LOW GLYCEMIC ROASTED GARLIC POTATO SALAD
2 pounds fingerling potatoes
1 bulb of garlic
1 tbsp olive oil
2 tbsp fresh lemon juice
1/3 cup light mayonnaise or Greek yogurt
1 tbsp hot water
½ tsp white pepper
¼ cup chopped chives or dill
1. In a large saucepan, combine potatoes with enough water to cover by 1 inch. Simmer for 15-20 minutes or until fork tender. Cool, cut into 1 inch cubes and refrigerate overnight. This reduces the glycemic index of the potatoes (or the impact they have on our blood sugar).
2. Preheat oven to 400 F.
3. Cut the bulb of garlic crosswise to create a top and bottom. Let sit for 10 minutes while oven preheats. Letting cut garlic sit for 10 minutes allows the proteins and enzymes to combine and boosts the antioxidants level.
4. Place the 2 halves of garlic in aluminum foil, drizzle with olive oil and bake for 40 minutes.
5. Meanwhile, combine lemon juice, mayo, water, and white pepper.
6. When the garlic is done, select 2-3 large bulbs and mash them into the mayo mixture.
7. Add the potatoes to the mayo mixture and stir in chives or dill.
8. Serve salad at room temperature.
COLOR YOUR BASKET WHITE AND BROWN CHOCOLATE MOUSSE
5 oz bittersweet or semisweet chocolate chips
½ cup water
1 cup 2% cottage cheese
1. Combine chocolate and water in a microwavable safe bowl and heat at 50% power for 30 second intervals, stirring between each set. It should take a total of 60-90 seconds.
2. In a food processor, puree cottage cheese until smooth and mousse like. With the processor running, slowly add the chocolate sauce. Be sure to scrape down the sides until well combined.
3. Pour the mixture into a bowl and nestle into a larger bowl filled with ice. Refrigerate until peaks form.
4. Optional: add mint, coffee or orange extract. Top with chocolate chips or slivered almonds.
Recipe provided by Daisy Cottage Cheese.