Since the beginning of the new year my family and I have been trying to adopt a lower carb way of eating. In the middle of December I ended up in the hospital with some serious health issues and while I was there it was discovered that I was pre-diabetic. My Mother was diabetic and it contributed in a major way to her early death at 60. I turned 40 years old this year and I want many more years than she had, so I knew things had to change. Watching my diet more closely and keeping the carbs down seems to be working for me. So far, my blood sugar levels have been much more even and staying in a normal range. Hopefully this will be the solution to keeping me from becoming full fledged diabetic. Of course it's not just the carb watching that will keep me healthy... it's a combination of being a healthy weight, being active and exercising regularly, and making sure I'm getting a diet full of whole, fresh, non processed foods. For the most part, I already had those things in control... the carbs, on the other hand, have always been my down fall. I LOVE potatoes, bread, pasta and other starchy veg and foods. I've been working on finding substitutes for those carb laden foods I love so much... so far, it's been pretty easy for me. I'm only into this new way of eating a month and a half but I think I can make this into my new normal. Oh sure, I will still occasionally have those high carb foods I love and crave... but from now on I have vowed to make them a "once in a while" thing instead of a whenever I want it kind of thing. Recipes like this one help out with that tremendously. I can have that carb craving "itch" scratched, but without all the problems that go along with the usual preparation of the recipe.
And in case you're curious... I'm feeling great and doing well. The health issues that landed me in the hospital have been resolved and actually were a blessing in disguise. While no one wants to be told they have an health issue they need to be concerned with... if I hadn't had the crisis I did, it may have been a long time before I found out that I was just steps away from being diabetic. Perhaps even too late. I'm thankful I have a chance to get this under control on my terms and without medication. That's huge. In a way, I feel like I've been given a new lease on life.
This recipe is basically my usual potato salad recipe... only instead of potatoes you use gently steamed cauliflower. I wasn't a believer until I tried it... but now I find I actually like this version better than regular potato salad. If you feel a little iffy about the idea of this substituting for potato salad, go into it thinking of it as cauliflower salad instead. It stands out as an excellent dish all on it's own.
Cauliflower "Potato" Salad
Ingredients:
1 large head of cauliflower
1 Cup of your favorite mayonnaise (regular or low fat)
1 Tablespoon yellow or Dijon mustard, depending on your preference
1 bunch green onions, chopped
6 hard boiled eggs, chopped
1 1/2 Cups fresh or frozen young green peas (don't use canned, they are too soft)
3/4 Cup finely diced celery
1/2 teaspoon garlic powder
salt and pepper to taste
Method:
1: Trim cauliflower into florets and steam until barely tender. You do not want your cauliflower mushy. Err on the side of less tender. You want the cauliflower to stand up to mixing with the other ingredients without mashing.
2: Drain florets and rinse under cold running water. Set aside to drain well.
3: Steam or boil the peas until just tender. Do not over cook. Drain and rinse under cold running water. Set aside to drain well.
4: Combine mayo, mustard, garlic powder in a small bowl and set aside.
5: Pat dry the well drained cauliflower and chop into small "macaroni" sized pieces, add to a serving bowl.
6: Add chopped hard boiled eggs, green onion, celery, and green peas to the chopped cauliflower.
7: Add mayo mixture to cauliflower mixture and combine well.
8: Salt and pepper to taste.
Serve immediately or cover and refrigerate overnight for the best melding of flavors.
Serves 6
Since the beginning of the new year my family and I have been trying to adopt a lower carb way of eating. In the middle of December I ended up in the hospital with some serious health issues and while I was there it was discovered that I was pre-diabetic. My Mother was diabetic and it contributed in a major way to her early death at 60. I turned 40 years old this year and I want many more years than she had, so I knew things had to change. Watching my diet more closely and keeping the carbs down seems to be working for me. So far, my blood sugar levels have been much more even and staying in a normal range. Hopefully this will be the solution to keeping me from becoming full fledged diabetic. Of course it's not just the carb watching that will keep me healthy... it's a combination of being a healthy weight, being active and exercising regularly, and making sure I'm getting a diet full of whole, fresh, non processed foods. For the most part, I already had those things in control... the carbs, on the other hand, have always been my down fall. I LOVE potatoes, bread, pasta and other starchy veg and foods. I've been working on finding substitutes for those carb laden foods I love so much... so far, it's been pretty easy for me. I'm only into this new way of eating a month and a half but I think I can make this into my new normal. Oh sure, I will still occasionally have those high carb foods I love and crave... but from now on I have vowed to make them a "once in a while" thing instead of a whenever I want it kind of thing. Recipes like this one help out with that tremendously. I can have that carb craving "itch" scratched, but without all the problems that go along with the usual preparation of the recipe.
And in case you're curious... I'm feeling great and doing well. The health issues that landed me in the hospital have been resolved and actually were a blessing in disguise. While no one wants to be told they have an health issue they need to be concerned with... if I hadn't had the crisis I did, it may have been a long time before I found out that I was just steps away from being diabetic. Perhaps even too late. I'm thankful I have a chance to get this under control on my terms and without medication. That's huge. In a way, I feel like I've been given a new lease on life.
This recipe is basically my usual potato salad recipe... only instead of potatoes you use gently steamed cauliflower. I wasn't a believer until I tried it... but now I find I actually like this version better than regular potato salad. If you feel a little iffy about the idea of this substituting for potato salad, go into it thinking of it as cauliflower salad instead. It stands out as an excellent dish all on it's own.
Cauliflower "Potato" Salad
Ingredients:
1 large head of cauliflower
1 Cup of your favorite mayonnaise (regular or low fat)
1 Tablespoon yellow or Dijon mustard, depending on your preference
1 bunch green onions, chopped
6 hard boiled eggs, chopped
1 1/2 Cups fresh or frozen young green peas (don't use canned, they are too soft)
3/4 Cup finely diced celery
1/2 teaspoon garlic powder
salt and pepper to taste
Method:
1: Trim cauliflower into florets and steam until barely tender. You do not want your cauliflower mushy. Err on the side of less tender. You want the cauliflower to stand up to mixing with the other ingredients without mashing.
2: Drain florets and rinse under cold running water. Set aside to drain well.
3: Steam or boil the peas until just tender. Do not over cook. Drain and rinse under cold running water. Set aside to drain well.
4: Combine mayo, mustard, garlic powder in a small bowl and set aside.
5: Pat dry the well drained cauliflower and chop into small "macaroni" sized pieces, add to a serving bowl.
6: Add chopped hard boiled eggs, green onion, celery, and green peas to the chopped cauliflower.
7: Add mayo mixture to cauliflower mixture and combine well.
8: Salt and pepper to taste.
Serve immediately or cover and refrigerate overnight for the best melding of flavors.
Serves 6