What do you have for lunch everyday?
For me I usually try to ensure that I cook enough dinner so that there will be some left over for Abbie and I to have for lunch. I also have got into the routine of making a slow cooked meal (usually osso bucco stew) just for our lunches for part of the week (breastfeeding mamas eat a lot, as many of you would know)
Plus a salad. I love fennel, cucumber, green apple and
capsicum sliced using this fancy small mandolin I recently bought (so easy and the delicate slices make anything taste so delicious) with an avocado.
I am usually making this in between feeding Milly, trying to get the washing done, tiding the house and putting Abbie to sleep. So rather than having just olive oil, I make a batch of dressing once a week and leave it on the benchtop* for whenever it is needed.
I also make a batch of mayonnaise at the same time and keep this in the fridge for the week. Abbie calls this dip and loves to eat it by dipping in cucumber and capsicum sticks. I like to add a few tablespoons of mayonnaise into my salad with the salad dressing to make it nice and creamy. And of course super nourishing with those raw egg yolks (make sure you use organic pastured eggs to ensure maximum nutrition and freshness).
So here it is, its not really super inventive, however very delicious. No measurements as I always just wing it. Have a go and let me know what you think.
Organic cold pressed extra virgin olive oil
A tiny dash of raw apple cider vinegar
Juice of half a lemon
Some seeded mustard
Some raw honey
*If you put it in the fridge the olive oil would solidify and would need to come out of the fridge a little before you needed to use it.