During the last month of my pregnancy with my little guy (who is now a year) I cut refined sugars out of my diet for an entire month. My first birth with my daughter was a little rough. Okay, very rough. I think the majority of my difficulties had to do my health. I ate really bad with her. I think she is made up mostly of Cheetos and Spicy Chicken Sandwiches from Wendy’s.

For my second time around, I wanted to have a better experience. So, less fast food and somehow cut back on my sugar binges.

This no-sugar diet came right before the holidays, and honestly. I have no idea how I managed to be so disciplined. But for that last month, I felt wonderful. I had actually lost 4 lbs. Not even by exercising or dieting, just no sugar. It woke me up as to how much sugar I must actually eat. My labor (both without drugs) went really well and my baby boy was healthy.

As I was going along on my no refined sugar kick, I discovered this wonderful salad dressing made with Dijon mustard, Agave Nectar, Olive Oil and other good stuff. I ended up using this dressing on my salads everyday for lunch. Tossed with a salad containing mixed greens, avocado, candied walnuts or pecans (recipe tomorrow) and sliced fruit (I used mangoes or pears) this dressing took on addicting elements. I wanted it all the time.

I am back to eating sugar again, but this dressing is still a staple in my house. When ever my sister comes over, she makes a beeline to the fridge for it. (She likes adding tuna to hers.) This recipe is inspired by a recipe I found on a newspaper online somewhere. Sorry I forgot who the source was, here’s my take.

Agave Dijon Dressing

2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
2 tablespoons agave nectar (or substitute with honey)
1 cup extra-virgin olive oil
2 tablespoons Dijon-style mustard
Freshly ground black pepper
kosher salt

In a small bowl, add the vinegars, agave nectar, oil, mustard. Salt and pepper to taste and whisk until blended.

Good for a salad with about 8 cups of mixed greens.