| June 2005
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Message From The Moms
As we write this newsletter, the weather in Boston is cold and rainy. Will summer ever arrive? We hope so because we’ve been busy whipping up some fun new salad recipes for you. In fact, for this month’s Recipe Makeover, we took traditional potato salad and added a big splash of color and nutrition. It’s one of our most extreme makeovers yet! Be sure to give it a try and let us know what you think.
And speaking of thinking, we thought it would be a good idea to add a new monthly feature to our website. So now, when you visit our homepage, you’ll see a section called, Moms’ Q & A. Here, we answer your questions about nutrition, healthy cooking, feeding picky eaters, and a whole lot more. We love hearing from you so keep your questions coming.
In our last newsletter, we told you that the International Association of Culinary Professionals had nominated The Moms' Guide to Meal Makeovers for their 2005 Cookbook Award (IACP Book Awards). We were one of three finalists in the healthy cookbook category. Unfortunately we didn’t win (boo hoo), but as they say… it’s an honor just to be nominated.
Even though we didn’t win, we’re happy to announce the winner of this month’s Barilla gift basket giveaway. Congratulations to Jennifer W. from Arlington Heights, Illinois. For our next giveaway, we’re serving up a practical and must-have Chef’s Choice knife sharpener from EdgeCraft. For all you “desperate housewives” out there who can’t live without sharp knives, be sure to enter to win.
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Tomiko, a mom of two from the Bahamas, sent us her family’s favorite recipe for zesty potato salad. The recipe called for potatoes, onions, green peppers, tomatoes, and fat free mayonnaise. While we have nothing against white potatoes, we couldn’t resist switching to more nutrient-dense sweet potatoes and tossing in some zest of our own with chopped apples, pecans, and dried cranberries. For a final zing, we created a sensational dressing with canola oil and flax oil, both rich in heart-healthy omega-3 fat.
Super Sweet Potato Salad
Makes 10 serviings
For the Salad:
3 pounds sweet potatoes (3 to 4 potatoes), peeled, sliced into 1/2-inch-thick rounds, and then quartered
1 large Granny Smith apple, cut into 1/2-inch cubes
1 cup pecans, toasted and coarsely chopped
1/2 cup dried cranberries
1 cup mini marshmallows, optional
For the Dressing:
3 tablespoons apple cider vinegar or red wine vinegar
2 tablespoons orange juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon cinnamon
3 tablespoons canola oil
1 tablespoon flax oil
Place the sweet potatoes in a large saucepan. Add enough water to cover. Cover the saucepan and bring the water to a boil. Reduce the heat and cook, covered, at a low boil until tender, about 10 minutes. Drain, transfer to a large bowl and cool, 5 to 10 minutes. While the sweet potatoes are cooling, make the dressing by whisking together the vinegar, orange juice, maple syrup, mustard, salt, and cinnamon in a bowl. Slowly whisk in the canola oil and flax oil until well blended. Set aside. To assemble the salad, add the apple, pecans, and cranberries to the sweet potatoes. Drizzle the dressing over the sweet potato mixture and toss gently. Stir in the marshmallows as desired. Serve warm or chilled. Nutrition Information per serving:
250 Calories, 14g Total Fat, 1g Saturated Fat, 1.3g Omega-3 Fat, 210mg Sodium, 31g Carbohydrates, 4g Fiber, 3g Protein, 330% Vitamin A, 30% Vitamin C
* If you would like us to give one of your favorite recipes a healthy makeover, Click Here.
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Visit
Our Web Site:
www.MealMakeoverMoms.com
Email the Moms:
moms@mealmakeovermoms.com
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