BROCCOLI SLAW

I’ve decided that I am going to lose weight! I am making this declaration because I know I am not the only one facing advancing weight gain that seems to go hand in hand with advancing age. My overweight issues are simple. I’m over 70, have arthritis, take medications that encourage my body to gain weight, and have absolutely no self-control when it comes to food. Now, the age thing, arthritis, and required medication I can’t do anything about. The self-control – well, that’s what I really need to focus on. And really, the wisdom that is supposed to come with age seems to have happened in certain areas. But when it comes to food, wisdom seems to have skipped the “moderation in all things” arena entirely! So that leaves the problem of getting my weight back down to a reasonable level, entirely by the application of determination and the desire to see my toes again!

Now I’m not talking about being 128 pounds (college weight) again. I’m talking about being a healthy weight for a woman of my age and body type. It’s really a self-imposed weight that I feel is reasonable. After all, I have always known that I simply was not designed to be svelte. I came in what I refer to as the “European peasant-body model”. (No offence to European peasants intended.) So I’m never going to be skinny, but my greatest hope is not to be considered “filled to the brim of slimness” either.

So why all this rhetoric about weight? Well it’s just to let you know that I will be trying harder to bring you more recipes that are lower in calories, fat, salt, and everything that makes food taste wonderful. (Just kidding about the “makes food taste wonderful” part.) Tasty food will always be my number one priority.

So, with healthy, low calorie, and delicious food in mind, I offer this not-so faithful adaption of a recipe I found on the Smitten Kitchen site. (Love that site BTW.)  

  • 1 head of broccoli (with stems*), thinly sliced
  • 1 carrot, shredded
  • 1 celery stalk, cut in half lengthwise and thinly sliced
  • 1/3 c. finely chopped red or white onion
  • 1/3 c. slivered almonds
  • 1/3 c. dried cranberries
  • ¼ c. low-fat buttermilk
  • ¼ c. light mayonnaise
  • 1 T. cider vinegar
  • ½ tsp. sugar
  • ½ tsp. seasoned salt
  • ¼ tsp. kosher salt
  • 1 tsp. Mrs. Dash
  • freshly ground black pepper (not very much)

Combine the broccoli, carrot, celery, onion, almonds, and dried cranberries in a bowl. Whisk the buttermilk, mayonnaise, vinegar, sugar, seasoned salt, kosher salt, Mrs. Dash, and pepper together and pour over the broccoli mixture. Toss well and adjust seasoning. (Try not to eat all the salad before anyone else gets at least a bite!) Refrigerate at least 2 hours before you plan to serve. (Good luck waiting that long!)

*Peel stems before slicing.

Please let me know if you like this recipe. Thanks