Nutrition & Food: 'From Dr. Weil's Healthy Kitchen: Stuffed Potatoes"
Dr. Weil's Daily Tip, January 1, 2011
Transitioning from a meat-based diet to a healthier and more varied diet that includes the recommended amount of fruit and vegetables can be extremely challenging. For ideas of healthful recipes, visit our website at www.thesouthbeachdetox.com or read below for one of Dr. Weil's delicious and healthy recipe.
It can be difficult to coax your loved ones into eating five servings
a day of vegetables (as nutritionists recommend). That's why this
recipe cleverly incorporates broccoli into a baked potato. Broccoli
is an excellent source of fiber and cancer-fighting antioxidants.
Potatoes are a universally loved vegetable loaded with vitamins C
and B-6, potassium and fiber. And, best of all, this recipe is low in
fat. You can make the stuffed potatoes ahead and reheat them
when everyone is ready to eat.
3 large baking potatoes
2 large stalks broccoli
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1-2 tablespoons lowfat milk, rice milk or soy milk
2 tablespoons grated Parmesan cheese (preferably a cheese alternative)
1. Scrub the potatoes and make shallow cuts around their middles
to make it easier to cut them in half after baking. Bake the
potatoes at 400 degrees until soft, about 1 hour, depending on the
size of the potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel
some of the outer skin off to make the stems more edible. Steam
the broccoli until crunchy-tender and bright green. Drain and chop
3. Cut potatoes in half and scoop out the insides into a bowl. Add
the salt, olive oil and just enough rice or soy milk to allow you to
mash the potatoes into a smooth paste. Add the Parmesan cheese
and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking
dish and heat them to desired temperature.