We’re doing a wellness challenge in our health care system. It’s a points-based challenge where teams get up to 2 points per day for exercise (1 point for every 15 minutes or continuous exercise) and up to 3 additional points each week for participating in various bonus challenges. The challenges can be as simple as parking your car a further distance from building entrances or as challenging as logging your time on social media and coming up with an action plan for reducing your usage.
It has really motivated our department to get moving more, myself included. We’ve become fairly consistent with taking a walk at lunch time as we are fortunate enough to work on a large campus and the temperatures have been more fall-like than summer.
Today, though, the other two dietitians went about a mile up the road to pick strawberries at a local you-pick strawberry patch. Except, they came back empty-handed. Strawberry season has already wrapped up in southwest Michigan and for that I am sad! While strawberries aren’t my most favorite fruit, I still love them. A lot.
I mean we just picked 22+ pounds a few weeks ago! And obviously we put them to good use – jam, smoothies, salads…you name it!
When the girls came back to share that strawberry season had come to an end, I immediately thought of this recipe and how I hadn’t blogged about it yet. Forgive me! Hopefully strawberries are still plentiful and sweet where ever you are!
I’ve actually made this dressing a few times this summer and once I even omitted the honey – it was still fabulous! Just a bit more tart than sweet, but I still sopped it up with a piece of crusty bread after inhaling my salad.
- ½ cup olive oil
- ⅓ cup champagne or white wine vinegar
- ¼ cup honey
- 4 medium strawberries, green tops removed
- ¼ tsp salt
- 1 Tbsp poppyseeds
- In a mini food prep, food processor, or blender, combine the olive oil, vinegar, honey, strawberries, and salt; pulse until smooth.
- Stir in the poppyseeds. Refrigerate until ready to serve.