Category: Dressings, Dips + Spreads

Lemon Chia Seed Dressing

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I am a huge advocate for creating foods/sauces/dressings/just about anything from scratch. It’s the only real way to know what you’re eating. And a good salad dressing without a bunch of nasty-ass preservatives and artificial ingredients is REALLY hard to come by.¬†

So over the past 6+ months, I’ve experimented with creating my own. Some are super tasty, but some could still use a little work. ūüėČ

This simple, lemon chia seed dressing is perfect for your summer salads.

I love it over the Sweet Kale Salad Kit from Costco, which is one of my weekly staples. It’s basically superfood heaven: shredded¬†broccoli, Brussels sprouts, green cabbage, kale, chicory, pumpkin seeds and cranberries. I ditch the pre-packaged dressing that comes in the bag since its filled with a bunch of ingredients I can’t even pronounce, and use this one instead.¬†

Ingredients:

1/4 cup extra virgin olive oil
juice of one lemon
1/2 tsp chia seeds
1 tbsp agave syrup (or stevia/your choice of natural sweetener)

Directions:

Whisk together all of the ingredients and enjoy over your favorite salad.  

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Homemade Almond Butter

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What you’ll need:

  • 4 – 6 oz raw almonds (or nut of your choice)
  • Optional flavoring:¬†salt, maple syrup, cinnamon, vanilla

What you’ll do:

  1. Add raw nuts and optional flavoring into your food processor.
  2. Turn the food processor on low and let it run.
  3. Scrape the sides of your food processor as needed. At first, you’ll have nothing but almond dust.
  4. Allow the food processor to continue running until nut butter reaches desired consistency. I promise it will get creamy, just be patient.

Total time will vary depending on your food processor. Mine took about 20 minutes.

 

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|| almond dust ||

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|| scrape scrape scrape ||

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|| creamy almond butter ||

Question: What’s your favorite kind of nut butter? What do you eat it with?

This post is part of the Fit Tip Tuesday Linkup with The Skinny on Health.

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Cranberry Sauce

Take a look at this nutrition label for one of the most popular brands of canned Cranberry Sauce.
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One cup (which hopefully is way more than you’ll use) contains one hundred and five grams of sugar. This is absolute insanity.

Even if you use half of the serving, you are still more than doubling your recommended daily sugar intake. All from a weird little condiment that people assume is healthy because it contains cranberries.

So please, do yourself a favor and avoid the canned cranberries this year. I promise you won’t miss it.

If you are a cranberry sauce lover, try this homemade cranberry sauce recipe instead. I made this¬†on Saturday night for our “Friends”giving dinner and it was definitely a hit. It’s super simple and much, much healthier.

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Ingredients:

12 ounces of fresh whole cranberries
¬Ĺ cup water
¬ľ cup orange juice
3 tablespoons brown sugar
1 lemon zest slice (about 3 inches in length)

Add all ingredients to a medium saucepan and bring them to a gentle simmer over a medium heat, stirring occasionally until most of the cranberries burst and the sauce thickens, about 10-12 minutes.

Remove the lemon zest and let the sauce cool before serving. Cranberry sauce will turn to a jelly as it cools.

Serves 4-6

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