Recipe: Potato Salad

This is adapted from A Spicy Perspective’s Potato Salad recipe. I’ve already made it twice (though my way takes a lot longer), have loved it both times and don’t want to forget how I made it in case I don’t make it again for a while. I’d definitely recommend checking out her website for the original recipe, along with other tips & tricks and lovely photos!

The below quantities should offer approx 8 servings.

For the salad:

  • 2.5lbs potatoes
  • 4 hard-boiled eggs
  • 2 stalks celery
  • 1/2 medium sweet onion
  • 3 stalks fresh dill
  • 1.5 tsp salt (and more to taste)
  • Smoked paprika, to serve (optional)

For the dressing:

  • 1 cup mayonnaise
  • 1 Tbsp yellow mustard
  • 2 Tbsp honey dijon mustard
  • 2/3 cups finely diced dill pickle (approx 4 pickles)
  • 3 stalks celery
  • 4 Tbsp dill pickle juice
  • 0.5 tsp smoked paprika
  • 0.5 tsp monk fruit sweetener
  • 1 tsp salt

Instructions:

Step 1 – cook the potatoes & eggs.

> Cut the potatoes into quarters and place into a large pot.
> Fill pot with cold water until the water is 1 inch above potatoes, then bring to a boil on high heat.
> Once boiling, add 1.5 tsp of salt and cook the potatoes for about 12-13min, or until fork tender.

> In a separate, smaller pot, submerge 4 eggs in cold water and bring to a boil on high heat.
> Once boiling, continue to cook eggs for ~6min, then remove from heat.
> Drain the boiling water, and fill the pot with cold water & some ice.

Step 2 – make the dressing.

> While the potatoes and eggs cook, finely dice the dill pickles and celery.
> Mix dressing ingredients in a medium bowl

Step 3 – assemble your salad.

> Once the potatoes are tender, drain the water then peel and cut the potatoes into approx 1 inch chunks. They’ll break apart a bit more as you mix up your salad.
> De-shell and dice up your eggs.
> Small dice your celery, onion and dill. You can leave some larger bits of dill for garnishing later if you like.
> Place all your salad ingredients into a large bowl and gently mix well. Your potatoes will break up a bit more at this point, and if you find the chunks are too large you can use your spoon/knife to cut up some larger chunks as desired.
> Gently mix in your dressing until the entire salad is well-coated.
> Taste, and add a bit more salt if needed.
> Garnish with smoked paprika and dill (optional. I didn’t and it still tasted great).

For best results, cover and refrigerate for a day or at least 4 hours before enjoying. That said, if you’re impatient like me, just dig right in with a spoon!

Muchos love,

Bobbie

Recipe: Low Calorie High Protein French Toast & Chocolate Sauce

I need to write this down before I forget. During the Great Lockdown of 2020, I started really getting into fitness and changing my diet. I dropped about 5-6lbs in the course of a year and a half, but unfortunately I wasn’t able to maintain it and have since gained back about 3lbs.

There were multiple new recipes I tried during that period – some that I really enjoyed, but many that I only tolerated. I didn’t really understand how a bunch of fitness influencers / bodybuilders were saying, “Mmmm, it tastes sooo good,” when I only thought it was okay while my husband wouldn’t eat it.

One such recipe was Coach Greg’s high protein french toast recipe. That was one that I quite liked, but always found to be too dry unless I added loads of honey, which defeated the purpose of a low calorie, high protein french toast recipe.

I haven’t watched his videos in a long, long time but one thing I remembered him always harping on about was Walden Farms Chocolate Syrup to go on the french toast. So the last time I wanted french toast, I purchased some to try and hated it. It ended up sitting in my fridge since, barely used.

This morning I had a craving for french toast. So I tried something new with my toppings… and oh my gosh, I’m in love. Well, I mean, it went from a 6/10 to an 8.5/10. And I am very happy with 8.5/10, and could happily eat it again and again. In fact, I want more now haha.

I didn’t take a photo before I dug in because I honestly wasn’t expecting to like it this much, but not only did I love it, but my husband also enjoyed it. He went from “I only want one bite” to “I should stop because I am eating all your food and I said I wouldn’t.”

It’s all in the sauce, which is also high in protein, low in calories and only uses 3 ingredients. Plus now I finally can make use of the Walden Farms Chocolate Syrup I purchased like half a year ago and can’t return at this point. So allow me to share with you this incredible and incredibly easy recipe that changes french toast from dry and a bit meh to moist and delicious.

368 kcal: 41g carbs / 6g fat / 32g protein – serves one.

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Recipe: Greek Chicken Gyros with Tzatziki

In a previous post you may have seen me mention us having this for dinner:

Well, today, we did it again:

Except this time I tweaked a few additional things with the recipe that made it more suited to our taste. It was so good. There was less acidity overall so you could really taste the spices in the chicken, and the tzatziki was creamier, crunchier and more garlicky, which I absolutely loved.

We were so eager to dig in that we didn’t even bother taking proper photos this time haha. Jacky and I both liked it better than the first time I made it, so to ensure I remember what I actually did, I’m writing this down.

This recipe is a mix between this one by Cooking Classy and this one by Modern Honey with my own changes based on what we had in the fridge. 100% would recommend and plan to make it again regularly.

This recipe makes about 4-5 gyros. For the greek yoghurt, I tried a 0% fat one the first time and a Fage 2% fat lactose free one the second time. I much, much prefer the consistency and richer flavour of the Fage 2% fat greek yoghurt for this dish.

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Recipe: Jacky’s Shrimp Pasta Pomodoro

This is another one of Jacky’s recipes. He made this earlier in the month and it tasted sooo good I immediately asked him to write up the recipe for me.

Why haven’t I posted it until now? Because, earlier in the month, I was busy with life and then I was stressed as all hell. But now we’re getting a little more back to normal, and a little more back into the groove of things :)

Jacky is a great cook and often makes up really great recipes on the fly based on what we have in our fridge, then later forgets how he made them. That’s what these posts are for! So even if nobody tries them, we can at least still look at them to remind us how we made the food we liked haha.

The secret ingredient was bacon fat that we had in our fridge from when I fried up a load of American bacon. Mmmm… I’m guessing that’s what gave it its rich umami flavour. If you don’t have bacon fat, I’d recommend adding butter.

Please let us know if you end up trying it too!

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Recipe: Jacket Potato with Tuna Mayo & Sweetcorn

I just made this.

I followed this recipe for the potato, using Yukon Gold potatoes that I washed and dried well. I baked it for 2 hours to start, took it out and cut deeper into the cross and put it back in for 10mins. I slathered it in non-dairy butter, threw some spring mix on the side and also made a tuna mayo sweetcorn filling.

For the filling: tuna, mayo, sweetcorn, salt & pepper to taste.
For a hefty filling for 3 medium-sized potatoes, I used approx: 1.5 cans of Costco Albacore, 3/4 can of Costco canned sweetcorn, a teaspoon of salt, half a tablespoon of pepper, and 2 heaped spoonfuls of mayonnaise.

It may be the best meal I’ve had since I’ve come to America so far. It tasted incredible…

It tasted like home.

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