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. I did end up purchasing a lesson plan from Busy Toddler for my 3 year old so I could have activities planned without having to think too much, and it has been really helpful. I got very tired of hearing her ask me what can she do next….

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
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


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

Need more vegetables in your diet? Then don’t forget to subscribe to my email list to get your free copy of “6 Easy Ways to Add More Veggies to Your Day!”

Healthy Pantry Items

I originally compiled this Top 10 Healthy Pantry Items list back in February of 2017, but I feel like relying on pantry staples has definitely become more important during this pandemic. Trying to cut back on grocery store visits and working with what we have has been essential for our family this year and will probably continue through the winter. Most of the panty items that I buy, I tend to order online from Target or Thrive Market so I don’t have to worry about picking them up when I do go to the grocery store for things like eggs, milk, and bread. I also get a produce box delivered once a week from Hungry Harvest to help cut down on grocery trips. If you want to try Hungry Harvest feel free to use my link here to get $10 off your first order.

While the items in this list are all great healthy choices to help keep your family fed, the most important thing to remember is that “fed is best.” If you are unable to get the healthier choice due to financial constraints, the items aren’t available, or you really need to just go through a drive through one night and pick up some burgers and fries for your sanity, that is ok. We all need to give ourselves some grace and do the best that we can.


My Top 10 Healthy Pantry Items


1. Whole grains such as quinoa, brown rice and whole grain pasta – Full of fiber and essential B vitamins, whole grains are essential and shelf stable. I like to stock up during sales, because I usually choose one of these almost daily with dinner. 


2. Fruit and Nut Bars – Great for a quick snack between zoom meetings or with your morning coffee if you prefer a light breakfast. I like both Kind Bars and Larabars because they are made with whole ingredients such as fruits and nuts.


3. Tomato Sauce – I always have at least 1 emergency can of tomato sauce in my pantry. Grab your pasta, some tomato sauce, throw in some veggies (like mushrooms or zucchini) and top with cheese and you got a meal. I like to choose tomato sauce without added sugar and less than 400mg of sodium per serving.


4. Canned Beans – I like to keep multiple types on hand. Perfect for a quick and easy chili or to make rice and beans. No salt added or reduced sodium is what I look for on the label. That way I can season it to my taste preferences.  


5. Oatmeal – A whole grain that is perfect for breakfast or you can also have as a snack or mini-meal. Also comes in handy if you get the urge to bake some oatmeal muffins or cookies.


6. No Salt Added Canned Vegetables (such as tomatoes or corn) – Goes great in chili or a pasta dish. 


7. Nut or Seed Butter – Perfect for sandwiches or as a snack (on celery, apples, or whole grain crackers). We usually do peanut butter cause it is the cheapest, and we go through a lot. We used to do sunbutter too when V was in daycare since it is allergy friendly. 


8. Canned Fruit  Packed in Juice – I always keep a can or two in our pantry in case we run out of fresh fruit before our weekly produce box comes. 


9. Almond Milk – We normally drink cows milk, whole for the girls and skim for me and my husband, but we keep it on hand in case we run out of our regular milk. That way we can last an extra day or two before getting groceries. I also like using the vanilla almond milk in baked goods sometimes or to cook quinoa in, instead of water. It gives it a bit of a different flavor. 


10. Chicken or Vegetable Broth – You can use these to make a quick and easy soup or add flavor to meats, a stew or chili. We get the reduced sodium and season how we like. 



Hope you liked my list! Comment if you have any other great healthy items that you like to always have in your pantry!


Healthy Pantry Items

Healthy and Easy Baked Brie Recipe
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Baked Brie with Pecans andPears – Originally posted in November 2016

Baked Brie with Pecans and Pears is honestly the only way I have prepared Baked Brie in the past couple of years. The pears, pecans, cinnamon and maple syrup are the perfect flavors for the fall and into the winter months. It is super easy to take as an appetizer to someone’s house, or to prepare for a date night in. All you need is Brie, maple syrup, pecans, pears, and cinnamon.

Healthy Simple Appetizer

If you love Brie and don’t yet have a Brie baking dish, I highly recommend one. I have found it makes it super easy for transport. After the Brie is done cooking, I pull it out of the oven, leave it covered in the baking dish, and wrap it up in a big thick towel. That way I can carry it to the car without burning myself, plus it keeps it warm and melty for when I get to my close destination. You can also wait to cook it until you get to your destination, and just leave it uncooked in the Brie dish with the toppings already on.  I suppose whichever way you choose depends on if you are planning on enjoying it right away and how far you are traveling. But either way, I feel like a Brie dish makes it so much easier. If you don’t have one, this is the one that I have and cherish:

Delicious and Nutritious Baked Brie Recipe

If you are looking for more easy appetizers, try my Healthier Spinach Artichoke Dip. It’s so simple and delicious that you may never be able to enjoy store bought spinach artichoke dip again.

Baked Brie with Pecans and Pears


1 Wheel of Brie ~7 oz
1/3 Cup Chopped Pecans
1 Pear – Cored and Diced (about 1 cup)
1/2 Teaspoon Ground Cinnamon
1 Tablespoon Pure Maple Syrup


Preheat oven to 350 degrees. Spray small sauté pan with cooking spray to prevent sticking. Sauté pears and pecans in pan with cinnamon and maple syrup on medium heat, stirring off and on for about 5 min, or until pears and pecans are warm and fragrant. Place Brie in a Brie baking dish, top with pear and pecan topping and cover with lid. Cook in oven for ~10-15 minutes.
Dietitian Approved Baked Brie Recipe