Broccoli & Potato Salad

I want to start by thanking everyone who reached out to me to offer help and support after my newsletter last weekend. It meant so much to me. 🙂 One of you suggested GABA for my airplane panic attacks and I had totally forgotten to take mine. Thank you for that reminder! I’m also scheduled to talk to some professionals for more answers, so hopefully my airplane panic attacks won’t happen again.

In the past couple days Snapchat fans, myself included, have been lamenting Instagram copying Snapchat (poorly). Snapchat completely won me over and I can’t see repeating myself on Instagram every day, which makes me think I need to choose one. Having kids is a lot of work. Having a young adult with severe special needs is even more work. Having both of those AND a job (that would be this one right here) is a crazy hard. So you can see how adding another social media platform is too much.

I was adamant that I would stick with Snapchat. Then this morning I woke up and I thought “that’s really not the best business decision.” Only a few hundred of you follow me on Snapchat. Over 40,000 of you follow me on Instagram. So I started using the Instagram Stories (the videos copying Snapchat) today, and I may use Snapchat less and less. I might eventually stop using it completely. We’ll see.

Meanwhile we are getting closer to offering you our cake kits! I apologize that the other mixes have been out of stock while we work on the cake kits. Those mix recipes are in my book however, if you want to make them yourself 🙂

I hope you like this Broccoli & Potato Salad! It was a newsletter exclusive a few weeks ago, but a bunch of you asked if I would post the recipe so you could Pin it, so here you go! 🙂 Conventional broccoli salad contains refined sugar. I’ve substituted some stevia and it’s delish! Feel free to substitute sweet potatoes for the russets. I think chicken would also be excellent in this, like a one pot meal!

Broccoli & Potato Salad

1 cup healthy mayo, such as Primal Kitchen (My favorite! Made with Avocado oil!)
8 drops stevia
4 cups finely chopped thawed broccoli (this is such a great cheat! my kids prefer their broccoli salad not so crunchy, and frozen broccoli that has thawed is the perfect compromise!)
4 cups cooked & refrigerated white sweet potatoes in small cubes*
1/2 red pepper, finely chopped
1/4 cup raisins
1/2 cup chopped cashews
1 package bacon, cooked until crispy, chopped
1/2 teaspoon Herbamare

*I use the slow cooker potato method on page 126 in my book, then refrigerate overnight before cutting off the skin and chopping.

1. There are 2 ways of doing this. The I-want-it-to-look-pretty way, and the I-don’t-care-how-it-looks way 🙂 For option 1, combine the mayo and stevia, then add the broccoli, potatoes, and Herbamare. Add half of the red pepper, raisins, cashews, and bacon. Stir until well combined. Transfer to a serving dish. Add the remaining red pepper, raisins, cashews, and bacon like a garnish, as I have done in this photo.
2. For option 2, combine the mayo and the stevia in a large mixing bowl, then add everything else on top, and stir until well combined.

Store covered in the fridge.
Makes about 8 servings.

♥, Kelly