It’s been an interesting week with ups and downs as the holidays get closer, but I think we’re pretty much ready and I’m looking forward to a little time off after Christmas. It’s been chilly here, so Miko has been making his backyard trips as brief as possible preferring lap cuddle time.
I have been working on logging more miles this week with a speed interval treadmill workout at the gym yesterday.
And leisurely easy run tonight checking out neighborhood decorations.
Both runs felt much better than they have in the last year as I work through anxiety issues and get back on course for more races and speed training. 2018 was a low year on racing for me which I’m really hoping to change for 2019 and maybe consider the CIM again.
Eats this week have been pretty good, trying to avoid holiday temptations and stick to healthier options at home when we’re not eating out. Being plant based helps than since a lot of the office treats are not vegan-friendly giving me a little advantage, lol. Hubby made a great sweet potato chili Sunday night with Beyond Meat crumbles in the Instant Pot.
I also batched cooked lentils in veggie broth to use in simple salads this week. And used organic rice in a simple, oil-free tofu stir fry.
The lentils came in handy for this interesting salad too, it was a use up what I had salad including lentils, sauteed chopped fennel bulb, celery, and carrots. Not a beautiful combo, but tasty and filling especially with this simple winter dressing.
Winter Citrus Dressing
- Juice of 1 lemon
- 2 tbsp. miso paste
- 1 tbsp. Dijon mustard
- 1/4 cup shelled hemp seeds
- 1/4 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.
It’s an interesting salad, but delicious and filling. The dressing has a tangy and warming flavor, perfect for winter with a creamy texture. And it’s so simple and fast to throw together and could be a great dip too.
Stay on track for the holidays with a hearty salad and this dressing!