It’s been a busy Saturday. Started the morning with a walk through the park in honor of my good friend Lauren’s son, Cooper.
Cooper was born with Downs Syndrome, and we all participated in the mile-long walk sponsored by the Downs Syndrome Association of Middle Tennessee. Lauren, so good to see you and the whole fam!
I then broke our new grocery budget rules and stopped in Whole Foods for a few items. Couldn’t help myself – I wanted some coconut milk ice-cream!
By the time I got home, I was starving and whipped up a bacon ranch cheeseburger…with a few modifications.
Wilted spinach topped with a grass fed finished burger grilled on the Foreman, one strip crumbled bacon, crumbled goat cheese and Nude Ranch from Abby’s Table thinned with a bit of water. The Nude Ranch is all raw and totally delicious! Check out the ingredients: Organic Raw Cashew Butter, Water, Organic Olive Oil, Organic Apple Cider Vinegar, Organic Agave Nectar, Organic Chives, Sea Salt, Organic Spices. Yum, and it really does taste like ranch dressing. Abby, thank you for another wonderful sauce! Edited to Add: Abby’s Table no longer uses agave nectar in the Nude Ranch. The list of ingredients should read: Water, Organic Raw Cashew Butter, Organic Apple Cider Vinegar, Extra Virgin Olive Oil, Sea Salt, Oregano, Onion Powder, Fennel, Chives, Garlic Powder.
Dessert of course involved vanilla coconut milk ice-cream with a new cookie recipe, but more about that tomorrow.
What’s your favorite salad dressing? I rarely buy salad dressings, and usually just make my own with ingredients we have on hand. However, growing up, I was alway a blue cheese girl.