It’s officially been a month since I started working from home as a part-time engineer and wanna be full-time blogger/freelancer/e-book writer/conference planner – and yes, those are officially hints.
And I’ve officially been more busy than I ever have in my adult life. Not just with the workload, that never seems to let up; it’s the little things, too. Truth be told, I made some sacrifices to free up a little more time. Like, showering and putting on makeup every day. Totally overrated. But in their place, I’m doing things like… taking the dog out 17 times a day. Checking out the profile of every single person who follows me on Pinterest (no joke, those notifications make up about 90% of the emails I get.) And making my own lunch. Because apparently husbands don’t have to make their wives’ lunches anymore when they’re going to be home all day. Seriously, who came up with that rule?
At least I don’t have to think too hard about my lunch. The grocery list is the same every week, and has been for months: greens, cauliflower, beets, red pepper, red onion, cucumbers, carrots, and grape tomatoes. I’m a creature of habit, except when I get fancy and decide to make some chicken or a salmon burger instead of my go-to protein, a can of tuna. Once I get it all in a bowl, and chop chop chop, I think I’m ready to go… and then I remember, dressing! Every day, it’s another bowl to drag out, another handful of utensils to dirty my question, as I whisk together some concoction of vinegar and mustard and sweetener.
What exactly is the reason I don’t just scale it up one day, so that there’s less work to do on the other days? And more importantly, why was Ben making single-servings of dressing everyday, without complaining? The latter is easy; my man aims to please and has endless energy. Me, on the other hand, I’m a little more lazy. Ok, a lot more. Notice how many times I’ve made the bed since I started working from home: 1 1/2.
I quickly smartened up. Inspired by an empty coconut oil jar, I thought, wouldn’t that make a pretty picture if I filled it with salad dressing? (Notice, the convenience factor of having a jar of dressing ready to go came second.) And that’s where this easy homemade salad dressing recipe was born. A simple combination of fruit, vinegar, mustard and spices with a touch of olive oil to round out the texture and soften the flavor. A flavor unlike anything I’ve ever tasted from a jar; a little more complex than my regular quick mixes but really no more difficult. If I was ever on the verge of becoming sick of this salad, it certainly wouldn’t be now.
Pineapple Curry Vinaigrette
Yield: 16 servings, 2 tablespoons each
A sweet and tangy low-fat dressing, great for salads, carrot sticks and sweet potato fries.
1/2 cup (120gm) diced fresh pineapple
3/4 cup champagne vinegar
1/2 cup whole grain mustard
1/4 cup honey
1/4 cup (packed) cilantro
2 cloves of garlic
1 tablespoon sweet yellow curry powder
2 tablespoons olive oil
Combine all ingredients except for olive oil in a blender, and whiz until smooth. Blend in the olive oil last. Pour into a clean glass jar and refrigerate.
Amount Per Serving
Total Fat 2.5 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 113.1 mg
Potassium 20.0 mg
Total Carbohydrate 5.6 g
Dietary Fiber 0.2 g
Sugars 5.1 g
Protein 0.1 g