Tuesday, 5 February 2019

Cauliflower Salad

(Pic and recipe from FaceBook. Original Source Unknown)

I love potato salad... but all those carbs! So here's a low carb potato salad / with cauliflower instead .... It is SOOOO good!

1 head of cauliflower steamed or boiled until tender in bite size pieces

6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl.
Then mash the yolk and cut the whites into small bite size pieces  and then blend together.

1/3 cup (appx) miracle whip or mayonnaise (don't use light, it has more carbs)

3 tbs of mustard

3 tbs of pickle relish

1/8 cup of chopped onion (uncooked) can use more if you prefer

salt/pepper to taste

Mix all together and you can garnish with egg slices and parsley.

Chill over night.

(1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37 carbs)

Saturday, 2 February 2019

Potato salad with Sour Cream & Chives


1.5 kg potatoes
2 x 175g Sour Cream & Chives Dip & Top
5 ml whole grain mustard
5 ml Dijon mustard
1 shallot, finely chopped
30 ml Sour Cream
40 ml chives, chopped
Salt and freshly ground black pepper to taste


Place potatoes, with their skins on, in a large pot and cover with water. 

Bring to the boil. Simmer for 15 minutes until just tender. 

Drain potatoes in a colander and place the colander on top of the hot pot, covering the potatoes with a clean dish cloth. Allow the potatoes to steam for 20 minutes. Leave to cool. 

When the potatoes are cool enough to handle, rub off the skins and chop into small cubes. In a large mixing bowl add the Sour Cream & Chives Dip & Top, whole grain and Dijon mustard, chopped shallot, Sour Cream and salt and pepper. 

Mix until fully combined. 

Add the potatoes, gently mixing them in using a large spatula until they are well covered with the dressing. Spoon into a large serving dish and top with freshly chopped chives.

Wednesday, 16 January 2019

Cucumber Cooler

Have you ever noticed how adding a few slices of cucumber to a glass of water instantly makes it 10 times more refreshing?

  1. Add mint, lime, gin, and sugar (if using) to shaker and muddle.
  2. Add cucumber slices to shaker and shake vigorously.
  3. Pour mixture over glass filled with ice and top with tonic water.
  4. Stir, let set for a few minutes for the flavors to enhance and enjoy.
You can replace the Gin with Lemonade or any other flavour of your choice.

Tuesday, 25 December 2018

Potato Dumplings


4 potatoes
2 eggs, beaten
salt as per taste
1 cup dry bread crumbs
1 tsp pepper powder
1 cup plain flour
6 cups water

Boil the unpeeled potatoes till tender (approx 15 mins). Peel it and mash with potato

Add all the remaining ingredients except salt and water. Make a soft dough of the mixture
Make round balls of dough approx 1½"

Boil water and salt. Add potato dumplings. Let it cook till they float, approx 10 mins.

Drain and serve hot with your choice of accompaniments.

Saturday, 16 June 2018

Avocado, Tomato and Cucumber Salad


2 avocados, diced
1 English cucumber, sliced
3 tomatoes, diced
 ¼ cup red onion, sliced
2 Tablespoons olive oil
2 Tablespoons lemon juice
Salt and pepper
¼ cup Feta cheese


In a large bowl combine avocado, cucumber, tomatoes and red onion. Gently toss. In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss. Serve with crumbled feta cheese.

 Without cheese and olive oil.

(Recipe by - Serves: 4-6)


Friday, 13 April 2018

Parmesan Garlic Roasted Green Beans

  1. Preheat oven to 425 degrees.
  2. In a large bowl whisk the oil, garlic, egg and salt together.
  3. Toss in the green beans and coat well.
  4. Sprinkle in Parmesan on the green beans and toss gently.
  5. Place evenly on a greased baking sheet.
  6. Bake for 12-15 minutes or until golden.

Healthy Carrot Parmesan Fries

You can also add a touch of garlic for extra taste!

Tomato, Cucumber and Onion Salad

3 Tomatoes, 
3 cucumbers, 
1 onion, 
1/2 cup apple cider vinegar, 
1 teaspoon of cracked pepper, 
2 table spoons of sugar,
2 teaspoons of salt (or to taste))
1 cup of water, 
1/4 cup of olive oil, 
mix well.

Let it chill for 1-2 hours and serve! 

Tuesday, 17 October 2017

Avo on greens with mustard vinaigrette

Basic green veggies with creamy avo and an interesting cheese makes a visually appealing salad. Drizzle with a tangy salad dressing to complement all these flavours for a beautiful summer side dish.


Mustard vinaigrette
  • 30 ml (2 tbsp) Plain Avocado oil
  • 30 ml (2 tbsp) Lemon-Flavoured Avocado Oil
  • 10 ml (2 tsp) wholegrain mustard
  • 30 ml (2 tbsp) white balsamic or apple cider vinegar
  • 10 ml (2 tsp) honey
  • 15 ml (1 tbsp) fresh thyme
  • 15 ml (1 tbsp) coarsely chopped fresh mint
  • 300 g broccoli, cut into florets
  • 3 baby marrows, cut into ribbons (see tip)
  • ½ cucumber, cut into ribbons (see tip)
  • 2 handfuls baby lettuce leaves
  • 2 avocados, quartered and cut into chunky wedges
  • 100 g ricotta or feta, crumbled
  • pepper to taste

Vinaigrette: Mix all the ingredients together.


Place broccoli and baby marrow in a shallow dish and cover with boiling water. Allow to stand for a few minutes until just tender. Drain and rinse with cold water.

  • Place veggies on a salad platter with cucumber ribbons, lettuce and avocado and crumble cheese over. 
  • Serve with a drizzle of the vinaigrette and a grind of black pepper.
  • - From Avolicious Recipes

    Tuesday, 19 September 2017

    Asparagus Quinoa Salad with Lemon Mustard Vinaigrette


    • 1 cup quinoa
    • 1 teaspoon olive oil
    • 1 small onion chopped
    • 2 garlic cloves sliced
    • 1 bunch asparagus
    • 1/2 Tablespoon olive oil

    For the Dressing:

    • 2 Tablespoons lemon juice
    • 1/4 cup olive oil
    • 2 garlic cloves crushed
    • 1 Tablespoon yellow mustard
    • 1 Tablespoon sugar
    • 1 teaspoon sea salt
    • 1/4 teaspoon pepper


    1. Preheat the oven to 400 degrees.
    2. Put the quinoa, the sliced garlic, chopped onion, olive oil, and two cups of water in a medium sized pot. Bring the quinoa to a boil, then reduce the heat to low and cover. Cook for 15 minutes until the quinoa is fluffy and the little ring around the quinoa has loosened.
    3. While the quinoa is cooking, prepare the asparagus. Rinse the asparagus and remove the tough ends. Place the asparagus on a parchment lined cookie sheet, and chop each stalk into three pieces. Drizzle the asparagus with a little bit of olive oil, and sprinkle with salt.
    4. Bake the asparagus at 400 degrees for 6-8 minutes, until bright green and crisp tender.
    5. While the asparagus cooks, prepare the dressing: combine the lemon juice, olive oil, mustard, sugar, garlic, salt, and pepper in a small jar with a lid. Shake will to mix thoroughly.
    6. Place the quinoa and asparagus in a bowl and drizzle with the dressing. Toss to coat.
    7. Serve immediately.
    This vegan recipe and beautiful photos are courtesy of The Pretty Bee.
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