I can’t believe that Thanksgiving is in less than ONE WEEK – this year has absolutely flown by (I’m not really sure why that keeps surprising me though – every single year). I ran across this post on FoodMatters.tv with tips for a healthier Thanksgiving and thought I’d share today – just in case you’re concerned about your diet over the holidays. They included some of the usual suspects (eat more veggies, skip the booze, and be mindful of what you’re eating) but it’s always good to refresh your memory, especially this time of year. I was particularly struck by #6 (Look after you). It’s so easy to let peer pressure ruin even the best plan – and SO HARD to turn Grandma down when she’s adding food to your plate.
I think we’re going to try making a cauliflower/mashed potato hybrid I found at hungry-girl.com (see below) and since we’re eating gluten free over here (medical reasons) I’m going to play with a wild rice based dressing this year.
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HG’s Miracle Mashies
PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein —PointsPlus® value 2*
Mixing cauliflower and potato is a GREAT way to get true mashed potato taste and texture, with a healthier, lower calorie spin. Woohoo!
Ingredients:
One 12-oz. russet potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt, or more to taste
Optional seasoning: black pepper
Directions:
Bring a large pot of water to a boil. Meanwhile, peel and cube potato.
Add cauliflower and cubed potato to boiling water. Once returned to a boil, reduce heat to medium. Cook until potatoes and cauliflower are very tender, 15 – 20 minutes.
Drain and transfer cauliflower and potato to a large bowl. Add half & half, butter, and salt. Thoroughly mash and mix. Enjoy!
MAKES 5 SERVINGS