So, reality of my kitchen and closet is that it is August and I feel very uncomfortable wearing jeans. I will not be going on a scale, jeans are the best reality check, aren’t they?! Why can’t girls eat chocolate, drink wine and stay skinny?! Life isn’t fair.:) 5 lbs are easy to fix though, so I say to myself. I absolutely despise meal planning, I dread it. I love to create on a whim. I am so not a grocery list print outs clipped on a board with a pen near by girl. But reality is reality – wanna be healthy and look good => gotta meal plan, just a bit.
The goal for a next little while is less sugar (bye-bye wine and muffins), more veggie abundant dinners (hello bowls and salads) and big pots of soup to keep me sane and not 24/7 in the kitchen. This Cilantro Avocado Dressing was a first in the series that went well with Mango and Black Bean Superfood Bowls. Surprisingly, dressing didn’t brown for 2 days refrigerated in this airtight glass bottle from Value Village (best place for weird looking stuff).
This dressing goes well with any Tex Mex dish – salad, bowl or quickly thrown together leftovers. Enjoy!
- 1 medium ripe avocado, pitted
- 3/4 cup warm water
- 4 tbsp cilantro, coarsely chopped
- 1/2 lime, juice of
- 1 tsp cumin
- 1 tsp maple syrup or raw honey
- 3/4 tsp salt
- 1/2 tsp black pepper, ground
- In a food processor, blender or Magic Bullet, process all ingredients until smooth. Add to a dish of choice right before serving.