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Thursday, January 13, 2011

Nutrition & Food: 'From Dr. Weil's Healthy Kitchen: Stuffed Potatoes"

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.



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