even your kids will like it

My husband loves coleslaw. LOVES it. I have never liked it. The only exception I make is when you can get it on your barbecue sandwich - a real southern treat. We don't live in the south, so this has happened once in my life. Anyway, I digress.

This salad is where we meet in the middle. It is kinda, sorta like coleslaw, but so much fresher, crunchier, and better for you. Not sure if you've noticed my love of carrots, but I try to put them in everything. My kid says he doesn't like them, but he is going on looks alone because I don't think he has ever knowingly put a carrot in his mouth.

This is a quick, simple side dish and goes especially well with barbecue - which is what we're having tonight. This Zesty Chicken is awesome and amazing - another thing worth trying. 

OHM's Carrot Salad

6 large carrots, peeled

1/2 cup golden raisins

2 apples (I prefer honeycrisp or pink lady), peeled and chopped

1/4 reduced fat mayo

1/4 cup light sour cream

1 tablespoon (or a little more) honey

2 teaspoons apple cider vinegar

salt to taste

Using your peeler, or a grater, shred carrots into a bowl. Add raisins and apples. In a separate container, whisk the remaining ingredients and combine with salad. You can eat this right away, or put it in the fridge for up to three days.  Mmmmm, good good good.

When I told the little dude what I was making, he informed me he would just like the apples and raisins, thankyouverymuch. But with a little coercion, even he had to admit it was pretty darn good.

a new take on tuna salad

This is so good. I served it with wild rice and sauteed spinach for a nice, light dinner. It was a nice change of pace. And I just set a little tuna aside to make a plain ol' sandwich for my toddler* who probably wouldn't appreciate this particular change of pace. I was inspired by a recipe I saw in Real Simple. Try it, I think you'll like it.

4 large tomatoes

2 cans albacore tuna, drained 

2 tablespoons capers

1/2 cup fresh parsley, chopped

1 large carrot, grated

juice from 1/2 lemon

1 tablespoon olive oil

salt and freshly ground pepper to taste

Hollow out each tomato, and add the pulp to a bowl. Combine with the remaining ingredients and spoon mixture back into the tomatoes. You'll probably have some left over, and it keeps really well. Top mixed greens with it, eat it on crackers - I think you're going to like this one.

Plus, it looks cool.

*mama note: grate a little carrot and cheddar into some tuna, mix with some reduced fat mayo, and make your little one a healthy melt. Mine never noticed the carrot, I promise. If he did, I'd be in trouble. No matter how many times I compare him to a bunny.

heirloom tomatoes are amazing

This isn't really a recipe, so much as a hope to inspire. It is so simple and it has been my new addiction this summer when it's hot outside and I need something fresh and light. Or when I've eaten 12 brownies in a row and need to make myself feel better. 

If you haven't had heirloom tomatoes before, I really think you ought to try them. They are delicious - every one that I have had tastes like it came fresh from the garden, rather than the produce department. If you don't want to venture into that realm, you can use the tomatoes of your choice - no judgement.

Here's what you need:

2 large heirloom tomatoes

7-8 fresh basil leaves

1 tsp. olive oil

1 tsp. good balsalmic vinegar

kosher salt

freshly ground pepper

Slice the tomatoes about 1/4" thick. Place evenly around your platter, along with the basil leaves.  Sprinkle with salt and pepper (I like pepper, so I use kind of a lot). Drizzle with oil and vinegar.  

Last night I made this to go along with our barbecued chicken breasts and roasted red potatoes, and I let it sit out for about 30 minutes before dinner so the flavors could sort of meld. It was the perfect summer evening side.  

So, try it!  And if you have some tomatoes starting to ripen in your garden, even better. Mmmmm, I think I know what I am having for lunch.

my favorite... couscous

I love this dish.  I found it on allrecipes.com and adjusted it to our taste. I've made it several times over the last year or so - it is so refreshing and light and good for you... I think you're gonna like it.  This time I stuffed roasted red peppers with it, just for a little flair.  Pretty darn good.

1 cup of uncooked couscous (I used whole wheat and you can't tell the difference)

1 1/4 cup low-sodium chicken broth

3 T olive oil

2 T fresh lemon juice

1 t red wine vinegar

1/2 t ground cumin

4-5 sliced green onions

2 medium tomatoes, diced

1/4 cup chopped cilantro or fresh parsley 

1 15 oz. can black beans, drained and rinsed

1 green bell pepper, diced

1/2 cup reduced fat crumbled feta (optional)

salt and pepper to taste

Pour hot chicken broth over couscous and stir well.  Cover and let stand for five minutes.

Whisk together olive oil, lemon juice, vinegar and cumin.

Add onions, tomatoes, parsley, black beans and bell pepper to the dressing.

Combine couscous, vegetables, and feta.  Stir well.  Add salt and pepper to taste.

If you are stuffing peppers, slice in half and fill with couscous.  Serve chilled or at room temperature.

This tastes even better the next day - it's sorta hard for me not to eat the whole batch.

power salad

© One Healthy Mama 2008

This salad is packed with nutrients and major flavor.  Talk about starting the year off right! One serving of this delivers a healthy dose of iron, protein, fiber, calcium, vitamins A, B6, C, E, and K, plus potassium, maganese, folate and tons of antioxidants.  Plus, it can lower cholesterol.  

Oh yeah, and it is deeeeeelicious.   It's based on yet another recipe discovered on allrecipes.com, with some additions and subtractions, and my own dressing, of course. 

Here's whatchya need:

2 cups shelled edamame (soybeans)

1 cup shredded carrots

1 pint cherry tomatoes, cut in half

1 10oz bag frozen sweet corn

1 15oz can black beans, drained and rinsed

1 bunch green onions, thinly sliced

1/4 cup lime juice (about 2 limes)

1/4 cup olive oil

1 tablespoon honey

1/2 teaspoon cumin

kosher salt

freshly ground pepper

Combine edamame, carrots, tomatoes, corn, beans and onions.

Whisk lime juice, oil, honey and cumin.  Toss with salad.

Sprinkle with about 1/4 teaspoon of salt and a few grinds of pepper.

Cover and refrigerate for about an hour to let flavors meld.  

Eat up!

You could fill up on this as is, throw it in a tortilla, or serve it with grilled chicken or shrimp for dinner.  It is filling and fresh, and you really ought to try it.

Happy new year!