I have begun my first THM Fuel Cycle and I needed a delectable deep S dressing, In the book there is a heavy emphasis on using Greens for your Deep S days. What is my favorite Green you ask? CILANTRO! I came up with this recipe in order to pack more super-food punch into my salad. Cilantro has all of the antioxidant and crime fighting power of other greens and bonus: it helps alkalize your blood. This recipe has 8 simple ingredients that most will have on hand.
- 1 bunch Cilantro(Stems and all)
- 1/4 small white onion
- 1 clove garlic
- 1 tsp Salt (or to taste)
- 1TBS Nutrional yeast
- 2TBS Raw Apple Cider Vinegar
- 1 cup Extra Virgin Olive Oil
(more or less depending on the size of your bunch of cilantro)
Wash and rough chop Cilantro bunch, place into your blender or food processor with all ingredients and half of the oil, blend on high for around 2 minutes (pausing to scrape down the side so everything is incorporated) you will notice it take on a creamy looking consistency. Slowly drizzle the remaining oil continuing to blend on high. Pour it into a washed mason jar or your favorite glass container that holds at least 16 oz (I used an recycled salad dressing bottle) store it in the fridge. It will be a thick dressing similar to the texture of a ranch dressing with out all the carbs. Makes about 2 cups of dressing. Your serving size is 2 TBS for 15 g of good healthy fat per serving. For a heavy or Deep S you are welcome to have a larger serving I poured it over my salmon last night mmmm delicious!
For More Trim Healthy Tuesday Idea’s: www.gwens-nest.com
For more information on eating the Trim Healthy Mama way visit: Http://trimhealthymama.com
This past week I started a new eating plan it is called Trim Healthy Mama. It is an amazing new way of thinking about food and how we eat. So new to me that it has taken me nearly 6 months to actually decide that it was for me that it would fit my life in full. So how do I begin to put all of this new knowledge into practice? Being the overly prepared semi-O.C.D person that I am I began to plan. I downloaded PDF after PDF so I could try to use other people’s formats and quickly decided that they were not for me. So I made my very own Menu page and viola!! The writers block was gone and I was able to plan! 🙂 It was so fun for me looking up new recipes and thinking of all the delicious possibilities. So I did what I love to do, share this hard worked plan with my new friends on the Beginners THM page, and quickly realized that while my over preparedness come naturally to me some people may need some help to create there own plan. Which has inspired today’s topic, I have thought up with these tips to help those who do not know where to begin with this menu planning madness. So here you are Mel’s top 5 tips for organizing and planning your weekly Menu:
- Just do it! I will now steal a line from my dad; Papa Uglier “If you fail to plan you plan to fail” look in the fridge and figure out what you have to work with. (this makes creating a grocery list after the menu plan much easier see step 4)
- Decide what type of meal you want to have E, S, or FP (these are THM speak for a kind of meal click the hyper link to find out more.) and start putting in your meals! Use every resource possible– THE BOOK is the first place I recommend looking, Pinterest has some great ideas, or you could go more traditional and look in a cook book.
- Revise! Once you have all your meals planned set it down and walk away for a little bit have a sip of tea or GGMS (good girl moonshine for you non-trim healthy mama’s) then come back and look at your plan– you may realize that you put cheeseburger pie back to back then you can make some quick changes.
- Implement- Post your meal plan on the fridge in plain sight , Make a grocery list based on your meal plan, and go shopping! Which is my personal favorite part of the process it makes me feel accomplished!
- Prep- Pre-prepare as much as you can for the week. This always helps the week go smooth. If you have muffin in a mug on your plan for a meal or snack mix up the dry ingredients in baggies, or if you are having grilled chicken on your salad’s portion out your 3-4oz in baggies and throw into the freezer this way you can grab and go!
Well y’all those are my tips, I apply these to my weekly planning adventures and that way I have one less thing to stress about during the week. I hope that you find these tips helpful. You can down load my Blank Menu Plan by clicking on the words Blank Menu Plan. This is a snap shot of my menu plan for last week and this week: