Potato Salad

10 small potaotes, red or new white

4 eggs

1/2 c. chopped celery

1/2 c. sliced cucumber

1/4 c. sliced onion

1 Tbs. salt

1 Tsp. celery seed and mustard seed

1/2 tsp. coarsely ground black pepper

3/4 c. mayonnaise

1/4 c. brown mustard

Boil potatoes for 20 minutes and eggs for 10 minutes. Let cool. The potatoes can be cooked the day before and refrigerated.

Add remaining ingredients, except for mustard and mayonnaise, and toss well.

Add mayonnaise and mustard and toss well.

Refrigerate overnight if possible or several hours.

To serve, sprinkle with fresh or dried parsley and toss again.

Sweet Potato Waffles

1 c. cooked and mashed sweet potatoes

1 1/4 c. lowfat buttermilk

1 egg

1 Tbs. canola oil

2 c. lowfat pancake mix

1/4 c. sugar

1/2 tsp. cinnamon

Powdered sugar- optional

Preheat waffle iron.

In a medium bowl combine sweet potatoes, buttermilk, egg and oil.

In a separate bowl whisk pancake mix, sugar and cinnamon.

Stir sweet potato mixture into dry ingredients.

Batter will be fairly thick.

Coat waffle iron with nonstick cooking spray.

Spoon 1/2 to/3/4 c. batter into waffle irons, close and cook until crisp.

Sprinkle with powdered sugar if desired.

My Oatmeal Breakfast

1/2 c. cooked oatmeal

1-2 Tbs. quinoa

Agave nectar to taste

One to two fruits usually blueberries, cranberries, raspberries and cherries, fresh, dried or frozen.

I cook frozen berries with the oatmeal

1 Tbs. ground flax seeds

1 tsp. wheat germ

2 tsp. chia seeds

Sprinkling of black walnuts.

Almond milk.