2 Ingredient Cauliflower Mashed Potatoes

cali mashed potatoes.jpg

3 oz Cauliflower

2T Sour Cream

*spice w: salt, pepper, garlic*

Boil Cauliflower until tender, drain and combine with sour cream and spices in food processor. Blend until smooth, enjoy!

8C 5F 4P



Foodie friday! 

Being on a cut can sometimes mean we want to stretch our macros out as much as possible, get the most bang for our macro buck. That’s when cauliflower rice steps in! Cauliflower has virtually no taste but is a good way to fluff up a meal without sabotaging your daily allotment of carbs. It takes on the flavor of whatever you’re cooking it with and that’s why cauliflower-oats is one of my favorite meals! 


•100 grams of riced cauliflower

•30 grams of oatmeal 

•1/2 scoop of protein (I used cellucor cinnamon swirl) 

•1/2 cup of mixed unsweetened berries 

•Dash of cinnamon

Cook your oats according to the package. While those are cooking, steam your riced cauliflower in a bowl in the microwave(minute or two). Once soft, mash with a fork until it’s not chunky. When oats are cooked, add in mashed cauliflower, protein powder, and cinnamon. Top with berries and enjoy! I like to use frozen unsweetened berries because I toss them in the microwave for 20 seconds and they get really juicy which I like for something thick like oatmeal. You can top your cauli-oats with several different things, sliced banana, honey, peanut butter etc. ••••••••••••••••••••••••••••••

Total macros for the recipe above:

36 carbs

2.6 fat

19.2 protein

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Cauliflower rice stuffing

Hope you all had a wonderful Thanksgiving! My family celebrated today and I made this recipe from The Healthy Maven, cauliflower rice stuffing. It.was.bomb. My family is all about the traditional side dishes and they passed up the bread stuffing for this healthier version. I forgot to grab pecans from the store so we went without and I omitted the olive oil, it was still delicious. Try it out, you won’t be disappointed! 


2 medium heads of cauliflower

1 T olive oil

1 large yellow onion, diced

1 garlic clove, minced

4 stalks of celery, sliced thinly

3 cups of mushrooms, sliced

1/2 cup pecans, roughly chopped

2 1/2 tsp dried sage

1 T poultry seasoning

1 tsp red wine vinegar

1 tsp sea salt

1/4 tsp black pepper


-Pulse cauliflower in a food processor until “rice” consistency is reached.-

-Add olive oil to a large skillet over medium-high heat.

-Add onions, garlic and celery and sauté for 5 mins

-Add in cauliflower and cook for about 10 minutes, or until fully cooked.

-Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins)

Top with pecans, spices and vinegar and cook for 1 min.

I made 10 servings and for each serving there is 9C/4P/0F(again without the pecans or the use of olive oil). The macros will differ from recipe to recipe depending how much you use of each ingredient. 



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