Vegan Potato Salad

Recipes

Spring transitioning into summer months is probably my favorite time of the year. The days aren’t too hot yet and the evenings still cool down enough to wear a sweatshirt. It’s the perfect weather for barbecuing. Cooking and eating outside is a warm weather activity that I wait for all year, and luckily, living in California affords me the opportunity to do this far more often than most. When I first transitioned to eating a more vegan diet I was worried that I wouldn’t have many options for barbecue-type foods, but fortunately, there are so many more options than I originally thought. Vegan burger patties, vegan sausages, vegan hot dogs, ALL of the things you would think of for an outdoor cookout. And beyond that, there are so many ways to change up your sides recipes to make them vegan. This is one of those recipes that I’ve been playing with for a while and is one of my favorite barbecue/cookout sides – potato salad.

This potato salad recipe uses red potatoes, but any type of potatoes will do. You can also peel them if you prefer – I like skins on for the extra nutrition boost and the whole less work and time argument. I used Follow Your Heart vegan mayo which is my absolute favorite. I’m actually not usually a mayo person at all, but this mayo is bomb. I also used fresh dill from our garden, but you could use dried, just be sure to use less if doing so (about half of what you’d use fresh). Without further rambling, let me just post the recipe…

Vegan Potato Salad

4-5 cups of red potatoes, cut into about 1 inch pieces

1/4 c red onion, diced

1/4 cup dill pickle, diced

2-3 Tbsp of fresh dill

1/2 c vegan mayo

1 Tbsp mustard

Salt and pepper to taste

  1. Boil a large pot of salted water and once boiling add potatoes. Cook potatoes for about 10-15 minutes or until pierced by a fork, stirring occasionally to avoid the water boiling over. You can also turn the heat down a bit once a boil is reached to avoid this.
  2. While potatoes are cooking slice and dice all other ingredients and add to a large bowl for mixing.
  3. Drain potatoes and rinse with cold water. Let potatoes sit for a while to cool off. You don’t want to mix your mayo with super hot potatoes or it will melt and be an icky looking mess. If you’re in a rush, leave cold water running over potatoes until mostly cool or slightly warm.
  4. Add potatoes to bowl with all other ingredients and mix. Add salt and pepper to taste.
  5. Let sit in the refrigerator for at least 2-3 hours before serving.
  6. Enjoy!

Easy Egg Muffins: Meal Prep

Recipes

Sunny California hasn’t been so sunny the last couple of days, at least in my part of California. Pouring rain and whipping winds are starting to make it feel like I’ll be stuck inside for the unforeseeable future. To make things even better (insert sarcasm here), this weather is supposed to continue through this week and into next weekend. Goodbye, Sun. See you never. But in all seriousness, the one great thing about all this gloom? All of the things I can accomplish at home. Today’s challenge: meal prep for the week and make more bread (because we’ve pretty much demolished almost the entire loaf from last night, oops). So I settle in, batten down the hatches and preheat the oven as I try and ignore the whistling wind sounds coming through my overhead vent. My first meal prep task of the day is breakfast.

I feel like breakfast has become a bit taboo as of late with the trend of intermediate fasting. Basically what that is is a fast that lasts 12-16 hours every day and a window for eating that is the length of the remaining hours (web search for more info). People have had great success with this method from what I’ve seen, of course still based on at least a semi-proper diet and some exercise. I tried out this fasting thing for about a month. I stopped eating at 7pm and didn’t eat again until at least 12pm every day, and while I did seem to notice slight results, I really, really missed the ability to have breakfast. I’m not necessarily a “breakfast is the best meal” kind of person but I enjoy the occasional morning meal every now and then. And having something small to eat during the week sometimes seems to perk up my brain and energy levels while at work (not sure if this is an actual thing, but hey). So I say, eat breakfast when you want, don’t when you don’t want, at least that’s what I do. And when I do eat breakfast, I like it to be something small, tasty and filling and preferably something that won’t break the bank (meaning no drive thru or coffee shop breakfasts). These egg muffins fit that bill perfectly.

Egg muffins are perfect for a weekly breakfast snack. They are easy and quick to make and only require a few ingredients or less if you prefer (seriously, you could make these with just eggs if you like your snacks plain). I like to keep the ingredients fairly simple for these but I imagine you could also probably go a little crazy if you wanted to. I make eight muffins at a time, for my husband and I – that’s two muffins per day for four days. Four fit perfectly in a square flat container and each of us gets one to take to work for the week. The final day of the week we usually sub in something like oatmeal or a breakfast shake (or donuts). I love how easy they are and think having a little mini frittata muffin for breakfast is pretty special. I mean, more special than a prepackaged instant oatmeal for instance. Just pop in the microwave for 30-45 seconds and enjoy!

Do you eat breakfast? What are your favorite breakfast meal prep recipes? And, what would you add to your own egg muffin?

Easy Egg Muffins

These are the filling ingredients I use for mine, but you can really put whatever you want in there!

12 red grape tomatoes, halved

1/4 cup green onion, sliced

8 large eggs

Muffin pan

  1. Grease 8 cups on a muffin pan, if needed (my pan is nonstick so I skip this part). Preheat oven to 350F.
  2. Beat eggs in a large bowl until light and fluffy.
  3. Using a 1/4 cup, spoon eggs evenly into 8 prepared muffin cups.
  4. For each muffin cup add 3 halves of tomatoes and a finger pinch full of green onion (use more or less to suit your taste).
  5. Bake for 25 minutes or until cooked through (use the toothpick out clean trick).
  6. These will puff up quite a bit during baking, don’t worry! They will settle once you pull them out of the oven. Remove from oven and let rest.
  7. Once cool enough, remove from tin and place in desired container. Refrigerate.