Today I want to share two of my favorite go-to comfort foods for the winter season. They feel so naughty but they’re not! They are a must try this week! They are “whipped potatoes” and “pasta-free pasta.” First up are my famous “whipped potatoes.” Nowhere in this recipe will you find potatoes! Instead we will be using cauliflower! There are many benefits to choosing cauliflower over white potatoes one being the phytonutritents and vitamin C found in coniferous vegetables. Also, choosing cauliflower over potatoes will keep your blood sugars regular and insulin levels normal helping you burn fat instead of storing. Aside from all these wonderful health benefits these are delicious! You will be addicted!

1 large head cauliflower
3 garlic cloves
1/3 cup fresh herbs (chives and basil both work particularly well)
Sea Salt
Fresh Ground Pepper
½ Cup Onion
2 Tbsp Olive Oil

1. Chop cauliflower into smaller chunks – bite-size pieces work well.
2. Peel garlic cloves and cut in half, lengthwise. Chop onion into slices.
3. Steam cauliflower, garlic and onion for 15 minutes, or until cauliflower and garlic are tender enough for a fork to easily pass through.
4. Combine steamed cauliflower, garlic, onion, olive oil, fresh herbs, pepper, and sea salt in a food processor and blend until everything comes together into a mashed potato-like consistency. I like mine whipped. Top with a little pepper for looks and enjoy your guilt free “whipped potatoes.”

If you are craving carbs and the ‘pasta-comfort feeling’ look no further! Spaghetti squash is so sweet, fresh and delicious! I would choose this over pasta any day! It is simple to make and can be dressed up like your favorite pasta dish. To be honest I only add sea salt to mine because it is full of flavour! This magical squash looks like real spaghetti strands and it loaded with vitamins, fiber, and will not spike your blood sugar. This means you won’t experience that heavy, tired feeling after your meal! Enjoy!

1. Cut squash in half and remove all seeds and pulp.
2. Place on a baking sheet.
3. Place in your oven at 375F for 35-40 minutes. (I like mine a little crisp so I take it out at the 35 mark).
4. Once the squash is cooked, you can throw on an oven mitt and begin to scrape your “pasta” into a bowl while it is still hot. Pull a fork lengthwise through the flesh to separate it into long strands. You can make your “pasta” ahead of time and have it in the fridge to dress up however you like!

To see pictures of these recipes check out my blog at As always, I love hearing from you. If you have any questions or comments don’t hesitate to contact me!

Amy Layne