In case you didn’t know, I’m a type-1 diabetic. And while I often take advantage of being able to give myself insulin for how much I just ate (compared to being careful with carbohydrate intake and being thoughtful to the types of carbs I eat) Aaron and I have been trying to get more vegetables in our diet. Read: we’re trying to introduce NEW vegetables into our diet. We actually love vegetables and eat them often. Around here, where fresh vegetables are extremely difficult to find for about 8 months out of the year (not just any fresh vegetable, those are around all the time, but most often, the quality really stinks quite literally) we buy stock at Sam’s Club with their fresh frozen peas, corn, and broccoli. It’s less than $5/bag and it’s wonderful vegetables. As wonderful as frozen fresh vegetables can get anyway – I’m just thankful we’re at a place financially where we don’t have to eat vegetables from a can. Thank you Jesus!
Anyway, this past weekend we made pan-fried pork chops with sugar snap peas and mashed potatoes. But not just any mashed potatoes. It was a wonderful cauliflower/red potato mix. It split the carbs I ingested in half, gave us a great serving of a vegetable not very good on its own, and tasted wonderful to boot! Here’s what we did:
Cut potatoes and cauliflower into roughly equal-sized pieces (to help them cook more evenly) and place in a medium sauce pan filled with water. Boil for 20 minutes or until both potatoes and cauliflower are very soft. Dump into a mixer, add the cream cheese, and beat the heck out of them until smooth. It will take a bit (the cauliflower doesn’t mash down as easily as the potatoes do). Make sure to salt your water while boiling and add a bit more salt while whipping things together. Makes 3-4 servings.
The biggest thing to note is: don’t eat these potatoes thinking they will be exactly like mashed potatoes. You will disappoint yourself. But the flavor is great if you think of this as a wonderful potato/vegetable mixture.
This diabetic was pleasantly surprised at how good these were. Confession: I ate more dessert after this meal to make up for the lack of carbs found in these potatoes. Perhaps I should find recipes (Read: GOOD dessert recipes) that use half the carbs. If you know of a scientist that makes semi-sweet chocolate and peanut butter combinations with half the carbs but ALL the flavor, let me know. I will buy them out.