Today’s Challenge: Make potatoes taste good without pounds of butter and sour cream.
Easier said than done…..but I think I did it!!!!
packed with veggies and nutrition!
To allow food to speak for itself, and let its natural flavor shine is a beautiful thing. By utilizing fresh herbs and spices, you really caneat delicious, flavorful food, without ingredients that will make a Happy Tummy not so happy!
Tonight, I made Confetti Twice Baked Red Potatoes! They were SO incredibly delicious. And filling too!!! My goodness, I was full — in a good way:) And, my tummy was still 100% happy!
what a plate!
Do you remember how Wisconsin was the first place I found that carried organic red skinned potatoes? Well, lets just say, we bought enough to feed an army to bring back to Cincinnati! haha…The cashier must have thought we were preparing for a famine, or nuclear war with the bags of potatoes we bought! Oh well…they’re theonly potato allowed on the Body Ecology Diet — a girl needs her spuds:)
Confetti Twice Baked Red Potatoes!
Your typical Twice Baked Spud has butter, sour cream, cheddar cheese, bacon, and green onions. All of which, I don’t/can’t eat — minus the green onions:) My Confetti Twice Baked Red Potatoes are bursting with fresh veggies and spices! Delicious!
such beautiful colors!
And they’re Gluten Free, Vegan, and Body Ecology Diet friendly!
Here’s what you need:
6 Organic Red Skinned Potatoes 2 carrots, fine dice 1 red pepper, fine dice 1 stalk of celery, fine dice 1/4 red onion, fine dice 3 green onions, fine dice 3 shiitake mushrooms, fine dice 3 garlic cloves, minced 1/2 tsp Chili Powder 1/2 tsp Paprika
Preheat oven to 450 degrees. Prick your scrubbed and dry potatoes all over with a fork. Then, place in the oven for 50-60 minutes. Meanwhile, prep your veggies. Saute them in 1 tsp EVOO, salt, pepper, chili powder and paprika for about 3 minutes. Transfer them to a plate when they are still firm, crisp, and bright.
When you potatoes finish baking, take them out and let them cool for a few minutes – until you can handle them. Then, cut off the top 1/3 of the potatoes. Put the “lids” into a medium-sized bowl. Then, using a spoon or melon baller, scoop out a hole in the center of the potato that you can fill with the “stuffing.” Put the scooped out potato flesh into the bowl with the “lids” and mash with salt, pepper, and 2 tsp EVOO. Then, stir in your veggies. Fill each cavity with about 2 Tbsp of the veggie mixture – or as much as you can mound on top! Spray with Olive Oil, and put back into the oven for 10-15 minutes. Enjoy!
fresh, flavorful and fun!
With these colorful potatoes, I served Lobsta Bakes‘ wild, ocean-caught flounder. It was delicious! I broiled it for about 10 minutes in 1 tsp EVOO, salt, pepper, paprika, and chili powder. YUM!
This meal was delicious! The potatoes were bursting with flavor! And the textures were phenomenal! The veggies took on a sweetness from the red peppers, carrots and celery, which was complimented by a spicy heat from the chili powder and paprika!
And the textures were wonderful! The skin of the potato *snapped* while the inside was nice and creamy. And then the veggies were crunchy and fabulous!
gluten free, vegan, and Body Ecology Diet Friendly!
Finally, the colors made this meal so appealing! Red, Orange, Green, and Purple! They looked like confetti! Party on! These potatoes may not have been smothered in butter, sour cream and cheese, but they WERE delicious and beautiful!
And lastly, this afternoon, I saw a commercial that made me really excited! It was about the documentary “Fat, Sick and Nearly Dead” by Joe Cross. This film changed my life…to put it lightly! It’s about the life-changing, disease-reversing benefits of juicing and eating a plant-based diet. For a short time, you can watch the film for free on jointhereboot.com! You know what I’ll be doing this weekend!