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Mashed cauliflower & muesli–but not together!

When I travel I tend to not worry at all about how I eat. That’s not to say I necessarily eat worse than I do at home, it’s just that I’m not thinking about healthy eating at all. I order what I want, since I enjoy it so much when other people are making food for me. And when I encounter a buffet, don’t get in my way: you could get trampled.

But after days of hotel, restaurant, airport, and fast food, I’m usually craving something made by my own hands. So it was no surprise that I made two different homemade dishes today, the day after getting home from a working vacation at Disney World (where the food was awesome, by the way!).

The first was mashed cauliflower and potatoes. People have been telling me for years that I would like this, and they were right. Actually, they were telling me I should mash plain old cauliflower, but I wasn’t ready to make that jump yet, so I did roughly half and half, potatoes and cauliflower. It was so very tasty! I think next time I might up the amount of light ranch dressing and put in less butter, or maybe even no butter – it was the ranch taste that really made this dish rock and I want to bring that out more. I also probably would have added a little milk, but didn’t have any at the time.

Mashed Cauliflower and Potatoes

  • Peel a pound of potatoes and cut into 2” chunks. Boil until soft.
  • Steam a pound of cauliflower florets until soft.
  • Mash together with a potato masher.
  • Add 2 tablespoons butter and 4 tablespoons Hidden Valley Ranch Light Ranch Dressing.
  • Add salt and pepper to taste.
  • Whip with hand mixer until smooth.
  • Serve hot.

Cauliflower-Potato Mash (1)Cauliflower-Potato Mash (2)Cauliflower-Potato Mash (3)

Next was a really quick and simple breakfast recipe that I learned from “Chef Gary” Jones, Disney World’s dietary specialist. I met him a few weeks ago when I was down in Disney World for Disney’s Princess 1/2 Marathon. Afterwards, while I was still aching and very hungry, he taught our press group how to make Birchermuesli, a Swiss  cereal concoction. Since I didn’t have any milk in the house until mid-afternoon I made this for a snack, but will be eating the rest for breakfast tomorrow.

This turned out very well and is so adaptable. I’m giving you the original recipe as it was given to me by Chef Gary, but I made a few changes today: I used only apples (I didn’t have any pears), and I left out the dried fruits (didn’t have any and I’m not crazy about them anyway). I used 1% milk, non-fat plain yogurt, Quaker oats, and chopped walnuts. I even had an actual lemon on hand. It was incredibly yummy. Next time I’m going to try adding a little coconut – I think the flavors would go well together.

Birchermuesli

 

Servings: 10

Ingredients

  • 2 cups Oat Flakes (Raw Oatmeal)
  • 2 cups Skim Milk
  • 1 cup Plain Low Fat Yogurt
  • ½ cup Dried Blueberries
  • ½ cup Walnuts, Chopped
  • ½ lemon
  • 2 Apples
  • 1 Pear
  • ¼ cup Brown Sugar

Birchermuesli (2)Birchermuesli (1)

Directions

1. Soak the oat flakes in the milk and yogurt for about 15 minutes

2. Add the dried blueberries and the chopped nuts. Mix.

3. Squeeze and juice the lemon into the bowl and mix.

4. Shred the apples and pear on a cheese grater and stir into the mixture.

5. Add the brown sugar and mix.

6. Taste and adjust to your own preference.

Hints and serving suggestions:

• Instead of pears and apples, you may use any fresh fruit available at the market.

• Instead of whole milk, you may use buttermilk, whole or reduced fat milk, soy milk, almond milk, oat milk, goat milk, Lactaid, rice milk or other to meet your individual needs.

• You may also use Kefir instead of yogurt.

• The choice of dried fruits and nuts is totally your preference.

• Each item can be modified to suit your individual taste. The Birchermuesli will last approximately 2 days in the refrigerator after which oxidation of the fruits may make the product darker in color and less visually appealing.

There you have it! Two easy, tasty, and healthy recipes. Between the cauliflower mash, the muesli, and the fact that I went on the treadmill this morning, I’m feeling like superwoman.

Originally posted on Selfish Mom. All opinions expressed on this website come straight from Amy unless otherwise noted. This post has Compensation Levels of 7 & 8 (1/2 Marathon trip) and 8 (Hidden Valley Ranch). Please visit Amy’s Full Disclosure page for more information. Amy also blogs at Filming In Brooklyn, Behind the Screen, and Momtourage, and podcasts with The Blogging Angels.

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4 Responses to “Mashed cauliflower & muesli–but not together!”

  1. Mama Kelly aka Jia on March 22nd, 2011 8:03 pm
    1

    Ive seen so many recipes for mashed cauliflower as a replacement for mashed potatoes. I think I like this idea better … combining the two just sound slike it would ahve a more authentic texture.
    Mama Kelly aka Jia recently posted..Carrot Apple Raisin MuffinsMy Profile

    Amy Reply:

    @Mama Kelly aka Jia: I agree. I love mashed potatoes too much to leave them out of the recipe. I am going to mess with the ratio some more though, to see how low I can get the potato content without missing them.

  2. island girl on April 30th, 2011 11:14 am
    2

    Great recipe..actually I hadn’t heard of mashed cauliflower…did I miss it? Looks great and much healthier! Going to try..thank you! @littleislandstu
    island girl recently posted..Dinner Saving Teething Bling!My Profile

    Amy Reply:

    @island girl: I’ve been experimenting with the ratio of cauliflower to potatoes. I’ve found that I can do about 3 parts cauliflower to 2 parts potatoes before it starts to taste like “diet” food – still good, but nowhere near as creamy and rich tasting. The cauliflower is still a little loose and lumpy no matter hoe much you whip it – it needs the potatoes for the creaminess.