Lemon Mayonnaise Smashed Potato Salad

SERVES 8

INGREDIENTS

• 2 lb. russet potatoes
• Kosher salt and freshly ground black pepper, to taste
• 6 egg yolks
• 1 tbsp. sugar
• 2 tsp. dry mustard
• Zest of 2 lemons, plus ⅓ cup fresh lemon juice
• 1½ cups canola oil
• 5 eggs, hard-boiled, peeled, and roughly chopped
• 3 scallions, thinly sliced

INSTRUCTIONS

1. Boil potatoes in a 4-qt. saucepan of salted water until tender, 35–40 minutes; drain and refrigerate until cold, about 1 hour. Peel and roughly chop potatoes; place in a large bowl and set aside.

2. Purée yolks, sugar, mustard, lemon zest and juice, salt, and pepper in a blender until smooth. With the motor running, slowly drizzle in oil until emulsified; pour dressing over potatoes and season with salt and pepper. Using a potato masher, gently mash potatoes until almost smooth. Stir in half each eggs and scallions. Garnish with remaining eggs and scallions.

Healthy Lemonade

Refreshingly light and sugar-reduced lemonade recipe that has all the flavor, with less empty calories than conventional lemonade.

Ingredients

• ½ cup coconut nectar or coconut sugar or xylitol or honey
• 1 cup water
• 1 cup freshly squeezed lemon juice (from approximately 6 lemons)
• 4 cups cold water

Instructions

1. Add sugar and 1 cup water to a small saucepan. Bring to a boil, stirring frequently.
2. Once boiled, remove from heat and add to a glass pitcher.
3. Add lemon juice and remaining water.
4. Place in the fridge for 2-3 hours to chill.
5. Serve with ice cubes.

Notes

To keep vegan: do not use honey
To make the lemonade safe for candida diet: use xylitol

Mango Cream Smoothie

A creamy vegan smoothie made sweet with fresh grapes and frozen mango.

Ingredients

• 1 cup Silk Organic Soy Milk
• 2 cups frozen mango chunks
• 2 tablespoons fresh lemon juice
• 20 seedless grapes
• 6 ice cubes

Instructions

1. Add all ingredients to the jug of your blender in the order they are listed and blend for 20-30 seconds, until smooth.
2. Serve immediately.

Notes

Soy milk: You could use any type of non-dairy milk that you would like to here.

Protein: For a boost of protein, add your favorite protein powder.

Grapes: the grapes are used in this recipe to add natural sweetness instead of using sugar. Feel free to use whatever grape you’d like – green, red, black, whatever!

Chicken Yakisoba

Ingredients

• ½ head green cabbage 
• 1 medium yellow onion
• 2 medium carrots 
• 1 small crown broccoli 
• 2 inches fresh ginger 
• 1 large chicken breast 
• 2 Tbsp vegetable oil
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded
• 1 tsp sesame oil (optional)
• ¼ cup soy sauce 
• ¼ cup worcestershire sauce 
• 2 Tbsp ketchup 
• (up to) 1 Tbsp sriracha hot sauce 
• 1 Tbsp sugar 

Instructions

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).