You Are What You Eat!
The Perfect Homemade Salad Dressing
This is a very simple salad and it is packed with nutrients to help your body stay in an optimum shape.
This is especially fantstic to have now during the summer.
Enjoy the video!
The Perfect Homemade Salad Dressing
Salads are nutrient packed and excellent eaten as part of your meal.
But salads can go terribly wrong though and even truly be worse for you than the cheeseburger depending on what salad dressing is added to it.
Some salad dressings that are sold out there contains more fat than a full Quarter Pounder with Cheese make them very unhealthy.
So, the first step in avoiding slathering your otherwise healthy salad with calories is to reconsider your salad dressing.
The purpose of a salad dressing is to first add moisture to the bed of greens and veggies, making them enjoyable to eat. And the second purpose is to add flavour, otherwise it’s just a plate full of plain vegetables.
You can add big flavour without adding fat, calories, or junked-out chemically processed ingredients by using this simple yet delicious and nutrient packed salad dressing that you make at home and use it over your salad and steamed vegetables.
My 12 year old daughter loves her greens thanks to this little salad dressing secret!
There’s nothing as comforting like this rich and creamy bowl of hot homemade fresh vegetables, chicken and creamy sauce in a cold or winter day. Here brought to life in this soup with a few drops of Oregano oil.
This soup is tasty and satisfying.
Ingredients
1 tablespoon olive oil
1 chicken breast
2 tablespoons chicken bouillon
3 tablespoons flaked oregano
5 cups of water
5 stalks celery, diced
1 green pepper, diced
1/2 packet Ditalini pasta
4 plum tomatoes, diced
1 pint whipping cream
2 drops Oregano oil
½ teaspoon salt
½ teaspoon pepper
Instructions
- Place olive oil and flaked oregano in small skillet and sauté over medium heat for approximately one minute. Set aside.
- Place the chicken, one tablespoon of chicken bouillon, and one cup of water in pressure cooker. Cook for 20 minutes on high. Once chicken has finished cooking, shred or dice chicken.
- Place celery and green pepper in small skillet and sauté over medium heat for approximately one minute.
- Place chicken, celery, and green pepper mixture back into pressure cooker. Add pasta.
- Mix one tablespoon of powdered chicken bouillon with five cups of water and pour over noodles until covered.
- Add salt and black pepper. Cook in pressure cooker on low pressure for two minutes.
- When complete, add whipping cream, tomatoes, the sautéed oregano, and Oregano oil. Mix thoroughly and let heat for one minute before serving.
Enjoy!
The Perfect Homemade Chicken & Vegetable Soup
