Probiotic Honey Mustard Dressing

My love affair with honey mustard dressing began in college. I was on a “healthy” kick and instead of sandwiches I’d get turkey + veggie wraps with honey mustard dressing from the cafeteria. I don’t think I had ever had honey mustard before and I was obsessed.

Side note: remember when we thought those colorful wraps were soooo healthy? I have a sort of weird nostalgia for those days before superfoods and wellness really got popular.

Fast forward over a decade later, honey mustard still holds a place in my heart, although I prefer to make my own as most store bought dressings are filled with sugar and weird ingredients that my gut does not love.

I whipped up this probiotic rich dressing to go on a yummy brunch salad I brought to a baby shower a few weeks back and it turns out it’s delicious on EVERYTHING! If you can’t find kefir feel free to swap it for plain Greek yogurt.

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Probiotic Honey Mustard Dressing

Ingredients:

  • 1 cup plain kefir (I used this dairy free coconut kefir, but you can also swap Greek yogurt or unsweetened coconut yogurt)

  • 1/4 cup raw honey

  • 1/4 cup Dijon mustard

  • 1 tsp raw apple cider vingear

  • Salt and fresh ground pepper to taste

Directions:

  1. Add all ingredients to your blender and blend on high until smooth. Add salt and pepper to taste. You can also play with the amount of honey and mustard to customize this dressing to your specific taste buds!

Use this dressing on salads (the one I made for the baby shower had fruit and walnuts and was a huge brunch hit!), as dipping sauce for veggies or drizzle atop roasted salmon or chicken to amp up the flavor.

It truly is so versatile!

Honey Miso Glazed Brussels Sprouts

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Honey Miso Glazed Brussels Sprouts // gluten free, paleo, vegan option

{adapted from this recipe}

Ingredients:

  • 2 cups brussels sprouts
  • 1/4 cup white miso
  • 1/4 cup maple syrup
  • 1 tbsp olive oil
  • 2 tbsp hot water
  • sprinkle of sea salt
  • sprinkle of black pepper

Instructions:

  1. Preheat oven to 375. Cut sprouts in half (or if you have large ones, quarter 'em!). Toss with olive oil, salt and pepper and spread evenly onto a baking dish.

  2. Roast for about 20 minutes or until browned.

  3. Make your glaze: whisk together miso, maple syrup, olive oil and hot water.

  4. Remove sprouts from the oven, toss with glaze (about 1/2 of it). Return dish to the oven and roast for an additional 10-15 minutes. 

  5. Remove sprouts from the oven. When ready to serve, drizzle with additional glaze to taste.

Homemade Honey Mustard Dressing

I was going to save this recipe for a special project, BUT since I love you all, and I can't keep something this good just for myself, I'm sharing the top secret recipe. Are you ready? 

Homemade Honey Mustard Dressing // gluten free, dairy free option

Ingredients:

  • 1/2 cup thick yogurt (Greek or coconut yogurt work best)
  • 4 TBSP dijon mustard
  • 2 TBSP raw honey
  • juice of 1 lemon
  • 1/4 cup EVOO.

Instructions:

  1. Add all ingredients except the EVOO to a bowl and whisk to combine. 
  2. Slowly add oil, whisking constantly until well blended; season with salt if desired. Then devour! 

Honey Sesame Tempeh

Tempeh (TEM-PAY) is a fermented soy cake. It's tofu's lesser-known sibling, much firmer and nuttier, and with a higher concentration of protein, fiber, and vitamins as a result of the fermentation process. 

Like tofu, tempeh takes on whatever flavor you cook it in. This honey-sesame tempeh is a great recipe to try if you are new to tempeh - it's simple, sweet, and salty (what more could you ask for??). Not ready to venture in tempeh-land just yet? I'm sure this sauce would taste great on tofu, fish, or other protein (or veggies!) of choice. 

Honey Sesame Tempeh served over sautéed greens with kabocha squash + kraut

Honey Sesame Tempeh served over sautéed greens with kabocha squash + kraut

Honey Sesame Tempeh (vegetarian, gluten free option)

Ingredients:

- 1 8-oz package tempeh

- 3 tbsp melted coconut oil (refined coconut oil if you don't want a coconutty taste!)

- 3 tbsp honey or maple syrup 

- 1 tbsp soy sauce (gluten free, if desired)

- 1 tsp sesame oil

- Sesame seeds (optional)

Instructions:

1. Make honey sesame marinade: Whisk coconut oil, maple syrup, soy sauce and sesame oil in a medium bowl. 

2. Let it mingle: Cut tempeh into 1/2 inch thick slices. Lay slices flat in a glass container or baking dish and coat with the marinade. Let tempeh marinate for at least 1 hour, flipping the slices at least once to  ensure both sides are equally soaked in flavorful goodness. Note: if you put your marinating tempeh in the fridge, the coconut oil will harden, making the whole thing very unattractive. No worries though! It will be fine once you cook it.

3. Cooking time! Pan fry the tempeh slices over medium heat until both sides are browned. Scoop any extra marinade out of your dish and add to pan while cooking. Sprinkle with sesame seeds to finish. Enjoy!

 

This tempeh is very versatile - you can make this a part of your bowl meal, add to salads or sandwiches, or even snack on it on its own!

Have you tried tempeh before? How did you like it?