#mayo-based potato salad? with hard boiled eggs in it? | Explore Tumblr Posts and Blogs

saudadeko · 7 months

Text

ADHD tips from a girlie who was diagnosed in her late twenties and has had little to no support since and is being so brave about it:

1) Make it easy, make it accessible, and make it appealing. If anything this is the most important thing, all tips going forward are based around this concept.

2) That thing you think would help you but you haven’t bought/done it yet because you’re technically surviving without it? Buy it, you need it. It doesn’t matter if people around you might think it’s wasteful or that you’re lazy, you’re not, just do it, trust me.

3) Expanding on tip #2, if you’re like me and eggs are your main source of protein because they’re quick and easy and feeding yourself is a near insurmountable task- buy yourself an electric egg cooker, make a bunch of hard boiled eggs and keep them in your fridge for quick and easy protein to add to any meal (handful of crackers, a hard boiled egg and a banana? 5 star meal right there. Or mash them up with some mayo for egg salad sandwiches). Other easy proteins include: potstickers (put them in instant ramen), edamame (they have microwaveable snack packs), chickpeas (put in salads!), beans (can of beans microwaved with shredded cheese and some tortilla chips), peanut butter (with crackers, apple and cheese, adult lunchable style), and tofu (cut into cubes, throw them into a ziplock with some seasoning and potato starch, shake that shit up and bake it until crispy).

4) Spend a little extra (if you are able) on daily use items that excite you, it will make you more likely to remember/want to do said daily task. For example: the only reason I remember to use sunscreen is because I bought some fancy japanese sunscreen that smells like roses so I get excited to use it, same for laundry detergent and body wash! there’s a gajillion different body wash scents out there, switch it up!

5) If there’s a task you continuously struggle with take a moment to think about which part of the task is making it difficult, it could be something even as small as “I don’t put my dirty clothes in the hamper because my hamper has a lid on it and lifting the lid is one step too many-”, sounds a little stupid huh? But trust your gut, it’s not stupid if it works. See tip #2 and BUY A HAMPER WITHOUT A LID.

6) If you are having trouble starting a task, break the task down further, sometimes the way I start a task is just by going “Ok step 1) stand up-“ and so forth. Don’t worry about the task as a whole just take it one step at a time.

7) If you’re halfway through a task and have to stop, leave it out. All this, “Put things away when you’re done with them.” is bullshit. you will be much more likely to finish the task if restarting it is easier because you left it out plus it’s a visual reminder. You can also create faux deadlines like “I gotta finish this project before my friend comes over on tuesday because after I finish it I can clean off the dinner table.” etc.

8) It’s okay to outsource tasks and don’t let anyone tell you otherwise, humans are designed to ask for, and to require help (what do babies do when they’re first born?? cry for help!!) ask for help and receive help without shame, if it makes your life better, you are WINNING.

9) If you have one big overwhelming task that you think you need to get done before anything else, but you feel motivated to do other tasks, do those other tasks first, it’s okay. Otherwise in all likelihood (at least in my case) you’ll put everything off until the last minute and then have to do said overwhelming task and those other tasks won’t get done at all. Doing those smaller tasks also lowers the mental load and you can use them as a motivation launch pad to tackle bigger things.

10) If you notice you tend to not put something away/forget to do something, perhaps consider moving and storing the item closer to where it ultimately ends up or where you are more likely to see it. For example, my makeup, pills, and mail are all stored on my desk because that’s where I tend to do my makeup, take my pills and deal with my mail. I used to store my pills in my bathroom medicine cabinet but all too often I would forget because they weren’t in my line of sight. Now that they’re on my desk, I have multiple chances per day to pass by them, go “oh I gotta take those.” and take them.

11) Open storage, open storage, OPEN STORAGE.

12) Motivation can look like all kinds of things. sometimes the only reason I get out of bed is because I remember I have a fun snack and I get to go eat it if I get up. It’s okay to lean into those simple “animal-brain” type motivators, you’ll eat because then you can use that fun new kitchen gadget you got a daiso? Neat. you’ll shower because then you can paint your nails that fun new color you got? Fantastic. You’ll go to the dmv and do that annoying thing because you’ll take yourself out for boba after? Superb. Lean-IN to those small motivators, they aren’t stupid or childish, they are VITAL.

13) Don’t buy into the cult of “if it’s worth doing, do it properly” it’s guaranteed to set you up for failure. If it’s worth doing, do it in whatever capacity you are able to. I put sunscreen on once a day because that’s fucking better than not doing it at all and I sure as all hell will fail at reapplying it multiple times a day. If it’s worth doing, do it half-assed babieeee.

Go forth and prosper!!! xoxo ✌️🩵

#adhd #actually adhd #living with adhd #adhd tips #felt like writing these out for reference as needed

7K notes · View notes

encyclopika · 1 year

Text

Animal Crossing Fish Dish Friday - #16

Brought to you by a marine biologist and a salad of confusion...

CLICK HERE FOR THE AC FISH EXPLAINED MASTERPOST!

Seafood Salad

In ACNH: 1. Randomly obtain from any Villager who is cooking or at your Restaurant in Happy Home Paradise 2. Cook at a stove with 1 Sweet Shrimp and 1 Squid.

In real life: from the United States

Fish of Choice: It's crab - either imitation (which tastes great and is easy to obtain & use - it's real meat, just not actually from crab (it's Haddock or another finfish)) or the real deal. Judging from the way the ACNH seafood salad looks like, it's a combination confusion about what seafood salad actually is. If you're going for the look of the ACNH meal, cooked squid and shrimp will be needed.

Look under the cut for ingredients and how-to prepare, because I'm actually covering the 2 dishes this ACNH fish dish thinks it is.

The ACNH dish looks a hell of a lot like a Crab Louie, which is a type of seafood salad that actually looks like a traditional salad. Just like in some salads where you add grilled chicken, the Crab Louie is a salad you add crab to. Though the origins are a bit murky, this particular salad was being served in California around 1914, so that's neat. Anyway, you'll notice the ACNH Seafood salad looks most like the Crab Louie by actually being a salad with lettuce and other veggies:

How to prepare the Crab Louie: On a bed of iceberg lettuce, add crab (imitation or not), hard boiled egg, tomato, and asparagus. The dressing is Louis dressing, which is a combination of mayo and chili sauce. Like any salad, mix and match what you like. (I'd personally take out the asparagus because I don't understand asparagus in a cold salad.)

Actual Seafood Salad is more like potato salad than a traditional, lettuce-based salad. These are typically shrimp and imitation crab-based (essentially the "seafood" in the seafood salad, just as potatoes are the "potato" in the potato salad), with red onion, celery, and dill all mixed in mayo, old bay seasoning, and a bit of lemon juice.

So yeah, I don't know if ACNH knew what it was doing or if it just went "seafood salad? That's easy!"

And there you have it. Bon apetite!

3 notes · View notes

neyatimes · 10 months

Text

Healthy Potato Salad - The Almond Eater

This deli-style Healthy Potato Salad tosses red potatoes and hard-boiled eggs in a tangy Greek yogurt dressing. Deliciously creamy and loaded with protein, it’s the perfect side dish for potlucks, picnics, barbecues, and beyond! The word, “healthy”, doesn’t usually come to mind when talking about potato salad. Most traditional potato salads rely on high-fat sour cream and mayo-based dressings,…

View On WordPress

0 notes

wol-recipes · 2 years

Text

Potato salad

8-10 large red potatoes

1 medium onion, diced

4-6 stalks of celery, diced

8-10 hard boiled eggs

1/2 cup mayo (roughly)

1/4 cup white vinegar (roughly)

1/2 teaspoon dry mustard

1/2 teaspoon paprika (whichever type you prefer - I have been using Hungarian)

1 teaspoon salt

1/2 teaspoon pepper

These measurements are only rough and adjustable based on taste. The mayo and vinegar I don't usually measure... I add them based on wetness of the salad.

The salad is best prepared the night before serving.

Cut potatoes into about 1 inch chunks and steam. While still warm, toss in about half the vinegar and let cool, continuing to toss every so often.

After potatoes are cool, add onion, celery, and eggs. Add seasonings. Mix in vinegar and mayo in portions until salad is thoroughly mixed and wet/saucy.

Let rest and meld, preferably overnight.

You may want to add a few spoonfuls of mayo before serving, to re-moisten the salad.

I often reserve a couple eggs to spread over the top before serving. A little paprika sprinkled over the top for color looks nice too.

If you are adventurous, you can add other spices: a little cayenne or chili powder for spice, dill if you like that flavor, etc.

0 notes

1010ll · 3 years

Note

do you have any new recipes that you've learned recently? i remember you wrote something a while ago about carbonara and i tried it out for myself it was really fun!!

i love this 😭 im gonna write way too much idec! something that has changed since that post: my kitchen is worse. i have a horrible combi oven which has resulted in me accidentally eating raw chicken, because it had been in there for more than 2 hours at supposedly 230 °C and i was really hungry and thought it HAD to be done by then. also i have less time and less money lol. it has made me a bit sad, and less motivated to cook nice things but i also love food! which means these tips/recipes are gonna reflect that and might seem a bit dull but probably also relatable for a lot of people. i’ve definitely made spaghetti carbonara a bit too much because it’s simple and require few ingredients! will still vouch for that one tip about substituting the bacon with roasted veggies and other types of meat.

last week i made risotto for the very first time, i think? which means i might be assuming a bit too much, but i think it’s a great dish that you can almost make with whatever you have in your fridge. i made it with roasted beetroot(needs A LOT of time to soften, lesson learned), carrots and parsley root or parsnip(idk the difference), dried rosemary and thyme, garlic and onion. i had some leftover sushi rice, which is great for risotto apparently(love versatile ingredients), roasted them in some oil and then added white wine and chicken stock and actually added a leftover parmesan rind i had in the fridge to give the ‘stock’ some flavour, a bit of nutmeg and then in the end some shredded gouda lol… it was surprisingly delicious and i didn’t even really care to cook the rice perfectly. it also tasted delicious 3 days later, which was a nice surprise. i bet there are tons of risotto recipes online, but as long as you have rice, some kind of flavoured water, i guess you could kind of add whatever you want of veggies and top with whatever herb you have around.

another type of porridge i consume a lot these days is hot oat porridge, which i’ve eaten since i was little and it was the first ‘dish’ i learnt to make myself and it’s cheap. some people really dislike the consistency and look but i don’t. it’s also very easy to customise. i put in whatever nuts and seeds(which are often cheaper than nuts) i have around: flaxseed, sesame seeds, pumpkin seeds, sunflower seeds, chopped almonds and sometimes a dollop of peanut butter. i let them simmer along with the oats. i like adding those elements because it gives it some texture and it keeps me more full throughout the day. it’s very important to me because i hate spending money i don’t have on fast-food when i’m not home and i hate being hungry. dried raisins, cranberries for a bit of sweetness and if i’m treating myself i’ll add some fresh apples cut into small pieces or some homemade berry compote(i use frozen) or brown sugar. if i had more money i’d use maple syrup but i don’t at the moment. i also add a bit of cinnamon and cardamom, dried ginger etc, whatever you feel like. some people also add milk afterwards but i’d rather spend my milk on my coffee.

a small tip: making chili flake / garlic oil. it’s really delicious, you could put it straight on pasta with some parmesan and pepper and it would be a filling meal. either chop the garlic really fine, grate it, microplane it, smash it to pieces. heat some olive oil until it’s quite hot, then remove from heat and add the chili flakes and garlic. if the oil isn’t hot enough you can just put the pan or pot back on the heat but be careful you don’t burn the chili flakes or garlic, as it will make it bitter. the longer it will toast, the less pronounced the raw garlic flavour will be, so when it smells toasted enough for your taste, take it off. i store it in a tiny glass jar and add it in stews, sauces, toasts, pizza, sandwiches etc. the flavour is very strong imo and everything it touches will smell like it. something to drink: i like strong foods and i like sour foods, which is why i like lemon/ginger based drinks. to make it even more winter friendly and easy to make, i like to grate unpeeled ginger(i hate slices of ginger, they do nothing for me and seems like a waste of ginger), lemon zest, lemon juice and mix it or blend it with some water/apple juice and honey and strain it afterwards. if you have a really nice blender you can just add all of it together with some ice. i’m basically making a large amount of ginger shot mixture. then when i feel like it, i can take some of the mixture and either drink it as it is, add more apple juice if i need a refreshing beverage or add hot water and more honey for when im cold. you could also add turmeric, chili, use less sweetener and other sorts of healthy stuff but i honestly do it for the taste so i don’t care about that that much.

something sweet: i posted earlier about cakes and someone mentioned swedish kladdkaka, which is a super delicious, cheap, brownie-like chocolate cake that is easily customized and hard to fuck up which is why i’ve made it since i was very young and is a go-to and i didn’t even know it was a swedish thing. if you like airy, light cakes this is not for your. this is sticky, sweet and almost like confection. you can add nuts, swirls of peanutbutter, tahini, actual pieces of chocolate, replace the white sugar with brown sugar, the butter with oil(you can be fancy and use a bit of olive oil) or use a mixture, brown the butter, you name it. the recipe i use is this: melt 100 g butter and let cool. mix 2 eggs + 3 dl sugar in a bowl until fluffy in one bowl. mix 1.5 dl flour, 4 tbs cocoa, 1 pinch of salt in another. mix the dry with the wet mixture and add the cooled, melted butter. this is the point where you’d add chopped nuts, chocolate etc. pour the batter into a cake tin lined with parchment (i use one that is 16 cm in diameters i think). bake the cake for around 30 mins at 150°C - 175°C degrees. check on the cake using a cake tester or a a knife. if the knife is clean after … stabbing it, it’s done! the cake will change it’s texture after cooling. this is a cheap cake, and if you like cake dough you might want to give it less time in the oven for a more fudgey texture. make it your own! there are no rules. last time i made this, i left it in for too long in my opinion but it was still delicious. also i literally have a shit oven with a round oven rack that goes in circles no matter what due to the microwave function, and the only ‘mixing’ equipment i have is a whisk and a spatula. no need for kitchen aids or even electrical hand mixers.

something else i’ve been eating a lot for lunch is simple open faced sandwiches, and something that can really elevate those is: making your own mayonnaise(and toasting the bread). it can be challenging, but it’s really worth it imo and i can’t remember the last time i bought it in a store. i have a small plastic bowl, whisk and 1 egg yolk. something i can really recommend is buying pour snouts for bottles. i transfer my oils from their plastic bottles to smaller, old soda bottles because im cheesy like that and it’s really handy especially when making mayo. constantly whisking the egg yolk by hand and then adding the NEUTRAL oil ever so slowly. don’t be fancy and use cold pressed stuff or extra virgin olive oil because it will taste weird. i only ever fail when i try to use immersion blenders for some weird reason but i find it rewarding to do by hand anyways and i think it might be easier to make smaller portions that way. mayo needs acid and you can get it by adding regular vinegar, apple cider vinegar, balsamic vinegar, lemon juice, lime juice, pickle juice, citric acid dissolved in water etc. it’s really easy to customise! when im making banh mi, i add some sesame oil, soy sauce for saltiness and use lime as the acidic element. for more regular use i add a bit of mustard(also helps with the emulsion), for fries, i like adding some fresh garlic. something as simple as mayo, tomatoes, flaky salt and pepper topped with chives is really nice. i also really like using slices of boiled potatoes or boiled eggs(idk if that’s only a thing where i’m from), mayo and the chili garlic oil. it’s also great for making tuna salad. yesterday i made a really simple sandwich with a very simple tuna salad(tuna, mayo, yoghurt, lemon and pepper), arugula, basil, the garlic/chili oil, cream cheese, pickled jalapeños and onions, green peber, cucumber and tomatoes. you could leave out everything but the tuna salad and it would still be a great little meal.

another nice condiment that beats the supermarket stuff by far is homemade ‘pesto’. when i buy parsley from my local grocery store, it’s a gigantic amount that i in no way can consume in a week. first of all when buying fresh herbs i really recommend washing them, wrapping them in a damp towel and keeping them in a closed container. it will prolong their lifetime from lasting a day to a week(change the towel if it seems too wet). i once had some cilantro in my fridge for several weeks and still be fresh. anyways, when i buy that much parsley, i like to remove the tougher parts of the stem(which i use in stews/sauces! chop it up and sautee it along with garlic and onion), add literally just olive oil, water, pepper, garlic, and a bit of acid and then blend away! it keeps for a long time in the fridge and is also delicious beneath tomatoes/potatoes/cheese on open-faced sandwiches. if you want to be fancy you can of course add some type of hard cheese, nuts, seeds, dried tomatoes, whatever.

i know this is the longest text post ever, but as a last reminder, i really recommend watching pasta grannies on youtube. really simple recipes with focus on few, good ingredients that just takes some time and love.

#sorry about the spelling mistakes and everything #it's not my first language but it probably wouldn't be much better if it were #food

78 notes · View notes

theketolife · 3 years

Text

1. Keto Potato Salad

Our “Done For You” keto meal plans are completely customized based on your food prefences and weight loss goals.

✅ You can click the LINK IN BIO to start creating your 8-week plan. Simply follow the plan to achieve a successful keto diet. 🙂⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Follow https://bit.ly/3izErWP for daily keto recipes 👈⠀⠀

------

A scrumptious salad recipe that is perfect for your lunch meal:

Servings: 6

Ingredients:

1 large cauliflower r¼ cup sour cream ½ cup mayonnaise 2 tablespoons white vinegar 1 tablespoon mustard1 teaspoon celery seeds ¼ teaspoon salt 4 large hard-boiled eggs* ½ cup diced celery 1 teaspoon fresh dill 2 stalks green onions, thinly sliced

Procedure:

1. Prepare the cauliflower by cutting the head into bite sized florets and steaming for 3-4 minutes or in a stovetop steamer until the cauliflower is only slightly tender. Set aside to cool.

2. Make the dressing by whisking together sour cream, mayo, vinegar, mustard, celery seed, and salt.

3. Mash the two reserved yolks into the cream mixture and whisk until very smooth.

4. Add the cooled cauliflower, boiled eggs, celery, onion and dill. Stir to coat.

5. Refrigerate for about 1 hour to allow the cauliflower to completely cool and the flavors to melt together. Garnish with green onion and serve cold!

Nutritional Information (per serving):

Calories – 234

Protein – 7g

Fat – 19g

Net Carbs – 5g

#ketogeniclife #ketogenic #keto #ketosis #ketolifestyle #ketofood #ketorecipes #healthfood #weighlossjourney #fitness #ketobeginner #ketogenicdiet

6 notes · View notes

tips-to-lose-belly-fat-fast · 4 years

Photo

Keto Potato Salad

Our “Done For You” keto meal plans are completely customized based on your food preferences and weight loss goals.

✅ You can click HERE to start creating your 8-week plan. Simply follow the plan to achieve a successful keto diet. 🙂

A scrumptious salad recipe that is perfect for your lunch meal:

Servings: 6

Ingredients:

1 large cauliflower

r¼ cup sour cream

½ cup mayonnaise

2 tablespoons white vinegar

1 tablespoon mustard

1 teaspoon celery seeds

¼ teaspoon salt

4 large hard-boiled eggs*

½ cup diced celery

1 teaspoon fresh dill

2 stalks green onions, thinly sliced

Procedure:

1. Prepare the cauliflower by cutting the head into bite sized florets and steaming for 3-4 minutes or in a stove top steamer until the cauliflower is only slightly tender. Set aside to cool.

2. Make the dressing by whisking together sour cream, mayo, vinegar, mustard, celery seed, and salt.

3. Mash the two reserved yolks into the cream mixture and whisk until very smooth.

4. Add the cooled cauliflower, boiled eggs, celery, onion and dill. Stir to coat.

5. Refrigerate for about 1 hour to allow the cauliflower to completely cool and the flavors to melt together. Garnish with green onion and serve cold!

Nutritional Information (per serving):

Calories – 234

Protein – 7g

Fat – 19g

Net Carbs – 5g

#keto #ketodiet #keto meal plan #ketofood #ketodinner #ketoweightloss #keto potato salad #keto meal prep #easy keto recipes #easy keto meal prep #keto recipes #healthy keto recipes #keto recipe #lose weight fast #keto weight loss plan #keto weight loss #lose belly fat fat

3 notes · View notes

silentauroriamthereal · 4 years

Text

rumtastique replied to your post “Man, today was a shitshow. It started with getting nearly run over...”

please share your coleslaw wisdom.....

Ooo! Gladly! So, I’ve never liked two things that most other people in North America seem to like - okay, so it’s way more than two things, but these are the two that came to mind: potato salad, and coleslaw. With potato salad, I never understood it: I like all of the things that typically go in there - potatoes, mayo, hard-boiled eggs, whatever variation (unless it’s raisins or something truly startling like that). But something about it all together is just awful. Or so I thought, until the day when I was in a mad hurry to buy something to eat on the ICE (high speed train in Germany) and spotted a container of Kartoffel Salat mit Speck and thought, what the hell. Speck = bacon, and bacon improves everything, right? So I ate it and it was DELICIOUS. It turns out that my time in Germany irrevocably changed my taste palate in two specific ways: 1) I now like carbonated water, which I had previously loathed, and 2) I have a much deeper appreciation for vinegar.

Long story short, the secret to all of my main salads is to cut the sugar and increase the vinegar. A lot of salads start with a base of mayo, vinegar, and sugar. I generally don’t eat a lot of sugar these days, but I quickly realized that in salads, at least, I not only don’t miss the sugar - I prefer them without it! So my coleslaw base, just as with my broccoli bacon salad base, is literally just mayo and white vinegar. I don’t measure it. Tonight’s iteration went something like: blop about 4 tbsp of mayo into a mixing bowl, add a generous splash of white vinegar, stir it until it’s mostly not lumpy anymore (it really doesn’t matter), then add pre-shredded coleslaw mix. I would estimate it was about 4 cups of shredded cabbage. I add sea salt and pepper, and then my secret ingredients: toasted sunflower seeds and (pre-shelled) pistachios. It’s SO GOOD. It’s like crack, seriously! The extra salt and crunch from the seeds and nuts is an amazing contrast with the crisp crunch of the cabbage, and the sour/creamy tang of the mayo/vinegar base is just... *chef’s kiss* Try it!!! And if you do, let me know what you thought!

Since I’m in a rambly mood and I mentioned it above, I’ll just go ahead and share my broccoli bacon salad recipe, too. Base: same as above. Blanch some broccoli florets (aka, put them in boiling water until they have that wet look, then take it out and chill it in cold water until it’s genuinely not-hot anymore). Cook some bacon, then crumble it (/cut it up). Toss the broccoli in the mayo/vinegar mix, then add in the bacon, a handful of shredded cheddar, toasted sunflower seeds, and some chopped green onion. So good! I can eat, like, an entire head of broccoli in a salad like this and make it the entire meal!

#rumtastique #I cook things #keto ftw

10 notes · View notes

lovemesomesurveys · 4 years

Text

potato-themed asks Has anyone ever accused you of being a couch potato? Yeah, jokingly. There was probably truth to it, though haha. I’ve said that about myself. Did you used to play with Mr. (or Mrs.) Potato Head, growing up? Yeah, I had one. Mashed Potatoes: Do you prefer them with or without lumps? I don’t really mind either way, I just love mashed potatoes and gravy. Baked Potato: What topping do you prefer to have on your baked potato? Mmm, baked potatoes are delicious. I love to put butter, sour cream, shredded cheese, chives, and some black pepper. Spud: Do you remember playing Spud with kids in the neighborhood or on the playground? Hmm. No, that doesn’t sound familiar.

Small Fry: How tall are you? Like 5′4. Scalloped Potatoes: Have you ever tried to grow potatoes before? No. Tater Tots: What condiments do you use on your potatoes? Well, I already mentioned what I have with mashed potatoes and baked potatoes. I have tater tots, french fries, and hash browns with ranch. French fries gotta have salt or some kind of seasoning, too. Tater tots and hash browns go well with country gravy as well. If we’re talking about like roasted potatoes, then I like to add garlic and seasoning. Shoestring French Fries: How often do you eat potatoes? Not as often as I used to, but I do love ‘em. French Fries: Do you consider potatoes to be a starch, a vegetable, or a starchy vegetable? Starchy vegetable. Steak Fries: What is your favorite “type” of fry to eat? Standard, waffle, curly, potato wedges, garlic fries, sweet potato fries...

Potato Wedges: Do you have a preferred method for cooking potatoes? (grill, oven, stovetop, air fryer, etc) If made at home they’re typically cooked in the oven, unless my mom is making mashed potatoes, in which case they’re cooked on the stove. Curly Fries: Where can you get the best fast-food french fries from, if you’re looking for some greasy goodness? I honestly think Carl’s Jr has pretty good fries. Hash Browns: Do you prefer the thin shreds or the flat patties? I like both. Potato Pancakes: Do you celebrate Hanukkah? Have you ever had latkes before? No. Potato Salad: Do you prefer German, mustard, or regular the most? Mustard or mayo-based (includes herbs and hard boiled eggs). Is that one the regular kind? Did you ever play Hot Potato as a child? Yeah. Roasted Potatoes: Do you prefer red or brown potatoes? Do you eat them with or without onions? What do you use to season them? I like both with garlic and seasoning. Sweet Potato: Do you prefer sweet potato pie or pumpkin pie? I don’t like either one. I know I said I like sweet potato fries, but for some reason that’s the only way I like sweet potatoes. The kind I’ve had were of the fast food variety, so they were probably cooked in unhealthy oil and had added seasonings that made them good haha.

Poutine: Have you ever tried this before? Nope. Chili Cheese Fries/Loaded Fries: What would you like on yours? I can’t have chili cheese fries anymore, but I used to like them. Loaded fries for me now would just be like cheese, ranch, and green onions. Have you ever made potato soup before? Nope.

#personal #text #survey #surveys #food survey #potatoes

1 note · View note

arcisfoodblog · 4 years

Text

Next stop on Vancouver Island: 3 days to explore BC’s surfer’s paradise Tofino, and the Pacific Rim National Park Reserve.

The 225km / 140 miles getting from Courtenay to Tofino took us about 4½ hours, excluding our excellent lunch stop in Port Alberni at Twin City Brewing Company (4503 Margaret St), and was a bit longer than planned due to some road work congestion.

We started our trip on the coastal scenic Highway 19A up to Qualicum Beach. At Coombs, we turned south on Highway 4, and after 125km / 80 miles, you will arrive at a T-Junction. You either turn left to Ucluelet or keep following the (now) Pacific Rim Highway to arrive in Tofino after about 30km / 22 miles.

After checking into our Airbnb home pretty much opposite Cox Bay Beach, we drove down to Tofino to enjoy the weather and explore Downtown.

We decided to have early dinner on the at Wolf In The Fog (150 4th Street). The overall quality is pretty good, but the number of restaurants in Tofino is definitely not equipped for the summer holiday surge of people. Therefore, do make your reservations (or alternatively dine early or be prepared to wait about an hour in line for a table around dinner time).

We were early so we got seated on the first-floor patio. Consequently, we had a great view of the quaint town and spotted a couple of bald eagles soaring over the restaurant to boot.

We didn’t go for any appetizers, but I did want to try their specialty Potato Crusted Oyster. Despite happy gulping down the occasional oysters, it turns out that, texturally, fried ones are definitely not my thing. I had better luck with my main dish: pan-fried Ling Cod served with a great Moroccan-style Chickpea and Tomato stew. Chantal had a delicious Tuna Poke, and we chose 8oz(!) pours of local Canadian wines, a 2017 Chardonnay by Bartier Bros (Oliver, BC), and a 2017 Sauvignon Blanc by Clos du Soleil (Similkameen, BC). The kids had a go at the House Made Pasta, which that day was made with fried Chicken, Mushrooms, and Sage.

The kids had actually done their homework on what to do in Tofino and had selected Tofino Licks for their fancy Soft Serves. We thought it was close-by Wolf In The Fog, but unfortunately, their old address was still included in Google Maps. Consequently, we had to walk from one end of the town’s center to the opposite end (220 Campbell St) to find Tofino Licks in a mini food court operating from sea containers, which consisted of several eateries, and a juice bar.

We loved this concept, and we can’t wait for it to start trending in the Netherlands. Pairing their smooth organic soft-serve ice-cream with delicious toppings from local artisans and restaurants turned out great. We had ones topped with the Chilli Chocolate Diablo Cookie by Tacofino (the original food truck of this Mexican eatery emporium is still just outside Tofino), Sobo‘s key lime pie and RedCan Gourmet‘s fudge brownie.

Unfortunately, the sky became cloudier close to sunset, but our beach walk on Cox Bay Beach was terrific, and the views from the aptly-named Sunset Point were still magnificent.

The next day, the weather changed for the worse (or more to a more normal state we were told), so we decided to drive 30 minutes to nearby Ucluelet. As it started to rain very hard, we only visited the small yet super nice Aquarium (180 Main St) and did some grocery shopping.

Afterward, we returned to our Airbnb and spent the rest of the afternoon doing some laundry, reading books, and sampling some of the BC brews that we accumulated along the way.

Another dinner option we had scoped out on our first walk through town was Kuma Tofino (101-120 4th St). We had a lot of luck to be seated within 15 minutes at a 6-person communal table, but the remaining 2 seats were not allocated during our dinner. We started the oddly refreshing Gin Pop Pop cocktail, combining the local Tofino gin, Calpico (a Japanese milk-based beverage), Grove Seedlip, Cucumber, and Citrus. Chantal was still in beer-mode and chose a Sapporo King Can. The kids had a Yuzu Lemonade, of which the sweet/sour balance was just spot on for them.

There were some Ramen Noodles ordered, and other dishes were ordered based on the family-style sharing concept. Everything was well received, so highly recommended!

Veggie ramen (Mushroom-Ginger broth, Agedashi Tofu, Cabbage, pickled Shiitakes, and a marinated Egg)

House ramen (Shio-based double Broth, Braised Pork Belly, marinated Egg, Kale, and Nori)

Chicken Karaage (crunchy garlic Chicken, house-made Spicy Mayo, and Yuzu-infused Salt)

Tuna Tataki (seared line-caught local Albacore Tuna, Ponzu, Wasabi Mayo, Ginger, Garlic, and Green Onions)

Okonomiyaki (Osaka-style Cabbage Pancake, Bacon, Cheddar, Tonkatsu sauce, Kewpie mayo, and Bonito flakes)

Miso Braised Beef (soft-boiled Egg, crispy-fried Rice ball, Kale, and Miso Mustard sauce). The latter was eye-watering Wasabi strength deliciousness!

Our last morning in Tofino was spent walking the 2 loops of the Rainforest Trail of the Pacific Rim National Park Reserve, located at the south end of Long Beach close to the Kwisitis Visitor Centre. The trail has two routes, one on each side of the highway, and they are very popular (and the parking limited!) as they are obviously located in a stretch of temperate Rainforest.

This was a first for us, and as it was already raining, the humidity was overwhelming at first (“Fôret Humide” indeed). The temperature was actually quite agreeable, and the elevated walkways and stairs lead us through an astonishing and lush forest with thick green foliage wherever you look.

After this fabulous hike, we visited the Tofino Brewing Company (691 Industrial Way) for some refreshments. We had already tried their Kelp Stout back in Vancouver, so we were looking forward to sampling their other beers. From the flights with all of their beers, we liked the Tuff Session Ale, Blond Ale, and Dimension Ascension Dry Hopped Pale Ale best.

Unfortunately, the food options are limited to some snacks and not enough for a proper lunch. We did have some nibbles with the beers (maple-cured smoked salmon of their neighbors, West Pacific Seafoods, and some artisan pepperoni sticks from Port Alberni’s Pete’s Moutain Meats). As the kids were not a fan, we soon decided to head over 1 lot to Summit Bread Company (681 Industrial Way, Units C&D) to get some fantastic artisanal bread and pastries before heading back to our Airbnb.

Now knowing the drill in summertime Tofino, we had already made reservations for dinner at Shelter Restaurant (601 Campbell St).

Shelter Mule (Cucumber Vodka, Mint, Lime, Ginger Beer) & Frozen Bellini.

As shared appetizers, we chose the Buttermilk Fried Chicken (Farmhouse Chicken Thighs & Maple-Honey Soy glaze, pickled candy cane Beets, and fresh Dill) and Crispy Brussels Sprouts (Toasted Bread Crumbs, and Grana Padano).

To our surprise, our oldest wanted the Steak & Frites as his main course (225g / 8oz flat iron steak, Truffle Parmesan fries, Arugula, Chive Gremolata, red Wine Jus), while our youngest wasn’t all that adventurous by resorting to the – not depicted – Shelter Beef Burger (crispy Bacon, smoked Cheddar, Lettuce, Tomato, Onion, Pickle, Mayo, Red Pepper Relish).

Chantal had a Kale Caesar Salad (Chopped Kale, Romaine, fried Capers, Black Pepper & Garlic Croutons, Grana Padano, fresh Lemon).

I had the Panko Crusted Lingcod Burger (Cabbage, Apple & Miso Slaw, pickled Jalapeño & Crispy Onions, Soy Dijon Mayo), with a side of Truffle Fries and Parmesan Dijon Mayo.

Shelter Restaurant was one of the places that were packed every single day from late afternoon through late. And for a reason: the drinks, food, and service were excellent and we had a delightful last evening in Tofino.

Around the World – British Columbia Roadtrip (2019) – Tofino Next stop on Vancouver Island: 3 days to explore BC's surfer's paradise Tofino, and the Pacific Rim National Park Reserve.

1 note · View note

paleorecipecookbook · 5 years

Text

Paleo Travel Snacks: How to Eat Healthy While You’re On the Go

Many of us following a Paleo lifestyle slide into a comfortable eating routine. Maybe you have perfected your meal prepping. Maybe you have a reliable rotation of favorite recipes. Maybe you eat have your basic breakfast down to a tasty science, switching up the veggies and protein as desired. When you’re in your own element and have total control over your food supply, it’s easier to stay on track. But what happens when you take a road trip or travel for your job? Take it from me, you’ve got this! I travel extensively, from book tours and conferences to vacations, so I know what it’s like to face this challenge of staying committed to this way of eating. But it’s doable—and I’ve gathered the best tips and tricks for staying Paleo while traveling, all in one place.

It can be hard to eat healthy while traveling. But with a little planning and flexibility, it is possible to stay Paleo on the road. Check out this article for my tips and recommendations on the best Paleo travel snacks. #paleo #healthylifestyle #chriskresser

Five Tips for Packing Paleo Travel Snacks

As you’re packing that suitcase, leave plenty of space for the snacks. Bringing your own food gives you the best control over the situation, so that you won’t find yourself hungry and cranky, tempted by a bright drive-through sign five hours into a long road trip.

1. If Possible, Bring a Cooler

Logistically, it’s definitely easier to pack a cooler for a road trip than for air travel, but however you’re hitting the road, being able to bring one will expand your eating options considerably. If you can bring a light-weight cooler—which you certainly can do if you’re traveling by car (or bus or train), there are loads of food possibilities:

Hard or soft-boiled eggs, perfect with cherry tomatoes and avocado

Thinly sliced leftover meats to pair with Paleo mustard or mayo

Lettuce wraps with leftover meats and veggies

Pumpkin hummus*

Full-fat yogurt or kefir (though not technically Paleo, some people tolerate dairy and incorporate it into their “Paleo template”)*

Cheese from grass-fed cows’ milk

Paleo “granola bars”

Raw veggies or fruit, like carrots, sugar snap peas, sliced bell peppers, and apples

“Dump ranch” dressing to dip veggies in*

Nut butters for dipping fruits (macadamia, almond, and hazelnut butters are best)*

Baba ganoush, but if you’re on the autoimmune protocol, you’ll want to skip this one because eggplant is a nightshade*

Fruit smoothie, with coconut milk, almond milk, yogurt, or kefir as a base*

A note on the foods starred with an asterisk: If you’re bringing these liquid or liquid-like foods through airport security, they will have to meet national Transportation Security Administration (TSA) restrictions—that means packed in clear containers and in amounts that are 3.4 ounces or less. (Check with your carrier for the latest TSA guidelines.) On top of that, bringing melting ice and cool packs can get a little tricky with the TSA.

Here is one workaround: Don’t use cool packs. Instead, use a freezer-grade resealable bag with ice to keep your food cool when you leave home, and bring some extra bags. Throw out the bag of ice at security, and then replenish the ice in a new bag at a food vendor in the airport. Most vendors will charge you for cups of ice, but it’s definitely worth it because you’ll have a cooler-full of Paleo snacks to satisfy your hunger. (And it’s worth pointing out that if you’re checking your bag, you can pack extra items that don’t require refrigeration, and just bring enough on the plane to get you through your flight!)

2. Try Paleo-Friendly Packaged Food

In general, I try to avoid packaged foods, which likely contain industrial seed oils, added sugars, excess sodium, preservatives, artificial colors, and other questionable ingredients. But, traveling can be an exception to this rule. I would rather have high-quality beef jerky and some dry-roasted nuts on hand than be forced to choose between fast-food restaurants after not eating for 12 hours. The key here is high quality. Learn how to read a nutrition label and ingredients list.

Sneaky names for gluten, sugar, soy, and more are hidden in ingredient lists. Don’t ever assume you’re in the clear with packaged food without first reading the label. I’ve seen added sugars lurking in places you’d never expect, like in canned kidney beans and feta cheese!

Some of my favorite packaged Paleo travel snacks include:

Grass-fed beef jerky

Prepared meats like salami, pepperoni, and coppa

Organic lunch meats, served with mustard

Smoked salmon (make sure it’s soy free)

Nuts and seeds (dry roasted or raw are best, as most manufacturers roast in industrial seed oils)

Olives to eat with nuts, cheese, meats, and pickles (watch out for artificial colorings)

Canned salmon or tuna (packed in water or oil)

Nori chips or sheets

Pork rinds

Siete “tortilla chips” made with cassava flour

Kale chips

Individual containers of plain yogurt, kefir, or nut milks

Freeze-dried fruit

90 percent cocoa dark chocolate

Coconut flakes (these are surprisingly satisfying and filling)

Energy bars are often considered Paleo because they only contain “Paleo” ingredients like dates, cashews, and egg whites, but I would only buy these in a pinch. This type of calorie-dense, semi-processed treat walks a fine line between real food and a dessert.

3. Go Plastic Free

Don’t put your grass-fed beef taco lettuce wraps into plastic storage containers! Plastics are among the worst environmental toxins. Even BPA-free plastics have been shown to disrupt the endocrine system. (1) Ditching the plastic wrap, bags, and containers also cuts back on waste.

My favorite containers for packing food to go are stainless steel LunchBots. Also check out reusable beeswax wrap, glass mason jars of all sizes, and Pyrex glass containers with lids.

4. Fuel Up before You Hit the Road (or Consider Fasting)

I deliberately eat a big meal at home before leaving for a trip. If the trip is half a day or less, this is often enough to tide me over until I reach my destination.

As an alternative to eating before you leave (or if you didn’t have time to prep any snacks), don’t be afraid to fast! Occasional fasting was common for our Paleo ancestors, and regular intermittent fasting has been linked to many health benefits, including weight loss and improved cardiac health. (2, 3, 4)

5. Shop Smart and Get Creative

Even if you’ve packed snacks and have a good meal before leaving, eating on the road is inevitable, especially for longer trips. Typical rest stops, gas stations, or convenience stores generally don’t have much to offer, but some might sell hard-boiled eggs, cheese sticks, or roasted nuts. Thanks to smartphones and GPS, it’s easy to search for other food options beyond the fast-food places that populate most interstate exits. But instead of searching for “restaurants near me,” type in “grocery store.”

It’s not even a contest—if a grocery store is near the exit, you’re much better off shopping there than at any fast-food chain. As a bonus, you’ll get in some light exercise walking around the store.

Not every exit will have a Whole Foods, but even an average grocery store will have some reasonable options, including the Paleo-friendly packaged foods I listed above. If you’re unable to find those, or you’re looking for something different, try one of these creative meals instead:

A rotisserie chicken (remove the skin since the seasoning may contain sugar)

A shrimp cocktail ring (just skip the cocktail sauce)

A raw vegetable or fruit platter (these can be pricey, but items are conveniently already washed and sliced)

Pre-washed sugar snap peas, green beans, or other veggies

Salad bar items that are Paleo friendly, including grilled chicken, veggies, and olives

How Eat Paleo in a New Place

When you’re away from home, don’t expect to wander into the nearest food establishment and find grass-fed steak and organic, locally grown grilled vegetables on the menu. When eating Paleo in a new place, planning is the key to success.

First, whenever possible, I book a hotel with a kitchen or at least a kitchenette in the room. That way, I can brew my own tea, keep my kombucha in the fridge, and save any delicious (but large-portioned) leftovers from a nice dinner.

Next, research nearby restaurants ahead of time. If I’m heading to a book signing in a new city, I always get great recommendations from social media. Or try searching for keywords like these:

Local

Foodie

Gluten-free

Grass-fed

Organic

Pasture-raised

For a group dinner, take the initiative and suggest a restaurant from your research. If you can’t choose the restaurant, visit the menu online and call the restaurant to inquire about special accommodations. If the menu is severely limited, eat a healthy snack before you go.

Here are some other tips for navigating a restaurant while staying Paleo:

Opt for grilled, steamed, or roasted meat, steamed or baked veggies, and a simple starch like potatoes or white rice.

Avoid sauces, which usually contain sugar, gluten, and/or soy.

When ordering a salad, request dressing on the side to avoid industrial seed oils. Try asking for olive oil and vinegar instead.

If you’re gluten intolerant, always ask if a dish has gluten. Restaurants notoriously have sneaky gluten additives, in spice blends or as thickeners in sauces.

Don’t be afraid to be “that person” who asks the server a million questions. Maybe if more people kept requesting the same menu adjustments, restaurants would better accommodate Paleo customers.

Remember: You Can’t Control Everything

Obsessing over every morsel of food during a long trip can be downright exhausting. In fact, I don’t think it’s healthy to be so rigid that there isn’t any wiggle room to try the world’s best beer when you’re in Belgium or authentic, freshly made pasta if you’re in Italy. Likewise, when your flight gets delayed five hours, it might be better to buy a chef salad or have a burger without the bun than end up grumpy, “hangry,” or light-headed.

Live by the 80/20 rule—80 percent of the time, adhere to the ideal Paleo diet, but the other 20 percent of the time, loosen up and eat whatever you want (or, if you’re stranded while traveling and starving, whatever options you have on hand).

More Holistic Health Travel Tips

Eating nutrient-dense, whole foods is just one aspect of healthy living. Don’t ignore other aspects of health while traveling:

Find time to move around. Walk around the airport terminal, do chair squats on long flights, and try some jumping jacks at car rest stops. Taking a long morning walk in your new location will familiarize you with the area and is especially beneficial for your circadian rhythm if you’re traveling to a different time zone.

Stay hydrated. When flying, it’s recommended that you drink a cup of water for every hour in the air.

Make sleep a priority. It’s important to maintain the same healthy habits you follow at home. If you normally go to bed at a certain time, try to stick to your established routine as much as possible.

Meditate, practice mindfulness, and find time to relax.

Now I’d like to hear from you. Do you have any other tips on how to eat Paleo while traveling? What are your favorite Paleo travel snacks? Let us know in the comments!

The post Paleo Travel Snacks: How to Eat Healthy While You’re On the Go appeared first on Chris Kresser.

Source: http://chriskresser.com February 21, 2019 at 05:05PM

#paleo #recipe #food #delicious #healthy #yum #diet

2 notes · View notes

deannali · 3 years

Text

9 Ways to Use Hard-Boiled Eggs (That Don't Involve Egg Salad)

If you're looking for the ultimate meal prep shortcut, look no further than hard-boiled eggs. These highly versatile, protein-packed treats can be utilized and flavored in various methods, take less than 10 minutes to cook, and are less expensive than other protein sources.

Hard-boiled eggs last up to a week in the fridge, so if you cook up a big batch over the weekend, you can add them to a salad, a bowl of ramen, and a host of other meals during the week. Word to the wise: To keep from cracking open a raw egg when you least expect it, mark the hard-boiled eggs in your refrigerator with a sticker or a small dot from a non-toxic marker so you can easily differentiate between the two.

Keep reading to find out how you can take your meal prep to the next level, all courtesy of hard-boiled eggs.

Salad toppers Whether you're making your own salad or want to save on paying by the pound at the salad bar, adding your own hard-boiled egg to a pile of greens is always a good idea. Just slice the egg in half, crumble the yolk with your fork, and you're good to go. To let your egg shine, consider making a composed or chopped salad, like a niçoise or a Cobb.

Sandwich ingredients You don't have to go full-on egg salad to fit a hard-boiled egg in a sandwich. In fact, a sliced hard-boiled egg adds a nice texture to any sandwich, warm or cold, built between a baguette or pita. Cut the hard-boiled egg in thin slices and stack it atop deli meat, sliced cheese, grilled veggies, or whatever you prefer to stuff between two slices of bread.

Deviled eggs Family recipes for deviled eggs are endless, and gourmet versions abound. If you want a ritzy snack, or are in a rush to serve appetizers to last-minute guests, break out some of your pre-boiled eggs, slice them in half lengthwise, and scoop out the yolk. Mix with equal parts Greek yogurt, mayo, or smashed avocado, sprinkle in some salt and paprika, and then add a generous dollop of the mixture back into the egg whites. In five minutes, you have a whole new dish!

Visit PE bags homepage for more details.

Grain bowls Adding a hard-boiled egg to a grain bowl is an incredibly easy way to throw together a leftover-style lunch. If you don't have any leftover base, cook half a cup of brown rice, barley, farro, quinoa, or whatever you desire, top with any veggies of your choice, and throw a hard-boiled egg or two on top. Drizzle with tahini, hot sauce, or whatever dressing you like. This formula is perfect for a well-balanced meal that also travels well.

All-day toast Eggs and toast are a natural combo, but if you don't have time to fry up a fresh egg for your toast, fear not. Add sliced hard-boiled eggs to an avocado toast, buttered toast, or, if you're feeling adventurous, a slice of toast slathered with almond butter. Sprinkle with flax seeds or everything bagel seasoning for an extra crunch.

Ramen toppers In a hurry? Dress up a serving of instant noodles by tossing a hard-boiled egg on top. No need to even slice it, if you don't feel like it. If you don't have any hard-boiled eggs on hand, you can also cook the egg in the water you boil the noodles with—just drop it in a separate ice bath before you peel it.

Soup stir-in Quartered hard-boiled eggs can make an excellent textural addition to both hot and cold soups, like borscht, gazpacho, cream of potato, or even chicken noodle. Just trust us on this.

Marinated tea eggs Chilled hard-boiled eggs in the shell are perfect for making Chinese-style tea eggs. To do so, crack the cold shell with a spoon, so it's shattered in several places (allowing for the brine to soak through), but with the shell still intact. Alternatively, you can peel the entire egg for a more thorough coating. Then, steep a bag of black tea in one cup of water, adding 1/4 cup of soy sauce, and any preferred seasonings. Once the tea is chilled, allow the eggs to brine for at least 24 hours.

Use the finished product to top soups, noodle dishes, or just to snack on. You can also use this method to brine eggs in various types of tea, vegetable juices, and seasonings, for a more unique hard-boiled egg eating experience.

Dip your hard-boiled eggs Let the eggs be the main attraction by dipping them in everything bagel seasoning, taco seasoning, or whatever flavor you desire. Peckish sells seasonings perfect for eggs, but you can also make your own blends and package them in small bags for on-the-go egg snacking.

0 notes

easyloseweight · 3 years

Photo

Keto Potato Salad

Our “Done For You” keto meal plans are completely customized based on your food prefences and weight loss goals.

✅ You can click the LINK IN BIO to start creating your 8-week plan. Simply follow the plan to achieve a successful keto diet. 🙂⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

------

A scrumptious salad recipe that is perfect for your lunch meal:

Servings: 6

Ingredients:

1 large cauliflowe r¼ cup sour cream ½ cup mayonnaise 2 tablespoons white vinegar 1 tablespoon mustard1 teaspoon celery seeds ¼ teaspoon salt 4 large hard-boiled eggs* ½ cup diced celery 1 teaspoon fresh dill 2 stalks green onions, thinly sliced

Procedure:

1. Prepare the cauliflower by cutting the head into bite sized florets and steaming for 3-4 minutes or in a stovetop steamer until the cauliflower is only slightly tender. Set aside to cool.

2. Make the dressing by whisking together sour cream, mayo, vinegar, mustard, celery seed, and salt.

3. Mash the two reserved yolks into the cream mixture and whisk until very smooth.

4. Add the cooled cauliflower, boiled eggs, celery, onion and dill. Stir to coat.

5. Refrigerate for about 1 hour to allow the cauliflower to completely cool and the flavors to melt together. Garnish with green onion and serve cold!

Nutritional Information (per serving):

Calories – 234

Protein – 7g

Fat – 19g

Net Carbs – 5g

Click here for more 👉 https://bit.ly/3uLbSYY

#keto #ketodiet #ketorecipes #weight loss #weight loss journey #tumblr #fitness #health and fitness #ketotransformation

0 notes

curutquit · 3 years

Link

Simple potato salad. Easy creamy potato salad recipe with lots of tips for making it best, including the best potatoes to use and how to cook See how to make our homemade potato salad with a simple classic dressing. There are only three ingredients - potatoes, eggs and mayonnaise. If you can boil water and stir, then you can whip up a batch of this simple potato salad for your next barbecue.

This classic potato salad is what you want! It's made with boiled potatoes, sour cream, mayo Potato salad can be served right away, or refrigerated until ready to serve. Potato salad is a delicious and filling dish that is perfect as a side to a sandwich or as a dish for a potluck or summer picnic.

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, simple potato salad. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Simple potato salad is one of the most favored of recent trending meals in the world. It's enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Simple potato salad is something which I have loved my entire life. They are nice and they look wonderful.

Easy creamy potato salad recipe with lots of tips for making it best, including the best potatoes to use and how to cook See how to make our homemade potato salad with a simple classic dressing. There are only three ingredients - potatoes, eggs and mayonnaise. If you can boil water and stir, then you can whip up a batch of this simple potato salad for your next barbecue.

To begin with this particular recipe, we must first prepare a few components. You can cook simple potato salad using 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Simple potato salad:

{Make ready of potatos.

{Make ready of eggs hard boiled.

{Get of dill or sour pickles.

{Prepare of mustard.

{Make ready of pepper.

{Make ready of salt.

{Take of paprika.

{Take of mayo.

A simple take on potato salad with fresh herbs, onion, and a light mustard vinaigrette. The perfect plant-based side for cookouts, sandwiches, and more! In a saucepan, place the potatoes inside and cover them with water. Salt the water and bring it to a boil, then simmer until the potatoes.

Steps to make Simple potato salad:

Boil potatoes whole until soft but not mushy.

Boil eggs until done.

Cut pickles into chucks.

Peel skins off potatoes and cut potatoes into cubes.

Place cut potatoes into large mixing bowl.

Peel and chop into pieces 6 eggs save 2 for the finishing touch.

Add chopped eggs and pickles to potatoes.

Add desired amount of mayo depending on how creamy you like.

Add 2 tablespoons of mustard.

Mix all ingredients together.

Taste and decide if you want to add salt and pepper.

If you add salt and pepper mix again.

With the remaining 2 eggs slice and place on top of mixed potatoe salad.

Sprinkle with paprika.

No cookout is complete without our Simple Potato Salad. Our version uses small fingerling potatoes as the base of this simple side. Potato salad is prepared using boiled potatoes and a variety of other ingredients. Bring to a boil and cook until soft, about. I always use the red potatoes.

So that is going to wrap this up for this special food simple potato salad recipe. Thank you very much for your time. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

0 notes

your-dietician · 3 years

Text

How Many Calories Are in Salad? Different Types and Toppings

New Post has been published on https://tattlepress.com/health/keto/how-many-calories-are-in-salad-different-types-and-toppings/

How Many Calories Are in Salad? Different Types and Toppings

If you’re looking for a low calorie meal or side dish to enjoy, a salad might likely come to mind.

However, with countless types of salad ingredients, toppings, and dressings available, the calorie contents of salads can vary significantly.

This article takes an in-depth look at how many calories you’ll find in many popular salads, toppings, and dressings, so you can pick which one best suits your health goals.

Caesar salad

Caesar salad typically contains romaine lettuce and croutons.

It also features Caesar salad dressing, which is made with anchovy paste, egg yolks, lemon juice, Dijon mustard, garlic, and Parmesan cheese.

Perhaps unsurprisingly, most of the calories in Caesar salad come from this dressing and the croutons. Some varieties of the dish also contain chicken, which adds protein to the dish.

One cup (100 grams) of Caesar salad without chicken contains (1):

Calories: 190

Protein: 4 grams

Carbs: 8 grams

Fat: 16 grams

Pasta salad

Pasta salad is a common side dish comprising pasta, mozzarella cheese, and fresh vegetables like tomatoes, cucumbers, and olives, which are all tossed in a rich, tangy Italian dressing.

Given that it’s grain-based, it contains more calories and carbs than many other types of green salad.

One cup (204 grams) of pasta salad with Italian dressing contains (2):

Calories: 269

Protein: 7.5 grams

Carbs: 43 grams

Fat: 7.5 grams

Chef salad

Although the exact ingredients in a chef salad vary, most versions contain lettuce, cucumbers, cheese, tomatoes, and hard-boiled eggs.

A chef salad also typically includes a type of cold meat, such as ham, turkey, chicken, or tuna, which boosts its protein content.

The type of dressing used also varies. Popular options include ranch, Thousand Island, and blue cheese dressings.

One serving (249 grams) of chef salad with turkey, ham, and ranch dressing contains (3):

Calories: 371

Protein: 15 grams

Carbs: 8 grams

Fat: 31 grams

Greek salad

A traditional Greek salad consists of cucumbers, tomatoes, olives, bell peppers, red onions, and feta cheese.

It’s usually topped with a simple vinaigrette dressing that’s made from ingredients like olive oil, red wine vinegar, garlic, Dijon mustard, and lemon juice.

Compared with other salads, Greek salad is relatively low in calories and carbs. It also contains a moderate amount of heart-healthy fats from ingredients like olives, feta cheese, and olive oil (4).

One serving (319 grams) of Greek salad contains (5):

Calories: 211

Protein: 6 grams

Carbs: 13 grams

Fat: 15 grams

Cobb salad

Cobb salad is a common salad featuring ingredients like mixed greens, bacon, hard-boiled eggs, chicken, turkey, tomatoes, and avocados.

It’s often paired with a red wine vinaigrette, though it can also be enjoyed with other types of dressing.

Cobb salad contains more protein than many other salads thanks to its protein-rich ingredients like eggs, chicken, or turkey.

Yet, keep in mind that it includes several high calorie ingredients like bacon and avocados.

One serving (206 grams) of Cobb salad contains (6):

Calories: 290

Protein: 16 grams

Carbs: 5 grams

Fat: 23 grams

Tuna salad

Tuna salad is a cold salad centered around mayonnaise and tuna.

It may also contain ingredients like celery, onions, relish, or pickles, and it’s often enjoyed as is or in green salads, sandwiches, pita bread, or wraps.

The tuna makes it high in protein, while the mayonnaise increases its calorie and fat contents.

One cup (238 grams) of tuna salad contains (7):

Calories: 466

Protein: 24 grams

Carbs: 7 grams

Fat: 38 grams

Egg salad

Egg salad is typically made with hard-boiled or scrambled eggs, mayonnaise, mustard, green onions, dill, and celery.

Similarly to other mayo-based salads, each serving contains a relatively high amount of fat and calories. Still, because it’s made with eggs, it provides a good amount of protein.

One cup (222 grams) of egg salad contains (8):

Calories: 571

Protein: 23 grams

Carbs: 2 grams

Fat: 51 grams

Chicken salad

Chicken salad is made with chicken breast, mayonnaise, and Dijon mustard. It may also contain ingredients like red grapes, celery, green onions, peppers, or pickles.

This option is high in calories, fat, and protein. It’s also relatively low in carbs, depending on the specific ingredients used.

One cup (226 grams) of chicken salad contains (9):

Calories: 531

Protein: 32 grams

Carbs: 6 grams

Fat: 42 grams

Macaroni salad

In addition to elbow macaroni, this salad typically includes mayonnaise, onions, celery, peppers, and pickles.

Because macaroni pasta is the main ingredient, it’s generally lower in protein and higher in carbs than other mayo-based salads.

Adding hard-boiled eggs or chicken breast is a great way to boost the amount of protein in each serving to help round out your meal.

One cup (204 grams) of macaroni salad contains (10):

Calories: 451

Protein: 9 grams

Carbs: 50 grams

Fat: 24 grams

Potato salad

Most recipes for potato salad include boiled potatoes mixed with mayonnaise, mustard, onions, and celery, along with a variety of herbs and seasonings.

Since it’s low in protein but high in carbs, calories, and fat, it should only be enjoyed in moderation or served as a side dish and paired with other nutrient-dense foods.

One cup (275 grams) of potato salad contains (11):

Calories: 462

Protein: 4 grams

Carbs: 43 grams

Fat: 31 grams

Wendy’s

If you’re looking for some veggies on the go, know that Wendy’s offers a variety of salads on their menu.

However, keep in mind that Wendy’s options are typically high in calories from ingredients like cheese, avocados, and tortilla chips. Thus, you should enjoy them in moderation as part of a healthy, well-rounded diet.

Below are the calorie counts of Wendy’s salads (12):

Jalapeño Popper Salad: 660 calories

Parmesan Caesar Salad: 440 calories

Southwest Avocado Salad: 570 calories

Taco Salad: 690 calories

Apple Pecan Salad: 550 calories

Olive Garden

You may already be familiar with Olive Garden’s Famous House Salad, which is made with chopped lettuce, tomatoes, olives, croutons, red onions, and pepperoncini peppers.

Although it’s usually served with the restaurant’s signature Italian dressing, you can opt for low fat Italian or oil and vinegar dressing instead.

Here’s the calorie and fat content of Olive Garden’s Famous House salad (13):

Without dressing: 290 calories and 17 grams of fat

With Italian dressing: 370 calories and 25 grams of fat

Subway

Subway may be renowned for their sandwiches, but they’ve recently introduced salads, too.

Like other items on their menu, you can easily customize your meal by adding or removing vegetables, proteins, and dressings. Naturally, this will affect the nutritional value.

Here’s the number of calories for each salad on their menu if ordered as is (14):

Black Forest Ham: 120 calories

Chicken & Bacon Ranch: 460 calories

Cold Cut Combo: 160 calories

Italian BMT: 240 calories

Meatball Marinara: 290 calories

Oven Roasted Chicken: 130 calories

Spicy Italian: 300 calories

Steak & Cheese: 200 calories

Sweet Onion Teriyaki: 210 calories

Tuna: 310 calories

Turkey Breast: 110 calories

Veggie Delite: 50 calories

Panera Bread

Panera Bread specializes in providing fresh, delicious, and seasonal salads.

If you’ve ordered from Panera before, you may know that it offers both whole and half portions. Plus, you can customize the ingredients or add extra toppings for an additional fee.

Here is the number of calories in a full-sized portion of each option on their menu, ordered as is (15):

Strawberry Poppyseed Salad with Chicken: 360 calories

Green Goddess Cobb Salad with Chicken: 530 calories

Fuji Apple Salad with Chicken: 580 calories

Caesar Salad: 330 calories

Caesar Salad with Chicken: 470 calories

Greek Salad: 400 calories

Asian Sesame Salad with Chicken: 430 calories

Southwest Chile Lime Ranch Salad with Chicken: 670 calories

BBQ Chicken Salad: 510 calories

The nutritional value of your salad can vary significantly based on which dressings and toppings you add.

Unfortunately, because many dressings and toppings are loaded with calories, going overboard can quickly turn a healthy salad into a high calorie meal. Thus, if you’re aiming to lose weight, consider moderating your portion sizes and selecting low calorie dressings and toppings.

Here’s how many calories you’ll find in a 2-tablespoon (30-gram) serving of common salad dressings (16, 17, 18, 19, 20, 21, 22):

Ranch dressing: 129 calories

Blue cheese dressing: 145 calories

Thousand Island dressing: 114 calories

Caesar dressing: 163 calories

Chipotle ranch dressing: 170 calories

Italian dressing: 71 calories

Honey mustard dressing: 139 calories

Here’s the number of calories in popular toppings (23, 24, 25, 26, 27, 28, 29, 30):

Croutons: 122 calories per cup (30 grams)

Avocados: 234 calories per cup (146 grams)

Sunflower seeds: 165 calories per ounce (28 grams)

Almonds: 164 calories per ounce (28 grams)

Bacon bits: 33 calories per tablespoon (7 grams)

Parmesan cheese: 119 calories per ounce (28 grams)

Swiss cheese: 111 calories per ounce (28 grams)

Mozzarella cheese: 85 calories per ounce (28 grams)

Keep in mind, though, that despite having a high calorie content, whole-food toppings like avocados, nuts, and seeds are nutrient-dense and contribute health-promoting fats, fiber, and more (24, 25, 26).

While salads are typically considered to be healthy, weight-loss-friendly options, their nutritional values and calorie contents vary significantly depending on the ingredients used.

To maximize the nutritional value of your meal, opt for green salads with plenty of vegetables and a good source of protein.

If you’re aiming to lose weight, choosing low calorie toppings and dressings and moderating your portion sizes may also be beneficial.

Source link

0 notes