Potato Bowl - Parsnips & Paleo
Two years into the Paleo lifestyle, I have changed so much for the better. I became a much less picky eater (I still won't touch pickles though); my blood sugar became stable, my asthma disappeared, headaches stopped, and I had more energy and stamina than I really knew what to do with. I began to lose a lot of weight, and with all this extra energy, I started exercising more. I began to learn about gluten, GMO, and Monsanto, and how severe my allergies were to wheat, grain, and all the gluten and sugar that accompanied them.
The first year of Paleo, I lost 25lbs, about 3 inches, and was a size 10US. As of now, approaching my second Paleoversary (2 years on Paleo in January 2015), I weigh 145lbs for a total loss of 35lbs and wear a size 6-8US, for a total loss of 4 sizes.
We feel great, and we do our best to support local produce, including responsibly sourced meat and vegetables from farms and ranches that treat their animals with dignity and respect. It means so much to me to be a part of this movement and this lifestyle, and I could never go back now. I have committed.
This recipe is for those who follow a more 80/20 Paleo style, which is to say as a general rule, 80% complete Paleo, 20% not-quite-so. This means that you still avoid the bad stuff, but maybe eat some things that aren't a part of a regular diet. Generally speaking, potatoes, rice, and dairy is not considered "Paleo" but is often allowed in a Primal diet (which is a way of saying Paleo + dairy). If you have severe blood sugar problems, you should avoid potatoes most of the time. I cannot tolerate Russet potatoes, the last time I had one baked it sent me into a pretty deep sugar crash that lasted at least 30 minutes.
Yukon golds and red potatoes, I've learned, do not have such severe side effects. Yukon golds, in fact, hardly affect me at all, especially when I off-set it with plenty of protein from eggs and meat. We eat about 2 non-sweet potatoes every six weeks or so, which makes them a pretty rare dish at our house.
- 2 medium Yukon gold potatoes, hollowed
- 1/4 cup meat filling, shredded
- 1/8 cup cheese, shredded or grated
- 1/8 cup sweet onion, minced
- 2 eggs
- salt, pepper, to taste
- Preheat the oven 350F. Cut a very thin layer (about 1/5) of the tops of your potatoes. Hollow out the inside of the potato to your desired thickness, set the potato meat to the side.
- If you desire a softer potato, go ahead and bake the hollowed potatoes for about 10 minutes while you prep the rest of the ingredients. Mince your onion and grate or shred your cheese. We had left over pork roast from a couple of nights ago so we used that for the meat filling, but you can use sausage, beef, bacon, or just about anything you want. Make sure whatever meat you use is shredded and thin.
- In a bowl, beat the eggs with your filling ingredients. Place the hollowed potatoes in a baking dish and fill to the top with your filling. Top with more cheese if you wish. Bake for about 30 minutes, until the egg has set.
- While your bowls are baking, chop or shred the remaining potato that you scooped out. Brown in butter or lard over medium heat, turning occasionally. Serve with the bowls or set aside for a leftover snack!
The total cost for this meal is about $7.39 for two people. The potatoes were a total cost of $2.31, and the pork was leftover from the night before. Total, we were able to get about five uses out of the pork (night 1, dinner for two; next day potato bowls and stuffed mushrooms, and finally breakfast for me). The entire roast was about $16, and as little pork as we used it was probably only about $2 worth of pork, but I've rounded up to $4. The remaining cost is factoring in two eggs, the cheese, and the onion.