Garlic Mashed Cauliflower

Happy Friday!! I am sharing this picture above before I even write anything about this as I am beyond pumped to share this guilt-free, low-carb recipe. It is a MUST try!
Before I even get to that, since we have gotten a taste of spring over the past week, I have been going crazy cleaning out. I am donating boxes of clothing and really organizing my life. I have this idea that I want to go over every item that enters my new home before bringing it in, so that I feel completely clutter-free. A book I read recently really inspired me and if you are looking to do a thorough spring cleaning of the stuff you own, you should consider picking it up.  It is very motivating and explains how to decipher what to keep and what to give away and also makes you embrace living more simply!  I have read a ton of other organizational books and articles and so many often say the same things but this book shared more of a “method” which if you implement it, can really be effective, which I never really found before!  The book discusses that you will feel happier in the end of your decluttering and it is the truth! I find it so relieving to have gotten rid of so much I didn’t really need!  The book is called, “The Life-changing Magic of Tidying Up” by Marie Condo. 
Anyway, along with my cleaning, I have also been making a ton of new recipes! One recipe that I have been absolutely obsessed with that I have been eating for quite a while now but am sharing today is Mashed Cauliflower. I could seriously eat this at every meal. It is delicious. I have always loved mashed potatoes but over time I have tried to stray away from eating them since they are high in carbs and calories. Then I got hooked on making mashed cauliflower and cannot stop! I find that it accompanies any type of meat, just like a potato!  It is pretty simple as well and they turn out fluffy and flavorful!  Be sure to try these. They are amazing!! 
Mashed Cauliflower 

6-7 cloves of garlic

2 Tbs. olive oil
Light half and half
1 large head cauliflower
salt and pepper
Preheat oven at 350 degrees. Take the cloves of garlic and put in a small ramekin dish and cover with 2 tbs of olive oil and put foil on top. Roast in oven for an hour, stirring occasionally. Check to see garlic is soft to the knife.
Cut up your cauliflower into smaller pieces and arrange in a large pan with 1 inch of water. Put top on. Boil until a knife slides through with ease. Drain all water. Mash cauliflower in that pan as you would mashed potatoes. I use a potato masher. Add garlic and use a hand mixer to blend well. Add 2-3 tbs light half and half, salt and pepper. Mix again with the mixer for another minute. Put into serving bowl and add chopped chives for garnish.  These are very low-carb for anyone looking for low carb alternatives 😉 

St. Patty’s Day Corned Beef & Cabbage

Happy St. Patrick’s day!  One of the things I look forward to each year is corned beef and cabbage.  My mom has always done a fabulous job of making a special dinner in celebration of our Irish heritage (even though she is only a tiny bit Irish) with my family and grandparents.  This was the first year I took over the responsibility!  T is almost 100% Irish so I figured I should start learning now 😉 I am sharing this recipe for the corned beef below in case anyone making their corned beef today wants to try!

We celebrated a little earlier so that we could spend more time with family on a weekend rather than during the week when we are so busy!  After much debate, I kept the traditional corned beef recipe since my family was not ready to try a ‘cleaned-up corned beef’ recipe… maybe next year! 


I purchased the corned beef already marinated from the food store (in my area, Market Basket, had an amazing prepared one!).  Fill a large pot with water and 1-2 bottles of Guiness Stout Beer (we made 9 lbs. of corned beef so we used 3). I trimmed the visible fat off to make it a little healthier, even though a lot burns off anyway.  Add corned beef and pickling spices (in bag with meat) into pot and bring to a boil. Simmer for 3 (1/2)- 4 hours, until fork tender. Add carrots, potatoes and cabbage cook for 40 minutes. Take out corned beef, slice and serve with rye bread. Enjoy!