Guilt-Free Alfredo Sauce

I’m doing this monostarch thing often referred to as a Mary’s Mini after Dr. McDougall’s wife, Mary. Basically you pick one complex carb, usually potatoes, rice, corn, quinoa, and stick to that as your main source of calories for 10 days. It sounds so insane but promises to deliver excellent, quick weight loss. Some people have dropped 10 pounds in 10 days. It’s worth a try, right?

It’s my first day on this plan and I’m not going to lie, I’m bored and hungry already. I had potato coins for breakfast, a potato soup for Lunch 1, baked potato with pico de gallo for Lunch 2, and dinner will be spaghetti squash with this gem: potato alfredo. Yup, potatoes make up the bulk of this creamy, garlicky sauce. I made this out of desperation because I was not trying to cook. I already had steamed potatoes in the fridge and did something very uncharacteristic, I used garlic and onion powder instead of the fresh veggies. I told you I wasn’t feeling the whole cooking thing. If you aren’t counting fat grams, please add 1/4 cup of cashews to the blender. It’ll be extra creamy.


1 medium potato, cooked

1-2 tablespoons of nutritional yeast

1 tablespoon lemon juice

1 cup of water

1/4 cup unsalted, raw cashews, soaked (optional)

1 teaspoon garlic powder

1 teaspoon onion powder

A tiny dash of nutmeg

Salt and pepper to taste


Add all ingredients to a high-speed blender and process until smooth and creamy. Enjoy!


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