I’m so happy the weekend is finally here and we’ve been living it up already celebrating hubby’s birthday with a little fine dining last night where I might have had too many amazing garlic fries and wine. So today we’ve been laying a little low relaxing and playing.
And I crammed in a lot of errands to pick up new Nike running capris and my packet for a 12k race tomorrow. Sadly I’m not totally looking forward to the race since rain and wind are in the forecast for it, ick! And I’m a little worried about ankle pain, we’ll see! I also braved the weekend crowds at Costco to restock in fresh produce and fell in love with a package of organic strawberries.
But the package is huge and strawberries do not last that long! So I created a tasty chia seed dressing using them tonight for a meal salad that can double as a dessert.
Strawberry Chia Dressing
- 1 cup fresh strawberries
- 2 tbsp. chia seeds
- 2 tbsp. apple cider vinegar
- 3 pitted medjool dates
- 1/4 tsp. paprika
- 1/4 cup water
Place all ingredients in a high speed blender and blend to a smooth and creamy texture. Makes about 4 servings.
The dressing is a beautiful dark pink and very thick and creamy.
I also sauteed chopped tempeh in a little coconut oil, agave nectar, and cinnamon to go in the salad.
And coated a large salad of spinach, chopped apple, chopped red pepper, carrot ribbons, and the tempeh in the dressing.
For a lovely and hearty pre-race dinner salad.
The dressing is slightly sweet with a playful little kick from the paprika and a strong strawberry flavor. The blended chia seeds add a thick, slightly gelatinous texture that complemented the crunchy tempeh cubes nicely.