Wednesday, May 5, 2010

YUMMY HEALTHY! - Russet Potatoes with Zucchini, Red Peppers, and Onions

I apologize for by absence. I've been spendng the last few months trying to figure out a new diet/lifestyle. I have to make pretty drastic changes to my diet, by cutting out all sugars, white flours/white rice (I eat brown rice instead), citrus fruit, and any other acidy food because I just recently found out from my allergist that I have a candida overgrowth problem; This problem is thought to be the cause of many cases of MS (multiple sclerosis), Lupus, Celiac's disease, mental illnesses, Cancer, and many other health, autoimmune, and chronic illness problems. I'll talk more about that some other time, let's get to the recipe.

The followng is a recipe that is within the guidelines of the candida albicans overgrowth diet, and is gluten free, soy free, and dairy free. Very healthy, and great if you're trying to lose or maintain a healthy weight. Use your own judgement as far as how many potatoes you would like to add into this recipe, depending on your set daily carb intake, add/remove potatoes accordingly.

The recipe is as follows:

- 4 tbsp. grapeseed oil (or other oil/butter you'd like to use, I use grapeseed oil because it's very good for you and tasty)
- 2 tsp. Adobo seasoning salt (or any other sugar/MSG free seasoning salt of your choice) For people with blood pressure or cannot consume a lot of salt, use Mrs. Dash
- 3-6 zucchini squash, depending on size, cut into 1/2 inch slices
- 1 medium-large onion, thinly sliced (I love Vidalia onions this time of year, very sweet!)
- 1 large red pepper, sliced into thin strips (or any other color you'd like)
- 4 medium-large potatoes, baked (most newer microwaves have a "potato" option that will cook a potato. I like to do this on hotter days, because it doesn't heat up the house like the oven does)

Bake the potatoes and while doing that, steam the sliced zucchini until fork tender. (start the potatoes earlier if you are doing them in the oven) When potatoes and zucchini are almost done, pour grapeseed oil into large saute pan, then throw in pepper strips and onion, and sprinkle on one teaspoon of seasoning salt. Saute onions and pepper, until onions are almost clear, keeping heat on medium, so they do not burn. Then add in zucchini, saute for another 2-3 minutes. Cut potatoes in half the long way, then cut the other way into 1/2 inch slices, so that you have nice "half circle" chunks. Add potatoes in, and sprinkle the other one teaspoon of seasoning salt, then mix well. Serve with some lowfat meat, like chicken or turkey.

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