My apologies for a recipe-heavy week. I had all my interviews for the dietetic internship and have been running around like crazy in a suit and heels. My last one was yesterday, so now it’s time to hurry up and wait until April 3rd. It sounds at once so close and so, so far away.
Before we return to our regularly scheduled programing, I need to share one of my new favorite things: Miso-Tahini Awesomeness (aka dressing). While a standard rule of thumb for avoiding “hidden” calories is to eschew creamy salad dressing, here’s one that will satisfy a craving for something savory and smooth without dipping too far into your “discretionary kcals” account for the day. It also happens to be dairy-free, which is great for vegans or anyone with lactose issues.
Okay, that’s enough nutritionist babble, here’s the recipe!
- 1 heaping tsp miso paste
- 1/2 tsp tahini
- 2-3 tbsp warm water
- Whisk together ingredients in a small bowl or mug. Pour over salad and toss.
Semi-related, I feel like I’ve been hearing about a lot of people going vegan or vegetarian for Lent this year. There was a piece about it in the Times today too. Anyone going meatless ’til Easter? I’d be really curious to hear some of your thoughts on this and other 40-day diet plans…