Cauliflower Mashed Potatoes with Truffle Oil Recipe Jeanettes

These Cauliflower Mashed Potatoes with Truffle Oil are a special treat when you’re looking to dress up your mashed potatoes. Cauliflower is the secret ingredient to making these mashed potatoes lower in carbohydrates and a little bit healthier.

I’ve made these special Cauliflower Mashed Potatoes with Truffle Oil for special occasions as a treat. Using truffle oil is definitely a trick since almost anything tastes good with it. You can find truffle oil at many supermarkets and stores, including Costco’s and even Home Goods.

Cauliflower Mashed Potatoes with Truffle Oil - this is a special treat when you're looking to dress up your mashed potatoes. Cauliflower is the secret ingredient to making these lower carb

I’ve been mixing cauliflower and potatoes together for mashed potatoes to make them healthier – think of it as two vegetables in one. I know some people use 100% cauliflower and call it mashed potatoes, but I find the consistency lacks the starchiness that people expect when they take a bite of mashed potatoes. You don’t need a lot of potato to get the right consistency, but I’m all about making sure my kids eating healthy, while loving every bite.

I use a little butter from grass-fed cows, which is supposed to contain the X Factor according to Dr. Weston Price (now believed to be vitamin K2). According to the Weston A Price Foundation, “Vitamin K2 is important for the utilization of minerals, protects against tooth decay, supports growth and development, is involved in normal reproduction, protects against calcification of the arteries leading to heart disease, and is a major component of the brain.”

These mashed potatoes would go perfectly with Turkey, Balsamic Glazed Roasted Vegetable Meatloaf, Barbecue Meatloaf Muffins, Easy Herb Spiced Roasted Chicken, or Pot Roast.

Cauliflower Mashed Potatoes with Truffle Oil

Ingredients

  • 1 head organic cauliflower cut into florets
  • 5 Yukon gold potatoes peeled, cut into 1/2″ slices
  • 1/2 cup organic low-fat milk
  • 2 tablespoons pastured organic butter
  • sea salt and freshly ground black pepper
  • 1 tablespoon white truffle oil

Instructions

  1. Bring large pot of water to boil. Add cauliflower and potatoes; cook 15 minutes or until tender. Drain well. Place in mixing bowl and add milk and butter; beat until smooth. Season with salt and pepper. Drizzle in white truffle oil.

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Source: Jeanettes Healthy Living

Skinny Pumpkin Chai Latte Recipe Jeanettes Healthy Living

This Skinny Pumpkin Chai Latte, scented with cloves, allspice, cinnamon, cardamon and star anise, has just 143 calories. It’s perfect for fall or winter, made with warm spices, pumpkin and maple syrup. Made with real ingredients, no artificial flavors like so many store-bought versions.

Skinny Pumpkin Chai Latte Recipe - there are just 143 calories in a serving in this warm, cozy pumpkin chai latte

Fall is one of my favorite times of the year in New England. Leaves turn brilliant red, oranges and yellow, mornings are chilly but often warm up by the afternoon. On cool days, I sometimes crave warm, cozy drinks. I had my first chai latte several years ago and loved the warm spices and aroma. The only thing I didn’t like was how overly sweet it was. I’ve recreated a lighter chai latte in a lighter recipe, adding pumpkin because I’m kind of obsessed with pumpkin this time of year.

What makes this chai latte lighter? I used unsweetened non-dairy milk (there are many types available these days – choose the unsweetened versions with the lowest calories, whether it’s almond milk, cashew milk, or coconut milk). Plant based milk has no cholesterol, so I like to use it in place of dairy. I used unsweetened cashew milk (25 calories/cup), so each serving comes out to just 143 calories.

If you like this Skinny Pumpkin Spice Chai Latte, then you’re going to love my Skinny Pumpkin Spice Latte, made with coffee and pumpkin pie spice. Both are warming and perfect for chilly Fall days.

Skinny Pumpkin Spice Chai Latte Recipe

Ingredients

  • 1 star anise
  • 12 whole cloves
  • 1/8 teaspoon ground allspice
  • 2 three-inch sticks cinnamon
  • a few dashes ground white pepper
  • 1 green cardamon pod cracked open
  • 1 cup water
  • 4 cups unsweetened non-dairy milk
  • 4 black tea bags I used English breakfast tea
  • 1/2 cup pureed pumpkin
  • 1/4 cup maple syrup
  • 2 tablespoons double vanilla extract
  • light whipped cream or cashew cream optional

Instructions

  1. Place star anise, whole cloves, allspice, cinnamon sticks, white pepper, green cardamon pod and water in a small saucepan. Bring to a boil, then remove from heat; let steep, covered, for 20 minutes.
  2. Add non-dairy milk to saucepan and bring to a boil; remove from heat, and add tea bags, pumpkin, maple syrup and vanilla. Let steep, covered, for 10 minutes. Strain into serving mugs. Top with whipped cream or cashew cream if desired.

Recipe Notes

This is not too sweet, so adjust the amount of maple syrup to suit your taste if you like it sweeter.
For vegan version, use cashew cream in place of whipped topping.

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Source: Jeanettes Healthy Living