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Boiled Potatoes with Garlic Butter (WEM)
Nutrition | June 12, 2017
Ingredients:
1 small bag of fingerling potatoes (about 1lb)
2 tbsp unsalted grass fed butter
Sea Salt or Pink Himalayan salt for taste
Fresh herbs like parsley or dill
1/2 small clove garlic, minced
Instructions:
1. Place potatoes in a large pot, covered with 1 inch of cold water, add 1 tablespoon of salt to the water.
2. Bring to a boil, then reduce to a simmer on medium-low heat and cook until potatoes are fork tender, about 15 to 20 minutes.
3. Place them into a bowl and top with butter and minced garlic. Toss to coat evenly.
4. Season with salt and garnish with a small handful of fresh finely chopped parsley.
5. Allow the potatoes to cool down completely in the refrigerator for at least an hour, then gently reheat. What this does is that it turns the starch into resistant starch which is a great food for your good bacteria in the gut. Also, it will not cause a sugar and insulin spike like regular potatoes that you eat while still warm.
Private Member |
Hi, I’m on week 8 of Z shred meal plan. How many boiled potatoes can I have for lunch with the açaí smoothie?
Private Member |
lake tahoe, nv, usa
The quantity depends on your own satiety signals. If you read through the pdf guide, there’s a section about mindful eating and the Hunger Game. You should look it up. In a nutshell you should always wait to get hungry for your meal, eat slow, chew a lot and stop eating when you’re 80% full. I also added something to the recipe breakdown – once you boil them, let them cool down in the refrigerator for at least an hour or even longer. When I plan on having potatoes, I boil them hours ahead of time and put them in the fridge and then gently reheat them. It turns the starch into resistant starch which is much healthier and it won’t cause any insulin and blood sugar spikes.