Wednesday, August 19, 2015

Whole 30 Creamy Potatoes

I've been wanting to do the Whole 30 for months.

After being pregnant and nauseous for a million years 40 weeks, and then having some not so happy digestive issues postpartum, I've been feeling more than ready to change my eating habits. (Never heard of the Whole 30? Read more here.)

I'm fairly certain that I have an issue with tapioca starch (an issue being that it gives me the most terrible smelling gas EVER) but I really need to do an elimination diet to be sure. The Whole 30 seems like the most straight forward way for me to do that. Plus I like the idea of not "dieting" but just cleaning up what I eat. I eat fairly healthy now but typically follow the 80/20 rule. 80% healthy foods and 20% treats, like gluten free donuts. And I'm pretty sure that 20% category is what's leaving me in gastric distress.

And at the same time....I love creamy foods.

Sour cream, cream cheese, sharp cheddar, and ranch are some of my favorite foods. Coupled with the fact that breastfeeding gives me a hunger like no other, and let's just say that my will power is very low right now. Plus I don't exactly have a lot of extra time to meal plan or food prep, so if I'm going to do the Whole 30, I have to be prepared beforehand.

But being gluten free, I'm already accustomed to making most of my own meals. Add to that having a 6 1/2 month old baby, and I'm not exactly dining out a lot. So really, now is the perfect time for me to try the Whole 30 - I don't know why it feels so hard.

Not hard: my supper last night. It came together so easily, and imagine my surprise when I realized that my entire meal was actually Whole 30 compliant - including my creamy potatoes!

These potatoes are super easy to make - served alongside grilled steaks and a salad, it's a real weeknight treat!

And yes, potatoes are Whole 30 compliant! Yippee! Read more about the rule change here.

You'll need:

12 small white potatoes (or small red potatoes)
coconut oil (not doing the Whole 30? Use olive oil!)
salt & pepper
Tessemae's Lemon Garlic Dressing
1 egg
1/4 cup chopped scallion (or chives)

Preheat oven to 450 degrees.

Place the potatoes in a large pot and fill with just enough water to cover plus one inch. Bring to a boil, then simmer with a lid on until the potatoes are fork tender. Drain and let the potatoes cool for just a few minutes. 

Heat your coconut oil to make it easy to drizzle. Drizzle a small amount of coconut oil  onto a baking sheet. Using a fork, flatten each potato and place onto baking sheet. Drizzle the tops with coconut oil and bake for 15-20 minutes, or until the tops begin to crisp and brown. 

Using an immersion blender, blend 1/2 cup Tessemae's dressing with one egg. 

Once blended, drizzle in coconut oil until you get your desired consistency. I went for a little bit runny but not watery, like a dressing.

Drizzle the baked potatoes and then top with chopped scallions. Serve hot.