Tomato, Basil and Bocconcini Salad with Balsamic Glaze

First of all, let me apologize for my extended absence. We just found out that we are expecting our 4th baby (!!) and I have been struggling with morning all-day sickness, so food has been off my radar for the last week or so. However, today I had an unexpected burst of energy (and appetite) and decided to make one of my favorite salads. Here it is for you!!

Blasamic Glaze:

1 c. balsamic vinegar
2 T. whole unrefined cane sugar, or brown sugar
1 T. soy sauce

Combine ingredients in saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy - about 20 minutes. (Do not overcook! This will turn to candy!) Remove from heat, and let cool. Store in the fridge.

Salad:

1 454 g container bocconcini cheese (regular size), sliced
3 roma tomatoes, sliced
2 stems of basil, rolled and sliced
Salt and Pepper

Layer your salad, tomatoes and cheese. Sprinkle with basil, salt and pepper. Drizzle with balsamic glaze, or your favorite balsamic vinagrette.

Sweet Potato Mash

As a young adult (ah, those were the days) I had a bit of trouble tolerating potatoes. I think it must have been the fact that potatoes can have the equivalent of 17 teaspoons of sugar in them (not a good choice for diabetics). Once I got my refined sugars under control, I was able to have potatoes in moderation again, but during my potato ban, I enjoyed many many sweet potatoes (which you`d think would be more sugary than potatoes, but actually not!). I especially loved mashed sweet potatoes, and here`s my favorite way to do them:

2 large sweet potatoes, washed and cut into chunks

3 Tbsp. butter

1/4 c. liquid (chicken broth, plain almond milk, milk, or cream)

2 cloves garlic minced

1/4 c. fresh parsley

salt and pepper to taste

sour cream or substitute

Put cut sweet potatoes (peel on) into a pot. Cover with water and boil until soft. Meanwhile, fry garlic until fragrant. Remove from heat. Drain and mash sweet potatoes. Stir in butter, liquid, garlic and parsley. Season to taste and top with a dollop of sour cream. Mmmm, is anyone else getting hungry?

Ami's Waldorf Salad

I love Waldorf (apple and nut) salad. Normally it is made with a combination of apples and walnuts, but I've always found walnuts to be on the bitter side, so I prefer my Waldorf with pecans. In this recipe you can switch them out for your nut of choice though.

3-4 apples, your choice (I like Gala)

1/2 c. Pecans, roughly chopped

1/2 c. Celery, chopped

1/4 c. dried cranberries

2 green onions, sliced - optional (snip these with scissors, it's way easier)

Dressing:

1/2 Miracle Whip or mayonnaise

2 Tbsp. almond milk

2 t. Lemon juice

1 Tbsp. herb seasoning (I used Epicures Verde vinegrette mix, but a Mrs. Dash or the like would work too)

Sweeten to taste (I used a pinch of powdered Stevia Extract)

Toss apple mixture with dressing and serve.

Twisted Mexican Layered Dip

I know all of us have eaten the famous tex-mex dip at every SuperBowl party. We've purchased it at the store as a quick add-on to our spread when company's on the way. We've patiently explained to our children that the retried beans are NOT what they look like, and assure them that the resulting recipe WILL be worth eating. I don't know about you though, but I find most tex-mex dips to be - snore - so boring.

A few years ago, a girlfriend served me a version of this dip that had my taste buds jumping for joy! Finally, some taste! So, here it is for you:

1/2 can refried pinto or black beans
Taco seasoning to taste
2/3 c. Plain yogurt or sour cream substitute
2/3 c. Miracle Whip (NOT Mayonaisse)
Salsa

Optional:
Guacamole
Chives, sliced
Tomatoes, chopped
Cilantro, chopped
Black olives
Cheese or cheese alternative

Mix beans with taco seasoning. Spread in bottom of serving dish. Combine Miracle Whip and yogurt. Spread on top of bean mixture. Top with a layer of salsa, and garnish with any or all of the other ingredients. Serve with corn chips or veggies (I like mine with Doritos). Sit back and enjoy the compliments!

Dip It

In a desperate attempt to get fresh, RAW, veggies into my kids daily diet, I have decided to make lunch a largely raw affair. My children will eat vegetables, which I am SO grateful for, but the problem is that they are always cooked, which minimizes their nutritional value.

But, like most children (and some adults), my kids will eat anything if it is dipped in ketchup, salad dressing, etc. etc., so with that in mind, here is a recipe for a veggie dip that is super easy, lower in fat, garbage free, and much tastier and healthier than any dip you could buy in the store. Oh, and it's easy to make, with only 3 ingredients :0)

1/2 c. mayonaisse (I use the Olive Oil kind)

1/2 c. plain yogurt (I use Balkian style)

1-2 T. Mrs. Dash, or any dip seasoning (you can buy these at the grocery and specialty store - try to get ones that have no MSG, preservatives, or salt). I like using the dips from Epicure.

Let the dip sit in the fridge for 30 minutes so the flavours marry, and serve with an assortment of veggie (psss. this is also great with chips!).

Obviously, I have to add a bit of protien to qualify this as "lunch", but adding a hard-boiled egg, and/or some cheese and crackers round this out nicely for a healthy meal.