I love light salad dressings in the summer they are very refreshing and healthy! This little gem of a recipe was passed down to me from my mother and it is the only salad dressing that I never get sick of the taste. You can put it in a blender bottle (shaker bottle) to mix everything up or a mason jar. Hope you enjoy it as much as I do!
1 Cup Vegetable Oil (you can’t substitute olive oil, it is too thick for the dressing)
1/3 Cup Apple Cider Vinegar
1-2 Garlic Cloves, minced
2 tsp minced fresh Oregano OR 1/2 tsp dried Oregano
1 tsp Salt
1 tsp minced fresh Basil OR 1/4 tsp dried Basil
1/2 tsp minced fresh Parsley OR 1/4 tsp dried Parsley
Shake it all up and store it in the fridge. It tastes the best when you are able to leave it overnight in the fridge prior to serving it to allow all the herbs to release their flavor as well as the garlic. This salad dressing also works really well as a “dip” for raw veggies. See below for nutritional information & health benefits.
I don’t know about you but I am definitely way more of a snacker than I am a meal eater. I suffer from chronic nausea and no appetite so I really have to listen to my body on a day to day basis in order to feel my best. During the work week I usually never have enough time to sit down and eat an actual meal so here are some of my favorite healthy snacks. Most of them are also nutrient dense but there is the occasional “healthy junk food” thrown into the mix.
Favorite Healthy Snacks:
Corn tortilla chips + homemade guacamole
Bell pepper, cheese, mustard & lunch meat roll up (any vinaigrette dressing works great for this too if you aren’t a mustard person)
Yogurt w/ ground flaxseed (tastes great with key lime yogurt, makes it taste like the graham cracker crust from a key lime pie)
5 ingredient peanut butter protein balls (2/3 c peanut butter, ½ c chocolate chips, 1 c oats, ½ c flax seed, & 2 tbsp honey- mix all ingredients together, form 1 inch balls, and chill in the fridge * I posted the recipe as is but I prefer to use less than ½ c chocolate chips)
Fiesta Chicken Bowl (as seen on my Instagram- avocado, seasoned chicken, brown rice, black beans, avocado, & fresh lime)
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
You put everything in a food processor and blend and it is done! I chose to do 1 tbsp of Paprika. I felt like there was something missing from the hummus, could be that I’m used to the roasted pine nut hummus. Tyler thought it tasted good. I added a lot more garlic than it called for because we are garlic lovers. Made about 2 cups worth of hummus which is a decent amount! Can’t wait to try it again and add pine nuts and roasted red peppers.