Episode 8 of TV Dinner on ulive is a special one because my guest is the most special person. It’s my fiance, Brian, and we’re talking about weight loss management. A few years ago before we met Brian lost almost 100 pounds through obsessive calorie counting. Yes, one hundred pounds. (He even chronicled it on a special Twitter feed: @brianstelter25.) It still feels incredible to say how much weight he lost, even though it’s been talked about countless times.
As many of you know though, losing it is one thing, keeping it off is another. It’s a true testament to his strength that he’s managed to do so — for years now! — cause I know from living with him that it’s not always easy. He has a raging sweet tooth, but has learned when to indulge and when to hold back. But it’s important for him to not deprive himself. He still needs and wants to eat substantial meals — but now he’s more mindful of what those meals are. Enter these scallops and mashed cauliflower, which are so great. Sure, it’s a little bit of trickery substituting for mashed potatoes, but it works. You feel full (in a good way) and you’re getting a ton of flavor (and nutrition) too.
Another lesson I’ve learned from him is portion control. This one’s tough for me because if it’s in front of me, I’m gonna eat it. But he’s taught me that it’s often okay to leave food on your plate. I tease him that a clean plate = love, but I know he’s right. Sometimes. At least about this.
There are dozens of ways to make scallops — ceviche, miso-glazed, you name it — but this simple lemon and garlic recipe was actually the first meal I ever made for Brian back on Valentine’s Day 2012. He loved it then and (luckily) he still loves it now.
Ingredients
- 1 head of cauliflower, chopped into small pieces
- 3 TBSP ghee (or other butter of your choice)
- 4 TBSP minced garlic
- Salt + pepper
- Parsley, for garnish
Instructions
- Bring large pot of water to a boil, then add cauliflower.
- Boil for about 20 minutes until cauliflower is soft enough to slice through with a spoon.
- Turn down to a simmer, then drain cauliflower in a colander.
- If you want it smooth and creamy, toss cauliflower into a blender and blitz for a few seconds.
- Meantime back in the pot, stir garlic and ghee until melted.
- Add cauliflower back in — either from blender or colander — and mix well with garlic and ghee, and season with salt + pepper.
- Plate and add parsley for garnish.
A Recipe From Jamie Shupak | www.thetvdinner.com
Sorry, Jamie. The recipes look so good I think I’d have to clean my plate.
you can come over for din anytime, carol! bring your ambassador of fun with you.