MYO: Healthy Salad Dressing & a New Smuice
Despite a few minor setbacks this weekend, the Coachella Clean-Up is going pretty well.
I’ve been getting “loose off the smuice” all week, and feeling amazing.
Note: I mean that in the way that Tyga gets loose off the “goose,” not in a way that refers to bodily functions. Ew.
I seriously have noticed an increase in energy since I’ve been taking down close to a pound of veggies per day. It’s intoxicating . . . or detoxicating, I guess you could say.
Although I love my Kale-Pineapple Smuice, every day I’ve been getting more adventurous with my Vitamix. A kiwi here, a beet there, who knows, maybe next week I’ll be tossing a whole butternut squash in the blender. I don’t know. I don’t know if I’ll have time.
That’s the awesome part about smuicing though. There’s no rhyme or reason. You just grab as many vegetables as you can get your hands on, a little bit of whatever fruit floats your boat, pour some water over it, and you’re golden, or — err — green.
Downing so many veggies and vitamins also helps your body shut down cravings for crap.
Usually I’d scoff at eating a salad for lunch. I find them boring and I can never seem to find a salad dressing that isn’t full of weird chemicals, and that I actually like.
This week though, I’ve been more open to meals where the main ingredient isn’t a heavy grain.
Not so at breakfast though, let’s not get carried away.
Mainly this evolution of dietary taste came from the discovery of the easiest, most fabulous, make your own healthy salad dressing. Read on for the recipe.
Here’s What I Ate Wednesday Monday:
Six egg whites, Ezekiel English Muffin w/ Almond Butter, and coffee.
My mid-morning snack, a Blood Orange & Beet Smuice.
Blood Orange Beet Smuice
1 Small Red Beet
1 Medium Blood Orange
1/2 C. Carrots
1-2 C. Kale
1-2 C. Spinach
3 C. Water
1. Blend it all together. If you have a high powered blender, there’s no need to cut or peel the beet. Just make sure to wash everything.
I wasn’t in the mood to make my Avocado Dressing, and Zucchini Spaghetti seemed a little too heavy for lunch. So I put my thinking cap on and created a light, zesty, and healthy salad dressing that is almost too easy to make.
Make Your Own Healthy Salad Dressing
1 T. Avocado Oil
1 T. White Balsamic Vinegar
1 tsp. Lemon Juice
1 tsp. Trader Joe’s 21 Seasoning Salute (or spices of your choice)
1. Whisk them all together and pour over your favorite salad or raw zucchini noodles for a fresh burst of flavor!
This dressing is so delicious that I didn’t even need to cook the zucchini noodles to enjoy them. I ate them raw and it was amazing.
Between lunch and dinner, I finished off the massive amount of Blood Orange Beet Smuice I had left over, while I went to work on the evening meal.
I am so excited about how tasty this recipe turned out, but I have to keep you guys wanting more. So — cliffhanger — stay tuned for the full recipe soon.
For now, I’ll give you a sneak peek: Southwest Stuffed Bell Peppers.
Anyone who can guess the secret ingredient will get major street cred in my book.
Dessert was a Coconutty Chocolate Protein Shake, topped with coconut shreds.
All in all, I’d say the Coachella Clean-Up has been a success thus far. Only eight days left till the festival. Wish me luck.