It’s been slim pickin’s around here for What I Ate Wednesday. But this week, I actually have eats I’m proud to share. As I said Monday, I’ve been trying some really great recipes lately.
As always, thanks to Jenn at Peas and Crayons for hosting the WIAW party—and for sharing pictures of her little Chickpea. I swear, every last one of them melts my heart. She’s such a doll!
It’s only fitting that the first recipe I share is one of Jenn’s: Cranberry Cucumber Shredded Sprout Salad.
When that recipe popped up in my reader, I took one look and decided I had to try it. I like sprouts, and I like dried cranberries. I admit, a part of me was skeptical about eating raw sprouts and, to a lesser extent, zucchini. (I’ve had zucchini sticks dipped in ranch or bleu cheese dressing.) I’m glad I cast skepticism aside, though—it was delicious!
I stopped at the grocery store one night after work to pick up the ingredients to make it for lunch. I followed the recipe to a T, but then added some chopped deli turkey … because … well, because I’m a carnivore. No matter how many veggies are involved, it’s not going to fill me up and keep me full for hours without a bit of protein in the mix.
I had to make another run to the store on may way to the office, though, because I’d forgotten to buy the feta cheese. Definitely an important addition. I wouldn’t recommend eating the salad without it.
Jenn’s salad was such a success that I’m planning to put it in the lunchtime rotation again this week—as soon as I make it to the store for more Brussels sprouts. Mmm.
Another win was a variation on this Fall Slaw with Asian Pears and Almonds from Roni at GreenLiteBites. Looks yummy, no?
I didn’t have an Asian pear. I did, however, have lots and lots of Honeycrisp apples … bought (you guessed it) right before I started cutting carbs again. I also had a partial half-gallon of cider, also purchased pre-carb-cutting. Instead of yogurt, I used 1 tablespoon of mayo and 1 tablespoon of sour cream in my dressing. Being crunched for time (and lazy-ish), I used bagged slaw. And I completely forgot to add almonds.
My Fall Slaw ended up looking like this:
Despite my alterations, it tasted great. Slightly sweet and very filling. In case you’re hungry, here’s how I made it:
- 2 cups bagged 3-color slaw
- 1/2 apple, chopped
- 1 T mayo
- 1 T sour cream
- 2 T apple cider
- Sprinkle of cinnamon, nutmeg, sea salt
Whisk mayo, sour cream and cider ’til smooth. Add spices and whisk some more. Add apple and slaw to bowl and toss to coat.
Nutritional info (for entire recipe): 215 calories, 12.7 grams fat, 25.9 grams carb (6.2 fiber, 17.8 sugar), 2.7 protein.
— Kind bars. I try to stick with the lower-sugar varieties. (The picture is from a few months ago. Not sure how much sugar is in that one.)
— Zevia. My favorites are the cream soda, cherry cola and Dr. Zevia. Bet you can’t guess what that’s supposed to taste like. 😉
— KeVita Sparkling Probiotic Drink in mango coconut. Only 4 net carbs per bottle. Since I’m not doing full-on Atkins (yet), that’s not too steep a price to pay. I was skeptical before I tried my first bottle, and now I’m buying it at least once a week. I’d probably drink it every darn day if it weren’t so expensive!
— Carrot Cake VitaTops. I found these at Target the other day and couldn’t resist. Well worth the 21 Net Carbs in one of these puppies to stave off a craving for cake.
Disclosure: I joined the Amazon Affiliates program to make a few extra cents on copies of DIVA IN THE DUGOUT and any other books I release. Might as well use it to my advantage on this blog, too. Product links in this post are affiliate links. If you use my link to buy, I earn a few pennies.