Vinaigrettes

Balsamic/Dijon/Honey

• 2 tbsp Balsamic Vinegar
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Dijon Mustard
• 1 tbsp Honey
• 4 tbsp 3/6/9 Oil
• Salt & Pepper to taste

Per tbsp = .1g Protein 1.7g Carbs 5.8g Fat (59.4 cals)

Chili/Lime/Rice Wine Vinegar/Honey

• 2 tbsp Lime Juice
• 2 tbsp Rice Wine Vinegar
• 1 tbsp Honey
• 4 tbsp 3/6/9 Oil
• 1 tsp chili powder
• Salt & Pepper to taste

Per tbsp = 0g Protein 2.1g Carbs 5.6g Fat (58.8 cals)

Basil Pesto

In a food processor combine:

• 1 cup of fresh Basil
• 3 tbsp olive oil 3/6/9 oil
• 1 clove of fresh garlic
• ¼ cup Italian parsley
• 1 tbsp pine nuts
• 2 tbsp grated “light” parmesan cheese
• Salt & pepper to taste

Pulse for about 10 seconds and wipe down the sides of the food processor and pulse for another 10 seconds, done. Keep the pesto in the fridge until you are ready to use. This recipe will make 1/3 cup (6 tbsp’s) of pesto and the stats for this pesto are:

Per tbsp = .1g Protein .7g Carbs 8.4g Fat (78.8 cals)