I started my quest to eat better and lose weight and feel Healthier on February 1st,  2017.

Several  Months later I have lost 38 pounds and am a third of a way to my goal weight.

My niece Toni, told me I should share some of my recipes for better eating, basically recipes I modified to help me lose weight and cut out some bad things in my diet.

I found a Maynoise  like produce I love called “Just Mayo” by Hampton Creek. No Soy, No Dairy and egg-free. (Now I like eggs but still good to know). This taste great and helped me to make summer salads my daughter could eat.

 

 

 

 

I also love Inglehoffer Stone ground Mustard. Course Mustards still have the seeds in them, and just give the salads a rich flavor and pretty visual too.

 

Gluten free, soy free and dairy free slaw

6 cups shredded green and purple cabbage

1 cup shredded carrot

1 cup Gluten Free Soy Free Dairy free Mayonnaise (I prefer Just Mayo)

1/4 cup apple cider vinegar

1/4 cup sugar

Salt and Pepper to taste

1/4 cup course Mustard

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, mustard, sugar, salt and pepper.  Toss dressing into cabbage mixture and chill. (In the picture I used only purple cabbage but I recommend you mix the two colors of cabbage.)

 

Gluten Free, Soy Free and Dairy Free Potato Salad

5 med to large potatoes

3 boiled eggs

1 cup chopped celery

1/2 cup chopped sweet onion (red is nice)

1/2 cup sweet pickle relish (Use Dill if you like tart)

1/4 teaspoon garlic Salt

1/3 teaspoon Celery Salt

2 tablespoons course mustard

ground garlic pepper to taste

1/4 cup Gluten Free Soy Free Dairy free Mayonnaise (I prefer Just Mayo)

To Make the cooked potatoes; Bring a large pot of salted water to a boil. Add peeled potatoes and cook until tender but still firm. (approximately 15 minutes). Drain, Cool, and chop or slice.

To make the boil eggs; place eggs in pot of cold water that just covers the eggs. Add a teaspoon of vinegar. Bring water to boil; Boil for 10 -12 minutes.  Cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

 

Gluten Free, Dairy Free and Soy Free Macaroni Salad

4 cups uncooked gluten free spiral macaroni (Favorite Brands are DeBoles and Pasta Joy)

1 cup  Gluten Free Soy Free Dairy free Mayonnaise (I prefer Just Mayo)

1/4 Cup Apple Cider Vinegar

2/3 cup white sugar

2 1/2 tablespoons course mustard

1/2 teaspoon ground garlic pepper

Salt and pepper to taste

1 large sweet onion, chopped (Purple is great)

2 stalks celery, chopped

1 green, 1 red and 1 yellow bell pepper small chopped

1/4 cup grated carrot

1/4 cup grated red cabbage

Bring a large pot of light salted water to a boil.  Add the macaroni and boil until tender (go by package time and cook 1 -2 minutes less than al dente). Should be tender but firm.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, garlic pepper, salt and pepper, bell peppers, carrot, cabbage, celery. Refrigerate for a least 4 hours or overnight is even better.

 

Light Summer Salad

Last but not least the green salad dressed up for summer.

 

   10-12 Romaine Lettuce Leaves, washed

10-12 Blue and White Grapes washed and cut in half

1 navel orange, peeled, chopped up

2 small red, yellow and green bell peppers

1 stalk celery, cut up

1 carrot shaved with potato peeler

2 roma tomatoes chopped

Toss together and either put your favorite dressing on it or serve and let your guess adorn it with their personal favorite dressing.