Preparing and sharing a festive meal is a timeless way to connect with loved ones. With a little kitchen wisdom you can create a potluck dish or a whole meal that’s delicious for those with a food intolerance or particular diet plan.
“We’re increasingly aware the food we eat affects our health and wellness,” says Stacy M. DeRosa, R.D., clinical dietitian-outpatient services, at Alta Bates Summit Medical Center. “A healthful nutrition plan includes more plant-based foods, fewer processed items, and less added fat and sugar.”
1 medium to large head of cauliflower
1 to 2T vegetable broth
3 cloves garlic – chopped fine
½ tsp salt
½ tsp black pepper
Parmesan added after to taste. Guests can add when served.
Chives or parsley as garnish
*Can add 1 to 2 T cream cheese for a creamier potato if preferred
- Boil a large pot of water with a steamer attachment
- Clean and separate the cauliflower. Once water is boiling, steam cauliflower.
- Once cauliflower is soft (easily can poke a fork into – about 8 to 10 minutes) remove from heat.
- Add steamed cauliflower, garlic, salt and pepper to a food processor or bowl to “mash”. If you are using cream cheese – add at this point. As you mash/blend – add broth a little at a time to get desired consistency. Too much will cause your cauliflower to be too liquid.
- Season to taste as you go along.
- Garnish with chives or parsley.
- Best served warm.
- 1 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 tablespoon honey
- 2 cups low fat milk (can substitute with lactaid milk, soymilk or almond milk)
- 2 tablespoons olive oil
- Preheat oven to 450 degrees. Grease a 10″ cast iron skillet or an 8×8″ pan.
- In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
- Pour the dry ingredients into the wet and mix until just combined. Pour batter into prepared pan and place in oven.
- Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before cutting.
Recipe slightly adapted from: http://www.plantoeat.com/blog/2012/06/100-cornmeal-cornbread-gluten-free/
Health Education Center, Bechtel Room
400 Hawthorne Ave., Oakland
Alta Bates Summit Diabetes Center and Ethnic Health Institute present:
Diabetes Education and Screenings
- Blood Sugar
- Blood Pressure
- Retinopathy (eyes)
- Podiatry (feet)
- New diabetes management tools and
Lively Cooking Demo and Tasting
For more information, please email JohnsoJa1@sutterhealth.org
or call 510-869-8217.
It’s time for a fresh start to packing school lunches – and even to your own brown bag. These three simple steps from Corilee Watters, clinical nutrition manager at Alta Bates Summit Medical Center, will have you and your family out the door every morning already looking forward to lunchtime. Read More about New Day, New Way to Create Healthful and Delicious School Lunches