Vegan Buttermilk Ranch Dressing–and it’s WW compliant!

So a couple of weeks before my birthday, I decided the next year would be my year of health. Now…many things interfered with my starting any new habits immediately after my birthday—guests, lethargy, frosty beverages…to name a few. But start I did on September 13th….almost a MONTH after my birthday.

Better late than fat forever as they say.

To that end, I (once again) joined online Weight Watchers, gave up my beloved vodka martinis, and committed to exercising every day….or building UP to exercising every day. My goal is to build up to James’ daily two hours of exercise. “I AM AN EXERCISE GOD!!!” is what the man yells every morning as he ascends the stairs after working out on his rowing machine, treadmill, and weight machine. I hope to be equally—if not more—obnoxious in a few short months.

My motivation is not only to lose weight and feel stronger/more resilient, but also to drag myself out of the great pandemic “languishment” that I (and many others) have been experiencing for almost two years now.

Anyway, all of this is to warn you to be prepared for a new series of points-conscious posts. I’m particularly proud of today’s dressing recipe because it’s incredibly creamy and delicious, yet will cost you only one WW point for a quarter cup. And it’s thick enough to use as a dip for veggies or a spread for sandwiches.

I created the recipe on the WW app and downloaded it as a PDF, so you don’t have to take my word for the low points value–you can see proof for yourself at the top! Also, the trick to avoiding the sometimes bean-y taste of tofu is to simply blanch the silken tofu for three minutes before blending.

And the song of the day is Al Green’s “How Can You Mend a Broken Heart” because it’s been a worm in my ear ALL day long: