I hope everyone is getting through this week okay. We’re chugging along here getting and just focusing on being thankful. Thankful for this cute sight of sunbathing turtles from my run Sunday morning.
Thankful for sweet buddies always there to comfort and remind us of unconditional love.
Thankful for warming sunlight.
And restaurants that serve vibrant, plant based meals such as Baagan and friends and family to share it with.
And lively, low-cal dishes such as steamed spaghetti squash and tofu seasoned with spicy curry paste and coconut milk.
And colorful salads with simple, tangy, oil-free blender dressings.
Tangy Dijon Dressing
- 1 banana
- ¼ cup apple cider vinegar
- 2 tbsp. Dijon mustard
- 1 tsp. onion powder
- Salt and pepper to taste
- ¼ cup water as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 2-4 servings.
Thankful it works well on hearty meal salads with chickpeas.
And thankful that there’s still plenty of love and happiness in this crazy world.