In 2013 I am making a real effort to get healthy.  Last year I chose simple eating over healthy eating and it is time to stop!

For New Years we went to a friends house with a few others and had an amazing family style dinner.  I was tasked with bringing the sides and was really happy with how they turned out.  I made “Healthy Mashed Potatoes” and “Lemon Rosemary Asparagus”.

With the Mashed Potatoes – I substituted whole/dairy milk with Almond Milk (I used So Delicious) and butter with soy free/ dairy free butter (I used Earth Balance).  They turned out really great and no one could tell the difference without the bad fats.

healthy non-dairy mashed potatoes


  • 10 lbs of yellow potatoes (you could use yukon)
  • 4-5 garlic cloves
  • 1/2 of an onion (I used yellow)
  • Almond Milk to taste (this is to smooth it out)
  • Dairy Free Butter to taste – I used about 6 spoonfulls for 10 lbs of potatoes.
  • Salt to taste (I used Pink Himalayan Salt – You can read about why it is healthier here)
  • Pepper to taste
  • Wash and peal the potatoes – cut the potatoes in quarters and add to boiling salted water
  • Add minced garlic and chopped onion to potatoes in the water
  • Once the potatoes are soft, drain from the water and add to serving dish
  • Mash your potatoes and add milk to get the consistency you like
  • Add butter, salt and pepper to taste


Next was the Lemon Rosemary Asparagus.  This was so light and fresh and I think everyone really liked it!

lemon rosemary asparagus


  • 2 Bunches of Asparagus
  • 1 Lemon
  • A few bunches of Rosemary
  • Olive Oil
  • Salt (I again used the Pink Kimalayan)
  • Pepper (I used the larger crushed pepper to add texture)


  • Turn oven on 400 degrees
  • Line a baking sheet with wax paper
  • Wash and prepare asparagus (see more on this below) – line out on wax paper
  • Drizzle with olive oil and add salt and pepper to taste
  • Thinly cut lemon and lay on top of asparagus
  • Add rosemary to asparagus
  • Bake for 8-10 minutes and then carefully flip asparagus over.  Bake for an additional 8-10 minutes and serve immediately.


Ok – finally my trick to perfect asparagus.  If you bend a stalk of asparagus, it has a breaking point.  It will break right at the point of where it starts getting tough.  Perfect Asparagus every time!

breaking asparagus

Mandi Heilig - Dry Ink Designs