BBQ worthy Potato Salad

Happy July 4th y’all!

I’m not American, but today is a happy day for me nonetheless because this is the first day it has actually been sunny so far this summer!

No I don’t live in the North Pole…although it felt like it 2 days ago! That’s right, I hauled out my winter quilt at bedtime.

So today when millions of Americans are attending a BBQ and getting their drink on, I am doing just the same…minus the drinking part. I don’t drink. Anyway…

It will be potluck style so I’m bringing a salad.The old fashioned potato salad.

Let me tell you a little secret!

I attended a BBQ one month ago where I had to bring a potato salad. I was so nervous because I had never ever made potato salad in my life and was serving it to experienced potato salad makers.

The night before my potato salad debut, my husband came home with a big a$$ bag of potatoes for $5.

What on earth am I going to do with all these potatoes! I only need 3 for juggling, what am I going to do with the 67 others??

So now, for every potluck, BBQ, birthday party or baby shower, I have been bringing potato salad just to get them outta my house.

In case you’re wondering…only 8 potatoes left! Wahooo!!!

I’ve been getting compliments on the potato salad so here ya go! Serves 8

Potato Salad

  • 8 medium potatoes cooked and diced
  • 1 1/2 cups mayo
  • 2 tbsp cider vinegar
  • 2 tbsp sugar
  • 1 tbsp mustard
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 2 celery ribs, sliced
  • 1 cup onion minced
  • 5 hard boiled eggs
  • paprika
  1. Boil peeled potatoes in salted water until done. Cool to room temperature. Then dice.
  2. Mix mayo, cider vinegar, sugar, mustard, salt, garlic powder, and pepper and add to potatoes.
  3. Add celery and onions and mix well.
  4. Stir in eggs.
  5. Sprinkle paprika on top.

Asian Chicken Lettuce Wrap

So you’re following this diet blog about a girl who lost 50 lbs and is now acting like a diet expert. She has created a meal plan which you decide to follow!

You make a grocery list and head to town to do some shopping. That night you lay in bed in excitement to try this amazing diet that will help you shed those last 10 pounds.

You can just picture yourself in that bikini bod now! Yowza!

Ok, so for breakfast you enjoy a bowl of fibre one cereal with blueberries and unsweetened almond milk.


For lunch, it’s a turkey wrap and some carrot sticks.

Delicious and guilt free!

3pm you enjoy an apple with a piece of cheese!

Then, you look at the clock and it’s 4:58pm…you’re husband is about to come home and you need to get dinner started.

According to little miss skinny pants, tonight’s menu calls for steamed broccoli, 1/2 cup non fat cottage cheese and tofu burger minus the bun.

Well isn’t that just gonna go over well with husband.

What you could do is make that meal for yourself and then make spaghetti and meatballs for him.

I hope you’re rolling your eyes, because I too am fully aware that it is slightly short of complete ridiculousness.

To be completely honest, I would love to follow a diet meal plan to a T and watch the pounds melt off. But since I’m not cooking for just myself, that’s really not reasonable.

For now, I am just throwing away the suggested dinner menu and instead I’m just trying to be as healthy as possible for supper. That means protein and veggies!

I get quite excited when I find entree’s where I can make them healthy and then easily make them husband friendly.

I’m so thankful to have discovered P.F. Chang’s Asian Chicken Lettuce Wraps.

It’s quite the healthy recipe. For myself, I follow the below recipe but instead of wrapping it in lettuce (which I have not yet mastered) I throw the goodness onto a bed of lettuce on my plate.

The not-as-healthy version is throwing the goodness on to some rice noodles.

Voila! That’s how you make the same healthy dinner for you and your husband without spending hours in the kitchen making two completely different meals!


Asian Chicken Lettuce Wrap

  • 3 frozen chicken breasts
  • 1 large carrot, grated
  • 8 mushrooms, diced
  • 3 green onions, diced
  • 1 red bell pepper, diced
  • 2 large cloves garlic, minced
  • 1/2 can water chestnuts, drained and diced
  • 2 Tablespoons oil
  • 1/4 teaspoon sesame oil
  • 1 head iceberg or butter lettuce
  • rice noodles


  • 1/2 cup water
  • 1/4 cup sugar
  • 2 Tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha (I left this out)
  • 1/2 cup soy sauce
  • 1/2 teaspoon fresh ginger
  1. bring chicken breasts to a boil for 10 min in water with a pinch of salt and a clove of garlic. Remove from water and chop finely
  2. meanwhile, chop and dice veggies to the size of a kernel of corn
  3. then mix together sauce ingredients
  4. heat 2 tbsp oil and 1/4 tsp sesame oil in a large pan and add onions, mushrooms and red bell pepper. Cook 2 minutes to soften.
  5. add chicken, water chestnuts, and garlic and saute for 2 minutes
  6. add sauce to pan, bring to a boil, and simmer for 10 minutes until liquid is reduced and there is almost no liquid left in pan and then stir in grated carrot.
  7. serve on bed of rice noodles or lettuce!

Healthy Restaurant Etiquette Part 1

Say you’ve been eating healthy for the past few days and you’re feeling on top of the world!

You’re starting to feel good about yourself and you believe everyone else in the world should eat just like you because that would solve all the world’s problems.

You’ve followed your pre-planned healthy meal plan to a T and you’re currently checking the computer for tomorrow’s delicious veggie and protein filled menu.

Then you get a text message from your darling friend inviting you for dinner at a restaurant the next day.

Although happy to see your friend, a part of you dies inside and you may let out an audible “NOOOOOO!!”  because you had worked soooo hard to eat healthy that week.

No fret my friend, there are a few things that you can do to make it a stress free and enjoyable meal.

Before I share what you do do (that’s right, I said do do), let me share what not to do.

1. DON’T order the smallest thing on the menu. A side salad does not constitute a meal. If you eat like a bird, you’re friend may give you the bird and never want to dine with you again.

2. DON’T eat a 1/4 of your meal and doggy bag the rest. You’re friend may feel bad that she finished her plate and almost licked it clean and she may never want to dine with you again.

3. DON’T make a zillion substitutions. It’s annoying, and your friend may wish she hired a substitute to dine with you that evening and forevermore because she will never want to dine with you again.

4. DON’T take 2 hours to figure out what you’re going to eat, trying to calculate how many carbs each meal may contain. You can pretty much count on your friend to never want to dine with you again.

5. DON’T comment on the fat content of the food or how many hours you will have to exercise to burn all those calories. This pretty much gives your friend the freedom to exercise the right to never dine with you again.

But on the bright side, if you happen to do the above 5, you will never have to stress about going out to a restaurant with a friend ever again. Catch my drift?

Ok, so next time I’ll share what to do when eating out! So, to be continued….

Blueberry Crisp

In a world of microwaves, dishwashers, fast cars, computers, and the Roomba…why are human beings still so busy??

Ya, I work full time, but I still have no clue why I’m constantly in a rush, always running late, never have time to clean or fold the flippin’ laundry!

Well, yesterday was no exception! I was moving at hyperspeed all day and still had no time to make dessert to bring to my in laws. Oh, and it had to be gluten free to boot. HELP!

Blueberry crisp to the rescue!!

This recipe literally took me 5 minutes to throw together at home. I then brought it to my in-laws and put it into the oven to bake while we ate dinner.

I usually don’t encourage serving fresh-out-of-the-oven dessert but I served it with ice cream so it was all good. Actually, my brother-in-law did burn his tongue but lets just pretend that never happened!

Oh, and I almost forgot to mention how amazing it tasted!!!!

Not only did I manage to make dessert in 5 minutes, I also satisfied everyone’s sweet tooth!!! Props to me!

It was a pretty good ending to my busy busy day!

Here’s the recipe! You’ll love it even if you are not GF:)

  • 4 cups fresh blueberries, rinsed and drained
  • 1 cup Pamela’s Ultimate Gluten-Free Baking & Pancake Mix (other GF baking and pancake mix will do)
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup Shortening
  1. Preheat oven to 350ºF.
  2. Generously smear an 8×8-inch baking dish with butter or shortening.
  3. Sprinkle a tbsp of the Pamela’s mix onto blueberries and toss to coat. Pour blueberries into baking dish.
  4. In a mixing bowl, combine 1 cup of Pamela’s mix with the brown sugar and cinnamon.
  5. Add in shortening by hand and rub mixture between fingers until it resembles coarse crumbs
  6. Layer the crumbs over the blueberries. Bake for 30 minutes.
  7. Serve warm with vanilla ice cream.

The Skinny Rules

To be honest, I’m a little frustrated with myself these days. I would like to loose some pounds (who wouldn’t, right?) and it just seems impossible!

Why does food taste sooooo good??!!

Why does exercise suck so harsh??!!

While on pinterest the other day, I found “The Skinny Rules” by Bob Harper (he’s the hottie from “The Biggest Loser”).

I’m a rule follower so I thought this whole rule approach would be better for me psychologically!

Well today I put one of the rules to the test.

I had an amazing meal at my in-laws tonight, which included a yummy dessert (I actually made the dessert which I will share tomorrow!!)

After coming home tonight, I walked into the kitchen and said to myself, “I already ruined my diet today by having dessert…might as well have a little more.”

Then, all of a sudden, Bob Harper flew into my home wearing a cape and zapped that pint of ice cream in my hand into a glass of water! I drank the glass of water and immediately lost 2 pounds!

Ok, maybe that didn’t exactly happen. But Bob did swoosh into my mind, which reminded me of the skinny rules.

And then what did I do??

I drank a glass of water.

The result…

Well, I’m laying in bed right now, typing on my laptop, and having to urinate. Kinda annoying but I’m also proud that the glass of water kept me from having dessert #2.

Thanks Bobby!

Because his skinny rules are popping up all over the world wide web, thought I would post them here as well!


Potatoless Potato Salad

Potatoes are a dieter’s nightmare!

They are a complex carbohydrate that people call a vegetable and therefore assume are healthy!

Unfortunately you can do so many yummy things with potatoes! There’s fries, chips, mashed potatoes, hashbrowns, and I’m pretty sure potato salad is the only salad that will make a man drool!

A few weeks ago, at dinner time, I called my husband to the table and then placed a bowl in front of his nose!

“You made potato salad!” he said.

I said nothing. Side note: I had never ever made potato salad in my life.

After saying grace…

he took a huge spoonful and smiled…

then raised his eyebrows for a moment…

then smiled again.

“I don’t think these are potatoes!”

Ding ding ding! You are correct!

Let me introduce to you: Potatoless Potato Salad!

What is the replacement for potatoes??? Cauliflower!

Stop rolling your eyes!

Yes cauliflower is kinda gross, but not when you cook it and cover it with non or low fat mayo!

So go out and give it a try! Your love handles will thank me!

Potatoless Potato Salad

  • 1 1/2  heads of cauliflower, chopped
  • 1 Tbsp vinegar
  • ½ cup chopped red onion
  • ½ cup celery chopped (1 long stalk)
  • ¼ cup red bell pepper, chopped
  • 4 Tbsp green pepper, chopped
  • 2 stalks green onion, chopped
  • 2 baby dill pickles, chopped
  • 2 hard-boiled eggs, peeled and chopped
  • 1 Tbsp mustard (I favor dijon)
  • 1 cup mayonnaise (I used non fat mayo)
  • 1 tsp salt
  • ½ tsp pepper
  • paprika
  1. Cook cauliflower and cool.
  2. Mix cauliflower with the rest of ingredients.
  3. Refrigerate until serving.
  4. Before setting it on the table, top with paprika

Better Than Coitus Cake

If you don’t watch the Big Bang Theory, you may not know what “coitus” is.

I’m not gonna tell you. Just make this cake, cut a piece approximately 3″x4″ in size, lift out of pan, place on plate, take a fork, and devour! Once that happens, you will instantly know what “coitus” is!

This blog is still rated “G” right? Just checking. Ok, moving on…

I dunno about you but I LOVE trifle! But I’m aware there are trifle haters out there. I try not to associate with those people but some how, those people fall through the cracks and end up in my home for dessert.

Well this dessert is a trifle in disguise. It contains all the ingredients of any great trifle recipe, in a non trifle format.

Plus it’s faster to make than your typical trifle! Therefore, that makes this recipe a winner amongst trifle lovers, trifle haters, and trifle makers! Everybody wins!

Here’s the recipe:


  • 1 chocolate cake, baked, 13x9x2-inch (I used a box)
  • 3/4 cup fudge topping
  • 3/4 cup caramel topping
  • 3/4 cup sweetened condensed milk
  • cut up skor bar (1 or 2)
  • 1 tub of whipped topping
  1. Bake cake according to directions, cool, but do not remove cake from pan.
  2. After cake has cooled, make holes in the entire top of the cake using the handle of a wooden spoon.
  3. One at a time, pour fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next.
  4. Frost the cake with the whipped topping.
  5. Drizzle more caramel sauce on top.
  6. Sprinkle Skor on top.

Gluten free tip: Betty Crocker now has a Gluten free chocolate cake box, so now you can make this GF friendly:)

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