Hi friends! Tonight, I’m turning the blog reins over to one of my very favorite bloggers and very favorite people, Holly from The Healthy Everythingtarian. I knew we’d be good friends the first time I met her and our nail polish matched. But seriously, if you don’t read her blog, you should. She’s pretty freaking great…as you’ll be able to tell from her post below. Enjoy! [Thanks for the wonderful post Holly! <3 you!]
Well, hello to all you A Foodie Stays Fit readers! My name is Holly, and I write the healthy-ish living blog called The Healthy Everythingtarian. I like to call it healthy-ish because quite frankly, I love eating brats + drinking beer as much as I love eating massive junk salads + drinking kombucha.
It’s all about finding a balance that works for ME. Not you, not Teri, not Mama Everythingtarian but me – Holly. The newly redhead, politico by day and freelance writer + beer connoisseur by night writer of the aforementioned blog.
Two years ago, I finally found my true calling as an Everythingtarian. I realized that for me my body feels best when I get a little bit of everything in my diet – fruits, veggies, dairy, meat, tofu, beer, wine, tea, ice cream, seaweed salad and yes, even Arby’s curly fries.
I like to think I am a vegan, vegetarian, flexitarian, fruitarian, raw foodist and all-around American gal all wrapped into one curly-haired bundle. Some days I may not eat one vegetable. Most days I am a tried and true vegetarian. And yes, sometimes, it may even seem as though I am on the much-hyped about yet major letdown known as The Atkin’s Diet.
But not on purpose.
I eat what I crave.
And sometimes, that just happens to be Mashed Faux-tatoes.This recipe is Atkin’s-friendly. It is also vegan-friendly, which means it is also vegetarian-friendly. It’s meat-friendly (add a steak to anything, and it will taste good, I swear). I apologize it’s not fruitarian-friendly. That version will take some serious tweaking.
Makes 2 to 4 servings
- 1 head organic cauliflower
- 2 T cream cheese*
- 2 T milk *
- 1 T nutritional yeast
- 1 T minced garlic
- salt + pepper, to taste
- green onion, for garnish
*to make vegan, sub Tofutti Better than Cream Cheese and your choice of non-dairy milk
Chop the cauliflower into florets.
In a large pan over medium heat, boil the cauliflower until fork tender. Drain out the water and put back on the stove, reducing the heat as low as possible. Mash the cauliflower with a potato masher or fork until it becomes creamy, similar to mashed potatoes.
Add the cream cheese, milk, nutritional yeast, garlic + seasonings, and mix well.
To serve, top with green onion.
What kind of eating style do YOU identify yourself with? As I always like to say, sharing is caring!
That is a great question Holly! I identify mostly with vegetarianism but there are a lot of days I’m totally vegan. But once in a blue-cheese moon, bacon or North Carolina BBQ or a Ruth’s Chris steak calls my name! How ‘bout you guys?