My kitchen is piled high with dishes this morning, I had a big breakfast for our family. Immediately after Evelyn was running out the back door with only her panties on and a mission to find her frog friends.
Whew wee this sweet little girl gives me a run for my money sometimes!
My smoothie I had this morning was beautiful and full of pretty colors….nutrients are currently imploding within me at this moment!
- Chia seeds
- Frozen blackberries
- Frozen strawberries
- Frozen blueberries
- ½ a banana
- Almond milk
Then I had my sweet potato hash with veggies. This girl is in pure bliss at the moment. Except my kitchen of course. The only downside to homemade vegan meals (lots of dishes) but totally worth it in my opinion.
I want to share with you a serious problem. I look in my fridge and I am typically the grocery buyer of the household but every now and then my husband will take a quick trip up for immediate supplies. Anyways, I open my fridge and we have series of condiments piled up on the side. I whipped out some dressings for ideas and my habit is looking at ingredient label. And I couldn’t believe that there was egg in the Italian dressing.
So then I start thinking about the fact that this Italian dressing sits in our fridge for about 1-3 months (it’s way longer but let’s just say)….what keeps that egg good? Blahhhh I don’t even want to know. Can you tell the kind of mood I’m in haha!
So it just further pursues me to create homemade dressings.
Today I have a Walnut dill dressing that is wonderful on salads, roasted veggies, and wraps. This is the kind of dressing that you lick your bowl when finished or drink it out of the bottle. Never done it before? Be prepared because when you make this…you will be.
- ½ cup walnuts
- ¼ cup olive oil
- ¼ cup of nutritional yeast
- 3 tablespoons of water
- 1 clove of garlic
- Teaspoon of sea salt
- 2 teaspoons of dill
- 5 spinach leaves (for color and why not?)
Throw this all in a blender and voila. I prefer my nutri bullet over my ninja when it comes to making dressings…I am not sure why it just seems to be smoother and more applicable for salads. Ninja rocks for my smoothies though.
This dressing is packed full of vitamins and simple ingredients. It takes 5 minutes to make (if that) and lasts for 1 week in fridge but I highly assume it won’t last that long. I whipped up this salad from my garden ( my lettuce is insane right now and I love it!) and I devoured it with this nutty, creamy, cheesey, and fresh dressing!
I hope you enjoy it as much as I did!