Second day mashed potatoes/cauliflower.

So I made some mashed potatoes with cauliflower and had about two servings left over, plus I had some sliced crimini mushrooms that were getting a bit too "ripe". Ok they were about to go bad lol. I decided to make something.

I sauteed the mushrooms about a cup to cup and a half. Basically what I did is wipe the hot skillet with napkin damped in olive oil then threw the mushrooms in while keeping the heat high. I added a dash of salt and black pepper to add some flavor. To keep them from burning I used low sodium chicken stock. Towards the end I added a splash of light soy sauce. A quick note: light soy sauce is NOT the same thing as low sodium soy sauce.

Once mushrooms were ready I turned down the heat and threw in the left over mashed potatoes and mixed everything together. I added a bit more black pepper. Once everything was mixed and potatoes heated through I made "burritos" using La Tortilla factory High fiber low carb tortillas. I added a bit of Magi to the potatoes when I was making the burritos. It was delicious!

Mashed potatoes/cauliflower recipe.

So basically I took 3 medium potatoes, around 700-800 grams, washed them, cut them in half length wise and boiled them for about 20 minutes in salt water until they were done. I did not peel them because I felt lazy, like the taste of potato skin, and it has nutrients and fiber.

Once potatoes were done I took them out and boiled about 400 grams of cauliflower in the same water until flowretes were tender. To mash them I combined potatoes, cauliflower, 8oz of Almond Breeze unsweetened original milk, a splash of light soy sauce and used a electric mixer to mix everything together. This made about 4 portions at 200 calories per serving.

UD