So, I’m back in 2 wellness challenges to start the year, and back for Day 5 of Keto. I’ve been using my social media lately to hold myself accountable, so there have been plenty of food pictures on my personal FB and IG. Just starting to use my blog FB and IG as well.

Tonight is “wateca” night….or, leftovers. Eating down what I have in the fridge and cupboards. Leftover meatballs and pasta for Joe B and the kids, I made egg salad out of 2 boiled eggs leftover from Monday’s spinach bacon salad dinner for myself.

I was feeling a tossed salad tonight, but not the store-bought dressing made with canola or soybean oil. So I found a recipe on Pinterest for a keto-friendly raspberry vinaigrette. I made this with 1/2 C avocado oil, 1/3 C white wine vinegar, 2/3 C raspberries, 1/2 tsp of Dijon mustard, 2 tsp lemon juice, some Swerve sweetener, and a little salt. Blended it up, used 2 Tbs over 2 cups of salad greens, 2 strawberries, about 6-7 blackberries, and a few blueberries. It was really good and just hit the spot.

I really like making my own salad dressings and want to get back to it more often. I am also trying to add much more heart-healthy fat to my keto recipes and less saturated fat. More on that later. But I got my salad fix and it was worth the little bit of extra time it took to try out the vinaigrette. . #keto #homemadesaladdressing #healthymom #healthyfats