Happy Monday, lovelies!
John is on his last day of a 4-day weekend for Veterans Day, so we’re took things pretty easy today. I just wanted to pop in to share two things that I was SO excited about over the weekend!
FIRST! I took our Christmas card photos yesterday! I was planning to stick the camera on the tripod to get a family photo, like we did last year, but after searching briefly for complimenting outfits in our closets, that thought flew out the window!
Instead, we tossed matching jammies from last Christmas on the girls and threw them on top of a tank. I mean, how Army-tastic is that?! The text on the cannon thingy (IDK?! John’s an MP) was just perfect! Unfortunately, it didn’t make it to the actual Christmas card due to spacing.
It was cold and rainy, so I hurried to capture the shot. None were 100% perfect, but I’m happy enough with them! I ordered the cards as soon as we got home, and had them shipped to where we’re celebrating Thanksgiving, so I can get them written up on the drive home!
My Christmas cards will NOT be late this year! Shoot me a message with your address if you’d like one!
Also! Alternatives to mashed potatoes this holiday season!
I could live solely on potatoes, but OMG! Mashed cauliflower is just as good. Maybe better! I spent all of yesterday daydreaming about the mashed cauliflower that I had planned for dinner. And I got to dream all about having them again for lunch today!
Back in Hawaii I was on this health kick to ditch the carbs, so cauliflower mash and cauliflower rice made it into our dinner rotations. I had never really had cauliflower before that, so I was shocked that it was SO. GOOD!
I make the mashed cauliflower very similarly to my mashed potato recipe, which is ALWAYS a hit! I start with a large head of cauliflower, steam it, then toss it in the food processor with all the creamy goodness that I put in the mashed potatoes. Soooo… If you need a Keto-friendly low carb alternative to mashed potato recipe, try this mashed cauliflower recipe instead!
- 1 large head Cauliflower
- 1/2 cup (1 stick) Butter
- 8 ounces (1 block) Cream Cheese
- 1/4 cup Grated Parmesan Cheese
- 1 cup Sour Cream (or Greek Yogurt)
- Bring water to boil in a pot with a steaming basket.
- Remove the stock and leaves from the cauliflower head. Cut the florets apart, so that they're about 2-3 inches in diameter, max.
- Steam the cauliflower florets in a steaming basket above water at a rolling boil for about 15 minutes, or until tender.
- While the cauliflower steams, slice the butter into 6-8 slices and quarter the block of cream cheese.
- Allow the cauliflower to cool briefly (about 2 minutes) before transferring to a food processor. Add the remaining ingredients to the food processor and mix at high speed until completely combined and smooth.
- Serve warm/hot. Cover and refrigerate for up to a week.
Hope your week is off to a great start!