We’ve been counting macros since Jan 5. I haven’t really looked at food this way, ever. With the help of my coach at Stronger U Nutrition, I am to stick to my given numbers each day, and I can eat anything I want as long as I stay within those magic numbers:
135 Carbs | 52 Fat | 90 Protein.
To that end, I really want to stretch out my food choices so I don’t go hungry. Mashed cauliflower is a big item when you’re counting macros, since it mimics mashed potatoes well, it’s delicious, and it’s filling.
Last week, I made a giant batch of mashed cauliflower, I just didn’t like the texture – it was too over-pureed – but I couldn’t let it go to waste. So I made soup! And it snowed today, so this really hit the spot.
For a 10 oz serving at lunch, this landed me at:
17g carbs | 4g fat | 3g protein
Not a ton of protein, so I added a pickled egg as my side.
When you’re counting macros, you gotta weigh your food for accuracy. I’ve gotten used to my scale, and weighing everything in grams (or ounces). This recipe is broken down into those measurements.
- 14g (1 TB) Kerrygold butter
- 170g (2 servings) of Trader Joe’s frozen leeks (you can use fresh)
- 335g russet potato (peeled and cubed) – Or one large potato.
- 23 oz. of pureed/mashed cauliflower (pre-cooked)
- 32 oz. container of low-sodium, chicken broth (can be vegetable broth to make it vegan!)
- Fresh parsley
- Spike seasoning (to taste)
Set the Instant Pot to “Saute”. When “Hot”, add butter then quickly add leeks to prevent butter from burning. Saute leeks for about 3-5 minutes. Add the rest of the ingredients to the pot, and set on “Manual” High pressure for 4 minutes. When it beeps, do a quick release (QR).
My pot weighed 68 oz, so I added this into MyFitnessPal as 68 servings (1 oz = 1 serving). As I weigh out my ounces (say, 10 oz for this lunch portion), I enter it as 10 servings.