Archive | May, 2013

Carb-less Meals: Mock Mashed Potatoes

11 May

I am a pretty active person but wanted to try and make some sustainable and realistic changes in order to be healthier and slim down for summer.

For the past 3 weeks I have made a change to what I eat for breakfast and dinner each day. First, I substituted my oatmeal or bacon egg and cheese sandwich (after a long night out) with a green smoothie made in my blender. Just 1 ripe banana, 2 big handfuls of spinach or kale, 2 large scoops of plain Greek yogurt, 1 spoon of chia seeds and a few pieces of cut pineapple = a delicious and filling green drink. At first I wasn’t sure that it would sustain me throughout the morning, but I felt full and energized.



Lunch was usually leftovers of some sort and dinner was carb-less…carb-less. I never thought I would utter those words but I have lost 6lbs with my make shift eating plan which forced me to find some creative alternatives…

Mock Mashed Potatoes
My cousin Chelsea has a gluten allergy and worked to perfect mashed cauliflower that tastes just like potatoes. My first attempt at the recipe was tasty but the consistency was too thin. Only boil the cauliflower for 6 min to the second and quickly press out as much of the absorbed water as possible. Then pulse the hot cauliflower with cream cheese, grated parmesan cheese, salt, pepper, fresh garlic, and a little chicken stock. I left out the butter and didn’t miss it at all. Make sure to check the consistency in between pulses so it’s to your liking. Find the recipe here.






My next carb-less meal will be spaghetti squash. Stay tuned!


Pancakes…with Vinegar?!

11 May

Pancakes are by far my favorite sweet breakfast food. I am always on the hunt for a perfectly cooked, fluffy, buttery pancake and have found some great ones (Buttermilk Channel in Brooklyn or Prune on the LES) but haven’t been able to replicate it at home…until today.

I woke up craving pancakes and went on the hunt for a recipe from scratch. The recipe that I found “sours” the milk with white vinegar (sounds strange but works!). Soured, not spoiled milk is more acidic, adds more flavor and great texture. I doubled the recipe and added vanilla extract. Result, best I’ve ever made!

You can find the recipe here.