Health Benefits Of Purple Potatoes

Health Benefits Of Purple Potatoes

Health Benefits Of Purple Potatoes plus the recipe for Mayo-less Purple Potato Salad. Made with cashews, Dijon mustard and fresh herbs, this dairy-free side dish is perfect for summer bbqs by the pool.

Unlike white starchy potatoes which don’t offer much protein, fiber, vitamins and minerals and have a high glycemic index, their pretty cousin, the purple potato, is quite the opposite. 

Purple potatoes are rich in fiber and protein and provide good amounts of potassium and vitamin C, as well as various B vitamins. Most importantly, however, purple potatoes contain more than 4 times the antioxidants as regular potatoes, largely due to the concentration of flavonoids, the pigments that give red, purple and blue plants their rich coloring.

Health Benefits Of Purple Potatoes

  1. Can Help Lower Blood Pressure
  2. May Prevent Blood Clots
  3. Are Packed with Antioxidants and Phytonutrients

You can read more on the health benefits of purple potatoes here

Cooking Purple Potatoes

Purple potatoes are versatile but can become mushy if overcooked. We like to roast them or mashed.

Keep in mind that mashed, boiled or roasted is the best method versus deep frying, which kills useful nutrients and is harmful to our health.

Here’s a recipe for Mayo-Free Potato Salad made with purple potatoes! Joe and I are hooked on this easy to make salad and you will be too!

We hope you enjoy them! Don’t forget to share your photos with us on INSTAGRAM and FACEBOOK using the hashtag #OurFlipSideLife

Announcements

You might have noticed that I’m sharing this blog post in English and Spanish (see below).  I thought it would be helpful for native Spanish speakers, like myself, who follow the blog to enjoy it Spanish as well.

Also, don’t forget to check out the EVENTS section of the blog for information on pop-up class and events in NYC, the Hamptons and Miami! There’s a lot happening this year, guys! I’m so excited!

Ok, now back to the recipe.

Until next week, friends! Lots of love and good health from our family to yours! 

Mayo-Free Purple Potato Salad

Ingredients

2 pounds purple potatoes

3 cloves garlic

1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained

1 tablespoon dijon mustard

1/3 cup avocado oil

1 cup fresh basil, chopped

1/4 cup fresh dill, chopped

2 chives, chopped

salt and black pepper to taste

 

Instructions

  1. Preheat the oven to 450 degrees F
  2. Cut the potatoes into squares and place them in a large roasting pan. Toss with avocado oil, sea salt, and pepper.
  3. Spread out potatoes in a single layer and bake 20 minutes, stirring occasionally
  4. Remove the potatoes from the oven and set them aside to cool.
  5. While the potatoes roast combine the garlic, drained cashews, mustard, and avocado oil in a food processor. Pulse until smooth and creamy, adding water if needed to thin slightly. 
  6. Add the cashew sauce, basil, dill, chives, salt, and pepper and toss to combine.
  7. Serve warm or chilled. Enjoy!

Version En Espñol

A diferencia de las papas blancas con almidón que no ofrecen mucha proteína, fibra, vitaminas y minerales y tienen un alto índice glucémico,  la papa morada, es todo lo contrario.

Las papas moradas son ricas en fibra y proteína y proporcionan buenas cantidades de potasio y vitamina C, así como varias vitaminas B. Sin embargo, lo más importante es que las papas moradas contienen más de 4 veces los antioxidantes que las papas regulares, en gran parte debido a la concentración de flavonoides, los pigmentos que dan a las plantas rojas, moradas y azules su rico color.

Beneficios para la salud de las ppapas moradas

  1. Puede ayudar a bajar la presión arterial
  2. Puede prevenir coágulos de sangre
  3. Están llenos de antioxidantes y fitonutrientes

Puedes leer más sobre los beneficios para la salud de las papas moradas aquí

Como cocinar papas moradas

Las papas moradas son versátiles pero pueden volverse blandas si se cocinan en exceso. Nos gusta asarlas o hacer puré. Tenga en cuenta que el puré, el hervido o el asado es el mejor método en comparación con la fritura profunda, que elimina los nutrientes útiles y es perjudicial para nuestra salud. 

¡Aquí hay una receta de ensalada de papa sin mayonesa hecha con papas moradas! A la familia les encanta y es fácil de hacer. ¡Esperamos que les guste!

No olvides compartir tus fotos con nosotros en INSTAGRAM y FACEBOOK utilizando el hashtag #OurFlipSideLife 

Anuncios

Puede que hayas notado que estoy compartiendo la publicación de hoy en inglés y en español.

Pensé que sería útil para hablantes nativos de español, como yo, que seguimos el blog para disfrutarlo también en español. Que les parece?

 Además, ¡no olvide consultar la sección de EVENTOS del blog para obtener información sobre la clase emergente y los eventos en la Ciudad de Nueva York, los Hamptons y Miami! ¡Mucho está pasando este año, chicos! ¡Estoy muy emocionada! 

Ok, ahora volvamos a la receta. 

Hasta la próxima semana! ¡Mucho amor y buena salud de nuestra familia a la tuya!  

Ensalada de patata morada sin mayonesa

Ingredientes 

2 libras de papas moradas

3 dientes de ajo

1/2 taza de cashews crudos, remojados en agua caliente durante 30 minutos, luego escurridos

1 cucharada de mostaza de dijon

1/3 taza de aceite de aguacate

1 taza de albahaca fresca, picada

1/4 taza de eneldo fresco, picado

2 cebollines, picadas

Sal y pimienta negra al gusto

Instrucciones

1. Precaliente el horno a 450 grados F.

 2. Corte las papas en cuadrados y colóquelas en una asadera grande. Mezcle con aceite de aguacate, sal de mar y pimienta. 

3. Extienda las papas en una sola capa y hornee por 20 minutos, revolviendo ocasionalmente.  

4. Retire las papas del horno y déjelas a un lado para que se enfríen. 

5. Mientras se asan las papas, combine el ajo, los anacardos escurridos, la mostaza y el aceite de aguacate en un procesador de alimentos. Pulse hasta que esté suave y cremoso, agregue agua si es necesario para adelgazar ligeramente. 

 6. Agregue la salsa de cashews, la albahaca, el eneldo, las cebolletas, la sal y la pimienta y mezcle para combinar.

 7. Servir caliente o frío. Disfrutar!

 

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Baked Polenta Fries!

Baked Polenta Fries!

Baked Polenta Fries! This delicious polenta recipe is made with organic, non-gmo corn. Crispy on the outside and tender in the middle, serve as a healthy snack or appetizer!

What’s Polenta, you ask? Polenta is a dish made of cornmeal or corn flour. It can be served as a hot porridge, or cooled and solidify into a loaf that can be baked, fried, or grilled.

But before I share the recipe for these ah-mazing Baked Polenta Fries, I want to talk about corn and why genetically modified corn (and genetically modified corn products) can be harmful to our overall health if we don’t pay close attention to the type of corn that we buy.

What’s so bad about corn?

Corn is the #1 grown crop in the United States and the second most genetically modified ingredient in the world (next to soy). About 88 percent of all corn grown in the US each year is genetically modified. (1)  Plus most corn today is sprayed with dangerous pesticides.

What are Genetically Modified Foods (+ Why We Should Stay Away!)

Genetically modified organisms (GMOs) are living organisms made up of genetic material that has been artificially manipulated in a laboratory through genetic engineering.

According to the Center for Food Safety, some of the main human health concerns related to consuming GMO foods are (2)

Allergic Reactions

Antibiotic Resistance

Cancer

Loss of Nutrition

Toxicity

In summary, genetically modified corn is bad for our health because it’s artificially made and holds no nutritional value plus all the other harmful side effects it produces. But what about corn that isn’t genetically modified?

Not all corn is created equal (and here’s why!)

Unprocessed and properly prepared, non-GMO whole corn kernels offer impressive nutrients. For example; vitamin C, magnesium, B vitamins, and potassium. Plus corn (especially purple corn) contain antioxidants linked to eye and skin health. Also, fresh corn on the cob also gives us our dose of dietary fiber.

So, the next time you’re in the mood for corn make sure you pick up organic, non-gmo corn for a trusted local source like your local farmers market or neighborhood farm share.

Now that we’ve learned a little bit about which corn is best, let’s go back to today’s recipe.

Joe and I are very into Baked Polenta Fries these days! They are sparingly easy to make and Caro loves them too.

Baked Polenta Fries

Ingredients

3 cups vegetable broth

1 cup organic, quick-cooking polenta (I like this brand) 

1 tablespoon grass-fed butter or ghee

½ tsp dried oregano

½ tsp dried thyme

½ tsp dried rosemary

Salt and pepper to taste

Olive oil spray

 

Serve with:

Spring onions, chopped 

Sir Kensington Ketchup, for dipping

 

Instructions

  1. Preheat oven to 425°F.
  2. In a medium pot, bring vegetable broth to a simmer. Add the polenta in a thin stream stirring all the while with a whisk over medium heat. Continuing stirring until the polenta thickens, about 1-2min.
  3. Add the butter, oregano, thyme, rosemary, salt and pepper and combine.
  4. Transfer the polenta to a 9 x 12-inch dish. Smooth to make the thickness as even as possible. Refrigerate 1-2 hours, until set.
  5. Cut polenta into rectangles or wedges about 4-5 inches long. Transfer polenta fries to a lined baking sheet. Lightly coat with olive oil spray and bake 15-20 minutes on each side.
  6. Remove from the oven.
  7. Serve hot and top with chopped spring onions and a side of your favorite dipping sauce!

 

We hope you enjoy them! Don’t forget to share your photos with us on INSTAGRAM and FACEBOOK using the hashtag #OurFlipSideLife

Weekly Announcements…

We have a lot of fun Pop-Up Baking Classes coming up this summer! The first one is Wednesday, June 12th at Freshmade NYC followed by a very special Baking Class in the Hamptons the first week of August! For event details and to book a class please visit the Event section of the blog.

Also, our next Woman’s Wellness Workshop will take place in September so make sure you sign up for our newsletter for more on that.

Lastly, if you haven’t downloaded a copy of my FREE e-cookbook you can do so by clicking HERE!

Until next time, friend! Sending you lots of love – today and always!

Karla

Gluten Free Side Dish: Plantain Fries

Gluten Free Side Dish: Plantain Fries

Gluten Free Side Dish: Plantain Fries!

A healthier version of an old guilty-pleasure. This gluten free side dish is great as a snack  or side dish as it pairs well with a variety of flavors. Plus it satisfies the craving for salty and crunchy without the guilt! Cooked in avocado oil, topped with fresh cilantro and served with a side of dairy-free dipping sauce, this healthy recipe still packs a punch.  

 

Plantains look like bananas but are a lot starchier; they’re also rich in vitamins (especially A and C), potassium, and fiber, and can be eaten either green, semi-ripe, or fully ripe. Green plantains are usually cooked and eaten like potatoes—as in these fries. They are mild in flavor, simple to prepare plus they are inexpensive and easy to find. #winwin

I grew up eating mofongo and tostones. Both are traditional Puertorrican dishes made with green plantain. Plantains reminds me of summer in Puerto Rico as a kid. My aunt would make tostones for us served with…wait for it… mayo AND ketchup (gasp!). I know, so so bad but so so good! I still enjoy tostones dipped in mayo-ketch when I visit the island because finding a healthy balance in life is important and good for the soul. Ya know! 

When I’m not enjoying tostones in Puerto Rico, I prefer to flip the traditionally unhealthy recipe for a healthier version. This time Joe and I cut the plantains into fries and cooked them in avocado oil. We served them with fresh cilantro and vegan chipotle mayo for dipping. So delicious!

 

Here’s the recipe, I hope you like it!

 

BTW here’s a quick PSA for ya!

I’m co-hosting a workshop on April 27th in NYC titled MIND+BODY and CAKE! A Women’s workshop on pleasure, digestion and healthy baking and would love to see you ladies there! For event details and to purchase tickets click here!

 

Now back to this delicious recipe… as always, don’t forget to tag your food pictures and tag us using the hashtag #ourflipsidelife on INSTAGRAM. We’d love to see it!

Ingredients

2 green plantains

Avocado oil, for frying

Sea salt

Toppings (optional)

Fresh cilantro, chopped

Vegan Chipotle Mayo (for dipping)

 

Instructions

1. Cut the tops and bottoms of the plantain and score the skin lengthwise with a knife, and carefully remove the peels.

2. Cut the peeled plantains into the shape of fries.

3. Soak the cut plantains in a bowl of water and salt for 20min (this allows the plantain to absorb water and helps steam the inside as it fries).

4. Drain the salt water and blot the fries dry with paper towels.

5. Heat a 12-inch skillet over medium-high heat with 1-1/2 inch of avocado oil until hot enough that the oil sizzles when a plantain is added. Line a plate with paper towels and set aside.

6. Fry the plantain fries in small batches until tender and just golden, 2 to 3 minutes each side. Once ready, transfer fries onto the plate lined with paper towel to drain.

7. Season fries with salt and top with fresh cilantro (optional). Serve with your favorite dipping sauce and enjoy!

Print Recipe
Print Recipe
Plantain Fries
Servings
Ingredients
  • 2 green plantains
  • avocado oil for frying
  • sea salt
Servings
Ingredients
  • 2 green plantains
  • avocado oil for frying
  • sea salt
Instructions
  1. Cut the tops and bottoms of the plantain and score the skin lengthwise with a knife, and carefully remove the peels.
  2. Cut the peeled plantains into the shape of fries.
  3. Soak the cut plantains in a bowl of water and salt for 20min (this allows the plantain to absorb water and helps steam the inside as it fries).
  4. Drain the salt water and blot the fries dry with paper towels
  5. Heat a 12-inch skillet over medium-high heat with 1-1/2 inch of avocado oil until hot enough that the oil sizzles when a plantain is added. Line a plate with paper towels and set aside
  6. Fry the plantain fries in small batches until tender and just golden, 2 to 3 minutes each side. Once ready, transfer fries onto the plate lined with paper towel to drain.
  7. Season fries with salt and top with fresh cilantro (optional). Serve with your favorite dipping sauce and enjoy!

Chickpea Salad Wraps

Chickpea Salad Wraps

Chickpea Salad Wraps!

Made with crunchy veggies and loaded with flavor, this easy lunch recipe, snack or dinner recipe can be ready in minutes. A perfect meatless substitute that is low-calorie, low-carb and packed with fiber and healthy plant-based protein.

Say hello to my new favorite recipe. Joe and I first tried Chickpea Salad (aka faux tuna or chicken salad) while at a vegan restaurant in Brooklyn. We were blown away by the mix of flavors, and the perfect combination of smooth with a refreshing crunchy.

You can enjoy this healthy salad on its own, on toasted gluten-free bread or wrapped in beautiful Swiss chard leaves. Really, anything goes. Bonus: chickpeas are packed with fiber and plant-based protein which help us stay full longer and energized throughout the day.

We encourage you to make a double batch of this yummy salad on meal prep days and store it in the fridge for up to 3 days.

 Don’t forget to tag your food pictures using the hashtag #ourflipsidelife on INSTAGRAM. We’d love to see it!

Ingredients.

1 (15 oz) can organic chickpeas, drained and rinsed 

¼ cup celery, chopped 

¼ cup carrots, chopped 

1/8 cup red onion, chopped

1 garlic clove, minced

Juice from ½ a lemon

2 tbsp, vegan mayo (I like this brand)

1/8 cup fresh cilantro, chopped (optional)

Salt and pepper to taste

For the wraps

2-3 large chard leaves, washed (fresh or blanched*)

Instructions

1. In a large mixing bowl, add the celery, carrots, red onion, garlic, lemon juice, mayo and cilantro and combine. Season with salt and pepper.

2. Scoop 2-3 tbsp of chickpea salad onto the chard leaves and tightly roll up, tucking the ends as you go. Secure with a toothpick if necessary.

3. Cut in half, plate and serve.

4. Leftover chickpea salad will stay good for 2-3 days in the fridge.

 

*Bring a large pot of water to a boil and blanch the chard leaves and stems for 20 to 30 seconds. Transfer to a bowl of cold water, then drain and cut away the stems at the base. Note: chard leaves are easier to work with when blanched but I also enjoy the crunchy-ness of fresh chard leaves.

Print Recipe
Print Recipe
Chickpea Salad Wraps
Servings
Ingredients
  • 1 (15oz) can organic chickpeas rinsed and drained
  • 1/4 cup celery chopped
  • 1/4 cup carrots chopped
  • 1/8 cup red onion chopped
  • 1 clove garlic minced
  • Juice from 1/2 a lemon
  • 2 tbsp vegan mayo
  • 1/8 cup fresh cilantro chopped
  • salt and pepper to taste
  • 2-3 large chard leaves washed
Servings
Ingredients
  • 1 (15oz) can organic chickpeas rinsed and drained
  • 1/4 cup celery chopped
  • 1/4 cup carrots chopped
  • 1/8 cup red onion chopped
  • 1 clove garlic minced
  • Juice from 1/2 a lemon
  • 2 tbsp vegan mayo
  • 1/8 cup fresh cilantro chopped
  • salt and pepper to taste
  • 2-3 large chard leaves washed
Instructions
  1. In a large mixing bowl, add the celery, carrots, red onion, garlic, lemon juice, mayo and cilantro and combine. Season with salt and pepper.
  2. Scoop 2-3 tbsp of chickpea salad onto the chard leaves and tightly roll up, tucking the ends as you go. Secure with a toothpick if necessary.
  3. Cut in half, plate and serve.
  4. Left over chickpea salad will stay good for 2-3 days in the fridge.
Vegetarian Pad Thai

Vegetarian Pad Thai

Vegetarian Pad Thai! Made with fresh vegetables, herbs and chopped peanuts. A healthy version of the famous take out dish made with gluten-free rice noodles, healthy fats and protein.

We look forward to Take-Out Friday’s, as we like to call it. That’s the day Joe and I take a break from the kitchen and order dinner from our favorite neighborhood restaurants. I love Thai food, Joe loves Mexican. We try to keep our take out meal as clean as possible by skipping fried, unhealthy dishes and filliping it for a side of steamed veggies or a fresh salad, for example (although I treat myself to the spring roll from time to time, because balance is important too).

But no matter how “healthy” we try to order take-out, it’s never as clean as we would make it at home. That’s why we decided to make our own version of the traditional Thai dish, Vegetable Pad Thai, by flipping unhealthy ingredients for healthy ones. We used organic veggies and herbs, gluten-free rice noodles, liquid aminos instead of soy sauce and coconut palm sugar instead of refined sugar. All fresh ingredients that were continently delivered to our door by our friends at Fresh Direct!

We hope you enjoy the recipe and don’t forget to tag your photos with the hashtag #OurFlipSideLife on Instagram.

Before I leave you with the recipe I wanted to share that I started a Health Coach training course at the Institute Of Integrative Nutrition. Through the pursuit of optimizing my health and my family’s health, I developed a passion for wellness and the mind-body connection that ties it all together. I’m excited for this new chapter and can’t wait to share it with you through new recipes, health tips and so much more.

Now, let’s get cooking!

Ingredients

Pad Thai

8 oz (1/2 a pack) Pad Thai rice noodles prepared according to package instructions (I like this brand)

Olive oil

1 yellow zucchini, spiralized

1 green zucchini, spiralized

1 green pepper, spiralized

1 red pepper, spiralized

½ red onion, spiralized or chopped

1 egg, beaten

¼ cup peanuts, chopped

½ cup fresh herbs, chopped (cilantro, green onions)

 

Sauce

3 tablespoons fish sauce (you can substitute for tamari sauce)

3 tablespoons vegetable broth

2 tablespoons coconut palm sugar

2 tablespoons rice vinegar

1 tablespoon liquid aminos (or soy sauce)

1 tsp chili oil  

Instructions

1. In a bowl, whisk together the sauce ingredients and set aside.

2. Heat one tablespoon of olive oil in a pan. Once hot, add the spiralized veggies including the red onion and stir-fry using tongs until tender and crisp, 2-3min. Remove from heat and set aside.

3. Drain the rice noodles and add them into the hot pan you used to stir-fry the veggies. Add the sauce and toss using tongs, 1-2min or until the sauce has coated the noodles. The sauce will start to thicken and stick to the noodles.

4. Pour the egg over the noodles and toss to combine, 1-2min. You will notice all the ingredients coming together and getting sticky.

5. Add the veggies, fresh herbs and chopped peanuts and toss to combine one last time.

6. Remove from heat, plate and serve! Enjoy!

Print Recipe
Print Recipe
Vegetarian Pad Thai!
Vegetarian Pad Thai! Made with fresh vegetables, herbs and chopped peanuts. A healthy version of the famous take out dish.
Servings
Ingredients
Pad Thai
  • 1 yellow zucchini spiralized
  • 1 green zucchini spiralized
  • 1 green pepper spiralized
  • 1 red pepper spiralized
  • 1/2 red onion spiralized or chopped
  • 1 egg beaten
  • 1/4 cup peanuts chopped
  • 1/2 cup fresh herbs chopped (cilantro, green onions)
Sauce
  • 3 tbsp fish sauce (you can substitute for tamari sauce)
  • 3 tbsp vegetable broth
  • 2 tbsp coconut palm sugar
  • 2 tbsp rice vinegar
  • 1 tbsp liquid aminos (or soy sauce)
  • 1 tsp chili oil
Servings
Ingredients
Pad Thai
  • 1 yellow zucchini spiralized
  • 1 green zucchini spiralized
  • 1 green pepper spiralized
  • 1 red pepper spiralized
  • 1/2 red onion spiralized or chopped
  • 1 egg beaten
  • 1/4 cup peanuts chopped
  • 1/2 cup fresh herbs chopped (cilantro, green onions)
Sauce
  • 3 tbsp fish sauce (you can substitute for tamari sauce)
  • 3 tbsp vegetable broth
  • 2 tbsp coconut palm sugar
  • 2 tbsp rice vinegar
  • 1 tbsp liquid aminos (or soy sauce)
  • 1 tsp chili oil
Instructions
  1. In a bowl, whisk together the sauce ingredients and set aside.
  2. 2. Heat one tablespoon of olive oil in a pan. Once hot, add the spiralized veggies including the red onion and stir-fry using tongs until tender and crisp, 2-3min. Remove from heat and set aside.
  3. 3. Drain the rice noodles and add them into the hot pan you used to stir-fry the veggies. Add the sauce and toss using tongs, 1-2min or until the sauce has coated the noodles. The sauce will start to thicken and stick to the noodles.
  4. Pour the egg over the noodles and toss to combine, 1-2min. You will notice all the ingredients coming together and getting sticky.
  5. Add the veggies, fresh herbs and chopped peanuts and toss to combine one last time.
  6. Remove from heat, plate and serve! Enjoy!

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