Oh. My. Goodness. I cannot think of a better recipe to post to start off 2016. Just thinking about this sauce makes my mouth water- no lie.
Luckily, it requires just throwing everything in a pot and cooking until hot. And I swear, it looks and tastes like this dish is cheese-heavy. Yet, no cheese is used!
Not that I mind cheese, but I tend to eat an indecently large amount of this mash whenever I make it and I’d rather avoid that meaning that I just ate a block’s worth of cheese.
Hmmmm, I was so excited to introduce this recipe that I forgot to start off by saying Happy New Years. So Happy New Year, everyone! I’m not a big new years resolution person- simply because I start my goals whenever throughout the year- but I thought of a couple things that I want to start doing.
- Drink green tea everyday- particularly between 3pm-4pm (the time I usually begin picking at food before dinner)
- Listen to music more! Listening to music generally puts me in a better mood and gets me up and moving, and yes, sometimes dancing (only in private though 😉 )
Sounds simple and silly? That’s because it probably is! But these are mini improvements that I actually want to incorporate into my well-being. So, all is well.
And with that, I’ll leave you with a quote that has pushed me these last few years (and even inspired to travel to India and recently decide on new traveling destinations): “Great things never came from comfort zones.” Here’s to 2016!
Cheesy (yet cheese-less) Butternut Squash Mash
2 cups cooked and diced meat (whatever you fancy!)
2 cup broccoli stems, diced (or another cut-up veggie)
1 cup butternut squash, mashed
1/4 cup sour cream
1/4 cup unsweetened almond milk
3 tbsp ghee
1 tbsp apple cider vinegar (do NOT omit!)
1 tbsp stoneground mustard
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Combine all ingredients in a pot over the stove. Cook until thoroughly heated. Serve.