Woohoooo! I did it: I joined the Y. I also signed the boys up for swim lessons on Saturdays, which means I’ll have to show up there on the weekends too.
Thanks to Donna for the moral support. I spent 20 full minutes on the elliptical; did some quad and hamstring Nautilus stuff; stretched and did something ouchy under my left scapula. It’s better now. More pats on the back, please…
I promised a recipe so here it is. It’s a tofu-based dressing I whipped up and poured over broccoli slaw tonight:
- 1 block soft, silken tofu
- 2 scallions/green onions chopped
- 1/2 roasted red pepper (I used one from a jar)
- 1 Tbsp Dijon mustard
- 1 Tbsp nutritional yeast
- generous shake of spike or other salt-free seasoning
- squirt lemon juice
- splash rice wine vinegar
- various & sundry dried and fresh herbs such as thyme, oregano, parsley, dill
- 1 clove garlic chopped
Blend it all up until smooth & creamy, taste and modify as desired. Pour over salad or use as a dip. As you can see, I’m not much for measuring, so my recipes are more like suggestions that worked out well for me. Try it and let me know how it goes.
I’m a salad fanatic. I think it’s a California thing, although I remember inventing salad dressings when I lived in Vermont. There was this creamy buttermilk Gorgonzola with dill… I’ll have to figure out a way to do it without Gorgonzola. Sigh.