Adjusting to Change

Meaty Omelet
The Bird Stop | Caldwell, Idaho

Parmesan Encrusted Salmon
Orphan Annies | Caldwell, Idaho

DINING OUT

After 33 years of marriage and raising three children, I am not used to shopping and cooking for just one person. I also arrive home later. As I am rethinking these challenges, I am inclined to finding affordable ways to eat out. 

For instance, I have the Smashburger app on my phone. I am fond of their bunless burgers and fried (unbreaded) Brussels sprouts. I received this particular meal for free yesterday, and I recently paid $3.00 for a signature Cobb Salad—which features a fried egg. To accomplish this, I consistently participate in their online surveys, and I scan my receipts for reward points. Taking surveys have garnered favor with the staff, primarily because I continually praise their service to Smashburger corporate. The more diligent I am, the more the rewards seem to pile up. 

AT HOME

As I begin to cultivate scaled-down meals at home, I am averaging one meal per day. I seriously am not that hungry. If I do snack, it is with something fatty.

A dear lady at church has been gifting me with homegrown zucchinis. They are delicious breaded with crushed pork skins and then roasted. I am using crushed Chicharonnes to bread many items, including fish and onion rings. I call this my new summer thrill.

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Jicama, Avocado, and Cucumber Salad

Jicama, Avocado, and Cucumber Salad

I was looking for jicama at my Walmart Neighborhood Market. I asked 3 ladies if they had spotted jicama and none of them knew what one was. This surprised me, especially since 2 of the women were Mexican and Mexico is jicama's original home. I finally found jicama blending in with the coconuts.

I returned home to Spiralize™ the jicama and placed it atop spring salad greens. I added avocado, cucumber, a sprinkling of herbs, and a drizzle of balsamic vinegar and olive oil. I love how jicama absorbs the vinegar!

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Cauliflower Tabbouleh with Pomegranate Seeds

When it comes to Middle Eastern food, Tabbouleh Salad has been a longtime favorite of mine. A dear Lebanese woman, Mama Harfouche, used to make the perfect version. She had finely chopped parsley and mint down to a science; and the lemon was never overpowering.

Traditional tabbouleh is made with soaked bulgar (cracked wheat), flat leaf parsley, mint, cucumber, tomatoes, lemon juice, olive oil, salt and pepper. Since going low-carb, I have replaced the bulgar with riced cauliflower. It gives the salad more texture.

My usual holiday contribution used to be Broccoli Raisin Salad. I gave this up due to the large amount of added sugar. This Cauliflower Tabbouleh with Pomegranate Seeds is a lovely alternative. It strikes a nice balance between the citrus and pomegranate. Also, the white cauliflower, red pomegranate seeds, and green herbs look quite Christmasy.

CAULIFLOWER TABBOULEH 

WITH POMEGRANATE SEEDS

Yield: 8 or more servings

Ingredients

• 1 16-ounce bag of Trader Joe's Riced Cauliflower (in the produce section)
• 1 large, fresh bunch of organic parsley
• 1 packaged bunch of fresh mint
• Seeds from one pomegranate (Trader Joe's carries pomegranate seeds in their produce section)
• ½ purple onion, chopped
• ½ cup olive oil
• Juice of 2 lemons
• 1 teaspoon Mediterranean sea salt
• Freshly ground pepper
• Optional—a couple pinches of allspice and cinnamon

Directions

1. Pulse the parsley and mint in the food processor until finely chopped.
2. Chop the purple onion (I used my Pampered Chef Food Chopper)
3. Mix all of the ingredients together in a bowl. 
4. Use lettuce leaves as bowls for the salad.

NOTE: Feel free to add traditional ingredients. This recipe can be cut in half for a smaller gathering.

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Root Vegetable Fauxtato Salad (Low Carb)

Before low-carbing, I was a fiend for potatoes. Okay, I still am. My potato cravings are stronger than those for chocolate! Since potatoes (tubers) are high in carbs, my consumption is cautious, but I still include them from time to time.

The ingredients in potato salad are low-carb friendly as long the potatoes and sugar are omitted. So, I like to experiment with alternatives. I recently made a tasty fauxtato salad using cauliflower. This Parsnip Fauxtato Salad was on the menu tonight and my guys raved about it. The recipe called for turnips, but our Neighborhood Walmart did not have them in stock. I was too lazy to go elsewhere, so I selected parsnips instead. Parsnips are higher in carbs, so I ate a smaller portion. I will have leftovers for lunch tomorrow.

Parsnips | Think Vegetables - UK

Turnips | Think Vegetables - UK

I borrowed this recipe, Turnip Fauxtato Salad, from My Life Cookbook. I just exchanged the root vegetable. Turnips are lower in carbs, so I am anxious to use them next time.

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Faux-tatoes

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