The following content is sponsored through a partnership with the Washington State Potato Commission. All opinions expressed are solely those of Boastful Food LLC.
Happy New Year! This time of year, I find there are two camps of people. Those who are all starry-eyed excited and raring to go with their motivation and resolutions, happily staying on goal and keeping themselves in check. And then there are normal people, like you and me, who remember having similar ambitions once until age, wisdom and plain old busyness got the better of us, and now we do our best to play reality check with what’s true and natural, including how much diet and exercise play a role in our general happiness. I’m not knocking it, just stating the obvious, but I will admit that finding whatever makes your heart content when it comes to your health is a matter of personal choice.
For me that includes dancing, walking and cooking. The latter just happens to also be how I make a living, so the phrase “realistic lifestyle” tends to beat out the word diet most days. In the spirit of keeping things real, I felt it couldn’t hurt to remind folks that certain pleasure foods like potatoes don’t have to become a scarcity this time of year just because your ambitions have changed, albeit temporarily.
Potatoes are not only a great source of fiber, potassium and Vitamin C, they can also fill in when you’re tired of carb loading on things like pasta. Carbohydrates are often considered a dirty word when it comes to maintaining or losing weight, but our bodies need carbohydrates for energy and endurance. So as important as it is to stay hydrated as we crank up our new workout routines, it’s equally important to vary and moderate our food choices. If you’re still not convinced, you can easily do things like portion control. Eating a simple, small baked potato along side a protein like chicken can help slow down how fast the carbohydrates from foods like potatoes are processed in our bodies. Changing how we cook ingredients also helps keeps things interesting. Roasting baby potatoes at a higher temperature like 425° not only lends additional flavor and pleasing texture, but keeps our meals from weighing us down and shaves minutes off meal making time.
This next recipe for Spinach Pesto Potato Crust Pizza is a no-brainer, whether you’re hoping for the ultimate health metamorphosis or happy as a clam just the way you are. By eliminating the flour crust, you get an entire gluten-free, vegetarian-friendly pizza that no only spotlights delicious potatoes, but also spinach, walnuts and a host of other good-for-you ingredients that are sure to make this recipe one of your family’s favorite. It certainly was a pleasant surprise for mine. The best part, the potato crust bakes up beautifully so every now and then a slice crunches and tastes like the perfect little french fry. Now how’s that for keeping it real?