Cauliflower Mashed Potatoes

I know what you’re thinking – cauliflower as mashed potatoes – gross! Well, do yourself a favor and hold that thought, and have an open mind, because it’s actually quite delicious!

Now I’m not going to lie to you and say that it tastes the exact same, because of course it doesn’t. But with the right amount of seasoning you can come damn close!


The base recipe I use is from the food blog Eat Yourself Skinny.  Her recipe is Rosemary & Garlic Cauliflower Mash, but you can make this recipe anything you want! Consider it your template. I typically use a mix of cheeses – blue cheese and the garlic and herb cheese that she recommends, as well as WAY more garlic than recommended.

I also started my own garden this last spring and I grew chives, so I was always using freshly chopped chives, but you can use whatever you favorite is – rosemary, chive, green onions, bacon – anything!

Go ahead and give it a try – you might be surprised, and your waistline will thank you!

Cheers!
Heather

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Cheese & Garlic Cauliflower Mash ( Recipe adapted from Eat Yourself  Skinny

Serving: 4 Servings

INGREDIENTS:

  • 1 head of cauliflower, chopped
  • 1/4 c. chicken stock
  • 1 tbsp. plain Greek yogurt
  • 1 tbsp. olive oil
  • 2 cloves of garlic, chopped
  • 2 tbsp. grated Parmesan cheese
  • 3 tbsp. blue cheese
  • 1 wedge Laughing Cow cheese (Garlic & Herb)
  • Salt & pepper to taste
  • Chopped chives

DIRECTIONS:

1. Bring a medium pot of water to a boil and add your chopped cauliflower. Boil for about 10 minutes, until cauliflower is soft. Drain and pat dry with a towel.

2. Add cauliflower to your food processor and add chicken stock, Greek yogurt, olive oil, garlic and cheese; process until completely smooth. NOTE: Feel free to add more Greek yogurt as needed for creaminess.

3. Stir in salt, pepper and chives to taste. Enjoy!

NUTRITIONAL INFORMATION

Serving Size: 1/2 cup
Calories: 106
Fat: 4.2g
Carbs: 11.4g
Fiber: 4.3g
Protein: 6.2g

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Lemon-Dill Zucchini Pasta with Shrimp

I want to pause for a second and acknowledge the amazingness that is spiralizing. Some of you are probably asking ‘What in the hell is spiralizing?!’ – which is fair. You’ve likely heard of zucchini noodles, at it’s most basic level, right? I had, and I’d tried to make them, and FAILED miserably on many occasions. Until I discovered the spiralizer. This little contraption has busted the doors wide open on my healthy eating.

I don’t recall exactly what I was searching for when I stumbled upon the food blog Inspiralized, but I thank the food gods that I did. Endless healthy and EASY dishes, using a simple, $35 contraption, from Amazon. With very little hesitation I bought this item, and the rest has been history for me. 
I encourage you to do two things – 
1. Buy a spiralizer. All you have to do is follow this link to Amazon, and BAM! You’re welcome.
2. Head over to the food blog Inspiralized, and start planning your meals.
So last night I tackled another recipe from the Inspiralized blog – Lemon-Dill Zucchini Pasta with Shrimp. The blog added capers, I didn’t, but you know tomato-tom-ah-to. 
Talk about such an easy, light, and refreshing recipe to make. In 20 minutes I had prepped and cooked this zoodle dish, and it was one of the best so far! 

I pretty much followed the recipe to a tee – which I highly recommend, as making zucchini noodles is much different than regular noodles, but because I’m not always the best at following the rules, especially when it comes to cooking, I made a few changes. Besides no capers, I used A LOT of garlic. I mean three huge spoonfuls of garlic and I had to restrain myself. And I used a lot lemon juice. I was happy with both decisions, and would do it again in a heartbeat! 
Don’t be afraid to follow your own path and have fun the more you become comfortable with cooking; it’s what makes cooking fun!
You can find the whole recipe, along with full nutrition facts, here – Lemon-Dill Zucchini Pasta with Shrimp.  
Happy spiralizing!
Heather
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