Kevin and I had quite the jam-packed day yesterday.
We headed to fabric land,
the local antique store,
and the mall. All in the name of finding some new things for my food photos.
I think the antique store was my favorite, it was like an interactive museum!
We got home, took the puppies for a walk, and filled our bellies with this amazing salad. My gosh, I could live off this dressing. It light, tangy, and combines with so many different flavors.
It’s like ranch dressing hit by a tall, garden goddess… if that makes any sense.
Something about having a big green salad daily makes me feel strong, confident, and goddess-like. This green filled dressing is light, tangy, and full of flavor. With just 50 calories a serving and 5 grams of fat, you’ll be pumping up your greens intake in no time.
1 cup canola mayonnaise, or bean mayo to make vegan
Place sunflower seeds and water in your blender and process until sunflower seeds have been pulverized (I know, not very goddess of me).
Add remaining ingredients and process until smooth.
Place dressing in an air tight container. Keeps in the fridge for 2 weeks.
View Nutritional Information (once on page scroll down)
We combined the dressing with a salad of mixed greens, shredded beets, cucumbers, sunflower seeds, and fresh homemade sprouts.
After our amazing dinner; and before we began staining endless pieces of wood, we decided to take some headshots for the blog…
I decided on this one for my introduction picture. We were done the shoot and I had rushed to put a ponytail in my hair when Kevin yelled “Wait! Hold that pose!”
And of course… Leanne in front of a camera wouldn’t be complete without loads of goofy faces.
What fun things did you do yesterday?