If you follow our blog, you know that we like to share the love…with other blogs! Gotham Bandit is another great blog devoted to living a healthier lifestyle. It is a little stylized, (and a little geared towards New Yorkers) but the tips, links and posts are great!
Here are some highlights:
1. Exercises for when you can’t make it to the gym: Jumping jacks, push-ups and leg lifts are my go-to when I know I only have 15 minutes and no time to shower.
2. Meal prep for 30,000 feet: GREAT tips for our frequent FIT-flyers.
3. 9 Clean-Eating Myths You Should Know: We have highlighted all of these on this blog, but this serves as a nice reminder. I know I keep HOPING that honey isn’t really going to be “sugar” one of these days…
What blogs are you loving these days?
Inspired by the clean eating posts, I wanted to share a delicious, nutritious and very clean side dish I made last week. Butternut Squash and Cauliflower mash…yummmmm
This recipe seemed to good to be true…but it really turned out to be just good!!
Creamy Butternut and Cauliflower Mash (NO BUTTER OR MILK!)
– Olive Oil (1 tbsp)
– 1 head of cauliflower
– 2 cups of cut butternut squash
– 1 head of garlic
– chopped chives for garnish
tools: immersion blender or food processor
Preheat the oven (for the roasted garlic) to 375 degrees F. Then, bring a large pot of water to a boil.
Prepare the roasted garlic by cutting off the head, drizzling the garlic with olive oil and wrapping the garlic in aluminum foil. Place in the pre-heated oven for 40 minutes. Click this link for more specific instructions if you don’t understand.
Once the garlic is in the oven, cut the cauliflower into large florets. Then, split it in half. Pour half of the chopped cauliflower along with the butternut squash into the pot of boiling water. Boil until the cauliflower and butternut squash is easily pierced with a fork (about 15 minutes). Set aside.
While the butternut squash and cauliflower are boiling, saute the second half of cauliflower at medium high heat in the olive oil until the edges are brown. Set aside.
Once the garlic is roasted, puree the boiled butternut squash and cauliflower with the roasted garlic until it is smooth and creamy. Add salt and pepper to taste.
Put the mash into a separate bowl and add in the sauteed cauliflower, but keep a few aside to top off the mash. Mix until the mash becomes nice and chunky. Top off with cauliflower and chives.