Excuses, Emotional Eating and 2 Really Good Dressings

So did you notice I never posted Friday? Just Keepin' it REAL!

But I did weigh in. I was expecting to maybe stay the same or even gain because last week was BLAH. Do you ever have those weeks? Mine was because my husband was working really long hours at work and I missed him. I am not one of those independent, got it all together wives. I kind of fall apart emotionally ( a bit of an over eaggeration) when my husband is not around. We ate out a bunch. I let the kids watch movies every night and I just found comfort in my old friends - tortilla chips, desserts, you name it. Plus the exercising just wasn't happening.

So all these excuses are to explain my lame weigh in. So I lost .4 pounds. That is POINT 4. You gotta love those digital scales. Somehow I didn't gain. Amazing. I guess I could attribute that to mostly healthy eating, even if I did indulge a bit. But I am really wanting to see some big weight loss in the next month since we will be taking lots of pictures at my daughter's baptism in April. Gotta look good for the camera. I really am not that vain. Although I sure am sounding like it right now.


Now to the recipes... The key to me and my family downing a ton of raw veggies is finding dressings that we love. I have been digging on this vegan ranch recipe almost too much.


Vegan Ranch

1& 1/2 cups cashews (soaked at least 2 hours)
1 & 1/2 cup water
1/4 cup lemon juice
1/4 cup extra virgin olive oil
2 cloves garlic
2 tsp onion powder
1 - 2 tsp sea salt ( star with less, add to taste)
1 tsp garlic powder
1/2 tsp basil


Blend in the blender. Put in fridge for a couple of hours before serving


* If you like dill (we don't) you could add 1 tsp. dill


** I love this!!


Tahini Dressing

This dressing is yummy on falafel, with raw veggies, and on salads.

2 tbsp + 2 tsp olive oil
3 cloves garlic, minced
1/2 cup tahini
2 tsp balsamic vinegar
1/2 tsp sea salt
black pepper (couple of dashes)
juice of 1 lemon
1/2 tsp paprika
1/4 cup lightly packed fresh parsley
1/2 cup cold water

Heat garlic in 2 tsp oil in small saute pan over low heat for 2 minutes, just until fragrant.

Add garlic and all other ingredients except parsley in blender and blend until smooth. Add parsley and pulse until parsley is finely chopped but not blended in.

Refrigerate at least one hour in airtight container.

* Okay I must confess I am the only one in the family who really loves this, but I really love it.