Get it while the berries are hot my friends! Summer is almost over (HUGE sad face) and that means all the delicious, berries and other summer fruit will start costing us a frickin’ fortune soon. Last winter, Ashton came home with a small clamshell of […]
We don’t have store bought salad dressings or dips in our house. I can’t remember the last time I dipped anything in ranch. I usually subject myself to plain, raw veggies at lunch for a couple of days before my body is like, “Screw that!” and I grab some chips to go along with my turkey sandwich.
After reading the title, I know that some of you are probably thinking, “Uhhh. I don’t know about these. I don’t know how much cashews can really taste like cheesecake…” You’d be surprised. I’ve made these bad boys for about a dozen people now, asking […]
“Mayo-less” potato salad. I did this for a few reasons:
- Ashton HATES mayonnaise. He’ll eat the hard stems of broccoli, dry salad without dressing, even the cakes I’m recipe-testing, which come out of the oven dense and unrisen. But he won’t eat mayo.
- To add a dose of healthy monounsaturated fat to our diets.
- To create a dish with 100% natural ingredients.
Monounsaturated fats are known to reduce cholesterol levels, lower risk of heart disease, and aid in weight loss when it’s used as a replacement for trans and polyunsaturated fat.
For those benefits alone, who wouldn’t want to give this potato salad some love? It’s better than the real thing, plus you’ll feel better about eating it.
So the next time you’re invited to a potluck, give this a try. I guarantee those mayo-hating people will thank you.
Let me know what you think of this recipe by rating it and leaving me a comment below!
Avocado Potato Salad
NUTRITION FACTS: (per serving) Calories: 215 Total Fat: 7g Saturated Fat: 0.9g Polyunsaturated Fat: 0.8g Monounsaturated Fat: 4.2g Cholesterol: 0mg Sodium: 382mg Potassium: 1,043mg Total Carbohydrates: 33g Dietary Fiber: 6.2g Sugars: 2.2g Protein: 4.6g
- 1.5 lbs small red or gold potatoes, cubed (1-inch pieces)
- 1 ripe avocado
- 2 tbsp Dijon mustard
- 2 tbsp diced red onion
- 2 tbsp fresh dill, chopped
- ½ cup pickles, diced (optional)
- 1 tsp fresh lemon juice
- 1/4 tsp salt, or to taste
- black pepper, to taste
- Step 1 Cook the potatoes: Add 2 inches of water to the bottom of a microwave safe dish. Arrange the chopped potatoes in the dish and cover with a lid with a slight crack so the steam can escape. Cook for about 10 minutes (depending how big your pieces are), or until the potato chunks are just fork-tender. Do not overcook! You do not want them to mash.
- Step 2 While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, pickles, dill, lemon juice, and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to your taste.
- Step 3 Once the potatoes are fork tender, drain the water and run cold water over them to slow the cooking process and allow them to cool completely.
- Step 4 Add the cooled potatoes to the creamy avocado sauce, mixing gently to coat well. Depending on your potato salad preference, you may or may not want to use all of the potatoes —> it just depends on the ratio of sauce-to-potatoes that you like.
- Step 5 Serve chilled, and store the leftovers in the fridge for up to 3 days.
So I’m just going to be totally honest here, this doesn’t taste exactly the same as real ice cream, but it’s definitely really good. I’m even considering writing a recipe book for non-dairy ice cream, possibly with the help of these Freelance Ghostwriters since I’m […]
I’m not a big juice person. Even when I was younger and my mom would make that canned OJ from concentrate that everyone loved so much, I would always pass. I’d rather get my extra dose of sugar from more dessert than a glass of juice.
This turned out to be a blessing of sorts. As I got older, I started to understand how bad most juices can be for you, especially the ones from concentrate. Store-bought juices have an average of 6 teaspoons of sugar in a standard cup serving, and most of those teaspoons aren’t from the natural sugars of fruits and veggies, they’re from unnatural, processed sugar that the companies have added.
But like anything, there are exceptions: find a more natural juice at the store, or make your own juice at home. The cold-pressed juice trend is huge right now, and juice cleanse programs are easy to come by. Although I don’t think I could ever hold up on a three-day juice cleanse without turning into a total monster, I do like the odd, fresh-made fruit and veggie juice.
This juice is one of my favorites to make at home because it contains just as many vegetables as fruits. I have trouble drinking juices that taste like green plants and dirt, and since these kinds are typically the ones that contain a lot of vegetables, I have to work hard to find and create juices with a good balance of fruits and veggies that also taste good to me.
This juice is high in vitamin C from the carrots, the antioxidant beta carotene, which gets converted into vitamin A, from the carrots and sweet potatoes, vitamin K from the cucumbers, as well as a whole list of other vitamins and minerals.
If you’re kind of like me and don’t really care for juice but want to get some extra healthy fruits and veggies in your life, give this a try! I might even consider doing a juice cleanse? I hear its good for you.
If you tried this recipe or have any comments/feedback, leave those below and don’t forget to rate the recipe!
NUTRITION FACTS: Calories: 70 Total Fat: 0.35g Total Carbohydrates: 22g Dietary Fiber: 5g Sugar: 15g Protein: 2g
- 1 orange, peeled
- 1 carrot
- 1/2 sweet potato
- 1/2 cucumber
- 1/8 lemon, peeled
- 1 inch piece ginger
- Step 1 Pass all ingredients, one at a time, through a juicer.
- Step 2 Stir to combine all flavors and serve.