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!! :)

GF Vegan Pesto Potato Bliss!

Tonight’s dinner was bliss-inducing. That may sound like an extremeoverstatement, but  since I’ve been on the Body Ecology Diet to heal my Candida and Ulcerative Colitis flare, I haven’t been able to eat potatoes! The Body Ecology Diet is an Anti-Candida diet, which starves the body of sugar (the Candida yeast’s food). Therefore, you can’t eat ANY sugar, or foods that break down into sugar — which includes potatoes.

fabulous Vegan Pesto Potatoes!

However, the BED does allow Red Skinned Potatoes ONLY. This is because they are lower in sugar than all other potatoes, and therefore don’t feed the yeast! In Cincinnati, we were not able to find Organic Red Skin Potatoes ANYWHERE! However, up in the Northwoods of Wisconsin, at their little organic grocery, they carry them!! When I found them, you would have thought I won the lottery. I gushed to the woman at the checkout — I must have sounded crazy! — They’re potatoes!! Haha…Good thing I don’t take myself too seriously.

brilliant colors!

And why do I insist on organic red skin potatoes? Well, they are one of the “Dirty Dozen” — the produce with the with highest amount of pesticide contamination. I’m trying to keep my body clear of all chemicals while I’m trying to heal from my Ulcerative Colitis flare. I don’t want anything else to get in the way of healing! This means, purified water, organic make up, deodorant, lotions, chemical free sun screen — you name it. And of course, organic food!

what a plate!

So tonight, I made Vegan Pesto Potatoes with Roasted Spring Veggies and Baked Cod. DELICIOUS!! It was a gorgeous, colorful, and nutritious meal!

crunchy outside and pillowy inside!

Here’s what you need for the Pesto Red Skin Potatoes:

6 red skinned potatoes, cut into bite sized pieces.
1 batch of pesto

Pesto:
1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves, chopped
juice of half a lemon
1 tsp – 1 Tbsp EVOO
2-3 Tbsp water
salt to taste

Preheat your oven to 400 degrees. Cut your potatoes into bite-sized pieces, and soak them in ice water for about 10 minutes. (This releases a lot of their starchiness). Then, dry themreally well. Then, place them in a single layer on an olive-oil-sprayed baking sheet. Spray them with olive oil, sprinkle with salt and pepper, and bake for about 45 minutes, flipping half way through. Meanwhile, make your pesto:

Whirl your pesto ingredients in the food processor until you get your gorgeous, emerald, creamy pesto!

After the potatoes come out of the oven, sprinkle them with salt, and let them cool for about 5 minutes. Once they’re cooled slightly, toss with your fabulous pesto! Delicious!

roasted veggies are my favorite!!

Next, the roasted veggies: (for one)

3 spears of asparagus, cut in half
1 large carrot, peeled and cut into 2 inch pieces
3 radishes

Preheat oven to 400. 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 minutes, flipping half way through. Mmmm mmm mmm!

Finally, I served this with Lobsta Bakes‘ wild, ocean-caught cod! This is so delicious! I baked it at 400 degrees for about 25 minutes with 1 tsp EVOO, salt, pepper, lemon zest and juice. YUM! I am aware that fish is not vegan. :) But, right now, I’m eating wild, ocean-caught fish and pastured, farm-fresh eggs while I’m healing from my Ulcerative Colitis flare because my body needs more protein to rebuild and heal.

bright, fresh, emerald pesto!

This meal was so fabulous! The Pesto Potatoes absolutely stole the showl! They’re gluten-free, vegan, Body Ecology Diet friendly, and DELICIOUS! By roasting the potatoes, they became wonderfully crunchy on the outside, and light and pillowy on the inside! And they were coated in this rich, luxurious pesto! Bright, fresh, and garlicy pesto! Outstanding!

A great way to end a beautiful Sunday on the lake!

magnificent day in may:)

And finally, if you need a dish to bring to your BBQ or potluck tomorrow, be sure to check out my Memorial Day Recipe Round Up!!

Happy Tummies!!

A food processor is essential for making an amazing pesto. Here's the one I use and LOVE: