Cauliflower recipes rock! Creamy cauliflower mash is a great lower GI food than starchy potatoes. You can use it in place of mashed potatoes and also make it with vegan creams or milks in place of regular cream.
I’m such a fan of cauliflower and since it can be so bland without a nice strong recipe, I just love a good cauliflower recipe:) This one is one of my favorites.
Creamy Cauliflower Mash
Butter (or olive oil)
Fresh variety of mushrooms
1 Medium onion
1 – 2 lbs of cauliflower
Herbs (I used thyme, tarragon also works well)
Before you cook: Steam 1 head of cauliflower or unfreeze 1 lb of cauliflower. Drain.
1. Heat your oil in a deep frying pan or pot. Dice your onion and add it to the oil. Stir and reduce heat. Chop mushrooms and add them to the pan. Stir fry until the onions begin to brown and then stir them until they caramelize. Reduce the heat or turn it off and add your cream or milk to taste. In a large blender or preferably food processor, blend the mixture and slowly add liquid (cream, milk, rice starch & water – your choice). When the mixture is the consistency in the picture, add the fresh herbs for one last blend and you’re finished!
Mashed cauliflower TIP: Unlike potatoes that are starchy, cauliflower does not get gummy when you blend it. You can do an uber simplified version of this recipe by just steaming and then blending cauliflower with some salt & pepper.
Freezer TIP: This dish freezes great! Just take a small 1 cup container, fill it and freeze it. It’s nearly as delicious as fresh.
Nothing says fall like a stuffed squash. Nutritious, tasty and relatively cheap, acorn squash is a great way to say “hello autumn!” Amaranth is also a nutrition treasure – it’s a relative of spinach & swiss chard (who knew?!) and has some of its nutritional properties. One cup of amaranth has over 20% of your daily fiber, 12% daily calcium, and 29% daily iron.
Amaranth Stuffed Acorn Squash Flowers
Stuffing of your choice
Cook your stuffing and brown the amaranth when you cook it. In our recipe, we used chicken, zucchini and onions. After cooking a bit, we then added chopped up leftover burgers. Once your stuffing is almost finished, start prepping the acorn squash. Cut the top off the squash, scrape out the seeds and stuff. Depending on the size of your squash, baking at 360 F for 20 minutes should do the trick. You can tell it is finished when the bottom is a bit pliable.
On the first day, we at it out right out of the squash and then made a giant mess eating the rest of the squash. On the second day, once the squash was cooled, I cut them into these adorable little flowers. Just rest the squash on its side and cut! It’s easier to eat like this and is so cute:) Be sure to let it cool off before you try this – ours had already been refrigerated overnight, I’m not sure how it would turn out freshly baked and cut.
Stuffing with amaranth TIP: The amaranth can get a bit dried out on top after baking. If you like this, bake with the top off. If you would prefer a less crusty top, cover the squash with aluminum foil or put its cover back on it. Nom, Nom – amaranth is soooo goood!
Note: In addition to the benefits listed above, amaranth is rich in other vitamins, minerals and amino acids. Read more on the nutrition of amaranth.
Healthy cauliflower recipe here we come! If there’s one thing I’m good at, it’s short cuts. This quicker than you can blink recipe is a wonderful way to enjoy cauliflower without any messy or time consuming prep. It’s so simple!
Baked Lemon & Thyme Cauliflower
1 Fresh Lemon
1 Bunch Fresh Thyme (Organic Preferred)
1 Giant Cauliflower
Put the head of cauliflower on a large aluminum foil and douse it generously with olive oil. Slice a lemon thin and cover 2/3 of the cauliflower that is exposed. Toss in thyme here and there, sticking it to areas that are not covered by the cauliflower. Wrap up and seal completely, the bake in the oven at 360 F (180 C). Bake until it feels soft to the touch, this can vary from 20 minutes to 45 minutes depending on the size of the cauliflower. The good news is that even if you overcook it, you can turn it into mash and it will be delicious! Because of the foil, oil & lemons, it’s very hard to burn this one.
Least attractive baking item ever! But it’s soooo tasty:)
Going gluten free has been a challenge and one of the biggest problems is finding a good breakfast. Oats are great, but since many of them are processed with gluten containing products they can make me itchy. So I turned to millet. Millet is a really healthy grain, gluten free and super easy to cook. Its nutritional profile makes it a great after gym snack.
1 cup dry millet cooked
1 – 2 oz dried fruit
1 oz nuts
1 tsp butter (coconut or olive oil is ok too)
Salt to taste
Cook your millet. I use a rice cooker with 1 part millet, 2.5 parts water. You can do the same in a pot. If you are cooking millet in a pot, I recommend toasting it in butter first – it adds a rich flavor. When the millet is done and a little moist from butter or oil, add the dried fruit of your choice – I recommend unsulfured dried apricots. Top it off with nuts, in this case I used pecans.
TIP on Ancient Grains: When cooking ancient grains like quinoa, amaranth and millet, I like to add berries while cooking. It cuts the earthy taste and adds a bit of sourness. Not everyone will like, but I do. It also adds a cute pink tinge to the cereal.
I left Baltimore long ago and there are very few things I miss aside from friends, family & food. One thing that helps is always having my Old Bay with me. Nothing tastes like home more than Old Bay! Maybe it’s just me, but it makes everything taste better:)
If there is one food people complain isn’t tasty, it’s broccoli. Here is one way I’ve made broccoli drool-worthy – Old Bay.
Steam your broccoli. Grate cheese over the still hot broccoli. I like Manchego cheese, but will buy what’s on sale. Use whatever cheese you want as long as it is fresh and freshly grated! Once the cheese is on, gently sprinkle on the magic Old Bay. Enjoy! The better your cheese, the better it will taste. Don’t even try this with sliced or pre shred.
Notes: You can use frozen broccoli, but heat it slowly so you don’t cook it too much.