Potatoes

How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it: a simple way to lose weight and be healthier. Welcome to Freelancer Remote Jobs who is now Following.

Around 4000 BCE, the Inca people of Peru were growing potatoes. Not only did they grow potatoes, they used selective breeding — as Luther Burbank did in the 1900s — to combine the traits of many varieties to improve them. Those tubers were small and multi-colored and they were a major part of the diet. Introduced to Spain in 1570, potatoes caught on there and in Ireland. Potatoes were once considered the best food for feeding the starving poor: they were easy to grow, stored well, and had a lot of carbohydrates to make one feel full. By some, they were scorned as ‘lazy man’s bread’ since the growing of potatoes was less trouble than wheat. A boiled or baked potato is a source of nutrients. But as they became ubiquitous in the Standard American Diet — as an ingredient in foods that were processed and fried — potatoes were blamed for causing weight gain. Potatoes have a high Glycemic Index: that is to say, they are easily converted to sugar in the body. Eating a lot of potatoes at a sitting [“Bet you can’t eat just one!” said a snack chip advert] can cause your blood sugar to soar. This is because the white potato contains simple carbohydrates when compared to other plant starches like whole grains. All of this makes potatoes a less than optimal choice for people who want to lose weight and avoid diabetes. Are potatoes good as food or are they bad? The answer, as always, lies in preparation and in portion size.

You can still eat your white potatoes, especially in combination with other vegetables. Presented here today, a Scottish combo of potatoes and turnips, and a Netherlandish dish of potatoes and carrots. More complex carbohydrates, more fiber, more flavor. Try them!

Neeps & Tatties:  ½ c = 76 caloreis 0.5 g fat 3.6 g fiber 3 g protein 14.5 g carbs 69 mg Calcium  PB GF  This classic side dish of Scotland and Northern England is best served with sausages, roast beef, or haggis.  HINT: makes 2 cups 

5 oz Russett potatoes, peeled and cubed 5 oz rutabega, peeled and cubed 1 tsp dry mustard powder [Coleman’s] salt & pepper ½ c scallions, chopped

Put vegetable cubes in water to cover and cook until tender. Drain, saving water for baking. Mash the vegetables, adding more liquid if you wish. Stir in the mustard, and add salt, pepper to taste. Either stir in the scallions or sprinkle on top.

Hutspot:  1/2 cup = 76 calories 0.6 g fat 3 g fiber 2 g protein 17.4 g carbs 29.6 mg Calcium   PB GF This is a revered national dish in the Netherlands where it is associated with the victory over the Spanish and the Relief of Leyden in the 1500s HINT: makes 1 cup

2 oz potato, peeled 2 oz carrots, peeled 2 oz onion salt and pepper to taste

Cube potatoes and put into a sauce pan with water half-way up. Cut carrots in coins and put on top of potatoes. Slice onions and put them on top of the carrots. Bring to a boil, turn down the heat. Cover and cook for 20 minutes or until all vegetables are soft. Drain, reserving the liquid. Mash vegetables, adding reserved liquid if needed. Season to taste. 

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