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Extra Garlic Kind of Spicy

Extra Garlic Kind of Spicy

Lisa Eirene

About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and Glamour.com.

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11 Comments

  1. Beth @ Beth's Journey to Thin

    Wow dinner looks fabulous! I do make my own salad dressing always. I usually just use some good evoo and a splash of vinegar, but sometimes I’ll make a vinaigrette.

    I’m getting The Social Network tomorrow from Netflix – I’m sooo excited to see it!

    1. Lisa Eirene

      I want to try making my own dressing more often. I’m scouring the internet for dressing recipes now. πŸ™‚

      The Social Network made me want to quit Facebook honestly…but I won’t. I’d lose touch with friends and family. πŸ™

  2. Darla

    That dinner does look yummy. I don’t make my own dressings, but one day I will. I had to comment on your mug…very cute.

    1. Lisa Eirene

      Thanks Darla, I’ve had that mug for years.

  3. Em

    I just discovered your blog and love it! You’re so inspiring, thank you for blogging and being honest about everything! πŸ™‚

    1. Lisa Eirene

      Thanks for reading Em! πŸ™‚

  4. Kristina

    I always make my own dressings-i’ll have to try this one!!!!

  5. Runeatrepeat

    I make hummustard – does that count?

    1. Lisa Eirene

      Hummustard? That sounds interesting! And you put it on a salad?

  6. Eva

    Always. Way way way too easy not to make yourself. No preservatives or weird stuff, only tastiness!

    I nearly always make a variant on a classic vinaigrette: two parts extra-virgin olive oil, one part vinegar, dollop of mustard, pinch of kosher salt, a few grinds of black pepper, small minced garlic clove. Whisk everything but the oil together, then whisk the oil in slowly. Mustard is the emulsifier.

    I use balsamic vinegar, sherry vinegar, cider vinegar, white wine vinegar, rice vinegar…….. Occasionally we have some really special fruit vinegar from a company that sells at the PSU farmers’ market… I often add fresh herbs or dried thyme/oregano. Depends on my mood.

    On the subject of raw egg: my take is that the amount of raw cookie dough I’ve put in my mouth in the last 25+ years hasn’t killed me yet, so…. Also, if you’re using organic eggs from humanely raised chickens the risk of salmonella is WAY lower. For reals. πŸ˜‰

    1. Lisa Eirene

      Hahaha! No kidding! I’ve eaten so much raw cookie dough in my life and nothing EVER happened.

      We make a simple vinaigrette. Balsamic vinegar, olive oil, salt, pepper and some herbs.

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