Over the last few weeks my sweet tooth has gotten a little out of hand. I blame it on the royal dark mini Cadbury eggs. I’m such a sucker for dark chocolate. Surround it in a hard candy shell and I’m a goner. Easter candy aside I’ve also eaten my fair share of peanut butter cups, chocolate chips and oatmeal cookies lately. I’ve heard other moms mention their love of sweets while breastfeeding so I’ve sort of let it slide but after a few weeks of dessert after lunch and dinner I started to feel kind of icky.
The best way for me to push the reset button has never been to deprive myself of certain foods but to simply add more healthy foods in. I find that I’m less apt to crave sweets after a healthy, satisfying lunch. So, the other day I made this big grain and veggie bowl for lunch, but I was tired of my usual dressings.
With a freshly purchased jar of tahini in the fridge, it just made good sense to try a dressing using it. While searching the pantry I also spied my balsamic dressing peeking out from behind the olive oil and decided to combine the two flavors. And thus this tahini balsamic salad dressing was born.
I used honey to counterbalance the bitterness of the tahini and some lemon for a little acid. To be fair, I think a bit of the bitterness lingers but I rather like it, especially on this salad.
This grain and vegetable bowl was a mix of what I had on hand. It included red lentils, cabbage, sweet potato, asparagus, parsnips, carrots, roasted butternut squash and apple. The perfect salad to reset my sugar loving tastebuds but you can add this to any salad you wish.
- 2 tablespoons tahini
- ¼ teaspoon salt
- ⅛ white pepper
- ½ teaspoon minced garlic
- 1 tablespoon balsamic vinegar
- ½ tablespoon honey
- 1 teaspoon lemon juice
- ¼ warm water
- Place all ingredients except water in a small bowl and combine.
- Slowly add the water last to thin out the dressing.
- Mix until smooth.
Enjoy and Exhale!