Yogurt Honey Mustard Salad Dressing

It was 35 degrees outside today and I decided I to walk home from work. Somewhere between the sweat dripping down my face, my feet screaming out in agony and the Shriners parade blocking off the most convenient route home I started to regret my decision. I felt like I journeyed through the Sahara by the time I got home. It wasn't until I met with the sweet relief of air conditioning that I noticed it was dinner time. When it is this hot, the only acceptable thing to eat is something light and refreshing. Enter: yogurt honey mustard salad dressing - so it doesn't exactly roll of your tongue, but it will leave your mouthwatering. The best part is that it is made with ingredients you probably have laying around and is perfect with a summer salad on these hot days. Bonus: since it has a yogurt base, not cream or oil, the dressing is actually good for you!

Ingredients
4 teaspoons of non-fat, plain, organic yogurt
3 teaspoons hot & spicy dijon mustard
2 teaspoons of honey

Throw the ingredients into a bowl and mix together! Chill before drizzling over your salad. This also makes for a great veggie dip or dressing on a sandwich.

Blueberry Limeade

I came upon this recipe while on a bike ride in the countryside with my mother. It is a weekend ritual we have during the summer when I come home. Don't get the wrong idea. We are not the hardcore riders you see out there with perfectly sculpted calves, head firmly fixed on the pavement and ultra-durable bike gloves. Though I confess I do wear the padded bike shorts. So necessary, trust me. Anyway...our ride takes us to a little park that we stop to take a break and, of course, compare our wicked bicycle-short tans. I found the recipe in a magazine that was sitting on picnic table at the park. It's a sinless way to cool down on these hot days. As you can tell from the pictures, I had my brother squeeze the limes. And look how happy he is about it.

Sinless factors:
* Blueberry: research shows that cooking blueberry does not hinder its nutritional value. Blueberries have the highest antioxidant properties of any fruit or vegetable
* Lime: packed with vitamin C which means with every sip, you are keeping that damn scurvy at bay.
* Xylitol: an all-natural sugar substitute. Ideal for diabetics because it is not metabolized using insulin (which means you won't get a sugar rush, then crash), it is also a low-cal option with only 9.6 calories per teaspoon.

Ingredients
* 2 1/4 cups of blueberries
* 1 1/2 cups of water
* 8-10 large limes
* 1 cup of xylitol

In a saucepan, mash the two cups of blueberries with a potato masher. Add the xylitol and water. Bring to a boil over high heat and then let simmer for 5 minutes.

Remove from heat and strain through a fine strainer (you can use the solids in a smoothie or for making jam).

Let this mixture cool for an hour or two. When you are ready to drink, juice the limes and mix with two cups of the blueberry syrup. Pour the mixture into a pitcher of ice and serve!