The Best Salad Dressing.......

I just had to post this one! I am on fire the past two days......maybe it has something to do with me attending the gym regularly this week! Maybe my mind is getting clear from all that new oxygen being pumped into it at 5a.m.! I have decided that I want to try and make more healthy decisions in my life, something I have been thinking about doing for the past few YEARS!!! Yes, years. I have reached a point that I will not get anything accomplished unless I get my behind in gear and just do it, so I have begun. I am sure it all stems from the 100 Mile Challenge, that sense of responsibility that is required to see that task through has begun to trickle into other areas of my life and I am liking it. So, back to the best salad dressing....I had this on a spring mix salad, with toasted pine nuts and cubed Fontina Cheese and is was Divine!

Basil Dressing
5 - Tablespoons Extra Virgin Olive Oil
1/4 - Cup Chopped Basil
2 - Tablespoons Red Wine Vinegar
1/2 - Teaspoon Chopped Garlic
1/4 - Teaspoon Salt
Dash of Pepper

Put all the ingredients into a blender; blend until smooth
Refrigerate until ready to use.

Yummy! Let me know what you think!

Soup....

This is just a quick post about the best soup I have made! My children devoured it and I thought I would share the recipe with you!

Very Veggie Soup

4 cups of chicken stock
1 cup of water
dash of salt & pepper to taste
2 Sprigs of fresh Dill
2 medium heads of broccoli - cut into florets
1 medium head of cauliflower - cut into florets
2 cups of baby spinach - course chop
2 small turnips - cubed
2 parsnips - cubed
2 medium carrots - cubed
1 celery stalk - chopped
1 medium potato - cubed
1 medium onion - sliced
1 small leak - chopped
1 cup of Israeli Couscous

Add all ingredients to a large pot and bring to a boil for 5 minutes. Lower heat to medium for 15 - 20 minutes (or until potatoes & carrots are cooked) Add cooked chicken, turkey or sausage if you would like.

I love making this soup when I have a bunch of veggies in my fridge to use up. I serve it with flour tortillas cut into wedges, brushed with olive oil and sprinkled with Parmesan cheese then baked in the oven while the soup cooks.