berry Smoothie

I still had leftover pancakes from my post on the Blueberry Banana Pancakes, so I enjoyed a few of those later in the morning.

Blueberry Banana Pancakes

For lunch I had to make-do with what I had….the only greens I had left was spinach, so I topped that with candied sunflower seeds, goat cheddar cheese, and Orange-Almond Dressing that was left in the fridge from before the trip.

Spinach Salad

Later in the afternoon (about 4 pm), I finished off the rest of the smoothie (since it feeds 2 & I had no one to share with!). I forgot to take a picture of it, so here’s the repeat 😉

Green Tea Berry Smoothie

It took me a while to figure out what to make for dinner given what we had…But I finally settled on a BBQ Bowl. I had various kinds of rices in the pantry and a bag of frozen organic broccoli and all the ingredients to make a sauce.  I came up with this Broccoli BBQ Bowl topped with homemade ginger-molasses BBQ sauce and caramelized onions!  It had a lot of heat, but WOW it was good.  Andrew thought the broccoli combo was a little weird, but I really liked it.  And hey, I didn’t go to the store!!

BBQ Bowl

All that heat from the BBQ sauce MADE me want something sweet (funny how that is, right?!).  I didn’t have much to make anything, but I still had these little treats in my freezer, so I finished those off.

Snack 1

What do you think about my meals today?  I don’t always have GRAND meals…..sometimes, you just gotta use what you got!!!

 

 


Sweet Mint Dressing

Allergen Information: Free of the top 8 allergens

Special Equipment: Blender

Sweet Mint Dressing

SaladThis week, I grabbed some fresh mint at Earthfare to use in a smoothie, and decided to come up with this concoction just so I didn’t waste the rest.

And what happened? I think this might be my new favorite spring dressing!

This dressing is light, yet flavorful.  All the flavors (lemon, honey, mint, and white wine vinegar) blend well to create a subtle and fresh tasting dressing.

Enjoy this over some organic greens and your favorite toppings!  I like it with dried cranberries, almonds, sprouts, seeds, and just about anything in my pantry.

Put this on your “to make” list for the week! You’ll love having this dressing ready to go!

Sweet Mint Dressing
Prep time: 
Total time: 
 
Ingredients
  • Juice from two small lemons
  • ½ cup olive oil
  • ¼ cup chopped mint, packed tightly
  • ¼ cup local honey
  • 2 T white wine vinegar
  • ¼ cup water
  • pinch of sea salt
Instructions
  1. Put all ingredients in a blender and blend until smooth.
  2. Store leftovers in an air-tight jar in the fridge for about a week.

 

 


Lemon-Basil Dressing

Allergen Information: Free of the top 8 allergens

Special equipment: Blender

Lemon Basil Salad 2

It’s tangy.  It’s basil-y.  It’s fresh. It’s interestingly addicting.  This dressing started as an experiment using up some ingredients in the fridge and is now topping my list as a favorite.

Lemon Basil Dressing 2I know that buying dressing makes life easy.  But I guarantee this will take less than five minutes of your time.  That five minutes will have you eating a fresh, real food dressing rather than a store-bought one laden with sugar, oil, preservatives, additives, genetically modified ingredients, and/or artificial sweeteners .  It will help your body GAIN energy rather than deplete it.

Put this one on your list this week and see what you think!

Lemon-Basil Dressing
Prep time: 
Total time: 
 
Ingredients
  • ½ cup fresh basil, roughly chopped
  • ½ cup olive oil
  • ¼ cup freshly squeezed lemon juice, about one lemon
  • 2 T honey (try local honey!)
  • 1 t dijon mustard
  • salt to taste (I used about ¼ t)
Instructions
  1. Place all ingredients in a high speed blender & blend until smooth. Store leftovers in a jar with a tight fitting lid in the refrigerator for up to 5 days.