Jessica's Jottings:

On faith, food, family and frugality

Sugar Free Sweet Onion Poppyseed Dressing

I’ve posted before about how much I love Kimi Harris‘s Sweet Onion Poppyseed Dressing. It features in a couple of my own creations and it truly is my FAVORITE dressing ever.

However…

(You had to know there was a “However” coming, right? Why else would I need to create an adaptation?) ๐Ÿ˜‰

…right now, I’m on an elimination/candida combating diet. Part of that involves removing all vinegars and all sweeteners, so the honey and raw Apple Cider Vinegar (ACV) featured in the original recipe are out for me for now.

So…I’ve recreated this amazing dressing with lemon juice and stevia. And dry mustard, because regular mustards have vinegar in them. And…well…because the stevia extract I use still has a quasi-bitter taste to me (no one else in my family seems to pick up on it), I added a dash of cayenne to cover it and add a little of the “bite” that the ACV would have. All in all, it’s a pretty satisfying substitute. ๐Ÿ˜€

Without further ado, the adaptation:

Sugar-free Sweet Onion Poppyseed Salad Dressing

1/2 onion, quartered (you can use a sweet onion like a Vidalia or, if you’re cheap like me, a regular onion)
1 1/2 tsp. dried mustard powder
1 teaspoon unrefined salt
1/8 -ish tsp. of stevia extract
Dash of cayenne powder
Juice of 3 lemons
3/4 cup of extra virgin olive oil
1 tablespoon of poppyseeds

Put the onion in the food processor and reduce to a pulp. Add everything else and blend until creamy. Enjoy!

And…if you don’t have my limitations, PLEASE make the original. It is SOOOOOO good! And while you’re at it, take a few minutes to check out the rest of Kimi’s site, The Nourishing Gourmet – it’s great!

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Meal Plan (i.e. Back in the saddle again!)

So…after several drafts, but no posts for months, I’m pushing through and getting this done. Our days go SO much smoother when I remove the need to think about what we’re going to eat day in and day out. :p

This is still going to be a little challenging, as I’m still very restricted on what I can eat. (Yeah, that’s one of the posts I started and never finished. One of these days, right?) Still, I need a plan for the rest of the family. I can then work what I can eat in around what they’re having and at least remove a little of the stress.

Monday, August 26

Breakfast: Scrambled eggs, bacon, and bread
Lunch: Baked chicken legs and salad
Dinner: Refried bean taco salads

Today’s To Do: Start crock pot chicken stock. Soak chickpeas for overnight cooking. Start bread dough. Before bed, soak oats for breakfast and black beans for tomorrow night’s dinner.

Tuesday, August 27

Breakfast: Baked Soaked Oatmeal
Lunch: Leftovers
Dinner: Slow Cooker Cuban Beans and Rice

Today’s To Do: Cook chickpeas. Start the mix for dinner. Make Easy Slab Apple Pie and freeze for Thursday.

Wednesday, August 28 – Cello lesson night

Breakfast: Golden honeydew chunks topped with yogurt and a dab of brown sugar
Lunch: Leftovers
Dinner: Baked Tilapia and Brussel Sprout salad (only it will be modified so I can eat it, too! Walnuts, alas, are off my plate for a while.)

Today’s To Do: Make hummus and ranch for small group tomorrow night. Pull a whole chicken out of the freezer to thaw for tomorrow.

Thursday, August 29 – Hosting our Bible Study Small Group

Breakfast: Fried Eggs and Lemon Poppyseed Muffins x 2 (The kids LOVE these and I like that they make handy snacks for later! As a side note, though, I add another T. of lemon juice to make them more “lemony”.)
Lunch: Tuna Salad Sandwiches and carrot sticks
Dinner: Easy Roasted Chicken from Real Food Basics (Which just happens to be on sale as part of this week’s Bundle of the Week!*) and roasted asparagus
Post-Dinner Repast (for small group): Easy Slab Apple Pie, Cut veggies with hummus and ranch, Tortilla chips and salsa, sweet tea and lemonade

Today’s To Do: Bake the Easy Slab Apple Pie. Make Sweet Tea and Lemonade for the small group meeting. Finish cleaning!

Friday, August 30

Breakfast: Quiche with Butternut Squash Crust – yes, squash, while subbing broccoli and onions for cheese and mushrooms
Lunch: Leftovers
Dinner: Salmon Patties, steamed broccoli, and salad

Today’s To Do: Thaw out a pound of ground beef for tomorrow’s dinner.

Saturday, August 31

Breakfast: Pancakes or Waffles (Chef’s Choice)
Lunch: Leftovers
Dinner: Meatballs, Mashed Potatoes and Gravy with salad

Today’s To Do: Rest! ๐Ÿ™‚

Sunday, September 1 – I’m serving at the evening service

Breakfast: Fried Eggs, Toast, and Fruit Smoothies
Lunch: Leftovers
Dinner: Whatever my husband wants to make. ๐Ÿ™‚

Today’s To Do: Make next week’s meal plan.

*Nope, that’s NOT an affiliate link. This blog is hosted for free by wordpress and their Terms of Service (TOS) forbids the use of affiliate links on their free blogs.

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