Cauliflower Smash

Functional Aging

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Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087
  1. Cauliflower Smash

    Move over mashed potatoes….your services are no longer needed here.

    There is literally NO REASON to ever make mashed potatoes again now that CAULIFLOWER SMASH is in town!

    The smashed garlic adds such phenomenal flavor that it’s hard to stop eating it. This creamy, delightful dish is perfect for your holiday repertoire this year! Yum!

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    What you need
    Serves 4

    • 1 head cauliflower florets
    • 3 tablespoons Coconut Oil OR Butter
    • 6 garlic cloves, smashed
    • 3 tablespoons Plain Greek Yogurt
    • ¼ cup parmesan cheese (or 2 Tbsp of nutritional yeast)
    • sea salt and black pepper
    • 1 Tbsp fresh chives, minced *optional garnish


    1. Place the cauliflower florets in a pot of water and bring to a boil for 10 minutes, until tender. Drain the pot and transfer the cauliflower to a food processor.
    2. Return the pot to medium heat. Add the oil (or butter) and the smashed garlic cloves. Sauté until fragrant, for about a minute.
    3. Transfer the garlic to the food processor along with the remaining ingredients. Blend until a smooth consistency is reached. Garnish with minced chives. Enjoy!

    One serving equals 194 calories, 13g fat, 240mg sodium, 9g carbohydrate, 2g fiber, 4g sugar, and 13g protein.

  2. Double Onion, Kielbasa, and Potato Roast with Mustard Sauce


    • 1/2 Cup lowfat sour cream
    • 2  tablespoon(s) country-style Dijon mustard
    • 4 medium Yukon gold potatoes, cut in 1 1/2 in. pieces
    • 4  carrots, cut in 1 1/2-in. pieces
    • 2  leeks, chopped
    • 1 large sweet onion, cut into 1/2-in.-thick wedges
    • 2 tablespoon(s) olive oil
    • Kosher salt and pepper
    • 1   (14-oz) piece turkey, cut in 2 piece(s) then halved lengthwise


    1. Position racks to divide oven in thirds. Heat oven to 425ºF.
    2. In a small bowl, whisk together the sour cream, mustard, and 1 Tbsp water; set aside.
    3. On a rimmed baking sheet toss the potatoes, carrots, leeks, onion, oil and ½ tsp each salt and pepper. Transfer half of the vegetables to a second large rimmed baking sheet. Roast both for 20 minutes.
    4. Remove the baking sheets from the oven. Divide the kielbasa among the sheets and toss to combine. Return to the oven roast until the vegetables are golden brown and tender, 25 to 20 minutes more. and stir the vegetables on each. Add the kielbasa to the sheet with the onions. Serve with the mustard sauce.

    Nutritional Information
    (per serving)



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Your Personal Best Location
Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087