Cauliflower Garlic “Mashed Potatoes”


Just to make it clear, there are NO potatoes in this healthy dish…and I promise you will not be able to tell the’s that good!

Yield: 6

1 head of cauliflower; cut into chunks
1/4 cup yellow onion; chopped
4 cloves of garlic; chopped
1/4 cup chicken broth
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 Tbsp olive oil
1 Tbsp chives; chopped
Parmesan cheese (optional; highly recommended)

1. Bring a large pot of water to a boil, then add chunks of cauliflower. Boil until cauliflower is semi-soft..about 6 minutes. After drain and add 1 Tbsp of olive oil, onions, and garlic to a medium sized frying pan. Add in cauliflower pieces and season with salt, garlic powder, and pepper. Cook for 5 minutes to set in flavor of garlic and onions.

2. Add everything from pan into a medium-large bowl. Add in olive oil and chicken broth and with a potato masher, food processor, or an immersion blender (what I used and is super easy!), blend until everything is combined. Sprinkle with chives and parmesan cheese. So delicious and good for you!

The Easiest Bruschetta

Yield: 12


15 Roma tomatoes
4 cloves of garlic
½ cup chopped fresh basil
4 Tbsp olive oil
2 Tbsp basalmic vinegar
Pinch of salt and pepper
1 French bread baguette
cooking spray

1. Wash all of your tomatoes and pat dry.

2. Cut your tomatoes in half and spoon out the middle, then chop all tomatoes and put in a large bowel.

3. Chop your garlic and basil and put in bowel with tomatoes. Add oil, vinegar, salt and pepper and mix until well combined then place in refrigerator.

4. Heat oven to 375.

5. Slice your bread ½ inch thick from a slanted angle so you get “pointy” toast pieces. (I also like to add a pinch of salt and pepper to the bread for extra flavor).

6. Spray pieces of bread with cooking spray and put in oven for 12 minutes, or until light golden brown.

Homemade Pesto


I always used to buy Pesto that was pre-made at Trader Joe’s until I got my Cuisinart food processor and realized how easy it is to make. Growing up, my family used pesto very often especially in pasta dishes. It only has a few ingredients and only takes a couple of minutes to make!


1 cup
2 1/2 cups fresh basil
1/4 cup pine nuts
1/4 cup extra virgin olive oil
3 cloves of garlic
1/4 cup fresh parmesan cheese (cubed)
pinch of salt and pepper to taste

1. Wash and dry fresh basil leaves. Combine basil, pine nuts, garlic, cheese, and olive oil in food processor.

2. Mix for 30 seconds and scrape down the sides. Scrape down sides and mix for 1-2 minutes until it is smooth.

*I buy fresh parmesan cheese when making pesto that is usually found in the deli department at the grocery store where the gourmet cheeses are. I also stay away from the package “shredded parmesan cheese” so I can get the fresh authentic pesto taste.

Garlic Hummus

Yield: 4 servings


1 15 oz can of garbonzo beans (chickpeas)
1/4 cup freshly squeezed lemon juice
3 garlic cloves
1/4 cup extra virgin olive oil
1 Tbsp cold water
Pinch of salt and pepper to taste
1/4 tsp of paprika (optional) for garnish

1. Rinse and drain a can of chickpeas. Then make sure to pat them down with a paper-towl to get as much water off them.

2. Place rinsed chickpeas, garlic, lemon juice, olive oil, salt and pepper in food processor and mix. Mix for 30 seconds or until smooth. Scrape down sides and continue mixing for another 1-2 minutes. Scrape down sides again and mix for another 30 seconds. You will notice the hummus is “whipped” or “creamy”.

3. Serve with your choice of either pita chips or fresh veggies.