If data from Potatoes USA is to be believed, there’s no reason to shun patatas from our diet.In fact, we may need to stock up on it some more considering some of its benefits.
A single serving of potato contains only 110 calories and has more potassium than a banana. Potatoes are also an excellent source of Vitamin C, providing 30% of the required daily nutritional value. It’s also rich in Vitamin B6, has no sodium or cholesterol and is gluten-free.
Sarah Reece, Potatoes USA global marketing manager, shared these info during a food tasting and nutrition workshop held at Epicurious Shang-ri La Plaza Mall in Mandaluyong City.
Potatoes as power food have long been recognized by athletes. According to chief nutritionist Jeaneth Aro of consultancy group Nutrifit,the humble spuds are an essential part of before and after-workout nutrition because they are high in carbs (thus gives long-lasting energy) and are low in fat.
In photo: Sarah Reece of Potatoes USA, Jeaneth Aro, Chef Sau del Rosario, Diet Diva founder Kakki Teodoro and Diet Diva nutritionist AV Gawtee.
The highlight of the program was a cooking demo by Chef Sau who concocted potato-based recipes in coordination with Manila’s pioneering diet delivery service provider Diet Diva.
Here’s Chef Sau with his creation called Tacos de Papas. It’s like your usual tacos with ground beef, but with four kinds of US potatoes added into the mix as a filling.
The dishes were curated with the high-energy nutritional needs of athletes in mind, but there’s no reason why ordinary people like us who do Zumba and heavy chores at home wouldn’t need this too. I love potatoes because they’re great tasting and their high-carbs, low-protein content ensure peak performance in whatever we do.
Here we share the recipes of the yummy, healthy food we tasted at the Potatoes USA event –
MEDITERRANEAN LEMON CHICKEN & POTATOES
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. US yellow potatoes, cut into 3/4-inch cubes
1 medium onion, coarsely chopped
1/2 cup reduced-fat Greek or olive oil vinaigrette
1/3 cup quartered Kalamata olives (optional)
1/4 cup lemon juice
1 teaspoon dry oregano
1 teaspoon garlic salt
1/2 cup chopped tomato
1. Mix all ingredients except tomatoes in a large bowl.
2. Place equal amounts onto 4 large squares of heavy-duty foil.
3. Fold in top and sides of each to enclose filling, leaving room for air to circulate.
4. Grill over medium heat for about 25 to 30 minutes or until chicken is cooked through and potatoes are soft.
5. Carefully open packets and sprinkle equal amounts of tomato over each
*Packets may also be baked at 400°F for 30 minutes instead of grilling.
Note: serves four. Prep and cooking time is about 50 minutes.
MEXI POTATO BREAKFAST TOSTADA
2 cups shredded US potatoes
Can use dehydrated potato flakes
2 cups water + 1 1/2 cup flakes + 1/2 tsp salt
2 cups grated cheddar cheese
1/2 tsp ground cumin
1/4 tsp salt
2 slices lean bacon
1/4 cup diced red bell pepper
1/4 cup sliced green onion
1. Preheat an over to 425°F Place a Silpat or other silicone liner on a cookie sheet and spray with olive oil. For each of the 4 servings, place 1/4 cup shredded US potatoes in each quarter of the silicone liner. Spread out each pile of potatoes so that they are flat, about 5 inches in diameter. Place 1/4 cup cheese on top of each, and spread out evenly. Bake in the oven until golden brown on the edges, about 15 minutes.
2. Meanwhile in a medium bowl, whisk the eggs with the cumin, salt and 2 tablespoons water.
Heat a medium nonstick frying pan to medium and spray with olive oil. Cook the scrambled eggs until done to your liking.
3. To serve, place each potato disk on a plate, then top with 1/4 of the eggs. Garnish each serving with the cooked bacon, red bell pepper, green onion and cilantro sprigs.