Posts Tagged roasted vegetables

Garlic Mashed No-Tatoes

I have been looking for a good Cauliflower Puree recipe, but everyone seems to like to take something that should be healthy and add things like butter and cream cheese. Why ruin a healthy dish?!  So I decided to keep it simple, and turn to one of my favorite cooking methods for maximum flavor…


Who doesn’t like roasted garlic? Crazy people, that’s who! So garlic lovers: this one’s for you. And remember, if you are not part of the garlic lover’s club, just adjust the amount of garlic used to suit your taste! Not only is this a great tasting recipe, but it is also a great source of fiber, vitamin B6, and is  LOADED with vitamin C! Oh, and if you have high cholesterol: you’re welcome! This one is great for you!

Garlic Mashed No-Tatoes


1 large head of Cauliflower

1-3 cloves Garlic (I use 3!)

3-4 tbsp Olive Oil

2 tbsp Fage Greek Yogurt 0% Fat

2 tbsp Reduced Fat Milk (optional)

Salt & Pepper*


Pre-heat oven to 375

Place 3 garlic cloves into a glass of water for 5 min (you’ll thank me later).

Remove base and leaves from cauliflower. Chop or break cauliflower head apart into several pieces (smaller pieces cook faster).

Now that it is SUPER easy to remove the husks from the garlic, go ahead and take care of that!

Place cauliflower and garlic into a mixing bowl, toss in 2-3 tbsp olive oil (until coated). Place on foiled baking sheet and sprinkle with salt and pepper. (go light this time; you can always add more, but can never take it back out!)

Roast in oven for 45-60 minutes, or until browned and fork tender. (I recommend flipping once during last 15-20 minutes)

Place in food processor and let her rip! Once minced, add yogurt, milk (optional, but recommended), and 1 tbsp olive oil. Pulse until mixed thoroughly and desired consistency is met. Salt and pepper to taste.

Garnish with green onions/chives and enjoy!

Makes (4) 135-160 calorie servings.




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Roast This!

Veggies can get boring if you are not creative. Because of this, a lot of us just don’t get enough of the stuff. That means that we are also not getting enough vitamins and minerals from our food, and we suffer for it.

We all know that I don’t need to explain all the benefits of eating vegetables, but what this Newport Beach personal trainer CAN do is help you find ways to get more of them onto your plate tonight. Why are vegetables so boring? Because WE are boring! We boil them, steam them, and eat them raw… that’s about it. What other food source do we prepare with such low levels of creativity?

No wonder your kids don’t want to eat their broccoli- it tastes like broccoli!!!

I want to share a recipe that my wife found for a Roasted Eggplant Spread. The recipe is from Ina Garten, the “Barefoot Contessa,” and it is AMAZING.

Here are the ingredients:

  • 1 medium eggplant
  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste

Chop your veggies into 1 inch cubes (roughly). And you may want to peel the eggplant if you are not a fan of the skin…

Toss the veggies, garlic, and pepper with the olive oil, then place on a cookie sheet. Sprinkle with salt, then roast at 400 degrees for about 45 min. It should smell great and be slightly browned.

Then all you have to do is toss it all in the food processor with the tomato paste and pulse a couple of times ’till you have the consistency that you want.

That’s it!

My wife also likes to add some crushed red pepper before she processes it to add a little kick. Trust me, this stuff is crazy good and your kids will be more likely to eat it as well.

Add this spread to your rice or your meat of choice for dinner, or enjoy with some pita chips. Want a low-carb option? Peel some red cabbage and use the thicker ends as you would a chip! Say what?!

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