Pre-baby I spent most mornings trying to figure out a way to make dessert resemble a healthy breakfast (i.e. oatmeal with chocolate chips and coconut flakes–try it, seriously). Lately, I’ve started the day with sugar snap peas and carrots dipped in hummus. If there are any cooked vegetables or leftover salads I go for those too.
I call this new trend a Tender Mercy.
There are many Tender Mercies in my life right now. For example, my hair has decided that shampooing every third day is enough. I also haven’t washed my makeup off at night since Little Man Sam was born and have not broken out like I normally would. And two days ago I tried on my pre-baby jeans and they zipped up. Yes, they zipped up to form a scary little muffin top, but still. Another tender mercy? Leggings. And sweat pants. I cannot fathom a day when I’ll want to move on from them. It may be the start of a long and unhealthy relationship.
But back to vegetables.
My sister-in-law brought over the most heavenly dinner the week after Mustache Man Sam was born (let’s see how many nicknames I can divulge here), including this salad dressing. I am over-the-moon about it:
Tender Mercy Salad Dressing (aka El Torito Salad Dressing):
In a blender combine:
- 1 TBSP dry ranch salad dressing mix (like Hidden Valley)
- 1 TBSP red wine vinegar
- 1/2 cup low fat buttermilk
- 1/2-1/3 cup fresh cilantro, long stems cut off
- 2 TBSP roasted and salted pepitas (shelled pumpkin seeds)
- 2 TBSP finely grated parmesan (optional)
Once blended, slowly add 1/3 cup vegetable oil through the top cover of the blender jar. Blend until smooth and refrigerate. I’ve been eating this over a salad that includes avocado, shredded chicken, and extra pepitas.Eat and repeat until pre-pregnancy jeans fit.