potatoes

Stuff a Spud

The recipe of the day…Ta Dah!…Stuff a Spud! This little recipe is so easy and versatile as you can really top a spud with any of your favorite veggies, cheeses, herbs and even meats.  We enjoyed our potatoes with a side of delicious marinated lean steak. In a previous post, I did a Breakfast Potato, check that recipe here!baked potatoes

Thanks for being patient while I have been away from the blog for the past 2 weeks. I am back from a wonderful vacation to France and Belgium.  Paris is one city I just can’t get enough of….really amazing! Here’s little taste of the Eiffel Tower for you!

Click here to see the Eiffel Tower shine!

I visited with one of the Monash Uni researchers, in Leuven, Belgium where she is currently doing research. Leuven is really a quaint city!    We had a wonderful seafood dinner and a stroll around the town.  I admittedly probably drove her a bit crazy asking a million questions relating to digestive health, FODMAPs and the direction of new research.  Hope she didn’t mind too much! :)

While in France, we took a side trip to Lyon.  We visited with a two researchers at the Institut Paul Bocuse.  We enjoyed an amazing lunch cooked up by the culinary students and learned about the research being done there.  The key take away for me is that the role of pleasure, enjoyment, and appeal of food is SO important along with the social aspects of eating at the Institut Paul Bocuse.  Food is not a means to an end–but sustenance that should be truly enjoyed–ideally in a pleasant social setting.  I feel the US has failed this vital message and we as a society are often grabbing food and gulping it down.  We are focusing on calories and fat grams instead of savoring and enjoying beautiful nourishing foods made with care and attention.  I know there are some of us that appreciate food and all the pleasures that come with eating a tasty meal…but in general, I believe, we need to have a different perspective….and move in a healthier direction in the US focused more on slowing down and enjoying every bite….Just my humble opinion. ;)

Of course, while I was away, there was quite a bit of news about FODMAPs and their potential role in gluten sensitivity.   NPR wrote a piece, and so did the New Yorker and Forbes too!.  Seems that the media is finally taking some interest in fermentable carbs and their role in digestive distress.  Can I say, “Amen”?!!  It amazes me how s-l-o-w  the word is getting out about FODMAPs…though it certainly is gaining some momentum..there is more work to be done…much more research and much more education.  Personally, I do believe that gluten sensitivity (outside of celiac disease, where we know gluten is toxic) exists in a subset of people….but likely far less than those troubled by FODMAPs.

So…I am back in the kitchen.  This week, I enjoyed  baking up some big ‘ol Idaho potatoes and stuffing them to the gills with some yummy low FODMAP goodies: diced tomatoes, feta and chives; summer squash, broccoli and red bell pepper and parmesan and broccoli, ham and cheddar.  (Don’t worry: I kept the broccoli under the 1/2 cup limit!)

Check ‘em out:potatoes

I made enough so that we had them as a side dish two nights in a row! Super yummy!

Here’s an outline to follow from if you want to stuff a spud too!

Stuff a Spud

Ingredients

  • Serves 8
  • 4 large Idaho baking potatoes, skin scrubbed and pricked with a fork
  • Toppings: (As desired)
  • Feta cheese (1 tablespoon per potato half)
  • Diced tomatoes, drained of juice (1 1/2 tablespoon per potato half)
  • Broccoli florets, cooked (I just steamed in microwave) 1/4 cup per potato half
  • Cheddar cheese, shredded (2 tablespoons/ potato half)
  • Ham, sliced (1 slice sliced into little strips/ potato half)
  • Summer squash, diced and cooked (I steamed in microwave)-- (2 tablespoons/potato half)
  • Red bell pepper, seeded and diced (1 tablespoon per potato half)
  • Olive oil/ butter, to taste
  • salt and pepper, to taste
  • Fresh chives, chopped (4 tablespoons)

Instructions

  1. Bake potatoes in 350 degree oven until cooked through (about 45 minutes), let cool a bit then cut in half
  2. Top potatoes with small amount of butter or olive oil, salt and pepper then top with desired veggies, cheese, meats.
  3. Place back in oven to melt cheese.
  4. Garnish with chopped chives.
http://blog.katescarlata.com/2014/06/01/stuff-spud/

Oh….and if you might be interested….I posted a bunch of pictures from my trip on Instagram–so feel free to check them out @katescarlata.

And if you made it this far…congrats! Leave your name in my comment section and I will randomly pick a winner to receive my 21 Day Tummy Cookbook! This cookbook will officially be released later this year but is available 21DayTummy.com The recipe book provides information about the low FODMAP diet and includes all low FODMAP tasty and nourishing recipes.  Hope you win!

About katescarlata

Registered dietitian with over 20 years experience in the nutrition and wellness field. Digestive health expert. Runner, Writer, Mom of 3, Dog lover especially my chocolate lab, LUCY!

31 thoughts on “Stuff a Spud

  1. I just started eating a low FODMAP diet and what a difference it has made. I used to be so bloated, it felt like there was a football under my ribcage constantly. I also constantly complained about a stomach ache. This has been going on for over 30 years and I have had every test there is to see why I was having so much trouble. I have never had a doctor mention anything about low FODMAP foods and I just came across information on it while looking for anyone out there that might be having the same problems as me. The healthier I tried to eat, the worse I felt. I don’t find it difficult to follow and the results are amazing. Looking forward to trying recipes to expand my diet. Thank you for sharing and doing all the research for us sufferers.

  2. Would LOVE a copy of the 21 Day Tummy Cookbook! Can’t get enough of those stomach friendly recipes. :)

  3. Hi Kate, thank you for all of the great resources on your blog. Hope I win the book!

    Best,
    Tom

  4. The potatoes look amazing but even more amazing is fact that there is more and more attention placed on FODMAPS relating to digestive distress. Your work in getting the word out is invaluable! Thank you for all you do Kate.

  5. i wholeheartedly second your comment about slowing down a bit and enjoying our food. i am usually the last one to finish eating but i typically savor the food i just ate a bit more than the others. nothing wrong with that! ;) thank you for the chance to win your book. :)

  6. I have just recently come across your website and have really enjoyed the information and recipes. Thank you!

  7. Thanks Kate for adding more spud recipes. I love the Breakfast Potato so much I often have it for dinner! Oh, and thanks for the Eiffel Tower memory.

    1. MY pleasure Linda! I just found a nice potato casserole recipe that I will morph into a low FODMAP version. Will work on that one in the next few weeks.

  8. I have been waiting for the 21-day Tummy Cookbook. Would love to get it sooner! Thank you for all your recipes.

  9. I agree with your thoughts regarding eating for pleasure. We Americans need to slow down and enjoy many things! Love your Eiffel Tower video…gorgeous.

  10. I’ve been following low FODMAP diet for 4 weeks now. Amazing results but would love a chance to get my hands on more of your great recipes. Thank you

  11. I am feeling well on the FODMAP elimination plan! Right now it’s a bit boring (I am also doing low fat, low fiber) so I would love a cookbook with more ideas. Thanks for your recipes and information, Kate. It’s been helpful.

  12. I wanted to say that I am on day 5 of the 21 Day Tummy diet and I feel better than I have in years! I was diagnosed with Fructose Malabsorption a couple of years ago and have not been able to find someone local who knew anything about it. I have followed the list of allowed and not allowed foods but still had problems. I needed help.
    This book has been the help I needed. I feel like I’m on a tasty elimination diet. After just 5 days my tummy is down an inch! I’m not blogging on my cooking blog much these days because of other health issues, but made a special trip there to mention this and also mentioned this on my chronic illness blog, and will continue to. I’m just so excited. Since my husband is out of work I have the book from the library, but will buy it as soon as I can!

    I admit some of the recipes have things in them that we don’t care for, or I’m allergic to, so I’ve had to change a couple of recipes (just traded a different allowed veggie on a couple) or traded a recipe on day.) so having more recipes would be great!!

    I’d love a copy of the cookbook.

    1. So glad that you are doing well on the 21 Day Tummy Diet. Interestingly, I boosted the magnesium in this diet plan as it is a nutrient many American fall short on. Magnesium seems to play a role in minimize migraines–so I am hopeful that you will continue to have less of them w/ this diet plan! I already selected a winner of the cookbook….but stay tuned….I have more to give away!!

  13. I can’t wait to 1) try the breakfast potatoes – I had missed that recipe, and 2) see your photos, Kate!

  14. So glad I found your blog! Have been eating low FODMAP foods for almost 2 weeks and can’t believe how much better I feel. Thanks for all your hard work!

  15. Thank you for all of the great recipes and advice! I have printed out many of your recipes, hole punched them, and organized them into a binder as my own home made cookbook! :)

  16. Thanks to you, I felt all “in the know” when a facebook friend announced her MD has suggested trying a low FODMAPs diet for her new IBS symptoms.

  17. Here’s hoping I win! GREAT recipe. I do this all the time with various veggies and top it with greek yogurt and it is delicious! Then again, I am lucky enough to be able to eat dairy:)

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