Friday is almost here. Today was another crazy day, but I’m doing much better after a great workout at the gym and a glass of wine. Still thinking about taking a few days off from work after working through the holidays. I’m craving a little down time to tackle a few projects at home and play with this little guy more!
He’s the master at acting innocent and being cute after sneaking the rest of Leela’s dinner!
Even under Smokey’s watchful eye!
And I am the master of salads this week, lots of salads after the holidays to start the new year off right! This one is loaded with chopped tempeh which the cashier at Trader Joe’s grilled me about since I was buying so many packages and she’s been afraid to try it. I simply explained it’s a high-protein meat alternative with a nutty flavor that’s cheaper and packed with fiber and probiotics to go with all that protein. It can be served as is chilled or cut into any form for stir fries, soups, even mini high-protein pizza crusts! Mmmm, I need to do that again.
And the tempeh worked well with this wintery avocado-based dressing. Rosemary is such a wonderful winter flavor that works beautifully in creamy blender sauces, roasted veggies, and dressings!
Creamy Avocado Rosemary Dressing
- 1 ripe avocado, seeded and scooped
- 2 tsp. dried rosemary
- 2 tbsp. lemon juice
- 1 tsp. onion powder
- 1 clove of garlic
- 1/2 cup of water, as needed
- salt and pepper to taste
Place all ingredients into a blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 2-4 servings.
This is a great dressing to coat a huge salad with, it’s creamy, lightly whipped, savory, and warming.
And made a nicely filling dinner with the chopped tempeh in the salad.