Well, I did it again! I have so many potatoes to use up. I’ll be sharing 2 potato recipes that are not only delicious but also perfect for weight loss. I also have an announcement so keep watching to get the recipes and find out what the announcement is.
#potatorecipe #weightloss #wfpb
POTATO NACHOS
Pre-heat your oven to 400 degrees
2 russet potatoes sliced thin
lay out the potatoes in a single layer on a lined baking sheet and bake for 15 minutes and then flip and bake for another 5 minutes or until desired crispness
Topping suggestions for Nachos
Plant based cheese sauce
black beans
chopped red onions
chopped green onions
frozen fire roasted corn
chopped green chilis
chopped olives
chopped tomatoes
salsa
Pile your potatoes onto a plate and drizzle with cheese sauce. Then add the toppings and then top with more cheese sauce.
2 servings approx. 415 calories per serving.
*Recipe for cheese sauce
1 small head of cauliflower chopped
1 medium potato chopped
1 chopped carrot
1 tsp garlic powder
1 tsp onion powder
1/3 cup nutritional yeast
1 tsp salt
1/4 cup soy milk
1/2 – 1 cup water more if you want it thinner (use the cooking water)
Juice of half a lemon
Boil the potato, carrot and the cauliflower till fork tender. Once the potato, carrot and cauliflower are done add to a blender with the other ingredients Use the cooking water for the water in the recipe. blend till smooth.
POTATO AND CABBAGE SOUP
4 medium Yukon gold potatoes chopped
10 ounce package of shredded green cabbage
1 small to medium onion chopped
2 carrots chopped
2 celery stalks chopped
1Tablespoon poultry seasoning
1/8 tsp. black pepper
1 tsp chopped garlic
2 cups water
4 cups veggie broth
1 can corn blended with water from can
1 1/2 tablespoon lemon juice
Start with a big pot and add 1/4 cup water and heat over medium heat
Add the onions, carrots and celery and saute for 6 minutes until veggies are softened. Next add the spices and garlic and cook for 1 minute. Next add the cabbage and cook for a couple of minutes then add potatoes, water and veggie broth. Bring to a boil and then reduce heat to a simmer and cook until potatoes are fork tender about 15 to 20 minutes. Then add the blended corn and the lemon juice. Stir well and serve.
Makes 6 large servings. Approx 200 calories.
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LINK TO MY ONLINE DIGITAL COURSE-CHEW ON PLANTS
A simple and practical guide to sustain a plant based diet to reach your optimal health and weight.
Check out my Holiday recipe play list (full disclosure not all recipe are starch solution)
CALIFORNIA BALSAMIC VINEGAR
download a free link to Jeff Novick’s 50/50 plate method
download a free low calorie density chart
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FAVORITE KITCHEN GADGETS
VEGGIE CHOPPER
BELLA NONSTICK GRIDDLE:
TOFU PRESS :
INSTANT POT:
VITAMIX:
50 oz. LARGE SERVING BOWLS
Instant pot air fryer
Link to the Always Pan
The Starch Solutions by Dr. John Mcdougall:
Forks over knives.
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