GF Peanut Butter Cup Cookies

Food, GF, Uncategorized
GF Peanut Butter Cup Cookies

These gluten free peanut butter cup cookies are sublime!! They come together quickly – you don’t even have to perfectly soften your butter! The texture is perfect and your taste testers won’t even know they’re gluten free if you don’t tell them so.

Everyone who tries these wants the recipe…and another cookie! This is possibly one of my favorite recipes I’ve ever made. I hope you and yours will enjoy it too!

Please note: I am a participant in the Amazon Affiliate Program and I may earn a small commission from purchases you make using the links to products in this post. You will not pay more for your purchase by using this link. Your purchase helps me continue to create recipes and health and wellness content for you.

Ingredients

  • 2 1/4 cups Bob’s Red Mill Gluten Free Flour (I’ve linked the one I use)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 melted coconut oil or butter
  • 1/2 cup creamy peanut butter (you’re looking for natural peanut butter – just peanuts and salt on the ingredients list)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup miniature peanut butter cups – I prefer Trader’s Joe’s brand but the unwrapped miniature Reeses can be easier to find and work as well!

Procedure

  1. Preheat oven to 375 degrees fahrenheit and prepare a baking sheet with parchment paper.
  2. Cream coconut oil, peanut butter, vanilla, sugar, and brown sugar in a large bowl until well combined.
  3. Gradually add flour until a ball of dough that is uniform comes together.
  4. Roll into about 24 balls of cookie dough – you can make your dough balls larger or smaller depending on how large you’d like your cookies to be. I used about 2-3 tbsp dough per cookie.
  5. Place on cookie sheet and smash down slightly until a small disk is formed.
  6. Press 3-4 miniature peanut butter cups into the top of each cookie.
  7. Bake for 10 minutes in the preheated oven.
  8. Cool on counter or cooling rack.

Makes about 2 dozen cookies depending on size!

Pin here on pinterest!

Be sure to make a batch to share with the ones you love…and share them virtually with me by tagging @bethannsbites on Instagram!

Mocha Pecan Granola

Food, GF, Treats
Mocha Pecan Granola

Chia seed pudding was THE breakfast of 2019 for me. I mastered the recipe and shared it on this post. It’s a favorite of coworkers, sisters, and students of mine as well. It’s creamy, full of healthy fats from the coconut milk, fibrous from the chia seeds, and simply delicious. I typically serve it with blueberries and strawberries or raspberries (depending which one is on sale). Today, I’m sharing a recipe that will take my chia pudding over the edge of deliciousness!

That being said, the granola stands on its own as a snack as well. When I was recipe testing I caught John eating it from the jar on the couch! The chocolate, espresso, and pecans are a trio made in granola heaven. This recipe is so easy to whip up and you’ve probably got most of the ingredients on hand. Give this a try:

Please note: I am a participant in the Amazon Affiliate Program and I may earn a small commission from purchases you make using the links to products in this post. You will not pay more for your purchase by using this link. Your purchase helps me continue to create recipes and health and wellness content for you.

Ingredients

Procedures:

  1. Preheat oven to 325 degrees fahrenheit.
  2. Cover a large sheet pan with parchment paper, set aside.
  3. In a large mixing bowl whisk coconut oil, maple syrup, vanilla, salt, espresso powder, and cocoa powder until well combined. It will be a dark brown liquid mixture.
  4. Add oats, chocolate chips, and pecans and stir until the mixture is combined well and covered with the liquid evenly. I recommend using a strong silicone spatula to stir.
  5. Pour the mixture onto the prepared sheet pan, Press the mixture down into the pan so it is flat and even across the top. This will help the granola clump up and make nice big chunks as it cools.
  6. Bake for 20-25 minutes.
  7. Allow granola to cool completely – it’s important that you don’t stir the granola until it’s completely cooled to maintain the aforementioned clumps!
  8. You can pop the sheet pan in the freezer or refrigerator to cool more quickly if you desire. This will help with clumps too because the cooling of the coconut oil will bond the granola more tightly.
  9. Once cool, stir the granola and store in an airtight container.
  10. Enjoy by itself as a quick snack, with milk like cereal, or top yogurt or chia pudding with it.

This recipe has quickly become a family favorite! It’s much more cost effective than purchasing granola at the store and there aren’t any funky ingredients lurking on this list. Try it out this week and drop me a comment to let me know what you think!

Buffalo Chicken Wrappers

Food, GF
Buffalo Chicken Wrappers

I’ve been teasing this recipe for a while. It’s GOOD good. My parents got a preview when they visited us in March and they were impressed. It’s a crowd pleaser and tastes like it is much less healthy than it is!! Note: I have substitute options for several ingredients in this recipe because although I’m gluten and dairy free, John isn’t, and these flavors POP with or without the gluten and dairy.

This recipe is multi-step. We love to have these on Friday nights or Saturday’s because they feel like a “Weekend Food!” If you love buffalo, ranch, and chicken – this recipe is for you. You’ve GOT to try it. Seriously.

It’s also great to have if you have leftover chicken tenders from this post — heat them in the oven or stovetop in a cast iron. This will cut down on prep time a little

Ingredients

  • A batch of chicken tenders
    • 1.5 lbs chicken breast tenders
    • 1 egg
    • 1/2 box of Mary’s Gone Crackers
    • 1/2 tsp each of onion powder, garlic powder, paprika, and cayenne
    • 1 tsp salt
    • sprinkle of pepper
    • Avocado oil spray
  • For Coleslaw
    • 3/4 cup avocado oil mayonnaise (I like Chosen Foods!)
    • 10 oz coleslaw mix
    • 2 tablespoons honey
    • 1/2 tsp salt
    • 1/2 tsp pepper
  • 8 Siete Almond Flour Tortillas (or HEB Bakery Butter Tortillas)
  • 8 ounces Sharp Cheddar Cheese, shredded freshly (dairy free, shreds as necessary)
  • Pickle slices
  • 3/4 cup Frank’s Red Hot Sauce
  • Sir Kensington’s Ranch for topping

Procedure

  1. Prepare a batch of my gluten free chicken tenders as detailed in this post.
  2. While chicken is baking, whisk mayonnaise, honey, salt and pepper in a medium mixing bowl until a smooth dressing forms.
  3. Toss the coleslaw mix to coat. Allow the coleslaw to rest.
  4. When chicken temps up to 165 fahrenheit, add tenders and Frank’s Red Hot Sauce in a large mixing bowl. Toss gently so to avoid pulling breading off of tenders.
  5. When tenders are coated, allow to rest in the remaining hot sauce.
  6. Assemble the chicken wraps as follows: top tortilla with one chicken tender, a tablespoon of coleslaw, 2 pickle slices, cheddar, and a drizzle of Sir Kensington’s ranch.

Recipe notes: If you’re in Texas, I HIGHLY recommend swinging by your local HEB store and grabbing the bakery made butter tortillas. They’re chock full of wheat and butter but they’re so good. Freshly shredded sharp cheddar cheese is key here! It’s best if you let it set while you prepare the rest of the recipe so it isn’t quite as cold. It really makes the recipe next level!!

Serve these Buffalo Chicken Wrappers with carrots and baked fries for the gameday experience. Share them with friends, and you’ll be the talk of the party. Try these wraps ASAP. They’re bomb.

Be sure to snap a picture and share it with me on instagram using #biteswithbeth – there’s nothing I love more than seeing my recipes being used! Let me know how you like them!

Crispy Gluten Free Chicken Fingers

Food, GF
Gluten Free Chicken Fingers

If you’ve recently gone gluten free, you’ve likely traveled down the sad road of pre-packaged gluten free items because you just weren’t sure how to handle this new lifestyle. I get it. I’ve been there. What the in-store items lack in wheat, they make up for in excess salt and crumbly texture most of the time. Not a fan.

This goes for frozen items like gluten free chicken fingers too! I have not once been impressed by a pre-packaged gluten free chicken finger. So, I set out to create my own recipe…and it’s one of the first gluten free recipes that I made up and perfected on my own! I’m so excited to share this with you!

Whether you’re gluten free or not, give these little guys a shot! They crisp perfectly in the oven, have few ingredients, and come together quickly. I don’t have an airfryer but I bet they’d be DIVINE in an airfryer.

John and I have been loving this recipe for years but our littlest toddler taste tester approves too!!

GF Chicken tender coating with seasoning
Chicken Tenders coated before baking

Ingredients

  • 1.5-2 pounds of chicken breast tenders
  • 1 egg
  • 1/2 box of Mary’s Gone Crackers (6.5 ounce box)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground paprika
  • 1/2 tsp ground cayenne pepper
  • 1 tsp salt
  • Sprinkle of pepper
  • Avocado oil spray
GF Baked Chicken Tenders

Procedure

  1. Preheat oven to 425 degrees fahrenheit.
  2. In a blender or food processor, pulse Mary’s Gone Crackers until they’re ground into a flourlike consistency.
  3. Pour cracker flour into a shallow dish for coating tenders with onion powder, garlic powder, ground paprika, cayenne, salt, and pepper. Stir to combine.
  4. In a shallow dish for dredging, whisk egg until it is an even yellow consistency.
  5. Using a paper towel, dry each chicken tender – this will help you coat each tender evenly and allow coating to stick better.
  6. I like to set up a dredging station of shallow pyrex dishes like this. I set up a small assembly line on my counter in this order from left to right: raw chicken tenders, egg wash, flour coating, a sheet pan sprayed with avocado oil.
  7. Dip each chicken tender individually in egg wash, then in the Mary’s Gone Cracker flour coating, put each on the prepared sheet pan.
  8. Continue the process until all tenders are dipped.
  9. Spray the sheet full of prepared tenders with avocado oil on top – this helps your chicken tenders get the nice crisp factor!
  10. Bake tenders for 30-35 minutes (be sure to temp the chicken up to 165 to ensure that it is done, as ovens may vary.)
  11. Remove from oven and serve with your favorite dipping sauce!

These gluten free chicken tenders are an amazing addition to your normal dinner rotation! I hope you’ll give them a try and let me know how you like it!! Share your recreations on instagram and tag me @bethannsbites – I LOVE seeing people try my recipes!!

Better Than Takeout Gluten Free Griddle Sandwiches

Food, GF
Homemade Griddle Sandwiches

I don’t know about you, but this quarantine has me craving allll the comfort food…or maybe it’s just that I’m bored and I love creating recipes and making things I don’t always have the time for. Regardless of its cause, my curse is your gain!

Whatever you do, don’t leave the house just for a McGriddle – it’s not worth breaking your quarantine for! I GOT YOU!

I used to LOVE McGriddle sandwiches! I also worked at McDonald’s for about 8 years of my life so I was familiar with the calories and questionable ingredients. If you work at a fast food restaurant as long as I did, chances are you familiarized yourself with the healthiest options available for your free meal on your shift. I never used to get the McGridddles because, spoiler alert, they’re not great for you.

My nostalgia got the best of me and I created for you – drumroll please – these better than takeout gluten free griddle sandwiches!! I love the idea of customizing these to your dietary needs and restrictions. Here’s what you’ll need to make my version!

Ingredients and equipment

  • Skillet or electric griddle (I recommend a griddle if you have one because it allows for more cakes at once and is easy maneuver. If you don’t have one, fear not! A skillet is fine.)
  • 6 rings to wide mouth mason jars – this is important to making the griddle cakes!
  • Spatula/pancake flipper of your choosing

For the griddle cakes:

  • 1 cup Gluten Free 1-to-1 flour WITH xanthan gum (I used Bob’s Red Mill)
  • 2 tablespoons coconut sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk of choice, I used cashew mylk
  • 2 tablespoons avocado oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup pure maple syrup
  • cooking spray of choice, I used avocado oil

For the sandwiches:

  • 3 large eggs
  • 1 pound of bacon or 5 sausage patties, cooked
  • 2.5 cheese slices

Procedure

  1. Preheat skillet or griddle medium-medium high heat. Place mason jar rings on the surface.
  2. In a large bowl, mix gluten free flour, coconut sugar, baking powder, and salt until well combined.
  3. Add milk, avocado oil, egg, and vanilla extract mixing until combined. The mixture will be smooth.
  4. Spray mason jar rings with cooking spray and add just enough batter to cover the bottom of each ring. This will create a sort of batter seal.
  5. Very carefully, dribble small dots of maple syrup into the batter of each ring, trying to stay towards the inside.
  6. Add enough batter to cover the syrup you drizzled into each ring. There should be a little room left for your pancake batter to expand.
  7. Allow each griddle cake to sit until you see that the bubbles on top have popped. (It’s important to wait long enough so your griddles aren’t gooey inside!!
  8. With a spatula, carefully flip each ring. Gently remove rings with the corner of your spatula. The rings will be VERY hot.
  9. Allow griddle cakes to sit until both sides are lightly browned. (This batter should make 10 griddle cakes)
  10. As each set of griddle cakes is finished, allow to cool on a cooling rack. I do not recommend stacking the cakes as they may become soggy.
  11. Scramble all three remaining eggs, adding salt and pepper to taste. Place a mason jar ring on your cooking surface and spray with cooking spray before adding eggs. (Your eggs should be split eggs into 5 rings.) Allow to cook almost through before flipping and removing the ring as you did with the griddle cakes.
  12. Remove eggs from heat when finished and add 1/2 slice of cheese of choice to each egg patty to melt.
  13. Assemble sandwiches with 2 griddle cakes, 3 half slices of bacon or 1 sausage patty, scrambled egg patty, and cheese.
Wrapped griddle sandwiches

Some notes:

If you’re making this recipe during NON-quarantine times and you’d like to have it ready for before school/work lunches, I recommend simply making the griddle cakes as suggested and freezing them. You can easily pop them in the toaster and add fresh eggs, meat and cheese.

A second option to make this a quick, grab and go recipe: wrap the sandwiches in parchment or wax paper and then with foil to prevent freezer burn. You’ll be able to remove the foil and heat in the microwave for 1-1.5 minutes, flipping halfway through.

I hope you’ll try these and love them as much as we do! It’s a great little brunch treat without the icky feeling of fast food sandwiches!

Share this with a friend who loves McGriddles! Be sure to tag your recreations on instagram @bethannsbites or share to my Facebook page Bites With Beth! Drop me a comment or message if you have questions. Let me know what you think!

Healthy-ish Homemade Reese Eggs

Food, GF, Treats, Uncategorized
Healthy-ish Homemade Reese Eggs

Is it even really Easter without Reese’s eggs? If you’d asked me as a kid…or even three years ago as an adult, I probably would have told you no. The cute, festive wrapper, the egg shape – obviously the best of all the giant Reese’s shapes, and the perfect peanut butter to chocolate ratio made those babies perfection. They’re still delicious, I’ll admit, buuuut so not worth the way that the soy, dairy, and sometimes wheat in the Reese’s makes me feel.

On top of icky side effects, it’s quarantine time so we’re going to the store ONLY for essentials. Reese’s eggs – no matter what your heart may tell you at the time – are NOT an essential item. Keep your booty home!! The good news is: I bet you’ve got the ingredients to make these healthier-for-you nutty chocolatey eggs in your pantry RIGHT now. (Note: if you DON’T have ingredients listed – see me on insta or Facebook and I’ll help you find a suitable substitution!)

Ingredients

Okay, the sooner we get started, the sooner you get to enjoy the deliciousness, so let’s dig in!

  • 1 cup peanut butter – you want the good stuff, JUST nuts and salt (I actually used Trader Joe’s Almond Butter because it’s a pandemic and Thrive Market is way behind on orders so no PB in my house!)
  • 3 Tbsp cassava flour – other good subs: coconut flour and almond flour (you’ll need more than 3 Tbsp if using almond)
  • 2 Tbsp pure maple syrup
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 Tbsp coconut oil

Procedure:

  1. In a mixing bowl, add nut butter, cassava flour, maple syrup, and salt. Stir until well combined.
  2. Using a cookie scooper, portion out filling then flatten and form into an egg-like shape.
  3. Freeze eggs for 30 minutes or refrigerate overnight.
  4. Melt 1 cup of chocolate chips and 1 tablespoon of coconut oil – I like to use the double boiling method: a glass bowl overtop about 2 cups of water boiling in a saucepan.
  5. Remove chocolate chips from heat and dip the eggs using a fork to flip and cover both sides.
  6. Drop onto wax paper and refrigerate for at least ten minutes or until chocolate sets.
  7. Store in the refrigerator until serving.
You’re looking for eggy shapes – they don’t have to be perfect to be cute!

Try these babies out and let me know what you think of them! Be sure to post to Bites With Beth on Facebook or @bethannsbites on Instagram! Better yet, share it with a friend who you know would love it too!

Whole30 Fried Pork Chops

Food, GF, Whole30
Fried pork chops, roasted red potatoes, and green beans

Okay y’all, these pork chops DO NOT taste gluten free/grain free/healthyish. I promise you won’t miss traditional flour in this dish. Holy yum! I tested the final batch while my parents were eating dinner with us and my mom, who typically eats little to no meat, ate her whole pork chop! If you know my mom that is a BIG compliment. *Brushes dirt off shoulders*

Seriously though, I modeled these pork chops off of my husband’s legendary fried pork chops. He said last night these were “easily the best fried pork chops I’ve ever had.” Going to pretend for a brief moment my mother-in-law totally isn’t reading this. Shhhh. No one tell her!

Okay, I’ll stop talking these up and get to the nitty gritty. You’ve seriously GOT to try this recipe out ASAP! Pair it with some red potatoes and your favorite green veggie and you’re set! It would seem like the breading would make these so that they aren’t good leftovers…but that assumption is wrong. They reheat very well so those bulk packages of pork chops are your friend here! To keep that perfect crispiness, just reheat in a cast iron skillet.

Ingredients:

  • 1/4 cup arrowroot starch/flour (you’ll see it marked both ways)
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2-3 tbsp olive oil
  • 2 large eggs
  • 2 pounds of pork chops

Procedure:

  1. Prepare a dredging station with two medium prep bowls – I like mine to be near my stove so I can just pop the prepared chop right into the pan.
  2. In the first prep bowl, stir two eggs until even in yellowish color and yolks are completely broken up.
  3. In the second prep bowl, add arrowroot flour, almond flour, salt, and pepper. Mix well until the mixture is even.
  4. If your pork chops are slimy or wet, use a paper towel to try them off – this will help the breading to stick better!
  5. Dip the chops in egg, allowing the excess egg to drip off.
  6. Dip the chops in flour mixture, being sure to coat the pork chop evenly.
  7. Drop that baby right into the skillet and let it sizzle! Allow to cook for 1-2 minutes for thin pork chops or 3-5 minutes for thicker chops. (When in doubt, use a thermometer and be sure it reaches at least 145 degrees fahrenheit.)
  8. Continue cooking until all chops are cooked, letting the completed pork chops land on a plate with a paper towel covering it or a cooling rack.

I truly hope you’ll give this recipe to try. It’s a really good one!! Pork chops are so great for weeknights because they cook up quickly, saving you precious weeknight time. They’re also great for entertaining because it’s an economical cut of meat!

No matter why you decide to try it, just do it! Be sure to share the recipe and let everyone know how you like it. Especially helpful if you share with someone who is Gluten/Grain Free!

As always, share your creations using #biteswithbeth and tagging me @bethannsbites on instagram.

Grain Free S’Mores Cookies

Food, GF, Treats, Uncategorized

With just 6 days until Valentine’s Day, now is the perfect time to start thinking about ways to treat your sweetie, or your bestie, or maybe your favorite co-worker. Today’s recipe is a little self-serving because I was thinking ways to treat my valentine too!

Grain Free S’mores Cookies

One of John’s favorite flavor combinations is a s’more. We recently ordered the Girl Scout cookie version of a s’more and we were not wishing for some more…it wasn’t our favorite cookie combination by any means. So this year for Valentine’s Day, I’ll be treating John with a big batch of these Grain Free S’mores Cookies by ME rather than the Girl Scouts.

Since John is still currently away for work, the recipe will be new to him (even if he gets a preview of these bad boys online) but they’ve been co-worker and student approved! They’re so easy and quick to whip up, you’ll want to add all of the ingredients to your grocery order…like now!

Ingredients:

  • 2 cups almond flour
  • 1/2 cup cassava flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 2 tbsp maple syrup
  • 2 tbsp melted clarified butter or ghee (coconut oil will also work but I prefer the clarified butter flavor!)
  • 2 tbsp creamy almond butter
  • 1 tsp vanilla extract
  • 1/2 cup marshmallows
  • 1/2 cup mini chocolate chips (if you’re dairy free I like Enjoy Life!)

Procedure:

  1. In a medium mixing bowl, add both types of flour, baking soda, and salt. Stir until combined.
  2. Add in eggs, maple syrup, melted clarified butter, almond butter, and vanilla extract. Stir until combined well and lumps are gone.
  3. Stir in marshmallows and chocolate chips. Note: Highly recommend using miniature marshallows (usually found by cake and cookie decorating stuff) or cutting your marshmallows into fourths. I simply used my kitchen shears and cut them into fourths before I began mixing because the mini ones were $4 and store brand was $.88 and mama didn’t raise no fool. — The reason for this: if you have larger marshmallow pieces they explode and don’t give you as much of a s’more property but more of the empty tomb Easter roll effect.
  4. Roll dough into balls and flatten slightly before dropping onto a baking sheet prepared with parchment paper.
  5. Bake for 13-15 minutes at 350 degrees.

These bite-sized beauties would pair perfectly with coffee, if you’re like me or a glass of milk, if you’re more like John! Low in added sugar, grain-free, and super delicious! Give these a try this weekend and let me know how you like them.

Vanilla Chia Seed Pudding

Food, GF, Uncategorized
Vanilla Chia Seed Pudding with berries

Inspired by First Watch’s superfoods bowl, this Vanilla Chia Seed Pudding is excellent as a breakfast, snack, or even a post-dinner dessert. I personally, love to have this as a breakfast. It packs well, I like to drop it in a wide-mouth mason jar with plenty of room for berries, granola, and stirring. It also holds up well from a Sunday meal prep.

This recipe is especially great for expectant and breastfeeding mamas because chia seeds are high in omega-3 fatty acids, and high in both fiber and calcium. Coconut is a lactogenic food and many mothers who breastfeed credit it to replenishing a low supply.

Ingredients:

1 – 13.5 ounce can of full fat coconut milk (Trader Joe’s is my favorite but there are many other good options!)

1/2 cup chia seeds

splash of good quality vanilla extract

1/4 cup agave (I like Wholesome organic Blue Agave)

pinch of Himalayan Pink Salt

Procedure:

1. In a medium mixing bowl, combine all ingredients until well combined. It will be a watery consistency but will thicken quickly. (One note about the coconut milk: you wanted canned coconut milk to get the correct creamy consistency but you do not want it to be separated completely. If you open your can of coconut milk and it is separated or chunky, simply heat it on the stove on low heat until it has an even consistency.)

2. Refrigerate the entire bowl of chia seed pudding for 3 hours. The chia seeds will expand as they absorb the liquid from the coconut milk creating a delightful pudding-like texture.

3. Serve chia seed pudding in a bowl (or jar for meal prep). Top with fruit and granola as you please.

This is an easy recipe to whip up tonight! Give it a try and share it with me and all of your friends on Facebook or Instagram using #biteswithbeth!

Cauli-Potato Mash

Food, GF, Uncategorized, Whole30

This Whole30 compliant side dish is equal parts healthy and creamy!! This cauli-potato mash has been a lifesaver for meal prep and family dinner while John and I complete a Whole30. (We’re currently 19 days in and still holding strong!) This Whole30 Cauli-Potato Mash pairs well with almost anything you’d make for dinner! It preps well to eat all week and pairs expertly with my Secret Ingredient Swedish Meatballs as pictured above! If you haven’t made them yet, go try them out!

Now, I’m sure you cauliflower haters are thinking this sounds disgusting, but you honestly can’t taste the difference! You can ask my husband – he has picky eating tendencies and enjoyed these SO much. He loved that he was sneaking in a veggie that he doesn’t normally eat on its own too!

Great for meal prep. Great for picky eaters. Just easy, healthy, and delicious. Go. Try. It.

Ingredients:

  • 4 white potatoes peeled
  • 1 bag (16 oz) frozen cauliflower
  • 2 cloves garlic, peeled
  • 2 tbsp coconut cream (you can use the hard top of a can of full fat coconut milk) – can also sub Nutpods!
  • 3-4 tbsp clarified butter or ghee
  • salt and pepper to taste

Procedure:

  1. In a pot, boil water with peeled and cubed potatoes – you want a lot of extra water above the potatoes since you’ll add the cauliflower later! Boil for 10-12 minutes or until nearly fork-tender.
  2. Add frozen cauliflower and allow to boil for 5-7 more minutes until cauliflower is boiled through and potatoes are fully fork-tender.
  3. While cauliflower and potatoes are boiling, roast the two garlic cloves in a skillet. I like to use a cast-iron skillet and allow the sides to brown. This will bring out a sweet flavor profile and really add a delicious garlicky twist to the cauli-potato mash.
  4. Drain potatoes and cauliflower.
  5. Using an immersion blender or mixer, mix all remaining ingredients into the cauliflower and potato mixture. Salt and pepper to taste. Continue to mix/blend until the mash is as smooth as you like!
  6. Serve next to your favorite meal for some extra hidden veggies!

Be sure to let me know how you like this recipe! If you enjoy it, share the love with your friends and family on Facebook and Instagram using the hashtag #biteswithbeth — and tell all of your friends! They need this recipe in their lives too!