Tip of the day:
Use all your leftover veggies from your weekly veggie tray and chop them up to make a beautiful salad!
Some weeks we eat a ton of veggies and don’t have anything leftover, but some weeks we aren’t home much and I have a bunch left over that need to be used. I just chop them all up and throw them on top of some Romaine or Spinach leaves and there’s your lunch!
Most all salad dressings contain MSG (monosodium glutamate), a very addictive and almost toxic substance. Findings have shown that it increases appetite, obesity, migrain headaches, etc..) so if you can start getting into the habit of making your own dressings, your body will thank you for it!
Here are a couple to try:
Maple Syrup Dressing (by Robyn Openshaw)
- 3/4 c. extra virgin olive oil
- 3/4 c. red wine vinegar
- 6 T. maple syrup (real maple syrup, grade B is best if you have it)
- 1/2 t. sea salt
- 1/4 c. brown mustard
- 1/4 c. yellow or white onion (use 1/2 t. onion powder, instead of fresh onion if you want your dressing to stay fresh longer)
- 1/2 t. garlic powder
Blend on high until smooth.
Balsamic Vinegar dressing (for any salad)
- ¼ c. olive oil
- ¼ c. balsamic vinegar
- 1/2 t. salt
- 1 t. agave (optional)
- 1 shallot, minced (optional)
You can add all sorts of herbs, dijon mustard, or garlic cloves to a balsamic dressing, so play with it, but this is a basic healthy one to start with.