Maple Balsamic Vinaigrette

I'm starting to get into a food rut, so I started looking through some of my old recipes for inspiration.

How could I forget about this Maple Balsamic Vinaigrette?

It's simple to make and delicious drizzled on a salad, over some sliced pears, or anything really. It lands more on the sweet side, so feel free to cut back on the maple if you like your dressing more acidic. I'm sure agave or honey would be fine swaps if you can't do maple. If you do the maple, make sure you are using the real stuff and not the chemical laden pancake "maple" syrups.


Maple Balsamic Vinaigrette

1/4 cup extra virgin olive oil
2 Tlbs balsamic vinegar
2 Tbls maple syrup (the real stuff)
1 tsp Dijon mustard
1/2 tsp coconut aminos (or soy sauce)
1/2 tsp minced garlic
pinch black pepper

Whisk all ingredients together. Will keep for five days in the fridge.

Maple Pear Lentil Salad

Are you a Lentil Freaker Outer?

I used to be a Lentil Freaker Outer.

"Lentil Freaker Outer" is my own soon to be copyrighted phrase describing a person who sees lentils in a recipe and, well, freaks out and avoids making and consuming said recipe.

How does a Lentil Freaker Outer become one?

I don't know. It could be for one reason or another. A few reasons why I became a Lentil Freaker Outer: my mother never cooked with them; lentils are different; the fiber content is scary high; there are too many types; nobody else will eat them...