Simple and Healthier Potato Salad

  I love potato salad and the healthier the better. This is great recipe for spring or Summer.
How do you prepare yours? I would love to hear from you.

Roasted Veggies and Pasta Salad

Why can't we grab vegetables and fruit when we are hungry, rather than chips and cookies. That is because salad needs to be prepared, and when you are in a hurry, you grab what is in your pantry. Well, lately I have been preparing some of favorite salad. When I am in hurry I will just season it with my salad dressing and I have my salad to go or sit and eat.

This salad can be added any favorite vegetables. I have seen this recipe long time ago. I copies and saved it. I am not sure where I saw it, but I made lots of change, so feel free to change it.

                              Ingredients: 

• 2 cups cooked whole wheat or whole grain pasta according to the package
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced quartered
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 large tomatoes, sliced quartered
• 5 oz soft goat cheese, optional

                            VINAIGRETTE

• 1 clove garlic, coarsely chopped
• 1/4 tsp each sea salt and black pepper
• 2 tbsp extra-virgin olive oil
• 1/2 cup roughly chopped fresh chives
• 1/4 cup roughly chopped fresh parsley
• 1/2\4 cup roughly chopped fresh basil  

                   INSTRUCTIONS:

1. Preheat oven to 400°F. Prepare pasta according to package directions. Drain well and set aside.
2. Mist a baking sheet with cooking spray and add all the veggies in a single layer. Roast in oven until just browned, about 15 minutes. Transfer the veggies in to a large bowl.
3. For vinaigrette: In a blender or food processor, blend all vinaigrette ingredients into a smooth liquid.
4. Add pasta and vinaigrette to bowl with vegetables and toss well. Top with cheese and serve.

Healthy & ready to go Salad

 

 

Summer have been fun for us, I hope you are enjoying yours! I have been taking the kids to daily trips. Yesterday, we went to Hershey's park, and we are planning day trips to the beach. With that comes eating on the go, most of the time stopping at fast food. I have been putting some weight on, so I been coming up with simple and healthy salad.

 

Here is another one, I hope you enjoy it!

                                                                                      
This is a very simple salad, just add anything you have or would like.
As you can see I added, Chickpeas, carrots, beets, cucumber, onions, cauliflower. I boiled the beets, carrots and cauliflower for 5 minutes, just to keep all ingredients texture the same.

  

            

                                    

For dressings, I added Red wine vinegar, olive oil, 1 teaspoon dry mustard, 1 tablespoon mayonnaise, 2 teaspoon lemon juice, salt and pepper. You can refrigerate this salad for two weeks in a tight container.

                                                                                                                                                   

As you can see below it is red, that is what you get every time you have any beets.

Enjoy this healthy salad! I always enjoy reading your comment. How would you dress this salad?

Pasta Veggie Salad

 

As you all know it is hard to cook or bake in Summer. It has been too hot and we have been eating out a lot.
I saw myself gaining a pound a day, so I decided to prepare fruit or veggie salad in a large portion.

 

I made three containers.  

What I did was, I chopped the veggies I needed and boiled lentils and beans in advance. I also added noodles as well. I prepared hard boiled eggs and olives in separate zip lock bags, I add them when I am ready to eat.  

 

Really, you can add anything you choose and have it ready, even for work or picnic. I like to make my own simple salad dressing. Just add 1 table spoon olive oil, tea spoon lemon juice, 1 garlic chopped, 1 tea spoon mayonnaise, 1 tea spoon vinegar, salt and pepper.

 

I hope this was helpful!

 

 

Best Potato Salad ever

My daughter loves potato salad. She can eat for breakfast, lunch and dinner,  because of that, I don't make it more often.

This potato salad is the best recipe, I finally have our recipe for good.

 

Ingredients:

4 cups cubed peeled potatoes

1 celery rib, chopped small

1/2 cup or small onion, chopped small

1/4 cup sweet pickle relish, chopped

3/4 cup mayonnaise

1 teaspoon mustard

1 teaspoon salt

1/3 teaspoon celery seed

4 hard-cook eggs, sliced

1/4 teaspoon paprika

Directions:      
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
In a large bowl, combine the potatoes, celery, onion and relish. In a small bowl, combine the mayonnaise, mustard, salt, celery seed and pepper. Pour over potato mixture and toss to coat.
Cover and refrigerate until chilled. Top with eggs and sprinkle with paprika. Happy Eating!!!

Balsamic & Chocolate Roasted Beet Salad

 

 

 

 

 

 

 

When I eat food that is bright and great for me, I feel good preparing it. Beet is one of my favorite . Beets are delightful for their color and flavor as well as for their beet nutrition. Their juice is wonderful mixed with carrot juice.

Most people have experienced canned or pickled beets, I love fresh beets. 

Beets are high in folic acid (great for pregnant women), potassium, calcium and antioxidants

Ingredients

2 Pound Red Beets

4 Tablespoons Olive Oil

½ Cup Balsamic Vinegar

¼ Cup Sugar

¼ Cup Cocoa Powder

½ Teaspoon vanilla extract

¼ Teaspoon Salt

Instruction:

 Preheat the oven to 400 degrees. Clean and cut beets into wedges.

Remember, you can also use your stove top. Just make sure you mix them around.

    Place the beets in a small baking dish, cover with 4 tablespoons of olive oil, mixing them so that all slices are coated.

   Cover the dish with tinfoil and bake the beets for about 45 minutes, or until a knife can easily pierce the largest piece.

Using a sauce pan, combine 1/2 cup of balsamic vinegar, 1/4 cup of both sugar and cocoa, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Warm it over a medium heat until the mixture combines and thickens.

Remove the beets from the oven, letting cool slightly. Then toss them with the glaze.

Happy Eat!