Dressings are my jam. Not actually jam, though. That’d be gross.
Once upon a time, I hated lettuce [& pretty much any food that wasn’t white rice with soy sauce or macaroni & cheese made with just the noodles & cheese packet]. I’m not sure what happened, but one day I tried it & suddenly didn’t hate it anymore. Now I eat salads pretty much every day. Not only are they nutritious, they’re super delicious. But the dressing has to be on point.
Back in my orthorexic, fat-phobic days, I ate a TON of fat-free Italian dressing. Read: Most of my workweek lunches saw me heading to the store to grab a bag of salad or two & a bottle of dressing. & I’d drench my salad in what was basically a corn syrup-&-soy concoction that no doubt made my thyroid want to scream. But it had very little calories & no fat + I was eating vegetables, so I thought this was healthy. Sound familiar?
Yeah, no. Luckily I have seen the light! Fat [the right kinds, which I’ll touch on in a second] is extremely important to our health & calories really have little if no impact on weight if you’re eating healthfully.
Here’s the scoop on fat in a nutshell [no pun intended]: We need fat to function properly. Women & children especially need fat & cholesterol. Our very cells are made up of the fatty acids we put into our bodies. We especially need sufficient fat for good mental health.
What are healthy fats? Maybe not what you think. Fat from properly-raised animals is a great start. Add to that some organic coconut & extra virgin olive oils, nuts, seeds, & avocado.
What are unhealthy fats? Fat from factory-farmed meat & processed vegetable oils [canola & soybean are probably the most common, but there are others like safflower & sunflower to watch out for]. Americans unfortunately get most of their fat from these sources, but these fats are the kinds we definitely want to avoid.
Once I learned all this, my fat phobia [it was more like calorie phobia, but you get the gist] diminished. The only downside is that I now have a lot more grease stains on my clothes because for some reason I never learned how to eat like an adult, apparently. My gallbladder [the organ responsible for emulsifying fats, ie. rendering them usable to the body] has unfortunately not caught on yet, likely because I ate an extremely low-fat diet for years, but we’re working on it. That’s a topic for another post. I’m getting wordy. Let’s get on to this recipe.
This Honey Mustard Vinaigrette was inspired by Primal Kitchen’s Honey Mustard Dressing, which I ate liberally at my first NTA workshop. Unfortunately, I think it has nightshades in it [the ingredient “spices” on a label typically means nightshades], & nightshades do not seem to be my friend.
Anyway, this dressing I made turned out pretty tasty! Make it yourself & let me know how you like it.
Manuka Honey Mustard Vinaigrette [low-FODMAP & nightshade-free]
- 2 TBS Manuka Honey, melted You could use regular raw honey as well; I just like Manuka for its antimicrobial properties.
- 1 TBS + 1 tsp Sir Kensington's Spicy Brown Mustard
- 1 tsp Fine Sea Salt
- 1/2 tsp White Pepper
- 1/3 cup Apple Cider Vinegar
- 2/3 cup Extra Virgin Olive Oil I used Kasandrinos
Combine all ingredients in a mason jar & shake to combine. Tada!
Here’s what I used to make this recipe:
Kasandrinos Olive Oil — I usually get this on Amazon’s Subscribe & Save, but it’s currently unavailable. I’ll add a link when it’s back. For now, stop by kasandrinos.com!
Bonus: Thrive Market is offering my readers 20% off their first three orders! That’s on top of their already-reduced prices! You’ll get the deal through any of the Thrive links above or you can click here.
***I just realized that this would likely not be considered low-FODMAP because of the Manuka Honey but I’m too lazy to redo my graphic at this time. Rather, it should say SIBO-friendly or IBS-friendly because Manuka honey is antimicrobial. I consumed it as my carb source throughout my Elemental Diet [a blog post will come on this, I promise] & still eradicated my SIBO.