I've had some set backs with cheats and a ton of stress these past couple of weeks. My body does not react well to stress and I actually retain weight during periods of high stress. I think I need to start doing yoga because at 22 I shouldn't be so stressed, but I AM!!
Anyway, rant over. I want to be able to enjoy the 4th with my family and not feel like I am missing out on anything as far as food is concerned. This week I want to dedicate my blog to all things barbecue!
Today I experimented in the kitchen with some potato salad. I was happy with the turn out! It is an alternative recipe to potato salad, so it doesn't taste exactly like the potato salad we all know and love, but it is pretty close and as close as we are going to get on this diet anyway!
4 cups of turnips, cut into fourths
Diced red onion
Diced dill pickle
Walden Farms Mayo
Distilled White Vinegar
I didn't put exact measurements, because to be honest, it is all about your taste buds!
What to do:
- In a big pot, bring the water to boil.
- Cut up the turnips into quarters or fourths.
- Once the water begins to boil, place the turnips in the pot. Leave the pot uncovered. I read that leaving it uncovered helps to release the bitter gases and flavor of the turnips.
- While the turnips are boiling, in a bowl mix equal parts mustard and mayo together.
- Add in salt, pepper, lemon juice, and vinegar to taste.
- Add in 2 tsp of olive oil.
- Chop red onion and dill pickle and mix into the mayo/mustard mixture.
- Once the turnips are tender (after about 30 minutes) take out of the water and place on paper towels to drain the excess water. I've heard to change the water half-way through the boiling process in order to help eliminate the bitter turnip flavor as well.
- Cut up the turnips into bite sized pieces and place in a bowl.
- Stir in the mayo/mustard mixture.
- Dish into a bowl and eat!