Another great weekend ahead folks!! I get to spend it loving on my new nephew and with my parents. It’s going to be a much warmer weekend too, which will be nice for barbequing.
Cassie, my big sis, had her bundle of joy early afternoon yesterday. I couldn’t wait to hold him. So precious. Big brother Micah, isn’t sure what’s going on, but he loves his brother!!
The pictures aren’t the greatest, because they are off my phone. And for some reason I look super tired.
If you plan on barbequing this weekend, I have some great additions to your weekend fare. All very easy to make, with minimal prep work. Or you can save them for your next barbeque!!
Kale Potato Salad With Yogurt Dressing
This is scrumptious. Potato salad is a staple at most barbeques, but it’s so fattening and the store bought brands are sure to have high fructose corn syrup and loads of sugar. Homemade is always better, and this salad has a great green kick with less fat.
I don’t think it tastes like traditional potato salad and like it warm rather than cold. It has a lemony taste to it. I added sun dried tomatoes, but I don’t know if I would again. I am not a sun dried tomato fan in salads, more on pizza.
This recipe was found in Health magazine, and I tweaked it a little. I went without the chives and a few other ingredients, but added some great herbs, and made a much bigger portion, of course. I like the red potatoes and kale together, which were roasted first before adding the dressing.
Prep time: 20 minutes Cook time: 40 minutes
Ingredients:
- 10 red potatoes, quartered or cut into bite size pieces (about 3-4 pounds)
- 1-2 Tbs grapeseed oil
- 2 tsp oregano
- 2 tsp rosemary
- 1 bunch kale, washed and chopped
- 1 c plain yogurt
- 1/2 c sun dried tomatoes
- 1 cup frozen peas, thawed (or fresh)
- 1-2 Tbs Dijon mustard
- 1 lemon juiced
- Salt and Pepper, to taste
Directions: Preheat oven to 400 degrees 1.Coat red potatoes with oil, oregano and rosemary. Spread potatoes on baking sheet and bake for 35 minutes, or until potatoes are tender. 2. While potatoes cook, prepare dressing. In large bowl combine yogurt, lemon, and Dijon mustard. Stir in sun dried tomatoes. 3. Once potatoes are done, add the kale to top of potatoes. Shut off oven, and return potatoes and kale to oven. Let stand for 5 minutes. 4. Let kale and potatoes cool a little before adding to dressing. Mix well so kale and potatoes are well coated with dressing. Sprinkle with salt and pepper to your taste. Enjoy
Servings: 8-10 (big servings)
Strawberry Rhubarb Chia Pudding
I love rhubarb and can never wait for it’s season. Rhubarb is great in muffins, cookies, crisp and now apparently pudding (I’ll have to share some muffin recipes). It’s tart, so it usually requires lots of sugar or another fruit to help sweeten it. I like to use strawberries, raspberries, and apples for their natural sweetness. I also use organic raw sugar or coconut sugar.
For this pudding I choice strawberries and some coconut sugar, so it’s sugar free. It doesn’t require much prep work or much time. Most of the time it’s chilling in the fridge. Although, my dad said it’s great hot, because he couldn’t wait, and would be better with vanilla ice cream.
I love the texture the chia seeds add, as well as the fiber and essential fatty acids. Rhubarb is a great source of magnesium, vitamin C, vitamin K, calcium and potassium as well as fiber.
I make crisp and muffins with rhubarb, my sister’s favorite summertime treat, but I thought I should try something new. I think the pudding is great chilled or warm. It thickens more as you let it chill.
Prep Time: 5-10 minutes Cook Time: 15-20 minutes Chill Time: 2 hours
Ingredients:
- 6 stalks rhubarb, chopped
- 2 cups strawberries, sliced
- 1 1/2 c water
- 1/2 c coconut sugar (or less if strawberries are ripe)
- 1/2 lemon juiced
- 1- 2 Tbs fresh ginger, minced
- 1 1/2 tsp cinnamon
- 3 Tbs chia seeds
Directions: 1. Add all ingredients except for the chia seeds to a medium sauce pan and bring to a boil. 2. Reduce to simmer. Let simmer for 5 minutes, then add chia seeds. 3. Allow to cook for another 10-15 minutes, stirring occasionally until rhubarb and strawberries are soft. You may have to use a spoon or potato masher to help crush the fruit. Chill for 2 hours before serving. Enjoy!!
This pudding will keep well in the fridge for a week or so.
Servings: 8-10
I hope you have a great weekend!! I need to go love on my little nephews. I miss them already. Oh and I will share the Pad Thai recipe next week!!
Until Next Time Be Whole and Be Fit