This post will be my last for 2017! I feel like we all say this every year but seriously where did this year go? Looking back, 2017 was a really hard year for me and my family. But I refuse to be negative about it because I know there are so many people around the world who would love to have had my hard year. So I’m finishing 2017 in style. Seeing my family for a Hogmanay drink, having a swim with my kids and enjoying the evening with my amazing husband and friends all with a smile on my face. Of course, the evening will consist of some good wine and food. Which leads me to this recipe. When attending a barbeque most the time the rules are, bring your own meats and a salad to share and here in Australia there will ALWAYS be a potato salad. Everybody loves a good potato salad and I am no exception. However, I am not the biggest fan of potatoes as I’m usually trying to limit my carbohydrate intake. So I decided we could switch it up and use everyone’s favorite low carb vegetable… Cauliflower! This may be a bit controversial but I promise it works. It’s the crispy bacon and the mayonnaise dressing that makes a good potato salad anyway.
So why do I reduce my carbs in my diet? First thing, that is what works for me. After my second pregnancy, I had 15kg that I wanted desperately to shift. I had success with low carb years ago in the lead up to my wedding. But I wanted a permanent solution, a lifestyle change. So I did some research into it. I searched the keywords like “keto” and “low carb” and up came a tonne of recipes that included my favorite foods in the world. I could have cheese, avocado, salmon, mayonnaise and lots of it. After seeing this I knew I had found the diet for me. 5 months later, goodbye baby weight. I was so thrilled! Not only because of my own weight loss and improvement in my health but that my husband was also 100% on board. Which as anyone would know who has tried to change their eating habits before, it’s really hard to do so when the person right next to you isn’t doing the same. So now I say we eat 70% keto or low carb meals and the number one benefit of this would have to be that we eat very little processed food. Therefore less hidden sugars and salts, much less gluten and most importantly a lot less of those nasty chemicals written on food labels that we can’t pronounce.
So eating this delicious low carb salad tonight as my last meal of 2017 is kind off motivating. Starting my 2018 right as I have huge goals in motion and looking forward to it all!
A low carb option for those times you need to bring a salad
- 1 medium cauliflower cut into florets
- 4 hard-boiled eggs
- 4 rashers of streaky bacon
- 1 spring onion finely sliced
- 1/2 cup chopped dill pickles
- 2 cups sour cream
- 1 cup mayonnaise
- 1/3 cup fresh dill chopped
- 1 tablespoon dijon mustard
- fresh parsley to garnish
- Bring a large pot of water to the boil and cook cauliflower for 7 minutes or until just tender.
- Drain and place in the fridge to cool.
- Heat a small pan and add diced bacon, cook until crispy then also put in fridge to chill
- In a large bowl mix sour cream, mayonnaise, fresh dill, dill pickles and dijon mustard.
- Once cauliflower and bacon are cooled, add to the bowl with your salad dressing.
- Roughly chop hard boiled eggs and gently stir through.
- Then garnish the salad with the chopped spring onions and parsley.
When cutting the cauliflower into florets, be sure to cut them into the same size. This way the cauliflower will cook evenly.