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May is Stuffed Potatoes Month!
Sure, that’s totally made-up, but these recipes by Naomi Teal, the brains behind Re-Fuel Eatery, a mobile food spot, are totally spot on. Let these recipes cure your hangover, something to fuel you for the toughest of mornings, and power your post-workout recovery. Plus, they’re decadent, delicious — but totally good for you!
READ MORE: 4 Ways Eating Potatoes Can Help You Lose Weight
The Loaded Breakfast
This bad boy, with shiitake mushrooms, eggs and asparagus are going to get you going. Shiitake mushrooms are great for its vitamin D and B’s, plus they improve energy levels and brain function, reduce inflammation and support your immune system. Asparagus is high in fibre, plus don’t forget those potatoes — they’re abundant in B-vitamins.
Ingredients
— 1 Medium sweet potato
— 40g Shiitake mushrooms (sliced)
— Handful of spinach
— 1 tbsp Coconut oil
— 4 Asparagus
— 2 Medium eggs
— Pinch of sea salt and pepper
Method
1/ Bake the potato at 180° for 45 minutes until completely cooked through, once cooked take out and leave the oven on.
2/ Prepare a small pan with water and bring to boil. Whilst the potato is baking gently heat the coconut oil in a pan and add the mushrooms, salt and pepper and cook on a medium heat for 2-3 minutes, take off the heat and throw in the spinach to slightly wilt.
3/ Halve your baked potato and spoon out 3 tbsp from each half (still leaving some potato inside), add the mushroom and spinach and then crack open each egg carefully and put into each potato half.
4/ Place on a baking tray and place in the oven, cook for 4 minutes for a medium runny yolk.
5/ Whilst they are cooking blanch the asparagus in the pan of boiling water for 3 minutes, aldente preferably, then strain. Plate the loaded potato halves and use the asparagus to dip in your yolks — oh yes!
READ MORE: 7 Insanely Delicious Ways To Eat Zoodles For Dinner
The Stuffed Potatoes Hangover Cure
One too many shots last night? Restore those depleted nutrients with essential electrolytes. Cure those greasy fat cravings with healthier fats like cashews and avocado, while protein-rich turkey and black beans give your energy levels a much-needed boost.
Ingredients
— 1 Sweet potato
— 125gm Minced turkey (or finely diced breast)
— 8 Cherry tomatoes
— 1 tsp Apple cider vinegar
— 1/2 tsp Garlic (finely chopped)
— Pinch of chilli powder
— Pinch of smoked paprika
— 1/2 tsp Brown miso paste
— 2 tbsp Coconut oil
— 50g Black beans
— 3g Coriander (chopped)
— Pinch of salt and pepper
Guacamole
— 1/2 Avocado
— 1/2 Lime (juiced)
— 3g Coriander (chopped)
— Pinch of salt and pepper
— Fresh red chilli (a few thin slices to garnish)
Cashew Cream
— 5og Raw cashews
— 1/2 tsp Tahini
— 1 Lemon (juiced)
— Pinch of salt and pepper
Method
1/ Soak the cashews in a bowl with boiling water for 20 minutes.
2/ Wash then bake the potato at 180°C for 45 minutes until completely cooked through. Whilst the potato is baking, slowly heat the coconut oil in a pan and add the garlic and turkey, gently cook for 5 minutes. Then add the beans, chilli, paprika, vinegar, miso, salt, pepper and cook for a further 10 minutes on a low heat. Take off the heat and add the chopped coriander.
3/ Cashew cream: drain the cashews and blend all the ingredients together in a blender or Nutri-bullet until smooth.
4/ Guacamole: spoon out the flesh from the avocado and mash it in a small bowl with a fork and then mix in the remaining ingredients.
5/ Halve the baked potato, spoon out 2 tbsp from the middle of each half and add it to the beans and tomatoes, combine and spoon back into the skins.
6/ Add a generous spoonful of guacamole and cashew cream on top — don’t forget those fresh chilli slices for an extra kick!
READ MORE: 7 Cauliflower Rice Combos That Weigh In At 1050 Kilojoules Or Less
The Post-Workout Fuel
The potato itself is filled with potassium which helps to prevent lactic acid build-up, which causes muscle cramps. The quinoa ad black beans are essential protein for muscle repair.
Ingredients
1 Medium baking potato
25g Quinoa
3 pcs Dried apricot (diced)
1 Hand full fresh parsley
1/2 Hand full fresh mint
1/4 Red onion (finely diced)
5 Cherry tomatoes (halved)
1 tsp Lemon juice
1 tsp Apple cider vinegar
1 tsp Extra virgin olive oil
1/4 Can black beans (rinsed)
2 tbsp Tomato sauce
2 tsp Mayonnaise (you can use vegan mayo)
1 Spring onion (diced)
Sproats for topping
Pinch of sea salt and pepper
Method
1/ Bake the potato at 180*C for 45 minutes until completely cooked through.
2/ Whilst the potato is baking boil the quinoa for 10 – 15 minutes until done, then drain.
3/ Finely chop the parsley and the mint and mix with the quinoa along with the apricot, tomatoes, onion, lemon juice, vinegar and olive oil — combine.
4/ Halve the potato and and top with the quinoa mixture, some tomato sauce, black beans, mayonnaise, spring onion and sproats.
Looking for more recipes? Here are 11 avo toast recipes that will fill you up.
