Garlic Avocado Cauliflower Mash

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I often get in the mood for warm comfort foods that I know I shouldn’t give in to. I was craving creamy mashed potatoes so bad last night, so I tried making Taralynn Mcnitt’s Garlic Cauliflower Mash and I was so surprised by how well it turned out and how delicious it was. I couldn’t stop raving about the flavors in my mouth to my fiance… “It’s like creamy guacamole”… “Wait no its more like garlic hummus”. It definitely hit the spot and I use the steamer bag method all the time now! Better yet, you don’t need fancy food processors or blenders so you can make it anymore! It’s full of fiber, low calorie, low sugar, high protein, and low carb!

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Ingredients:

  • 1/2 head Cauliflower
  • Ziplock Steamer Bag
  • 2 tbsp parmesan cheese
  • 1/2 avocado
  • 1 tbsp garlic powder or seasoning like ms. dash
  • 3 tbsp greek yogurt
  • pinch of pepper

Rinse and chop cauliflower, and put in steamer bag. Heat bag of Cauliflower in microwave until very soft (follow steaming directions on bag). In a mixing bowl, add steamed cauliflower and mash with fork, add chopped avocado and greek yogurt, mash with fork until smooth and add seasonings and parmesan! I love to serve these in the empty avocado halves :) Taralynn stores this dish in the fridge with the avocado pit to keep fresh.

Recipe makes 8 Servings, Serving Size 3/4 Cup.

Nutrition Per Serving: 83 Calories, 4.3 g Fat, 9 g Carbs, 5 g Fiber, 1.4 g Sugar, 4.5 g Protein

Eating Out

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Grilled Chicken sandwiches with Heirloom tomatoes; I had the Vegan Chop Salad with Kale, Beets, Sweet Potatoes, Avocado & Garbanzo beans

& Fresh Squeezed Watermelon Juice

{Malibu Farm, Malibu}

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The Vegas Roll, Fire Roll & Point Dume Roll (not pictured)

{Zooma Sushi, Malibu}

My favorite sushi place in the world 

eatingout3b.jpgVegan Beet, Avocado & Arugula Tacos; Patron, Pomegranate & Lime Cocktail

{843 Bistro, Hilton Head Island, SC}

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Top: Middle St. Lemonade (honeysuckle, strawberry, lemon), Local oyster shooters

Bottom: Whipped Sweet Potatoes with toasted pecans, Ceviche (Swordfish, golden tile fish, white shrimp, leche de tigre & crispy plantain chips)

{SALT, Sullivans Island, SC}

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Left: Morning Quinoa Bowl with Strawberries, Blackberries, Walnuts & Soy Milk with a Green Smoothie (spinach, celery, pineapple & nopal aka cactus!)

Right: Tiffany & Woody’s Rehearsal dinner: Fresh grilled yellowfin tuna fish tacos that the boys caught that morning

{Cabo Surf Hotel, Cabo San Lucas, Mexico}

Series: Eating Out

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{Moonshadows, Malibu}

Left: Better Than Cobb Salad w/ grilled grain mustard chicken, mixed greens, avocado, tomato and chile-balsamic dressing.

Right: Grilled Vegetable Salad with mixed greens, corn, balsamic vinaigrette topped with grilled chicken.

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{Skull Creek Boathouse, Hilton Head Island}

Left: Green Goddess Caesar with chopped romaine, avocado, parmesan, croutons, pecorino cheese blend and green goddess dressing and a Veggie Roll (my favorite!!) with spinach soy paper, tempura artichoke and asparagus, goat cheese hummus, avocado, edamame and sun-dried tomatoes.

Right: Mediterranean Carpaccio with sliced sashimi grade tuna, fresh lemon, truffled sea salt, olive oil, shaved mushrooms, green onions on top of a baguette.

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{Jaguars Ceviche Bar, Miami}

Left: Ceviche Oriental Appetizer with tuna, ginger, soy, jalapeños, shallots, cilantro, lime, grapeseed oil, avocado balls, cucumber & sesame seeds paired with plantain chips

Right: Tropical Salad with Mango, Papaya, Pineapple, Avocado, Cashews, leafy greens, topped with coconut and hemp seeds.

eatingout5.jpg{Bistro 843, Hilton Head Island}

Left: Carolina pan-roasted trout on top of pasta salad and sliced cucumbers garnished with chervil herbs and ponzu sauce

Right: Ancient Grain Salad with warm farro, roasted sweet potatoes, butternut squash, brussels sprouts, cherry tomatoes topped with an apple cider vinegar mustard-molasses dressing (one of my favorite dishes ever!)

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{Spring Roll, Charleston}

Avocado Salad with romaine, carrot strings, tons of avocado (obviously), topped with sesame seeds and a carrot-ginger dressing

Series: Eating Out

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 Eating out and trying to eat healthy can be a controversial idea. So many of my friends deprive themselves at meals because they’re dieting or trying to “be good”, but you don’t have to be afraid of eating out anymore! I have started a series of healthy and delicious meals that I have when I eat out, to prove that eating out is just as easy to be healthy, if not more delicious! I hope this series can help inspire you to not be afraid of going out anymore :) (It’s also a way to help keep me accountable)

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The most insane Thai Lettuce Wraps I’ve ever had! With shrimp, cucumbers, marinated soba noodles, carrots and sweet chili sauce.

{King Street Grille, Charleston}

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This famous Cobb Salad that I love so much, with cajun shrimp, avocado, black eyed peas, romaine and egg.

{Fleet Landing, Charleston}

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A light fruit parfait with granola, kiwi, mango, pineapple, strawberries and blueberries

{The Lost Dog Cafe, Charleston}

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The “Vegetarian Salad”, a bed of mixed lettuce, avocado, pumpkin seeds, sunflower seeds, cashews, assorted raw vegetables, tomatoes & choice of dressing.

{Johns Garden, Malibu}

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The “I am Magical” Veggie Burger (rated one of the 10 best veggie burgers in Los Angeles) “The patty is a mix of beans, lentils and peppers that also includes some zippy apple cider vinegar and a taste of chipotles and jalapeños for heat. It’s a nice burger to look at too, since it ends up tinged pink on the inside and comes stacked with lettuce tomato, onions, pickles and a spicy chipotle ketchup” on organic bread. It’s that good too.

{Cafe Gratitude, Los Angeles}