Creamy Salsa Dressing

Hello readers!

I know it’s been, what- 8 months, since I’ve posted an actual recipe  on this recipe blog, but I made this dressing up sometime last week and decided it was healthy, delicious, and worthy of the blog!

In addition, I’m posting ANOTHER recipe later in the week that will also use this recipe as one of the ingredients!

WHAT?!?! An 8 month recipe hiatus and then 2 recipes in a week?

That’s how I roll sometimes.

Last time I posted, I did a First Trimester Recap that included all sort of updates about how I’d been feeling, workouts, things I was loving, and other pregnancy-related stuff! I’ll do a small recap right now about the last month, weeks 13 through 16!

Symptoms: I’m happy to say that my nausea, fatigue, and food aversions are basically gone! Yay for coffee again!

  • Car sickness- I am never nauseous anymore unless we are taking a road trip that is 15 minutes or more, and I’m riding in the car. I already easily get carsick, but something about pregnancy just puts me over the edge and makes it 57402843x worse. But if I’m driving, I’m all good!
  • Too much energy- Last trimester, I was too tired to do anything. This trimester, there was an immediate shift in week 11 where I just wanted to do ALL THE THINGS. I don’t take my afternoon naps anymore and I am actually a productive human again (hence the new recipes and blog post). I know this is just a second trimester thing, so I’m trying to soak it up the next 2 months before my belly gets huge and I start needing that nap again 🙂
  • Crazy thirst- I am thirsty all. the. time. I drink probably twice as much water as I used to, and if I happen to drink only slightly less one day, I wake up the next morning with a huge split in my lip from dehydration. Haha! I was not really good at drinking water before pregnancy so this has been a shocker.

Workouts: SInce having way more energy, I’ve really enjoyed getting some good, slightly more intense (yet still not too intense!) workouts in. I am working out 5- 6 days a week still, and have started lifting a little bit more often, even though I’m still not going nearly as heavy as I used to. My focus has been training for labor, one of the most intense physical tests I’ll ever go through! So that means staying strong, maintaining good endurance, and focusing on developing a strong core, back, and hips.

For more specific workouts, check out my Instagram account.

Nutrition: Since I no longer have food aversions, I am eating a little more normally, with plenty of leniency. I can sum up my current nutrition as awareness of two things: portions and greens. I am aware of eating normal portions and listening to my body when I’m no longer hungry and need to stop eating. Granted, I am still definitely eating more than pre-pregnancy, but I’m definitely not “eating for two” by doubling my portions and throwing ALL self control out the window. I basically eat what I want, but just make sure it’s enough to fill me up and not over-stuff me. Additionally, I am aware of my intake of vegetables and try to get a good serving or two of vegetables every day. Luckily, I make kale for breakfast every day, and I usually crave it for lunch as well, so I have been getting two servings of kale most days during the week. That gives me a lot of leeway to eat what I want in the rest of my meals & snacks!

Bumpies:  Again, I’m not quite showing a big bump yet, but there’s definitely a little something there!

14 weeks

15 weeks

16 weeks

 

 

Creamy Salsa Dressing:

I love this dressing! This is perfect for a taco night or taco salad. It’s a healthier version of most creamy dressings, since it’s low in fat and high in protein. It only uses a few ingredients and is so easy to throw together. Try it and let me know what you think! (And make sure you save some for a recipe I’m sharing later in the week!)

Ingredients:

  • 1 cup nonfat PLAIN Greek yogurt
  • 1/4 cup of your favorite salsa
  • Zest and juice of 1/2 lime **Note- always zest your lime first before cutting and juicing!
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt & pepper to taste

Directions:

There’s really only one step to this recipe- Put all ingredients in a food processor or blender. Pulse until fully incorporated.

Store in a jar or airtight container in the fridge!

Be inspired,

Alexa

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One thought on “Creamy Salsa Dressing

  1. Pingback: Southwest Tuna Salad | Kitchenspired

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