I have never participated in WAIW (What I Ate Wednesday) because I don’t think my food is that interesting – I eat the same thing for lunch every single day. I love variety but this never gets old to me. I make a spinach salad with cucumbers, peppers, tomatoes and a side of carrots. Then I have 2 apples. Sometimes I eat nuts, if I am working out later, sometimes I eat a banana, also if I am working out later. I just like the way I feel when I eat this, my body is happy, my belly is happy and I don’t crash later in the day.
Usually my salad is with balsamic vinegar and EVOO but recently, I made this other dressing. Oh, this was the bomb.com (do people say that? Whatever, I just did). Carrot ginger dressing – super healthy, flavorful and packed with belly easing ginger! I would double this batch to last 2 people for the week.
Oh, and now you see my messy desk. Real life, ya’ll. Real life.
1 medium carrot, roughly chopped (I threw it in the food processor)
2 tablespoons chopped peeled ginger
1 teaspoon packed light brown sugar
2 tablespoons rice vinegar (unseasoned)
1 teaspoon fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons sesame oil
1. Put the carrot and 1 cup water in a small saucepan. bring to simmer over medium-low heat and cook until tender, about 5 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.
2. Purree carrot, reserved cooking liquid until smooth. Add ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil, 1/8 teaspoon salt; pulse until smooth.