Friday already!

Well, the weeks are really gathering momentum now with Christmas ans New Year both insight.  I am expecting a new grandchild in the new year and we may find out the sex on New Years eve.  Am so excited. People love babies at different stages, I love newborns, the smell, the dependence, the size and warmth, the little facial expressions when they sleep are all totally adorable and magic.

Anyway, back to the present, found a great craft for children (I know some BIG children who would like it too!)  It is a  Tea Cup Terrarium .  It would also make a great gift for people in units or nursing homes.

Have a great weekend everyone and will catch up again Sunday or Monday.  




Now for an easy recipe for tonight: diabetic friendly, nutritious, relatively easy.

Smoked Chicken Salad:

Ingredients (4 servings)

12 small baby potatoes, quartered

1 large apple, cored and sliced

15 ml fresh lemon juice (1 Tablespoon)

1 packet assorted lettuce leaves, torn into pieces (100 g)

2 smoked chicken breasts, sliced (220 g)

30 ml cashew nuts (2 Tablespoons) or 10 pecan nut halves

1 bunch chives, chopped (10 g)

60 ml fat reduced mayonnaise (¼ cup)

60 ml fat free or low fat milk or yoghurt (¼ cup)

freshly ground black pepper

How to make it

1. Cook the baby potatoes while preparing the rest of the salad.
2. In a flat dish, cover the sliced apples with the lemon juice to prevent discoloration.
3. In a salad bowl or platter, arrange the lettuce leaves, chicken and apple slices.
4. Add the baby potatoes (they can still be warm) and toss lightly.
5. Sprinkle the nuts and chives on top.
6. Mix the mayonnaise and yoghurt to form a thick sauce and serve with the chicken salad.

Red apples look particularly attractive in this lovely summer lunch. If you prefer a thinner dressing, use milk instead of yoghurt with the mayonnaise.

Variation: Replace the apple with another fruit, such as peach, pear, etc.

Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).