Creamy Mashed Cauliflower

This recipe is so simple and so satisfying.  Oh, and good for you too!  I recently read an article published by John Douillard on his site lifespa.com titled “Eat Fat, Beat Sugar Cravings”.   Everyone, I mean everyone, right up until a few decades ago, knew that sugar and carbohydrates tend to make you gain weight and that healthy fats are essential.  When I was growing up there were all these new ‘diet foods’: low fat or no fat was the supposedly ‘healthy’ way to go.  Because fats make you fat, right?  I can’t believe I bought that crap!

Fat makes you feel full and satiated.  It protects your organs, it’s necessary for proper brain function.  It’s an important part of digestion.  When you eat sugar or carbohydrates you may find yourself continually wanting to have more, never quite full in the long run.  And have I mentioned that there is no such thing as an essential sugar?  There’s no essential carbohydrate either.  We need fats and proteins to function but humans can live without the sugar.

Give it a try, eat a high fiber, high fat food and see how it compares to a low fat, high carbohydrate food.  For example, try making low fat mashed potatoes as well as the following recipe for Creamy Mashed Cauliflower.  Have a serving of mashed potatoes for an afternoon snack one day.  Write down how you feel when you finish eating, and how full you feel an hour later.  The next day do the same thing with the mashed cauliflower.  I bet you’ll be surprised how the same serving of food can be so much more filling!  And how you won’t be craving cookies half an hour later.

Ingredients:

  • 1 head of cauliflower
  • 3/4 cup of creme fraiche (the BEST!) or any of the following: heavy cream, coconut cream, full fat yogurt
  •  salt and pepper
  • optional: herbs, spices, grated cheese

Method:

Remove leaves, core and chop a head of cauliflower into large chunks

Steam the chopped cauliflower until tender.  About 10-13 minutes.

Blend the steamed cauliflower in a Cuisinart or using a wand blender along with 3/4 cup, give or take, of the creme fraiche plus salt and pepper to taste.

You can eat it now or add some paprika or other herbs and spices.

Save it for later by storing the whipped cauliflower in an over safe dish.  When you are ready to eat, sprinkle the top with some grated cheese and pop it in the oven to reheat.  Great as a pot luck dish or make ahead side dish.

Definitely eat this with meatloaf!

Meatloaf- It’s What’s For Dinner!

Meatloaf is hearty fare and it’s a classic from my childhood that I have been enjoying lately with a local twist.  Using humanely raised, organic beef, lamb and bacon from farms in Dalton and Cummington, MA, eggs from Hinsdale and cream from High Lawn Farm this is as local as meatloaf gets!  I replaced the traditional bread crumbs with ground flax so this recipe is gluten and carbohydrate free.  Served with a side of greens, like slow cooked collards and perhaps a bowl of broth, this meal will be sure to warm you up and keep you going.  When I made this recipe we were having friends over for dinner and I wanted to be sure to have enough for left over meatloaf sandwiches.   I added an extra pound of ground beef to my basic meatloaf recipe and it just barely fit in my glass baking dish.  This will serve 6-8 people or 4 people for dinner, twice.  And if you have time, this recipe is great for meatballs too!

Ingredients:

2 pounds ground beef

1 pound ground lamb (or pork)

1/2 pound bacon, half of it minced and half reserved in strips.

1/2 cup cream or milk

3 Tablespoons ground flax

1 extra-large farm egg

1/2 cup grated Parmesan or Romano cheese

1/2 small white onion, minced

1 tsp salt

1 tsp chili powder or hot pepper flakes

1 tsp paprika, smokey, mild or hot, whatever you’ve got!

1/4 cup fresh minced parsley

Ready to bake in about 15 minutes.

Ready to bake after just 15 minutes of prep time!

Method:

Pre heat oven to 350

Beat the egg into the milk and flax, add all of the other ingredients and mix well in a large bowl.

Shape into a loaf in a glass baking dish, make sure there is some room on all four sides.

Lay the remaining strips of bacon on top.

Bake at 350 for about 1 hour to 1.5 hours, until it’s firm and reads 160 degrees in the center!

Take it out, let it rest for about 15 minutes, transfer to a plate and serve.

Dinner four times two in about fifteen minutes plus baking time!

Dinner x 2 in about fifteen minutes plus baking time!