Holiday Wellness // Eat This, Not That
 credit: @kathleenpeachey

credit: @kathleenpeachey

We have a special guest with us today sharing a Holiday version of "Eat This, Not That" because we all need as much help as we can get this year. And we agree, that it is good to treat yourself every now and then...however, it also is important to take care of our bodies and what we put into it.

So we asked Lindsey of "Lindsey Lee & Co" to share with us a special dish that will be comforting and sastifsying without all the guilt. She is a mom of three boys living in Colorado, and like most of us, always pressed for time and we can't wait to see what she is going to share with us! So without further ado, please welcome Lindsey Willson! 

A dish that is full of plants, yet still a comfort food? Yes, please! This cauliflower confetti mashed potato recipe is sure to please everyone at your Christmas dinner table. This recipe is vegan + gluten free + free from the top 8 allergens + with this twist that is high on the vegetables, you can hope to include everyone at your table! 

This is a simple one-pot recipe that even gives the cook a break! Less dishes to wash + less mess to clean up. A total yes, please!

Cauliflower Confetti Mashed Potatoes

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1 head of Cauliflower

1 5 lb bag of Red Potatoes

1 1/2 Cup mini multi-colored Carrots

1 clove of Garlic

4 Tbsp Vegan butter (extra for topping)

2 Tbsp Salt

1 1/2 Tbsp Black Pepper

1 1/2 Tbsp Fresh Dill



+ Wash the cauliflower. Chop the cauliflower florets off. Add to the stock pot. Wash the red potatoes. Chop into small/medium pieces. Leave the skins on if preferred. Add the potatoes to the pot as they are cut. 

+ Place the multi-colored mini carrots on a cutting board. Line up 3-6 carrots next to each other + slice into thin discs. Add the carrot discs to the stock pot.

+ Add water to the large stock pot. Add 2 Tsp of salt to the water. Bring the large stockpot of salted water + vegetables to a boil. 

+ Meanwhile, peel a clove of garlic. Chop into small slices. In a small frying pan, add 2 Tsp Olive Oil + the chopped garlic. Sauté on medium-high until golden brown. Set aside. 

The stock pot of vegetables should boil for approximately 20 minutes. However, continue to check to make sure the potatoes are boiled nice and soft. Once they are, strain the vegetables. Pour back into the stock pot. Add: sautéed garlic, salt, pepper, fresh dill + vegan butter. Blend with a hand mixer until nice and fluffy. If you would like a slightly creamier texture, add small amounts of unsweetened rice milk until the desired texture is reached. 

Serve warm and top with your choice of additional vegan butter, salt, pepper, fresh dill, garlic salt, or olive oil. Enjoy! 

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Thank you Lindsey for sharing a special Holiday Wellness recipe with us! We can't wait to try it and bring it to all our holiday parties! Be sure to check out her links above for more yummy food + mommy goodness! 

Photography + Recipe Development by: © Lindsey Lee & Co.