Week 27 NO WEIGH IN RESULTS and a recipe!

Week 27... the week of my vacation.  I canceled my weigh-in appointment Saturday morning because I knew I had been eating like I was on vacation pretty much all week.  So I rescheduled for the same time this Saturday coming up and Im hoping to balance out my bad eating last week with being good this week.  I honestly feel like I used vacation as an excuse to eat badly but I also feel like I needed a vacation from this diet for a week - not just work.  Sometimes its really hard to focus on long term goals and overall health when youre feeling deprived.  And during vacation I immediately started to feel deprived because we had a "staycation" and were hanging around locally all week.  It theoretically should have been easier to follow my plan since I hadnt gone anywhere but having that much free time in a familiar place is a recipe for dieting disaster.

So today Im back on track and ready to share another recipe with you all:  Mashed Cauliflower!

I recently got a recipe from the Medi-Weightloss Clinic for mashed cauliflower BUT I was not impressed with the recipe and vowed to try it later because the recipe I had already was so good.  I hope you like it too!

MASHED CAULIFLOWER

1 large head of cauliflower, florets only
1 3/4 cups fat free reduced sodium chicken broth
2 Tbsp light butter (such as Land O Lakes or Smart Balance with Canola Oil)
2 Tbsp fat free sour cream
2 oz fat free cream cheese
1/4 cup scallions, sliced
1/2 cup reduced fat shredded cheddar/Mexican cheese blend
salt & pepper to taste

Place cauliflower florets and chicken broth in a large saucepan/dutch oven and heat on high uncovered until boiling.  Cover the pan with a tightly fitting lid and continue to cook on high for 12-14 minutes or until cauliflower is tender and a very light brown.  All of the broth should be gone, if not then drain cauliflower in a colander and return it to the hot pan and saute until all moisture dissolves.  Add cauliflower and all remaining ingredients to a food processor and process on lowest setting (or pulse) until cauliflower reaches a potato-like consistency.  Serve immediately or reheat just before serving. 

Makes about 6 servings, 1/2 cup each.  Approximate nutrition information (including 1 dash of salt & 1/2 tsp black pepper) per serving is as follows: 

Calories		90.0
Total Fat		3.6 g
	Saturated Fat	0.8 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.0 g
Cholesterol		13.9 mg
Sodium		380.0 mg
Potassium		449.6 mg
Total Carbohydrate		9.8 g
	Dietary Fiber	3.7 g
	Sugars	0.8 g
Protein		6.2 g

  And some photos of the cooking process because I was bored! 

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Itll look like there isnt enough broth in the pan but believe me, there is!

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As you can see, I used 1/3 Less Fat Philly cream cheese instead of fat free but it was all I had.  And thats what 2 oz of cream cheese looks like... I actually weighed it!  :)

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Plain Jane food processor with all of the uncooked ingredients waiting for the cauliflower to finish cooking

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Birds Eye View of the uncooked ingredients in the food processor, I literally just throw it all in there any which way

Cauliflower and broth almost done cooking... be careful of steam, it builds up quite a bit!

The finished product should look like this in your food processor

And this is 1 serving (1/2 cup) with 4 oz of steak (for dinner!)

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