Skip to main content


Showing posts from June, 2018

Vanilla Sticky Rice with Pineapple

I make a more traditional sticky rice for the "kids" when we do Breakfast for Dinner.  It's something I know my Asian students will enjoy. American breakfast is generally something international students have to get used to or work around.  It's too sweet.  But dessert Thai rice dishes seems to be acceptable when it's Breakfast for Dinner.

I was craving the dish.  It's been so hot out.  I like it cold, but you can eat it warm or cold. But, I was out of canned coconut milk, so I had to see what would happen if I used the drink-milk instead of the pure stuff.

It makes for a lighter flavor, which I really like.  it's good for breakfast or dessert.

1 lbs. glutinous rice
1 2/3 cups so delicious coconut milk drink, unsweetened
3 Tbsp. Lakanto
2 tsp. Vanilla Bean Paste
1/4 tsp. salt
Soak rice overnight in just enough water to cover+1/4 inch.Cover bowl of soaked rice with plate, cook 3 minutes in microwave.Stir rice, and repeat until water absorbed and rice i…

Potato Salad

I'm sure this recipe came from something like a magazine ad, but it is by far my favorite recipe, and with a couple changes, you can cut some calories and have a great side dish for those summer picnics. It's also high in potassium (and sodium, so, you know, restraint).

24 oz. potatoes, skins on, diced
4 oz. sweet pickle/gherkin, chopped
1/4 cup Just Mayo
1/2 package Good Seasonings Zesty Italian Dry Mix
Boil diced potatoes about 20 min, until tender.Combine potatoes, pickles, and Good Seasonings. Stir and set to cool.Once room temp, stir in mayo.Sprinkle with paprika and parsley just to make it pretty. Makes 6 servings, 175 calories each.

Seen here with 8oz. Shrimp with Old Bay Hot and 5oz. of fresh asparagus for a 360 calorie, grilled meal.
Nutrition FactsServings6.0Amount Per Servingcalories175% Daily Value *Total Fat 2g4%Saturated Fat 0g0%

Strawberry Avocado Waffles

I'm back on track and trying to get creative.  The problem, a few years in, is you come up with some tried and true recipes and you want to stick. But I decided to try something new.  So, I looked at a recipe I have lying around for banana pancakes, and decided to make avocado waffles.  I've got this last bit of strawberries left that has to be used up, so I decided to toss that it.

They were delicious and fluffy.  If you like a crunchier waffle, I recommend toasting before serving. I like to freeze them in packs of so many, and then I can pop them in the toaster on a work day.

1 ripe avocado, mashed
1 egg
1 1/2 Tbsp. Lakanto Monkfruit Sweetener
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. vanilla bean extract
3/4 to 1 cup Coconut Milk Drink
1 cup self-rising flour
4 oz. diced strawberries
In medium bowl, combine avocado, egg, sweetener, salt, nutmeg, vanilla and coconut milk drink. Beat as smooth as you can.Add in flour. Beat smooth.  If too thick, add more milk. Milk will vary base…

Oil-Free Catalina Dressing

I have to be really careful with dressings, but lately I've taken to making them at home just to cut calories. A lot of things, like ranch, can be made much healthier at home without doing anything to the taste, and super easy too.

This is my new favorite. Low cal, low fat, and super yummy.

1/2 cup ketchup
1/2 cup apple cider vinegar
1/2 cup Lakanto Monkfruit sweetener
1/2 cup water
1/4 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. ground mustard
1/4 tsp. white pepper/black pepper

Combine in a container and shake well.

2 Tbsp. is a serving.

Nutrition FactsServings19.0Amount Per Servingcalories7% Daily Value *Total Fat 0g0%Saturated Fat 0g0%