2 low fat weight loss friendly potato recipes that are WFPB is what I will be sharing with you today. What do you do when you have an extra bag of potatoes? Well you make these two easy and delicious recipes. The recipes are great for weight loss and will leave you full and satisfied. Full recipes below.
#wfpb #weightloss #potatorecipe
TWICED BAKED POTATO CASSEROLE
6 medium potatoes
2 Tablespoons of chives divided
1/2 cup chopped onion
1 cup chopped spinach
2 cups plant-based cheese sauce*
¼ to ½ cup unsweetened plant milk
1 tsp each garlic powder, onion powder and salt
Smoked paprika (optional)
Pre heat oven to 375 degrees.
Place potatoes onto a baking sheet and bake for 45 minutes to 1 hour
In a large bowl add the onion, 1 T. chives, spinach, spices, and cheese sauce
When the potatoes are fork tender add to the bowl and using a knife cut them open to make them easier to mash with a hand masher. Mash the potatoes until almost smooth, there will be some chunks and that is okay. Add enough of the plant milk to make it moist but not runny. Add the mixture into an 8×8 or 9×9 baking dish and smooth the top and sprinkle top with paprika. Put it back into the oven and bake for another 25 minutes or until it starts to get some crispy edges. Let cool for 5 minutes before serving. Top with more cheese sauce and the rest of the chives.
Makes 4 to 6 servings
CREAMY POTATO AND LEEK SOUP
4 cups peeled and quartered potatoes
3 leeks thoroughly washed and thinly sliced
1 onion chopped
2 stalks celery chopped
1 ½ cup chopped cauliflower (optional)
¾ tsp thyme
4 cloves garlic
2 cups veggie broth
1 cup plant milk
1-2 cups finely chopped kale
Salt to taste
Using a nonstick pot, preheat on medium heat and add onions, celery and leeks and sauté for 5 minutes, adding 1-2 T of water if pot gets dry.
Next add in garlic and spices and sauté for 1 minute. Add the potatoes and cauliflower and mix well, add the broth and milk, mix well and turn heat up to bring to a boil then reduce heat and cover leaving the lid off a bit and simmer for 25 minutes. Remove from heat and use an immersion blender or blender to get rid of the big chunks, I like to leave it a bit more rustic, but you can also make it completely smooth.
Add the kale and stir well and let sit for 5 minutes before serving.
Makes 4 to 6 servings
*CHEESE SAUCE RECIPE
1 Yukon gold potato
1 carrot
1 to 1 1/2 cups cauliflower
1 tsp each salt, onion powder, garlic powder
1 T lemon juice
3 to 4 T nutritional yeast
1/4 cup soy milk or any unsweetened plant milk
1 to 1 1/2 cup cooking water
Chop potato, carrot, and cauliflower
Add to a pot of water, bring to boil, and simmer for 15 minutes or until fork tender.
Scoop out the veggies and add to a blender, retain the cooking water in case you need more water to thin sauce.
Add the rest of the ingredients and blend well pour into a glass jar and let cool and store in the fridge for 7 to 10 days.
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.
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
DASH WAFFLE IRON
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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