Well, hello again world! I’ve been on a little hiatus from blogging. No reason in particular, just running through the motions of life, and then whaddaya know, a year has already passed by.
Just a quick little catch up on what’s going on around these parts… I recently started a new job at my old job, ha. I’m at a place that I used to work a year or so ago, but know I’m the head honcho. Running the building and keeping everybody happy… I hope 😉 Married life is FABULOUS! AND, I’ll have a 2nd grader in just over a month! I can’t believe it y’all. He’s becoming such the little gentleman!
Aaaaanyway… who wants to talk about food??!!
This recipe is perfect for this time of year, especially with the 4th of July just around the corner.
Potato salad is a BBQ staple, but who really wants all those carbs anyway? Cauliflower is all over the place these days, taking the place of rice, or in mashed form, roasted and here as a guilt free potato substitute! Here’s a fantastic way to have your “potato” salad and eat it too 🙂
1 head of cauliflower – cut into florets and steamed
2 boiled eggs – cut into small pieces
1-2 stalks of celery – diced
about a heaping TBSP of light mayo and a tsp of yellow mustard (add more or less according to your taste)
salt and pepper to season.
Combine everything in a bowl, stir it up and voila!!
Everything you love about potato salad, without any of the guilt.
Great with any BBQ’d meat
and especially wonderful with a good bowl of gumbo 😉 (If you don’t know about potato salad and gumbo, you have GOT to try it out!)
Hope to see you again real soon 🙂