And just like that, it’s the last day of Jan, and the new year honeymoon period is over. Are you back to work yet? More importantly, how are you coping with the transition?
Now’s the time more than ever to keep on top of your self care routine – lots of good plant-based whole foods, movement (yoga, walking, whatever makes you smile), connection with family and friends, and some solitary time too (even if it’s on the loo).
We’ve got big changes ahead in our family. Mila is officially starting big kids school in 3 weeks time.
So for the first time in my life, I’m going to be try be a school hours mama.
I can’t remember the last time I finished work at 3pm. Must’ve been when I was Mila’s age. For the last 20 years at least, it’s oscillated between 6pm, 10pm, and back down to a current of 5pm, with some sneaky overs after the kids are in bed.
I’m therefore feel a tad nervous about contemplating getting everything done by 255pm.
A few friends have told me you just become more efficient. Torin incidentally also just started school this week (9am-1pm, 4 days a week). So I’m envisaging a shorter, snappier, but more laser-focussed day. Here’s hoping!
It therefore seemed fitting this week, to make our first ever recipe vid with my little but not-so-little-anymore Milly Pil at the helm. In fact, she pretty much ran this one (like she does most things in our house…).
Oh and the Maple mustard dressing is mighty fine too. Think Honey-Mustard classic, but made plant-based, much lower in sugar than store-bought equivalents, and without the unhelpful additives. I remember very vividly thinking I didn’t have time for luxuries such as home made dressings, but, once you realise how easy they are, and how much they will transform your meal time experience – you’ll never look back.
Make a jar-full and serve with all your fav salads. If you need some inspirations you can give Raw beetroot , The Perfect Potato, The Spring Harvest, or even this Fiejoa, Walnut, and Caramalied Red Onion Salad a try.
Watch the vid above to give this Maple Mustard Dressing a try, and watch Mil do her thang! She’s so cute… or at least I still have mum goggles on for sure.
- 1/2 c apple cider vinegar
- 1/2 c olive oil cold pressed
- 1/4 c wholegrain mustard
- 3 tbsp maple syrup
- 1/2 shallot
- 1/4 tsp sea salt
- Place all ingredients in a blender and blend til smooth.
- To make sugar-free/ diabetic friendly: use the same quantity of yacon syrup or a pinch of stevia/ monk fruit powder. This will alter the flavour of this dressing slightly (remove the maple flavour), but it will still be delicious.
- If you can’t find shallots use 1/8th of an onion (although shallots have a smooth and sweeter flavour when raw).
- If you can source an ethical, local, single-hive/homegrown honey, you can use this instead of the maple syrup. Avoid the store bought brands though as they often feed the bees sugar syrup and routinely kill the queen bees to increase yields.
- You can also split the olive oil quality to ¼ c olive oil and ¼ c chia seed oil/ sacha inchi oil/ flaxseed oil for an omega 3 boost (this will alter the final flavour of the dressing, but make it an anti-inflammatory power house!).