January 21 2015
Beet Salad Serves 6 6 beets 2 Tbsp. olive oil 1 Tbsp. red wine vinegar 1 shallot, minced 1 clove garlic, minced 2 Tbsp. orange zest
Stacy Keibler grew up eating hearty comfort foods, but these days, she tries to put a healthy twist on her favorite heavy dishes. With only 25 calories a cup
(as opposed to 120 for potatoes), cauliflower makes for a waste-friendly alternative in this garlicky mash.
1 Tbsp. olive oil
3 cloves roasted garlic (or 1 tsp. garlic powder)
1 head cauliflower
Salt and ground pepper, to taste
Chop the cauliflower into florets. Steam florets in a steamer basket over an inch of boiling water for about 5 to 10 minutes, or until tender. Once tender, throw the florets into a food processor or a blender and mix until smooth. Add the other ingredients and pulse until all ingredients are mixed. Enjoy!
For a bolder flavor, incorporate half a chopped, caramelized onion into your food processor. For a creamier option, add 1 or 2 Tbsp. clarified butter. Find more of Stacy’s signature recipes, visit her website, skphilosophy.com.
NUTRITIONAL INFO: 104 CALORIES, 7G FAT, 3G PROTEIN, 9G CARBS, 46MG SODIUM