Thursday, January 3, 2013

Smashed Red Potatoes! GF, Vegan & BED!

Well, another week has come to an end. Summer is rapidly approaching! Are you ready?!?!
sunset through the trees:)
Tonight, we had a real treat for dinner….Smashed Red Skin Potatoes!!
what a plate!
Not mashed potatoes, but SMASHed potatoes! They are delicious — crunchy on the outside, creamy on the inside!
crunchy, golden outside!
Red Skinned Potatoes are the ONLY potato allowed on the Body Ecology Diet. Red skinned potatoes have less sugar than their other potato cousins, and therefore, do not feed Candida yeast ((they eat sugar!)). Cincinnati did not carry organic RSPs ANYWHERE!! Not even Whole Foods!! You can imagine my bliss when I found organicred skinned potatoes in the Northwoods of Wisconsin — population 646! Go figure!
crisp-tender asparagus!
With them, I served roasted veggies and baked cod. A wonderful, gourmet quality meal!
gluten free, vegan, and body ecology diet friendly!
Here’s what you need for the Smashed Potatoes: (serves 3)
9 organic red skinned potatoes
olive oil spray
salt, pepper
1/2 tsp each of dried basil and oregano
Preheat oven to 400 degrees. Bring a large pot of salted water (enough to cover the potatoes) to a boil. Add your potatoes. Cook, boiling for about 25 minutes, until fork tender. Drain, let cool, and dry. Take a paper towel and fold it into a palm-sized square. Place one potato on the board and with your paper towel protecting your palm ((they’re still a little hot)) smash your potato with the heel of your hand. Transfer with a spatula to an olive-oil-sprayed baking sheet. Spray them with olive oil spray and sprinkle with salt, pepper, and your herbs. Bake for 40 minutes, flipping half way through. Delish!
Next, the Roasted Veggies. Here’s what you need:
6 stalks of asparagus
3 large carrots, chopped into “baby carrot” sized pieces
1/2 stalk of broccoli, cut into florets
9 cloves of garlic — still in their shells
Preheat oven to 375. Line a baking sheet with tin foil and spray with olive oil. When your veggies are cut and completely dry, spread them out evenly on the tray and mist with olive oil spray. Sprinkle with salt and pepper. Roast in the oven for about 40-45 minutes, flipping half way through. Mmmm mmm mmm!
dollop of Roasted Garlic Butter! mmmm!
Roasted Garlic Butter
9 Roasted Garlic Cloves
When the garlic cloves come out of the oven and are cool enough to handle, take the cloves out of the skins. In a bowl, sprinkle them with salt, and mash with a fork until you get a buttery consistency. Serve immediately while warm. YUMMMMM!!
roasted veggies are so delicious!
This meal was delicious! The smashed red skinned potatoes were faaaabulous! By baking them after they’re smashed, they form this gorgeous, golden-brown crust that is wonderfully crunchy on the outside! Then, you hit the creamy, tender center. They are just perfect! I added a dollop of the Roasted Garlic Butter on top of the potatoes and it was SO good! When garlic is roasted, it becomes almost sweet! It is out of this world — you almost can’t describe the warm consistency and flavor — you just gotta try it!
sweet roasted carrots!
Finally, the roasted veggies were delicious as always. Roasting is my favorite preparation method because the natural sweetness in the veg is released, creating this warm and cozy flavor! And Lobsta Bakes‘ wild, ocean-caught baked cod was succulent as always! :)
fabulous colors!
What are you looking forward to this week?
This week I’m looking forward to more time on the lake, breathing in fresh air, and practicing being truly present.
Thanks to my olive oil mister, I didn't have to use chemical-laden cooking spray! Here's the one I use: Also, this is the camera I use:

Until Tomorrow…Happy Tummies!! :)

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