Tasty Tuesdays #2: Roasted Garlic Mashed Turnips

Last month I decided to try out a Mashed Turnip recipe. Ben wanted to try it out as an alternative to potatoes. I am all for a healthier, light version of something I love. I searched through Pinterest, my favorite place for inspiration, and found a simple recipe from nourishedny.com.


I had to tweak the recipe a bit. I will also add things and do things better. Over all I liked this, but it had a little too much garlic taste for my husband so I need to create a better version!

Roast Garlic Mashed Turnips


  • 1 head garlic
  • 1 tbsp olive oil
  • 3 lbs turnips, peeled and quartered
  • ¼ cup olive oil
  • salt and crushed black pepper to taste
  • Bold is my experience/thoughts with the recipe 


  1. Preheat oven to 350 degrees F.
  2. Peel off outer layers of your head of garlic and slice the entire head in half lengthwise. Place the garlic halves cut side up on top of a sheet of aluminum foil. Pour 1 tbsp olive oil across the cloves and completely wrap the foil around the garlic. Bake in the oven for 35-40 minutes––or until fragrant.
    • I did this but did not use enough garlic and I did not even go to the minimum time frame, so I did something wrong. So the garlic was slightly burt and had too much of the roasted taste for my husband. 
    • Our 10 month old son Liam loved it however!
  3. While the garlic is roasting, place quartered turnips into a pot and cover with water. Cover the pot and bring to a boil. Let turnips boil until fork tender, about 25 minutes.
  4. Remove turnips from the pot with a slotted spoon and transfer to a food processor or blender. Add the roasted garlic and process until smooth. With the mash blending, pour in olive oil and season with salt and crushed black pepper to taste.
    • We personally did not like how it turned up as more of a apple sauce consistency rather than mashed potatoes, so I will be using a fork to mash it all up next time.
  5. Serve hot and enjoy!


What I will add to this recipe

I want to add cheese or instead of garlic, onion-that is what my husband would prefer.


What are you favorite healthy recipes? Share!


Tasty Tuesday’s #1: Greek Chicken Pita

I came across this recipe on Pinterest, looking for 21 Day Fix appropriate foods. This caught my eye and sounded amazing! And it sure is!

My husband loved it so much he wants it as his lunch every day. Get ready for a tasty mixture of flavors! You can see the original recipe here: http://www.simplecleanfitness.com/greek-chicken-pita.html

  • 1 (6 1/2-inch) whole wheat pita, cut in half to make pockets 
  • 3 oz cooked chicken breast, boneless, skinless, cut into 1-inch cubes( we used the dark meat)
  • 1/4 medium tomato, chopped
  • 1/4 cup chopped cucumber
  • 1 Tbsp. chopped red onion (optional)
  • 1/4 tsp. dried oregano
  • 1 Tbsp. fresh lemon juice
  • 1/4 cup shredded romaine lettuce
  • 2 Tbsp. crumbled feta cheese (about 1/2 oz)


  1. Cook chicken with seasonings.
  2. Fill pita halves evenly with chicken, tomato, cucumber, onion (if desired), oregano, lemon juice, romaine, and cheese.
  3. Enjoy

Calories: 380
21 Day Fix: 1 Green, 1 1/2 Yellow, 1/2 Red, 1/2 Blue

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Lemon Garlic Cheesy Rice Medley

Lemon Garlic Cheesy Rice Medley 
By Ben Stone

Note: His measurements are not exact

One clove of garlic minced

•2 1/2 tablespoons of butter

•Pinch of salt

•Half a teaspoon of pepper

•One squeeze of lemon wedge

•One and a half teaspoons of dill weed

•3/4 cup of shredded Parmesan cheese

•Cook one cup wild rice blend

Mix the sauce in and add pepper to taste. Enjoy!
This is a rice recipe we will be using for now on because we like it that much. My tip is to use some type of rice blend, not white or instant rice.
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Grilled Corn Mango Salsa with a Twist

My husband found a super delicious recipe for us to try out. We have been looking for creative ways to eat healthier so we don’t go insane by eating chicken and veggies. This recipe is so good and also added a few things.

You can find the original recipe here: http://damndelicious.net/2013/07/31/grilled-corn-mango-salsa/?m
When we saw this we wanted to add black bean paste on 6″ corn tortillas. I got a can version of it and spread it on the tortilla after I warmed it up a little. I also added some purple shredded purple cabbage on top per hubby’s request for texture and taste. 
  • 3 ears corn, shucked and rinsed (we used 2)
  • 1 tablespoon Mazola Corn Oil
  • 1 1/2 cups diced mango (we had 1 cup)
  • 1/2 cup diced red bell pepper (we added a little less)
  • 1/4 cup diced red onion (we added 1/8) 
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves (we used 1 tbs)
  • Kosher salt, to taste
  • In a large bowl of water, soak corn for 30 minutes; drain well.
  • Preheat grill to medium high heat.  I used the stovetop. Brush corn with corn oil and add to grill. Cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs.
  • In a large bowl, combine corn, mango, bell pepper, onion, lime juice, cilantro and salt, to taste.
  • Serve immediately.
  • What we added: 
  • Black bean paste on corn tortillas. Added the above salsa and add shredded purple cabbage on top- about a pinch. 

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