“The best laid schemes o’ Mice an’ Men, gang aft agley” –Robert Burns
Today I had plans. Plans to work on reviews for faux finish Venetian plasters. Plans to begin my first tutorial video. Plans to finally finish the first coat of plaster in the living room (that one remaining beige wall is driving me crazy!). Plans to pamper myself with an at home spay day to celebrate my extremely productive day.
This time, however, my plans were thwarted not by my rambunctious toddler but by my decision to have a slice of yesterday’s Tres Leches with extra strong coffee for breakfast. The initial sugar high was amazing! I typed out a 1,733 word post extolling the virtues of a particular brand of Venetian plaster, I created an amazing table comparing and contrasting the two leading brands I have used in my homes. I pulled out my mud tray, trowels, plaster, tarp and camera….
Then the sugar crash hit! It wasn’t your everyday sugar crash either. This one sucked the life, and creativity, out of my body. Paired with the rainy, grey, dreary day and I had the perfect recipe for a nap. Unfortunately, it was time to pick up my little one from preschool. I mustered up my strength, picked him up and decided I needed to make a huge salad when I got home.
My plans have changed. I am going to share my recipe for avocado ranch dressing then treat myself to a spa day as a reward for learning a valuable lesson.
Don’t eat cake for breakfast – at least, not on an empty stomach!
2 medium avocados, ripe
1 cup lowfat cottage cheese
½ cup fat-free plain Greek yogurt plus ½ cup 2% milk, if needed to thin the dressing
OR 1 cup Jogurt from Balkan Boy Brand if you live in the Chicago Area
Juice of two limes*
2 large cloves of garlic
¾ cup cilantro, chopped fine
2-3 green onions, thinly sliced
1 tsp sugar OR ½ teaspoon Pyure® Stevia
½ teaspoon chipotle power (optional)
Salt and pepper, to taste
Place garlic in food process and pulse until it is finely minced. Add cottage cheese and puree until smooth, add in yogurt, avocados, lime juice, chipotle powder and sugar (or Pyure®). Blend until smooth. Add green onions and cilantro and pulse a few times to combine. Add milk as needed to thin to the consistency you like. Salt and pepper to taste.
Tips: To save time use your food processor to chop your cilantro first. Set aside chopped cilantro until needed. You can use 1 cup of plain drinkable yogurt in place of milk and Greek yogurt.
*I had to use lemon this time around since I was out of limes and had zero motivation to head back out of the house. I can’t wait for my Key Lime tree to start producing.