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Recipes Section
Salads are a big part of every healthy eating meal plan. As many of you know, those of you who regularly read our newsletter or Evey’s blog, not many as in NO salad dressings that you will buy in a regular grocery store that are good for you. All of them have some type of sugar in them. So this month we are giving you several recipes for salad dressings that taste great and are homemade. Please try them and email us with any thoughts or suggestions you may have. We can be reached at coach@fittransformations.com.
Tarragon Mustard Dressing
By Clean Eating Magazine
4 oz soft tofu, drained
1 tbsp Dijon mustard
½ tbsp fresh lemon juice
½ clove garlic, chopped
1 tbsp fresh tarragon, chopped, or ½ tsp dried tarragon
Sea salt and fresh ground pepper to taste
Place tofu in a blender and process with Dijon, lemon juice and garlic until smooth, scraping down sides of work bowl as needed. Transfer dressing to a small mixing or serving bowl and stir in tarragon, salt and pepper. Refrigerate until serving or use immediately. Store in a sealed container in refrigerator for up to 3 days.
Nutrients per 1-tbsp serving: Calories: 25, Total Fat: 1g, Sat. Fat: 0g, Carbs:1g, Fiber:0g, Protein: 2g, Sodium: 150mg, Cholesterol: 0mg
Buttermilk Ranch Dressing
By Clean Eating Magazine
5 tbsp low-fat buttermilk
3 tbsp nonfat plain Greek-style yogurt
1/4tsp onion powder
1 tsp fresh dill
1 tsp fresh parsley, chopped
1 tsp fresh chives, chopped
Sea Salt and fresh ground pepper, to taste
In a medium bowl, whisk together all ingredients until blended. Refrigerate until serving or use immediately. Store in a sealed container in refrigerator for up to 5 days.
Nutrients per 2-tbsp serving: Calories: 10, Total Fat: 2g, Sat. Fat: 0g, Carbs: 1g, Fiber: 0g, Sugars:1g, Protein:1g, Sodium:55mg, Cholesterol:1mg
Creamy Fresh Herb Dressing
By Clean Eating Magazine
6 tbsp nonfat plain Greek-style yogurt
2 tsp fresh lemon juice
1 tsp raw organic honey
1 tsp Dijon mustard
1 tsp parsley, chopped
1 tsp fresh dill, snipped or chopped
1 tsp lemon zest
Fresh ground black pepper, to taste
In a small bowl, whisk together all ingredients until blended. Refrigerate until serving or use immediately. Store in a sealed container in refrigerator for up to 5 days.
Nutrients per 2-tbsp serving: Calories: 25, Total Fat: 0g, Sat. Fat: 0g, Carbs: 3g, Fiber: 0g, Sugars: 1g, Protein: 2g, Sodium: 40mg, Cholesterol: 0mg
Basil Walnut Vinaigrette
By Clean Eating Magazine
10 fresh basil leaves, finely chopped
½ clove garlic, minced
1 tsp Dijon mustard
1 tbsp wine vinegar
1 tbsp extra-virgin olive oil
2 tbsp low-sodium chicken broth
Sea salt and fresh ground black pepper, to taste
1 tbsp unsalted walnuts, chopped
In a medium-size mixing bowl, add basil, garlic, Dijon, vinegar, oil, broth, salt and pepper, whisking to combine thoroughly. Stir in walnuts. Refrigerate until serving or use immediately. Store in a sealed container in refrigerator for up to 2 weeks.
Nutrients per 1-tbsp serving: Calories: 45, Total Fat: 4.5g, Sat. Fat: 0.5g, Omega-3’s: 200mg, Omega -6’s: 990mg, Carbs: 1g, Fiber: 0g, Sugars: 0g, Protein: 0g, Sodium: 80mg, Cholesterol: 0mg
Honey and White Balsamic Vinaigrette
By Clean Eating Magazine
2 tbsp white balsamic vinegar
2 tbsp extra-virgin olive oil
1 tbsp raw organic honey
¼ tsp mustard seeds, ground
Sea salt and fresh ground pepper, to taste
In a small mixing bowl, whisk together all ingredients. Refrigerate until serving or use immediately. Store in a sealed container in refrigerator for up to 2 weeks.
Nutrients per 1-tbsp serving: Calories: 90, Total fat: 7g, Sat. Fat: 1g, Carbs: 6g, Fiber: 0g, Sugars: 5g, Protein: 0g, Sodium: 50mg, Cholesterol: 0mg |