The Virtues Of Vinegar and 2 Light Vinaigrette Dressing Recipes!

HAPPY Wednesday!!
How are you?! I hope you're having a FITastic week!! Are you making time to workout daily AND are you eating clean?! I hope so!! If not, it's never too late...make it count :D

Fourth of July is this weekend! WOOO WHOOO!! I enjoy this holiday and for many people it means celebrating with food and fireworks!
Today's post is about vinegar :) I'm hoping that you'll learn something you don't already know about vinegar! Maybe even use it in your cooking or grilling this weekend to give your food a POP OF FIREWORKS!! Bring on the flavor :D

Scientists and chefs alike are lavishing attention on the tart liquid these days, thanks to both its nutritional and culinary assets. Turkish researchers recently published a review of studies on vinegar, detailing its high antioxidant levels, antimicrobial properties, and potential weight stabilizing effects. (Some research suggests that adding it to a meal may improve insulin response and increase satiety, which could help ward off diabetes and extra pounds.)
As for vinegar's kitchen uses, in addition to its pickling power, a drizzle from a high-quality bottle can make flavors pop in the same way salt does, without the added sodium, says California Health & Longevity Institute nutritionist Paulette Lambert, R.D. "It's an easy way to bring depth of flavor to your dishes, without turning to salty, sugary, or fatty ingredients." She advises choosing a darker variety, which will have more disease-fighting polyphenols.

Did You Know...
34% Amount of pre diabetic patients in a study who showed improved insulin sensitivity when consuming apple cider vinegar before eating a high-carb meal.

Traditionally, vinaigrettes have 2 parts oil and 1 part vinegar. These 2 recipes replace some of the oil with water or juice. The result: just as much flavor, but about half the calories and fat!

POMEGRANATE Dressing: 
Whisk together 2 tablespoons each of seasoned rice vinegar, pomegranate juice, and olive oil, a pinch of red pepper flakes, and 1/2 teaspoon each of salt and pepper. 
Serves 6.

HONEY ORANGE Dressing: 
Add 2 tablespoons sherry wine vinegar (can substitute with balsamic vinegar), 1 tablespoon water, 1 tablespoon olive oil, 1 tablespoon honey, the zest of 1/2 orange, and 1/2 teaspoon each of salt and pepper to a small jar. Shake to combine.
Serves 4.

If you have ANY questions OR comments about this post, I'd luv to hear from you!
Eat right and bring on the vinegar!!
See you on Fridayyyyy :D