GARLIC MASHED CAULIFLOWER

Do you love mashed potatoes? Is it something you can only look forward to during the holidays? Can't seem to get your kids to eat their veggies? Well, I've got a solution for you! Make garlic mashed cauliflower! The taste and texture is so close to the real deal that you and your kiddo's can enjoy both worlds. I found this idea in a magazine...a long time ago, and for the life of me, I can't remember what magazine it was.



GARLIC MASHED CAULIFLOWER
Servings: 2
Prep Time: 3 minutes
Cook Time: 10 to 12 minutes

Ingredients
1 bag Cauliflower, frozen
water
salt & pepper, to taste
1 tsp garlic paste

Directions
In a medium pot, boil water. Once water starts boiling, pour cauliflower into pot and cook for 10 to 12 minutes. When cauliflower is done, strain out all the water. Place cauliflower, salt & pepper, and garlic into blender or food processor. Blend till smooth and creamy. Serve hot!

NUTRITION FACTS: {1 Serving}
Calories: 75
Fat: 0g
Carbs: 12g
Protein: 3g
Fiber: 3g
Sugar: 6g

HOW TO COOK BUTTERNUT SQUASH {Microwave}

I love winter squash and my favorite would either have to be pumpkins or butternut squash. At the moment, my favorite way of cooking my butternut squash is right in the microwave. It's easy, it's fast and it always works.



HOW TO COOK BUTTERNUT SQUASH {Microwave Style}
Cook Time: 20-25 minutes
Microwave on High

Directions
Cut your butternut squash down the middle lengthwise. Scoop the seeds out with a spoon. Wrap each squash half in saran wrap. I use 2 large pieces of saran wrap for each squash half. That way the condensation stays inside, instead of dripping in my microwave. Place one squash half into microwave and cook on high for 10 to 12 minutes {each microwave is a little different}.



Once your 10 to 12 minutes are up, remove from microwave with oven mitts. It's going to be hot. Let it cool for 5 to 8 minutes. Unwrap and enjoy. While your first squash in cooling, cook the other half in the microwave for the same amount of time.

Stephanie's Tip
I have to weigh and measure mine when I'm eating and I usually eat around 6oz. If you're weighing your food, make sure to take the skin off before weighing. The outer skin is really heavy. I like to mash my squash up, like mash potatoes and add a little sea salt and pepper. Mmmmm...my mouth is watering just thinking about it!



Nutrition Facts - Serving size {6oz}
Calories: 77
Fat: .2g
Carbs: 20g
Protein: 2g
Fiber: 3.5g
Sugar: 4g

BAKED ASPARAGUS

I'm a huge aspargus lover. It's true. I have this weird fetish with Asparagus. I can't get enough of it. I could eat it every day. This recipe makes 2 servings, but remember that everybody's diets are slightly different. If you're looking for more carbs & calories {like a mass gaining cycle} add more servings to your plate. If you're looking to cut carbs and calories, then stick with a serving or two. My recipes are pretty easy to calculate to when it comes to tweaking serving sizes.



BAKED ASPARAGUS
Servings: 2
Bake: 400 degrees
Bake Time: 35 minutes

Ingredients
16 Fresh Asparagus Spears
Sea Salt, to taste
1 tsp Fresh Thyme
Pam Olive Oil Spray

Directions
1. Wash your asparagus under cold water and pat dry with a paper towel. Lay asparagus out on cutting board. Take one piece of asparagus and slowly bend it till the stalk snaps. Line up the top of your aspargus stalk with the rest of the bundle and cut them to match the length of your first aspargus stalk. Throw the bottoms away.

2. Take a shallow baking pan and spray lightly with olive oil. Spread out asparagus onto pan so that they aren't laying on top of one another. You want them to lay out evenly. Spray asparagus lightly with olive oil. Sprinkle fresh thyme and sea salt over the top of them.

3. Bake in oven at 400 degrees for 30 to 35 minutes. Remove from oven when done and let them cool for 5 minutes. Serve while still hot. Enjoy!

Nutrition: 1 Serving {Recipe makes 2 servings}
Calories: 45
Fat: 2g
Carbs: 3g
Protein: 4g




This post is linked to:
Paisley Passions, House of Hepworths, Somewhat Simple, Fireflies & Jellybeans, Simply Sweet Home, Prairie Story, Frugal Follies, The Healthy Home Economist, Delightfully Dowling, Dr. Laura's Adventures, Blessed with Grace, All The Small Stuff, Kelly The Kitchen Kop, We Are THAT Family, Life As Mom, Real Food Whole Health, Food Renegade,EKats Kitchen, Ann Kroeker.Writer, Designs By Gollum, Tatertots & Jello

CILANTRO LIME BROWN RICE

Brown Rice is one of the biggest staples in a bodybuilding diet. It's a great complex carb and our bodies digest it slower, which means it's a great fuel source for our muscles. I made this recipe for my husband so that he wouldn't have to eat plain ol' brown rice. You've gotta try it! It's so good.



Cilantro Lime Brown Rice
Servings: 5

Ingredients
1 cup Brown Rice {I used natural long grain}
2 1/2 cups water
4 tsp fresh lime juice
3 tsp fresh cilantro
Salt, to taste

Directions
1. In a saucepan, bring your water to a boil. I like to add a dash of salt to my water. Once water is boiling, add your rice. Cover and reduce heat to a simmer for 45 minutes or until all your water is absorbed.

2. Fluff rice with a fork. Add your lime, cilantro, and salt {however much your tastebuds need}. Serve while still hot.

Nutrition: 1 serving {3/4 cup}
Calories: 153
Fat: 1g
Carbs: 59g
Protein: 3g






This post is linked to:
Fireflies & Jellybeans, Make Ahead Meals for Busy Moms, House of Hepworths, The Speckled Dog, Fingerprints on the fridge, Tatortots & Jello, Blessed with Grace, Craft-o-Maniac, Sumo's Sweet Stuff, Sugar Bee Crafts, Somewhat Simple, Frugal Follies, The Healthy Home Economist, Delightfully Dowling, Make Ahead Meals For Busy Moms, Dr. Laura's Adventures, All The Small Stuff, Kelly The Kitchen Kop, Prairie Story, Life As Mom, Real Food Whole Health, Simply Sweet Home, Food Renegade, Ekat's Kitchen, Ann Kroeker. Writer, Designs by Gollum