Indian Lentil and Potato Salad Recipe

Monday was a gorgeous day and my husband decided to cook some steaks on the BBQ. We have been enjoying our new Kamado Joe so much and we try to use it as much as we can. When my husband is working in Asia, one of my sons takes charge of the BBQ. We made excellent Indian Burgers last month. Since I don't eat steaks I wanted to make a filling salad to go with our meal. I went shopping at the farmer's stand close to home. They add new potatoes and decided to prepare an Indian Lentil and Potato Salad. For the salad you need to cook your potatoes in the morning and keep them in the refrigerator until ready to serve. While at the vegetables stand I picked fresh beans, radishes and green onions. They were added to the salad for some crunchiness. The dressing is simply sour cream, mayonnaise and Patak's Mild Curry paste mix all together. I have been enjoying this paste so much and it's now a staple in my home. 

What are your favorite salads this Summer?


4 cups potatoes, cooked and cubed
60 ml cup lentils
125 ml green beans
60 ml radishes, sliced
30 ml green onions, sliced
60 ml sour cream
60 ml mayonnaise
5 ml Patak's Mild Curry Paste

1- Cook potatoes at least 2-3 hours before serving. Let cool in the refrigerator.
2- Cook lentils in 125 ml water until soft and water is absorbed. It will take between 20 to 30 minutes. Place in refrigerator.
3- When ready to serve the salad place vegetables and lentils in a large bowl.
4- In a small bowl mix the sour cream, mayonnaise and Patak's Mild Curry Paste. Pour over vegetables and gently mix. 

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Disclosure: I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own. #PataksMom


Strawberry Loaf with Lemon Glaze - Pain aux fraises

strawberry loaf

One of my first summer job was strawberry picking. My mom would drive my sister and I at a farm near St-Hyacinthe, QC. We would spend hours, under the sun, picking strawberries. They paid us 10 cents for each small basket of strawberries that we picked. It was not much but I liked working outside and eating strawberries all day long. Last week I stopped at a local farmer's stand, near my own, and I bought a big basket of fresh strawberries. After eating half of the basket I decided to bake a Strawberry Loaf. I wanted to make it a bit healthier and replaced the egg with chia seeds. I also reduced the amount of butter and added Lime Greek Yogurt. My loaf was so moist. It was gone in one day.


For us, It's All About #TINYWIN!

I enjoy summer because I am more active than in the winter. I bike, hike, walk and try to park my car away from Starbucks. In my book, every little step towards living a healthier life is important. When my husband is home we like to go for long walks at night. When we get back home we feel energized and we sleep better.


Strawberry Shortcake in a Jar - {and 2 GIVEAWAYS}

strawberry shortcake in a jar

My husband started working in Asia, in May, and he his home right now. During the summer, whenever he is around, we go camping. We bought a motorhome so that we can camp even when it's raining outside. Last weekend we camped close to Montreal and we visited my brother on Saturday. On Sunday we had dinner with friends we haven't seen in a while. At night we could not do a campfire because of the rain but we enjoyed our relaxing week-end.


Beef and Beans Enchiladas Recipe

When I go grocery shopping I like to buy Tortillas. There are convenient and I can make so many different recipes with them. These Avocado Quesadillas were a yummy, healthy lunch in the spring. Sometimes I just feel like wrapping my salad in a tortilla like in these Greek Salad Tortillas. It's a quick lunch on a busy day.