Smashin’ Potatoes

 

Carrots and Cake, Nita Sharda

Smashed potatoes topped with Jalapeno Monterey Jack cheese

I’ve mentioned in a previous post, in our home we are not carb-phobics (intense fear of carbohydrates). Instead, we fully embrace carbohydrates as the primary source of energy for our body and brain.  In my practice I help misinformed clients understand the role of carbohydrates in a healthy diet and often spend time educating them on the wonderful benefits carbs offer. Typical carb foods can be rich in fibre, folate and iron.  You may even be surprised to know that 45 to 65 per cent of your daily calories should be coming from carbohydrate sources, especially if you’re an active person!

…we fully embrace carbohydrates as the primary source of energy for our body and brain…

Growing up, my primary “carb food” came in the form of an Indian flatbread known as roti. Other families may rely on rice, bread or potatoes as their main “carb” source. After living independently and being able to experiment in my own kitchen, I often gravitate towards whole grain breads, white and sweet potatoes, brown rice, soba noodles and whole grain pasta.

Onto the important stuff.

Here’s an easy peasy take on baby potatoes. Being a cheese lover, I decided to top these babies with Manitoba proud, Bothwell Cheese…the Cadillac of all cheeses (in my opinion).

Carrots and Cake, Nita Sharda

Smash (gently) prior to baking.

Carrots and Cake, Nita Sharda

Remember, purchasing local foods helps to sustain our economy and flourish our communities.

Smashin' Potatoes
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1lb Baby Potatoes
  • 2 tsp Canola Oil
  • 1 tbsp salt free seasoning (Greek, Italian, plain parsley etc)
  • Dash of cracked black pepper
  • ⅓ cup grated cheese (optional, use dairy free if vegan)
Instructions
  1. Bring pot of water to boil. Add in potatoes, and cook until fork tender.
  2. Drain water from the potatoes and line on a baking sheet that has been drizzled with the oil.
  3. Preheat oven to 350 degrees.
  4. Smash each potato using a potato masher, your hand or even a fork.
  5. Bake for 15 minutes. Top with cheese, bake for another 2 minutes.

        – With Love, Carrots and Cake,

Carrots and Cake Nita Sharda

Energy Date Balls

Energy Date Balls

These delectable balls are power packed with amazing micronutrients, healthy fats and a ton of flavor. What I love about them is their versatility. It’s easy to pack up and munch on these gems when life is throwing you a few curve balls and time is of the essence. What’s even better? You don’t gotta bake ‘em! These energy balls remind me to never judge a book by it’s cover—though are small in size, they are packed with power. About 2 – 3 of these will keep you full and offer you the opportunity to snack on something sweet without sacrificing nutrition.

Get ballin’!

Energy Date Balls
 
Prep time
Total time
 
Ingredients
  • 1 cup raw almonds, pecans or walnuts
  • 16 dates, pitted
  • Water, for blending (1 – 2 tbsp)
  • ½ cup shredded unsweetened coconut
  • ⅓ cup almond butter
  • 3 tbsp good quality cocoa powder
  • 1 tsp ground cinnamon
Instructions
  1. Pulse almonds in a food processor until coarsely ground. Transfer to a bowl.
  2. Pulse dates in food processor until almost smooth, adding up to 3 tbsp (45 mL) water as needed to help blend.
  3. Add almonds back to food processor with coconut, almond butter, cocoa powder and cinnamon and pulse, scraping down mixture in bowl with a wooden spoon as needed until completely incorporated.
  4. Transfer to a large bowl. Scoop mixture into 2tbsp balls, rolling with your hands; place balls on a parchment-lined baking sheet. Cover and refrigerate.
  5. Makes 18 balls

Recipe adapted from http://naturaldelights.ca/MedjoolDatePowerBalls.html

Energy Date Balls

Perfect on-the-go snack!

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