Finally! Starting the year off right!

I am back! I may not be able to stick to much of a schedule, but here’s to the first of many new recipes. 🙂

I have been on a very restricted elimination diet because of an unknown intolerance, and I finally have added enough new foods in that I can start making recipes. I am so happy to be able to cook and mix ingredients now, and I can’t wait to share all of my new ideas with you all.

This recipe was very quick and easy, and using cauliflower was a new, interesting twist!

Ratings:

Cost: 10/10
Taste: 9/10
Difficulty: Easy

You will need…

1 Head of Cauliflower
2 Medium Sweet Potatoes
2 T Coconut Oil
1/4 Cup Coconut Milk
1/4 t Sea Salt (Add as much or as little as you want!)

First, peel the sweet potatoes and chop them along with the cauliflower. Cook them any way you like until the pieces are tender, but not mushy. I used a pressure cooker to speed up the process, but boiling would work just as well!

Once the veggies are cooked, toss them into a blender or food processor and mix until smooth(ish).

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Melt the coconut oil in the microwave, and then add to the blender along with the milk and salt.

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If your mixture is not smooth, just add a little more milk and keep blending. If the veggies are a little overcooked, you will not need as much milk. It’s best to add the milk slowly so that your potatoes aren’t runny!

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Once you have your desired texture, serve, and enjoy! This made about 4 generous servings, and it stays fresh in the fridge for a couple days.

 

 

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