This post sponsored by Mambo Sprouts. All opinions are my own.
There comes a point when you’ve been eating super healthy for a few years that you are just tired of everything. That happens to me a lot, and that’s why I love showing you new products that fit in an organic and nontoxic life. One of those great products is Victoria’s Garden Grown, who make salad dressing.
No biggie, right? Another dressing that’s organic? So what?
Well, actually there is a big “what”: Victoria’s Garden Grown uses vegetables as the main ingredients in their dressing instead of oil. That’s right – no oil here, just a delicious smash up of some your favorite vegetables! That means that Victoria’s Garden Grown is incredibly flavorful and hearty. You just might forget you’re eating a salad!
What’s great about this dressing? Well, it has everything you want if you are eating safely or on a restricted diet, including ingredients that are all:
- All USDA Organic certified
- Gluten Free
- Fat free, low sodium and low sugar
- No synthetic additives or artificial sweeteners either!
There are 6 flavors: Beet Vinaigrette, Carrot Ginger (this is the only one with soy), Kale Lemon Herb, Red Bell Vinaigrette, Spicy Red Bell Pepper and Sweet Kale. Each serving has no more than 2-4g of sugar and 15-20 calories per serving.
What’s the really great thing is that these dressings are so flavorful that you’ll find yourself wanting to skip the salad and make a meal out of them! Like the time I used one of the dressings to spice up my pork chops:
But Victoria’s Garden Grown really shines in a soup!
Spicy Red Pepper Butternut Squash Bisque
This recipe is super easy if you have a high powered blender like a Blendtec.
- 1 package precut butternut squash
- 1/2 cup water
- 1 clove garlic, pressed
- 1/2 cup water
- 1 can full fat coconut milk, with liquid part drained
- 1/4 cup chicken broth
- 1/2 cup Victoria’s Garden Grown Spicy Red Bell Pepper dressing (3/4 cup if you like it very spicy)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper (optional)
Preheat oven to 350. Place the squash, water and garlic in a large baking dish and add the water. Remove when squash is tender and starts to give off a sweet smell, roughly 45 minutes to an hour.
Put squash mixture into blender and seal the lid tight to puree, either by using puree function or selecting “blend” until the squash mixture is smooth.
Add the remaining ingredients and select “Soup.” The soup will be hot once its finished processing.
Add the puree plus remaining ingredients into a soup pot over a medium flame, mixing well until it boils. Allow soup to cool before eating.
Optional: Garnish with sunflower or pumpkin seeds.