Tag Archives: Recipes

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.


Happy Halloween!

1 Nov

Hurricane Sandy has struck here in NYC so I’m cooped up in the house and looking for the scariest Halloween recipes I can find. Got one! When I saw the below photo I literally cringed. Not sure if I’d be able to actually take a bite but they look amazingly sick and fun! Try handing these out to the trick or treaters…

Get the recipe from Texanerin here!

Blog Roll: Beef with Snow Peas | The Pioneer Woman

28 Jan

On my list of recipes for the week…

Beef with Snow Peas | The Pioneer Woman Cooks | Ree Drummond.

Recipe: Baked Shrimp Scampi

23 Jan

I have always been a fan of the Barefoot Contessa. Ina Garten’s simple, elegant dishes and seemingly endless gay best friends make for a great show. As Ina always says, never try out a new recipe on friends. I recommend using a boyfriend or girlfriend as taste testers instead 😉

Here is how my version of her Baked Shrimp Scampi came out (I used dried herbs and a dry sauvignon blanc in my dish). Recipe below!

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  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving


Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemaryred pepper flakes,lemon zestlemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.