When I was a kid, lunch was my favorite part of the school day. Time to stop learning and start eating? Yes, please.
When I was a single, young vet tech, lunch was my favorite part of the work day. Time to stop working and start eating? Mmmmm, I’ll have that.
Then came babies…. and lunchtime became less about stopping and more about survival.
I have eaten more leftover baby food and cheerios pried from sticky highchair tables than I care to admit. 15 broken goldfish, half a chicken nugget, and yogurt that wasn’t efficiently scraped from a bowl– my busy mom lunch for far too long.
As they say in my favorite post-apocalyptic Netflix show: “Hey, we do what we have to do to survive. This is not who we are.”
Now my kids are all in school. Which means its just plain sad that I still forage my kitchen for sad little bits of food for lunch…
Yesterday I used the seasoning with one part mayonnaise to two parts sour cream as a ranch-type dip (ranch-talian?). Serve with whatever fresh veggies you have in the fridge and pat yourself on the back for making such a grown-up healthy choice.
Today I used the seasoning to make Creamy Italian dressing, tossed it with some lacinato kale and Parmesan cheese, and threw on some croutons from leftover bread. I almost forgot to take a picture…. it was prettier a few bites ago.
Last week, I came home hangry and was able to make a chicken, spinach, and Italian dressing wrap using homemade whole grain tortillas (since I made a double batch last burrito night).
Long gone are the days of sticky Teddy Grahams and scavenged PBJ crusts! Let’s ring in the new era of human-mom lunches!
Now I distractedly scarf down quality food 😉
- For the seasoning:
- 1 Tablespoon salt
- 1 Tablespoon dried oregano
- 1 Tablespoon dried parsley
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 teaspoon dried thyme
- pepper, to taste
- For the Salad Dressing:
- 1 Cup avocado oil, or "light in taste" olive oil
- 1/4 Cup apple cider vinegar or white wine vinegar
- 1/4 Cup water
- 2 Tablespoons mayonnaise
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon honey
- For the Seasoning:
- Combine all ingredients in a small glass jar.
- Close the jar and shake to combine.
- Store at room temp for up to three months (it won't go bad, but it will lose potency).
- For the Salad Dressing:
- Put all of the ingredients in a 2 Cup capacity (or larger) glass jar.
- Blend until uniformly white using an immersion blender. (Alternatively, you could try using a regular blender.)
- Store in the fridge for up to two weeks.