Working on hitting protein goals?  Don’t forget about condiments! This Protein Packed Salad Dressing has almost 4 grams of protein per 2 tablespoon serving!

If you’ve been following my latest health saga, I have been droning on and on about iron deficiency, sex hormones, and getting in enough protein. I’ve made so many great strides over the years but I still have so much to optimize. As I’ve entered into my mid-40s and all the shifts that comes with that, I’ve been paying extra close attention to the factors I’ve noticed in myself. I’ve also been following the work of Dr Mary Claire Haver of The Galveston Diet, as she zeroes in on perimenopausal and menopausal women and how to nutritionally serve those. 

I personally have never tracked protein in the past. When you are younger, your body tends to compensate for whatever nutrition is lacking. This is good and not so good, especially when it doesn’t sink in until your more mature organs, bones, and muscles let you know that it’s time to up the game. This is, in a nutshell, what I have started to realize. Though I was never a crossfitter or heavy weight lifter, I was a dancer for 20 years. I have definitely noticed the decrease in stamina and strength as two key nutritional factors have been lacking (in my case iron and protein).

I’m doing the obvious in terms of seeking protein-rich foods, but I also realized that sneaking in an extra few grams here and there is really helpful as well. How do you reach your protein goals? I always love to hear tips and tricks!

Protein Packed Salad Dressing

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• Author: Jennifer Robins

Ingredients

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• 1 cup cottage cheese
• 2 hard-boiled eggs
• 2 scoops grass fed collagen
• 2 tbsp apple cider vinegar or lemon juice
• 2 teaspoons maple syrup
• 1/4 cup dairy free milk
• 2 tablespoons avocado oil
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried dill
• pinch black pepper
• pinch onion powder
• Optional: 2 tablespoons  parmesan cheese

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Instructions

1. Combine all ingredients in a blender and blend until creamy
2. Store in the fridge for up to 2 weeks