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Mmmm-mmm! This recipe is easy to throw together, and I promise you there’s no screwing it up 🙂

First of all, a note about potatoes. I’m often told by people that they don’t eat potatoes for a variety of reasons, often that they’re too high in carbohydrates, or because they’re considered a starch, or because they’re a “white” food and we’re not supposed to eat foods that are white (rice, bread, potatoes, sugar, etc).

A). Don’t let potatoes scare you. They are a great source of vitamins, minerals, fiber, protein, and carbohydrates.

B). Potatoes are satiating and inexpensive.

C). Carbohydrates are not to be feared. They are fantastic for energy. It’s true that people do differ in their tolerance of carbohydrates, and you need to test yourself to see how much you can handle (to lose/maintain/gain). Carbohydrate type largely influences this. Eating a a couple slices of bread vs. a potato can cause extremely different reactions. Read this fantastic article from Precision Nutrition about the dangers of low-carb diets:

This recipe uses a few varieties of potatoes (you can use what you have on hand), paired with great fats and fresh veggies. 

Ingredients (Serves 4+)

1 sweet potato, cubed

3 yellow potatoes, cubed

3 white potatoes, cubed

1 lb. organic bacon

1 avocado, chopped

1 tomato, chopped

1 medium onion, chopped

1/2 – 1 cup shredded organic sharp cheddar

2 gloves garlic, minced

1 – 2 tsp each of dried basil, oregano, thyme

Sea salt and pepper to taste

Instructions 

Cook your bacon on stovetop until desired crispy-ness. Leave the bacon fat in the pan and add your potatoes. Season with sea salt and pepper.

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Cook for about 5 minutes and then add your onions. Season with the rest of your spices.

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Chop your bacon and add to the pan when your potatoes are soft and just about cooked through.

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Add your cheese and melt through. Scoop out a serving and top with avocado and tomato.

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Enjoy!

JMG

 

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