Yummy Mummy Recipe: Beet Salad

This is one of those salads you have a lot of liberty with. It’s versatile and packs a nutritional punch. When I was a kid I hated, HATED red beets. I just couldn’t bring myself to eat them. About a year ago I decided what the heck, I’ll give them a try. Since then I’ve been trying to incorporate them into more of my cooking (and maybe baking soon!).

This salad is good with a vinaigrette or honey mustard dressing- but you can use just about any variety you like 🙂

Yummy Mummy Beet Salad:
Serves 4 -6 
Prep Time: 20 minutes
Ingredients:
Salad:
3 medium beets, diced into approx. 1/2″ pieces (I boiled mine with the skin on)
1 head leaf lettuce
1 red delicious apple
1/2 head green cabbage
1/2 cup feta cheese
1/2 cup walnuts and/ or pecans
Other yummy options:
strawberries, sunflower and/ or pumpkin seeds, spinach
Honey Dijon Dressing:
1/2 cup honey
1/2 cup apple cider vinegar
1/4 cup dijon mustard
1/4 cup olive oil (optional, if you like a more diluted dressing)
Start by washing & prepping the beets. Bring a pot of water to a boil & add beets. Cook until soft, approx. 15- 20 minutes
While beets are cooking, wash lettuce, cabbage, & apple. Cut into your preferred serving style (ie apple slices, or diced pieces). Slice cabbage into thin strips- as if you were using it for coleslaw.
Layer lettuce at bottom & sprinkle cabbage, apples, nuts and feta on top. When beets are cooked, drain and rinse under cold water. Sprinkle on top. 
For the dressing, mix all ingredients in a bowl & mix well. 

Yummy Mummy Recipe: Salmon Tostis (Salmon Cakes)

This is another recipe from the EatingWell.com cookbook that I recently downloaded. If you are starting to think all I eat is salmon, think again. 😛 I enjoy the challenge of working with ingredients I already have, and especially enjoy how this helps with the budget!

I used fresh grated potatoes instead of the frozen hashbrowns the recipe calls for and was happy with the result. I skipped the sauce and served these with straight up sour cream, steamed carrots & beans, and roast potatoes & spaghetti squash! phew! A colourful plate! 🙂

Yummy Mummy Salmon Tostis (Salmon Cakes)
Total Time: 30 min
Makes: 4 servings, 2 per person

Ingredients:

2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1/2 cup finely chopped red onion 
2 large eggs plus 
1 large egg white, lightly beaten 
1 tablespoon whole-grain mustard (I used dijon)
3 tablespoons chopped fresh dill or 3 teaspoons dried, divided 
1/2 teaspoon freshly ground pepper 
1/2 teaspoon salt
4 cups frozen hash brown shredded potatoes (I just used fresh potatoes, peeled & grated)
2 tablespoons extra virgin olive oil, divided
1/3 cup reduced fat sour cream
1 tablespoon capers, rinsed and chopped
1 teaspoon lemon juice
The salmon cakes ready to go

Yum Yum!

Yummy Mummy Recipe: Zucchini Brownies

I’m always up for trying new things, and I love finding ways of adding nutrition to my cooking & baking. Now don’t think I’m delusional or anything, I’m not trying to say brownies are healthy, but I’ll take the chance to add some fibre, etc. And hey, if they fool the hubby, they’ll fool the kids too! 😉

I found this recipe on Rumbly in My Tumbly. Yum Yum! Seriously deadly chocolate territory!
Check out Shannon’s delicious recipe here.

(I swapped the walnuts for chocolate chips and only used 1 cup of icing sugar for the glaze, and the result is to die for!)

Photo Source:
http://sorumblyinmytumbly.blogspot.ca/2012/04/frosted-zucchini-brownies.html
Honestly, these things are SO MOIST it’s incredible! They actually remind me of the giant double chocolate muffins at Costco! 😉
Enjoy!

Yummy Mummy Recipe: Black Bean & Salmon Tostadas

I found this recipe while looking for inspiration for canned salmon. We have plenty of it since my hubby’s family catch it fresh, then can it for future use. It’s an excellent ingredient, since it packs a ton of valuable omega 3s, and versatile; it’s great hot or cold. 
I downloaded a salmon cookbook from Eating Well.com, so am trying out some of the recipes. You can check it out here. I made a few minor tweeks: I bought tostadas (see photo) instead of using tortillas. I also heated them in the oven for 5 minutes, then added the bean spread & salmon mix, and heated for another 5 before topping with the other cold ingredients. 
Some of the yummy ingredients
Yummy Mummy Black Bean & Salmon Tostadas:
(Source: Eating Well.com)

Makes: 4 servings, 2 tostadas each
Active time: 25 minutes Total: 25 minutes

Ingredients:

6-inch corn tortillas
Canola oil cooking spray
6- to 7-ounce can boneless, skinless salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups coleslaw mix or shredded cabbage
2 tablespoons chopped cilantro
15-ounce can black beans, rinsed
3 tablespoons reduced-fat sour cream
2 tablespoons prepared salsa scallions, chopped
Lime wedges (optional)

1 Position racks in upper and lower thirds of the oven; preheat to 375°F. 

2 Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turn- ing once, until light brown, 12 to 14 minutes. 
3. Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
Serve with brown rice cooked with diced tomatoes and onions or salsa.
The finished product 🙂
As I mentioned, I made a few minor modifications. I also skipped the cooking spray and used a non- stick baking rack. The recipe made plenty, but I only made 6 for the hubby and I, and that was enough for dinner, allowing for leftovers the next day. We both agreed this is a funky recipe, worth trying again.

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