Sweet and Tangy Dressing

It’s been a challenging week and I will just leave it at that and focus on this adorable pic of Miko trying to steal a watermelon rind from me, he was not giving up!

With all the events over the weekend and craziness this week, I didn’t realize that Skipper’s 1-year anniversary with us passed. Time flies! And it’s been an interesting and challenging year dealing with his health issues and giving him insulin twice a day, but it’s awesome that he’s had another good year with us and counting. He is such a sweet dog, so calm and mellow. He insists on hanging out in our home gym when I’m in there and being in any room we are because he is a sweet companion.

And he loves walks and food, lots and lots of food.

My food has not been too exciting this week, salads and smoothies. But this salad I had Monday was good coated with the tangy and sweet curry hemp sauce from Kristen’s Raw Hemp Recipe book.

And this oil-free tofu stir fry loaded with broccoli and zucchini was also good.

I simmered the tofu and veggies in a little water, tamari, garlic powder, onion powder, and sriracha sauce for an easy dinner after the gym.

I did finally create a new salad dressing tonight for a large spinach salad with chopped apple. It needed to be slightly sweet, tangy, and a creamy for this salad and I’m digging using cinnamon in savory recipes lately for a warming kick. I guess I’m channeling fall!

The sweet, tangy, and slightly warming flavor of this dressing worked great with spinach and chopped apple and better topped with nutritional yeast.