Healthier Red Skin Potato Salad
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I originally posted this healthier red skin potato salad recipe all the way back in September of 2016 but wanted to give it a bit of an upgrade. While the recipe remains the same (I just remade it and it was delicious), I wanted to update the post with some new thoughts and pictures.

For me, like chicken salad, potato salad can either be delicious or severely disappointing, no middle ground here. I like a lot of flavor and just the right amount of mayo. Bland potatoes drowning in mayo tends to be what I find in many store bought potato salads, although I tend to be overly critical and easily disappointed with foods.

Since I’m not a fan of store bought potato salad, I have to make my own. But…I hate peeling potatoes. I feel like it is a waste of the limited time that I have. Especially since we are all stuck in the house together due to the quarantine. My main duties now include entertaining a 3 year old all day, and keeping her away from my husband who works at home, and taking care of a newborn. It’s not exactly how I envisioned my maternity leave going, but its much better than many other families are fairing right now, so I will count my blessings. Anyways, red skin potatoes have a softer peel than regular white potatoes, so its totally cool to keep the skin on. Plus, it adds extra nutrients and I probably should not be peeling potatoes in my sleep deprived state anyways..

Healthier Red Skin Potato Salad

Healthier Red Skin Potato Salad

Serves 6
Ingredients
1.5 lbs Red Potatoes ( I just bought a 3lb bag and used half)
3/4 Cup Mayonnaise
1 Teaspoon Dried Dill
2 Tablespoons Fresh Chopped Chives
1 Teaspoon Dijon mustard
1/4 Cup White Wine Vinegar or Champagne Vinegar
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Sea Salt

 

Directions
Chop potatoes into bite size pieces (no need to remove skin) and place in a saucepan with water covering potatoes. Bring to a boil and cook until tender, about 10 min. While potatoes are cooking, mix mayonnaise, dill, chives and mustard in a small mixing bowl and refrigerate. Drain potatoes after they are done cooking and place in a large mixing bowl. Add vinegar, pepper and salt to potatoes, toss to coat. Allow potatoes to cool and then add refrigerated mayonnaise mixture to potatoes. Mix gently and refrigerate until ready to serve. Feel free to add celery or onions if you like a little crunch in your potato salad.
 

If you want more potato recipes, try my Crustless Quiche with Potatoes and Spinach or my Sweet Potato Pasta Salad.

Healthier Red Skin Potato Salad

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Dietitian Approved Mango Recipes

Mangoes are delicious. They also contain important nutrients like fiber, Vitamin A, Vitamin C, folate, and B6. Meaning they are good for your gut, eye and skin health, cell growth and metabolism. And being that mango season is quickly approaching, I thought I would gather up some dietitian approved mango recipes from some of my favorite RD bloggers, just for you. Oh and myself, because who am I kidding? I will definitely be working my way through these recipes this summer.

So without further ado, here is the mouth watering list of dietitian approved mango recipes. Enjoy!

Smoothies and Drinks

Dietitian approved mango recipes

Mango Carrot Ginger Smoothie by Sharon Palmer – The Plant Powered Dietitian

Layered Mango Raspberry Smoothie (Dairy Free) by Chrissy Carroll at Dairy Free for Baby

Green Smoothie with Pineapple and Mango by Marie Dittmer at Healthy Ideas Place

5 Ingredient Energizing Smoothie by Alyssa Lavy at Alyssa Lavy Nutrition and Wellness

Springtime Mango Smoothie Bowl with Edible Flowers by Emily Kyle at Emily Kyle Nutrition

Matcha Green Tea Ginger Smoothie Bowl by Leanne Ray

Mango Cardamom Kefir Lassi by Dixya Bhattarai at Food Pleasure and Health

Ginger Peach Mango Lassi by E.A. Stewart – Spicy RD Nutrition

Breakfast and Snacks

Dietitian approved mango recipes

Blueberry Mango Yogurt Parfait by Marie Dittmer at Healthy Ideas Place

Tropical Mango Chia Pudding Parfait by Ginger Hulton at Champagne Nutrition

Mango Turmeric Overnight Oats by Kara Lydon at Kara Lydon Nutrition

Banana Almond Mango Overnight Oats by Amy Gorin at Amy Gorin Nutrition

Easy Mango Almond Oatmeal by Amy Gorin at Amy Gorin Nutrition

Coconut Mango Barley Breakfast by Kristine Pfeifer Duncan at Veg Girl RD

Gluten Free Mango Muffins by Caryn Fasko at Delicious and Nutritious Eating

Soups and Salads

Dietitian approved mango recipes

Chilled Mango Red Curry Soup with Shrimp by Danielle Cushing at The Every Kitchen

Red Lentil Mango Soup by Judith Scharman at Foods with Judes

Passion Fruit Broccoli Salad by Experience Delicious

Strawberry Mango Spinach Salad by Peas and Hoppiness

Grains

Dietitian approved mango recipes

Colorful Quinoa and Pecan Salad by Triad to Wellness

Mango Lime Quinoa Salad by Sarah Schlichter at Bucket List Tummy

Cucumber Tomato Mango Quinoa Salad by Brittany Poulson at Your Choice Nutrition

Mango Quinoa Salad by Jess DeGore at Dietitian Jess Nutrition

Mango Quinoa Black Bean Salad by Judith Scharman at Foods with Judes

Coconut Mango Rice by Caryn Fasko at Delicious and Nutritious Eating

Entrees

Dietitian approved mango recipes

Slow Cooker Sriracha Mango Chicken Tacos by Kara Hochreiter at Byte Sized Nutrition

Steak Lettuce Wraps with Mango and Avocado by Chrissy Carroll and Snacking in Sneakers

Cajun Mango Avocado Burgers by Chrissy Carroll at Snacking in Sneakers

Baked Cod Fish Tacos with Mango Guacamole by Jodi Danen at Create Kids Club

Stir Fried Rice with Tofu and a Peanut Mango Sauce by Mostly Balanced

Mango Chicken Curry by Whitney Reist at Sweet Cayenne

Avocado Chicken Salad by Caryn Fasko at Delicious and Nutritious Eating

Salsas

Dietitian approved mango recipes

Double Pepper Mango Salsa by Lizzie Streit at It’s a Veg World After All

Cucumber Mango Salsa by Marie Dittmer at Healthy Ideas Place

Mango Salsa by Jeanette Kimszal at Jeanette Kimszal Nutrition

Grilled Avocado Stuffed with Grilled Mango Salsa by Sarah Koszyk

Desserts

Dietitian approved mango recipes

Mango Coconut Soft Serve by Liz Weiss at Liz’s Healthy Table

Coconut Mango Popsicles by Caryn Fasko at Delicious and Nutritious Eating

Mango Ice by KeyVion Miller at KeyVion Miller Nutrition

Don’t forget to pin this list of Dietitian Approved Mango Recipes so you can save them all for later!

Dietitian Approved Mango Recipes

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Healthy gluten free zucchini bread with chocolate chips
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Do you ever find yourself with a surplus of a specific food? And then trying so many different ways to use it cause you don’t want it to go to waste? Recently, I have somehow managed to keep acquiring zucchini. I don’t really mind cause zucchini is so versatile and there are many different things you can make with it. Sometimes, I will throw it in tomato sauce for my pasta to add some extra flavor and texture. Other times a simple saute in olive oil with some salt and pepper does the trick. It is also great in eggs, or shredded and thrown into pancakes. Mixing shredded zucchini into pancake batter is actually one of my 2 year olds favorite cooking tasks. And it is a great way to get her to eat some extra veggies too!

healthy gluten free zucchini bread with chocolate chips

Making gluten free zucchini bread is another great way to use up zucchini. And you can totally make more than one at the same time (if you have multiple pans) and freeze for later. When looking for a good recipe online, to use my surplus of zucchinis, I noticed a lot of zucchini bread recipes used a ton of sugar. While I like my gluten free zucchini bread to be a little sweet, I don’t want it to be a super sweet dessert. So I ended up taking my Gluten Free Banana Bread recipe and changed it up to make my gluten free zucchini bread. The first try wasn’t what I wanted (too sweet and over baked) but the second try hit the spot.

Healthy gluten free zucchini bread with chocolate chips

Gluten Free Zucchini Bread

Ingredients

  • Cooking spray
  • 1 1/2 Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
  • 1/3 Cup Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Allspice
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Cup Shredded Zucchini
  • 1/2 Cup Applesauce
  • 1/2 Cup Full Fat or 2% Greek Yogurt
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Dark Chocolate Chips (plus a few extra for sprinkling on top

Directions

Preheat oven to 350 degrees. Spray 9Γ—5 inch loaf pan with cooking spray and set aside. Add flour, sugar, spices, salt, and baking soda to a large mixing bowl. Stir until uniform. Add wet ingredients (zucchini, applesauce, yogurt, egg, and vanilla extract) and mix together. Fold in 1/3 cup of chocolate chips.  Pour batter into loaf pan and sprinkle some extra chocolate chips over the top if desired. Bake in oven for 45-50 minutes or until an inserted toothpick comes out clean. Allow to cool slightly before slicing and serving.

Healthy gluten free zucchini bread with chocolate chips
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