By: Sheila Kun RN, BA, BSN, MS
(An abstract from BYU)
Schools are back in session and parents are running out of ideas to prepare meals. Here is what I can do to help; I will offer you a few simple recipes in September from my friend’s book – “The Everything guide to the Insulin Resistance Diet.” Jodi Dalyai, MS, RD, CDCES and her colleague Marie Feldman, RD, CDCES wrote this excellent book with many good recipes. I will share with you a few of my picks.
Roasted Garlic Mashed Potatoes
Combining steamed cauliflower with mashed potatoes allows you to increase your portion size without significantly changing the flavor of the mashed potatoes.
¾ pound russet potatoes, peeled and quartered
2 cups chopped cauliflower
4 cloves roasted garlic, peeled
1 small yellow onion, peeled and chopped
¼ cup buttermilk
2 tablespoons nonfat cottage cheese
2 teaspoons unsalted butter
½ teaspoon sea salt
¼ teaspoon ground black pepper
- Fill a medium saucepan 2/3 full with water, cover, and bring to a boil over high heat. Add potatoes and boil uncovered until tender, about 15 minutes. Drain potatoes and transfer to a large mixing bowl.
- Meanwhile, heat 1” water in a medium saucepan with a steamer insert over high heat until boiling. Reduce heat to low, place cauliflower in steamer, cover, and steam 5 minutes. Remove cauliflower from steamer with a slotted spoon and transfer to bowl with potatoes.
- Add garlic, onion, buttermilk, cottage cheese, butter, salt, and pepper to bowl. Use an electric beater to whip until fluffy. Serve immediately.
The above recipe is for 4 servings.
Hope you enjoy Jodi’s recipe.
Your homework from the Care Ministry this week: design a daily exercise program that is suitable for you.
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