Potato-Cauliflower Mash

Uncategorized Nov 19, 2018

Looking for another way to add more vegetables to your child’s plate, or even YOUR plate!? These mashed potatoes are creamy, thick, and delicious... but can you guess the secret ingredient (probably from the title) ...CAULIFLOWER! That’s right! Let’s face it... cauliflower mash by itself does not even compare…. BUT when you add a little to the real deal it comes out amazing! A great Thanksgiving side dish you and your family will love!


INGREDIENTS:

2 medium Yukon gold potatoes, peeled and cubed
3 cups cauliflower florets
2 cloves garlic
1/3 cup 2% milk
3 Tbsp. Grass fed butter or margarine
1/8 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. finely chopped flat-leaf parsley


DIRECTIONS:

Cover potatoes, cauliflower and garlic with water in 3-quart saucepan. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until vegetables are very tender, about 15 minutes; drain.Return vegetables to saucepan; mash. Stir in remaining ingredients. Enjoy!

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Everything Bagels

breakfast Nov 12, 2018

The truth is in the title, these bagels truly are EVERYTHING! Easy to make and higher in protein than a normal bagel it is a win-win for everyone. They can even be made with gluten-free flour and the texture is just as good! Perfect by themselves or on your favorite breakfast sandwich! Enjoy!


INGREDIENTS:

1 cup (5 oz) all-purpose whole wheat or gluten-free mix
2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
1 egg white, beaten (whole egg works fine too)
Sprinkle with everything but the bagel seasoning.


DIRECTIONS:

Preheat oven to 375F. Place parchment paper on a baking sheet and spray with avocado oil to avoid sticking. 

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spatula until well combined, it will look like small crumbles.

Lightly dust flour on a...

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Veggie Quinoa Salad

dinner lunch side vegetarian Nov 12, 2018

This might be one of the most refreshing salads we have ever made! Perfect for the start to Spring! Full of veggies, protein and fiber to fill you up and leave you satisfied!

INGREDIENTS:
1 can of black beans, drained & rinsed
1 can of corn, drained & rinsed
1 green pepper, chopped
1 red pepper, chopped
1 red onion, chopped
1 cup cherry tomatoes, halved
1 bunch fresh parsley, chopped (more or less to taste)
Red Wine Vinegar to taste
Salt to taste
Pepper to taste
1-2 cups cooked Quinoa

DIRECTIONS:
Mix all ingredients together, chill and enjoy!

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