Faux Potato Salad

Sunday, August 25, 2013

The August Dietbet I have going on for Sandy's Kitchen is coming to a close. August 28th is the final weigh-in day, but that's okay... don't fret! There is another one starting right around the corner on September 1st! Here is the link if you are interested in joining:


In case you don't already know how to play, the bet is $25. You must lose 4% of your total weight in 4 weeks and if you do.... you get to split the pot with all the other winners... of course after Dietbet takes out their 20% fee.

I have played in 6 games so far and the most I won was $90 and the least amount I won was $32. You do have to subtract the amount of money you bet and both of these were $25 bets so technically the highest amount was $65 and lowest amount was $7. Honestly, I don't play for the money (although it does help!), I do it more to stay accountable and motivated during my weight loss journey. So come on and join me :)

So far for the week, I lost one pound. My son was home for a 2 week summer vacation from day care and for some reason I did not lose as fast as I would have liked since I only had a half pound loss last week. I guess I am happy that the loss is still a pound... a loss is a loss right? Well, I have always been a slow loser so I am always impatient when it comes to my weight loss ... I wanna get to my goal weight NOW. Well... I will get there eventually, one day at a time :)

Now for the yummy recipe...

I really love potato salad, but potato salad has all the higher carb ingredients inside that I am just not allowed to have right now. For instance, POTATOES! How I miss you my potato, but alas ... I found another substitute for you. Cauliflower is an awesome alternative to potatoes and it is much lower in carbs.Cut up some florets and you are golden.

Now for the mayo? I got a substitute for you too! Plain low fat Greek yogurt! You can still have that creamy goodness of potato salad without only having to put 1 or 2 tbsp of light mayo because the yogurt counts as part of your Lean rather than a Healthy Fat. Add a little bit of Dijon mustard, pickles, salt, pepper, hard boiled eggs and you got a wonderful faux potato salad. The entire recipe is 1 Lean and Green but I like to split it into 3 equal portions. I mean I love potato salad, but not enough to have a big bowl as my entire meal. If you divide it into 3 portions, then you will have 1/3 Lean, 1 Green, 1 Condiment and 1/3 Snack. You would still need 2/3 Lean such as 4 oz of chicken or 4.6 oz of tilapia. Here is a chart that will help you determine how much 2/3 Lean would be:


You may need to register with google in order to view the document but the chart is super helpful. I have it printed and posted on my fridge. 

Also, if you want to use celery in your salad, just deduct from it your Greens. For instance, you could do 1 1/4 cups cauliflower and 1/4 cup celery to make your 3 servings of Greens. I didn't have any celery so I used all cauliflower.

 I hope you guys enjoy the recipe as much as I have! I hope you had a wonderful OP weekend!


Cook your cauliflower in boiling water. I used frozen cauliflower and followed the directions on the back of the package.


Drain the cauliflower and pat dry. Cut the cauliflower into small florets or chunks. Place in a medium sized bowl.


Add two chopped pickle spears which you must deduct from your Snack for the day.


Add chopped hard boiled eggs to the mixture. You can always buy the eggs already hard boiled at the grocery store if you want to save time.


Combine the yogurt with Dijon mustard, salt and pepper in a small bowl. Then add it to the cauliflower mixture. Toss until combined.


Great for those hot BBQ grilling parties!

Faux Potato Salad

Ingredients:
1 1/2 cup cauliflower, cooked (3 Greens)
2 cooked hard boiled eggs, peeled and chopped (2/3 Lean)
1/2 cup 2% Greek plain yogurt (1/3 Lean)
2 tsp Dijon mustard (2 Condiments)
1/8 tsp salt (.5 Condiments)
dash of pepper
2 pickle spears, chopped (1 Snack)

Directions:
Chop cooked cauliflower into small florets. Place in a medium sized bowl.
Add eggs and pickles.

In another small bowl, combine yogurt, Dijon mustard, salt and pepper.
Add to the cauliflower mixture and toss to coat.
Refrigerate until serving.

The entire dish is:
1 Lean, 3 Greens, 3 Condiments and 1 Snack

Or you could divide the salad into 3 equal portions and get:
1/3 Lean (need 2/3 Lean), 1 Green (need 2 Greens), 1 Condiment and 1/3 Snack



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