We sit down and talk with good friend Kim about her health journey - from a very strict, successful diet to adding in workout routines. (see below for recipe) email Kim: kmut0125@gmail.com Use a wooden bowl and put a little salt and pepper at the bottom. 1 good sized garlic clove and 1 anchovie filet. Smash with fork to create a paste like texture. 1/2 cup olive oil 1/4 cup red wine vinegar(also have used apple cider vinegar) 2 Tbsp lemon juice 2 tsp Worcestershire sauce 1 Tbsp mustard (yellow or spicey-your choice-switch it up from time to time) 1 raw egg yolk(opitional) Mix together. Add romaine, crutons and locetelli cheese and toss. A couple pointers: -this is a staple in our house and my biggest request for parties, i usually make a bigger batch and save in my fridge and use throughout the week. -Lately I haven't been making it in our wooden bowl but using our food processor. If you choose this, start w/ salt, pepper, garlic, anchovie and grind. Then add the rest. Be careful not to blend too much to emulsify the oil. Just a few taps on the button to mix. -If the anchovie really freaks you out, omit it! :) But trust me, you wont taste it and it helps w/ the flavor. -I have been omitting the egg yolk lately solely to try to lessen the calories and also so I can keep the dressing longer in the fridge without worry if its spoiled. Instagram & Facebook: @doingliferadio www.doingliferadio.com email: doingliferadio@gmail.com Intro Music: "Your UpBeat Life" by Melodality (used with permission)