Homemade Mexican Viniagrette Salad Dressing

I have found the perfect homemade salad dressing container where you can shake and pour and it’s so easy to clean up!


I got this on Amazon here and after reading the reviews I clicked order right away.  It has a wide opening to add ingredients and a wide spout for chunkier herbs and onions to get through.  Also, dishwasher safe!


Here are my ingredients I added for my Mexican vinaigrette salad dressing.  Olive oil, lime juice, shallots, cilantro, garlic, oregano, roasted ground cumin, a little bit of salsa verde and some chipotle hot sauce.  Added all of the ingredients gave it a shake and it was ready!


I made a black bean tostada salad similar to this one here and used this as the dressing.


Cleanse Day Two


I lost 3.6 lbs in 24 hours!!!  Boy, do I LOVE cleanses.  Since it was Saturday night we decided to head out for a Cleanse Date Night to Saladworks.  I explained to my husband (who has been a vegetarian for almost 2 days at this point — a record for him)  in the car that a cleanse dinner is a salad with vinaigrette with non meat protein with an unsweet iced tea and no carbs.  So, he steps up and orders a chicken Caesar.  Ugh.  I give him the look and he then orders a healthier salad with chicken and ham and balsamic vinaigrette but fails again at the register with a wheat roll and an Arizona sweet iced tea.  To which he gets the look again and he shrugs and says at least he didn’t get the white roll.  I’m sure with his splurge he’s still going to lose like 25 lbs in 3 days.  I hate men and their metabolisms.

Back to the cleanse, Here were our four meals:

Breakfast:  Coconut Milk Strawberry Yogurt (Greek Style) with strawberries, blueberries and Vietnamese cinnamon.

Lunch:  Strawberry goat cheese salad with almonds, parmesan cheese and homemade balsamic vinaigrette.

Dinner:  Greek Salad with unsweet iced tea from Saladworks.  (The aforementioned meat salad with sweet tea and carbs for my husband)

Snack:  Pineapple, blueberry, banana smoothie with Vietnamese cinnamon, vanilla extract, yogurt and milk with a side of 2 tablespoons of sliced almonds.

The Greek Salad from Saladworks had so much dressing on it I couldn’t finish it and I even asked him to go light on the dressing.  Despite that I did really enjoy our healthy Saturday night out.  Although, last Saturday night out was much more fun and included chili relleno and tequila.

The smoothie was so delicious.  I cut up a fresh pineapple and threw in about 4 blueberries and a half of a banana.  Yum.

I did the Tone it Up girls Yoga workout again.  The link is here.  The weird seductive intro I could do without and the rose petals scattered about remind me of  the 90’s cheesy glamour shots.  Otherwise I really love it and check out her downward dog.  Impressive!


 I can’t wait to weigh in tomorrow morning and get the final results!  Also, I can’t wait to eat carbs again even if it is brown rice, corn tortillas and whole grain bread.

Also, when we got home my husband really did not know that Caesar dressing is bad for you.  Good thing I’m the cook in this family.

Cleanse Day One


Friday we started our Sass inspired Cleanse.  I created a menu with no carbs and more variety of food compared to the 5 Day Fast Forward Cleanse.  Here were my four meals.

Breakfast:  Strawberry Parfait with Vietnamese cinnamon, vanilla extract and sliced almonds.  Coffee with 2% milk.

Lunch:  Kale Salad with homemade vinaigrette, black beans, Salsa Verde, Roasted Cumin, Peppadew peppers

Dinner: Mexican Salad with homemade lime vinaigrette, romaine lettuce, salsa, black and kidney beans, avocado, cilantro, roasted cumin and cheddar cheese

Snack:  Smoothie with a half of a Banana, Strawberries, Frozen Mango, Vietnamese cinnamon, vanilla extract, yogurt and milk with a side of 2 tablespoons of sliced almonds

I was very sore from working out on Thursday so I did 20 minutes of yoga in the morning.  Have you seen the Tone it Up girls on Bravo?  I love those 2 perky trainers.  They have great youtube videos I’ve been checking out.  This is one of my favorite yoga workouts because it has most of my favorite poses:  cat pose, triangle, runners lunge, pigeon pose, spinal twist and one minute of meditation.  Check out the link below.  Namaste!



I made a pitcher of unsweetened iced tea with passion fruit and black tea, sliced lemons, limes and oranges.  Here’s a better recipe but I didn’t have the apple juice, frozen raspberries or mint.  http://bloggitude.com/2011/01/18/my-sangria-tea/.

I made our smoothies with our new personal blender that arrived yesterday.  You can only make one smoothie at a time but it’s easy to clean and easy to maneuver because it is very portable.


My husband had to go to work so I made him a Kale salad.  Kale holds up really well all day with dressing on it.  It doesn’t wilt.  I didn’t have a to go container large enough for the salad so I threw his into a huge Ziploc with strawberries, goat cheese and almonds.  They have plates and forks at work.  He wasn’t forced to eat his cleanse salad out of a Ziploc bag.  Also, below I sent him off with a yogurt, Ziploc of 2 tablespoons of almonds and a banana.



Overall the first day went great.  The lowfat yogurt had too much sugar in it so next time I would go with nonfat but my goal with this cleanse was to find quicker solutions for a cleanse that has variety.  I can tell by the end of the day I feel lighter and more energetic.

Healthy Tostada Salad




I threw this together with leftovers in my fridge. I made tostado shells with corn tortillas baked on an upside down mini cupcake pan. I topped it with iceberg lettuce, chopped tomatoes, chopped avocados, chopped onion, black beans, cilantro and cheese. I dressed it with squeezed lime juice, olive oil, cumin, hot sauce and black pepper. It was delicious and the crunchy lettuce with the warm tortillas was so yummy.

My husband unexpectedly made it home in time for dinner so I defrosted a hamburger and sautéed the meat and added to my meatatarian husband’s dinner. He loved it!

Grilled Peach Salad

My husband was working Saturday night and I was about to head out to California Pizza Kitchen and pick up my favorite roasted vegetable salad curbside.  I went online to order and saw their new salad, Caramelized Peach Salad.  You can find it at CPK.com.

I then realized I had most of these things at home with a few substitutions.  I grabbed my indoor grill and here’s what I came up with!

  • Produce:  Arugula; peach; shallots; dried cranberries
  • Whole Grain:  1 slice 100% Whole Grain Sprouted Sourdough Bread
  • Lean Protein:  Goat Cheese
  • Plant Based Fat:  EVOO; pine nuts
  • SASS:  Garlic, lemon juice, oregano, rosemary, black pepper

I didn’t measure everything out too much.  I winged it and probably used too much olive oil.  I mixed olive oil with lemon juice, garlic, black pepper, oregano & rosemary.  First, I heated up the grill and sprayed it with olive oil Pam & brushed the slice of bread with a little of the oil mixture.  Then, I threw the shallots, peach, pine nuts & bread on the grill.

I dressed the arugula with the oil mixture then topped with a little bit of cranberries, goat cheese, peach, pine nuts & shallots.  This was SO delicious and I will have to make it again when my husband is home.  I’m thinking I will put some chicken or shrimp in a citrus-garlic marinade and top his salad with grilled chicken or shrimp since he’s not a vegetarian.  This may be added to the dinner rotation about every 2 weeks now.  I’ll have to check out CPK and see how their salad stacks up against mine.

The Chipotle Cinch Meal: made at home

I love Chipotle but I believe I prefer the homemade version better.  The author, Cynthia Sass, recommends in her book the Vegetarian Fajita Burrito Bowl at Chipotle for dining out on page 152.  I realized that I had the ingredients for most of it at home — I didn’t have the pepper and onions.

I had corn on the cob and grilled it on my indoor grill and I had black beans in my fridge from a previous recipe.  I used salsa, lettuce, avocado & threw a little cumin and dried cilantro on there.  I could probably eat this everyday.

Strawberry Goat Cheese Salad

I’ve been making this salad for years and then I realized it’s kind of Cinchy.  Since summer began I’ve made this a few times.  I like it best with arugula but I had romaine lettuce on hand when I made this.  Sometimes I’ll substitute feta for the goat cheese as well.

Strawberry Goat Cheese Salad

  • Produce:  1.5 cups of lettuce or arugula; sliced strawberries
  • Whole Grain:  Slice of Whole Grain Bread
  • Lean Protein:  1/4 cup crumbled goat cheese
  • Plant based fat:  sprinkle of sliced almonds and a little less than 1 tablespoon of EVOO
  • SASS:  small amount of dijon mustard, black pepper, dried oregano, aged balsamic vinegar
I toast the whole grain bread to use to dip.  (Sometimes I’ll skip the whole grain if I’m eating a salad to save the calories)  Mix the mustard, EVOO, vinegar, pepper & oregano with a fork until mixed really well.  Mix everything together and enjoy a delicious healthy salad.