Talking Turkey

Feeling adventurous and ready to give your Thanksgiving guests a healthy alternative to potatoes?  Try mashed cauliflowers this turkey day and have a little fun and see if your family can tell the difference.


Our savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.

8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk

4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish


Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.


6 medium sized red potatoes

1/2 cup finely sliced red shallots

2 cloves of fresh minced garlic

1 tsp fresh ground black pepper

2 tsp onion powder

1/4 cup fresh chives or parsley

Nonstick cooking spray


Cut potatoes into small peices and boil until tender.  Using a separate pan, mix shallots, garlic, black pepper and onion powder and saute for 8-10 minutes, then mash. Top with fresh chives or parsley and serve.



15 oz can of pumpkin

10 oz of egg whites

2 tbsp pumpkin pie spice

1/2 cup splenda or stevia

May also sweeten with Agave, Grade B Maple Syrup or local Organic Honey

Optional: 1/2 scoop of vanilla protein powder



Preheat oven to 400 degrees. Coat a pie pan with non stick cooking spray. Mix all together and pour into your pie pan. Bake approximately 30 minutes or until you can insert a toothpick or knife in the pie and it comes out clean.


3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.