Olive Oil Smashed Potatoes

Today I give you yummy mashed potatoes.

Everyone loves a good mound of mashed potatoes. As a kid I used to have fun playing "is there any sausage in my mash?" with my brother. Growing up we had a lot of very english style meals when my grandparents would often make us dinner during the weekdays, such as sausage + mash. We would entertain ourselves by putting a piece of sausage on our fork, then we would stick it in the mashed potatoes to cover it and make each other guess if there was any sausage in hiding in there.

These mashed potatoes are much better for you than the traditional ones that we all knew growing up. This is a simple recipe that's still comforting and very flavourful. It's a nice easy side to make during the week to have with your favourite protein...as for the sausage I think I've had my fill.

I personally like to pair this with almond-crusted baked chicken; a recipe that I have in the works for posting on the blog very soon. But you know potatoes really do go with anything.

The white pepper imparts a nice unique tang, but the mustard is really key to the awesome flavour of this dish. It's a delicious and nutritious way to jazz up your everyday mashed potatoes.

Olive Oil Smashed Potatoes

by Jennifer Trennum

Prep Time: 15

Cook Time: 20

Keywords: side gluten-free grain-free nut-free vegan vegetarian potatoes mustard

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Ingredients (yields appx. 3 cups)

• 2 lbs Yukon gold potatoes, skin on, cut into large chunks
• 1/4 cup extra virgin olive oil
• 2 Tbsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 white pepper

Instructions

Place cut potatoes in a large pot of cold water, cover and bring to a boil on high heat. Once boiling, reduce heat to a simmer and cook until tender when pierced with a knife, about 15-20 minutes. Drain potatoes thoroughly, keeping them in the pot. Set pot aside.

Add 1/4 cup oil to the pot along with mustard, sea salt, and white pepper. Using a masher, lightly mash the potatoes until combined.

If potatoes cool down too much while mashing return to the burner over low heat. Serve warm.

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You'll just have to trust me on how good these taste, because their just really not the most photogeneic thing. I hope I did them justice though ;)

Hellooo dinner. Face plant.

Enjoy!

Flourless Breakfast Cookies

Whew, it's been far too long since I posted a new recipe. 

Long time no talk!

Are you down for some clean eating breakfast cookies? 

First of all I'd like to wish you all a very happy and healthy new year! I hope everyone enjoyed a lovely Christmas holiday. I pretty much avoided all of my social media, which was a nice break. The one thing I didn't take a break from was working out and challenging my body. I just can't say no to free endorphins. That and shovelling snow...the snow-squall machine is back in full force here in cottage country Ontario. As I sit here typing this it continues to snow outside at -21˚c. brrrrr!

Anywho.

Let's talk about breakfast.

Now that the holidays are over it's time to get back into the swing of things. And what better place to start than breakfast? These flourless breakfast cookies were so satisfying. Just like a real cookie except without any added sugar or flour.

These breakfast cookies are like oatmeal to-go. They're comforting and filling and perfect for healthy breakfasts on the go when you may not have much time in the morning. These are very versatile so please feel free to add whatever fruits + nuts + you like. Maybe even some dark chocolate. That would be totally acceptable.

I used a large ice cream scoop to form these cookies. They don't spread much but they're thick + hearty with lots of chewiness. These cookies are gluten free and vegan so everyone can enjoy them.

Flourless Breakfast Cookies

by Jennifer Trennum

Cook Time: 12 minutes

Keywords: bake breakfast snack gluten-free vegan sugar-free banana cinnamon coconut oats cookie

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Ingredients (12 cookies)

• 3 ripe bananas, mashed (about 1 cup)
• 2 teaspoons ground cinnamon
• 1/8 teaspoon fine sea salt
• 1 cup unsweetened shredded coconut, toasted
• 1 1/2 cups rolled oats
• 1/2 cup chopped dried fruit, nuts or dark chocolate, I used raisins

Instructions

Preheat your oven to 350˚F and line a large baking sheet with parchment paper.

Combine the mashed bananas, cinnamon, sea salt, and toasted coconut in a large bowl and stir well. Stir in the oats + raisins until just combined.

Using an ice cream scoop, scoop the dough and firmly press it into the ice cream scoop to compress and mould the cookie, then drop the dough onto the prepared baking sheet.

Bake for 12 minutes until golden brown around the edges.

Let cool then eat. Or store in the fridge in a sealed container for easy grab + go breakfasts. The cookies will keep for up to 5 days.

Notes:

The riper your banana's are, the sweeter your cookies will be. If you’d prefer your cookies to be a bit sweeter, stir in a 1/4 cup of honey or maple syrup.

Nutritional Information

Serving Size: 1 cookie Calories: 118 Fat: 5g Saturated Fat: 4g Carbohydrates: 18g Sugar: 6.6g Cholesterol: 0mg Sodium: 27mg Fiber: 3g Protein: 2g

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I'll be trying out some more soft-batch oatmeal cookies/ bars for breakfasts so stay tuned for that.

Until then, happy breakfasting and keep it clean and unprocessed!

Enjoy!