Happy Tuesday! Today I chose to go into work a little later so that I could get my workout done in the morning. I went for a 4 mile run, tried inserts in my new shoes…. verdit… inserts are a no go. Ugh. Moving on, I’m pretty good about not skipping a workout in the afternoon, but I much prefer to workout in the morning ALWAYS! I followed up breakfast with a Single Serving High Protein Pumpkin Pancake and iced coffee with more pumpkin, almond milk, cinnamon, and pumpkin pie spice. It was a good one!

Missy thought so too… I had to keep watch on her to make sure she didn’t lick my pancake while I was putting stuff away!

Today I’ve got a Mashed Cauliflower recipe that I’ve been wanting to share with everyone for a while, and now I finally get too! I whipped up this delicious pot of goodness one day when I had leftover buttermilk from my Oven “Fried” Chicken Drumsticks. Buttermilk anything (insert pancakes, waffles, mashed potatoes, bread) just makes a craveable dish sound even better right? Buttermilk imparts a deeper rich flavor into the cauliflower mash, add in some cheese and herbs and you’ve got a delicious low carb, antioxidant rich, anti-inflammatory dish in no time. Mr. Hungry and I have been known to eat a whole head in just one sitting! Bring on the beano 🙂

Buttermilk is an interesting dairy product, unlike the name suggests it doesn’t actually have any “butter” in it. The name isn’t totally misleading though. Traditionally buttermilk was the leftover liquid from the butter making process. Today’s commercial buttermilk on store shelves, however, is made by adding bacteria cultures to skim or low fat milk. The bacteria ferment the product converting some of the lactose in lactic acid, similar to what happens in yogurt. You’ll notice as the bacteria have time to multiply that buttermilk will thicken over time and it’s tangy taste will become more pronounced.

Fermented foods such as yogurt, sauerkraut, pickles and tempeh are considered superfoods because they supply healthy bacteria that help promote a healthy digestive tract and immune system. Did you know 80% of your immune system is in your gut? Crazy, right?!? Personally I’ve been trying to get on the fermented foods train for a while but it can take some getting use to. I love yogurt, but I’ve been trying to sneak in more sources like kombucha tea and pickles.

I know the first couple times I bought buttermilk I was confused and intimidated! Why did it taste and smell sour? Did it go bad? Is the use by date correct? The nice thing about buttermilk is you can use it anywhere you would like the tangy taste of plain yogurt but need a thinner consistency (like pancakes, waffles, cauliflower mash). If you think of it in those terms, it becomes a lot less confusing and intimidating. Now time for the recipe, hope you enjoy!

Creamy Buttermilk Cauliflower Mash

Fresh out of buttermilk? That’s okay! Check out these options for ways to make your own at home (both dairy and non dairy versions.) *Note making it at home will give you a similar or same flavor, but it will not be a “fermented” product because you will be adding an acid source instead of letting the cultured bacteria do their thing.

Baking 101: The Best Buttermilk Substitutes (via Joy the Baker)
How to Make Buttermilk (About.com)

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Do you like buttermilk?

What’s one thing you’ve bought from the store that totally intimidated you?

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