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Post by cathygeha on Jan 23, 2017 6:59:36 GMT
NO EXCUSES
* This is a daily thread for those who want to live by the philosophy that you CAN be ON PLAN EVERY DAY, whether you are doing SFT or counting points for ALL foods! * You aren't doing this to brag; you are doing it for YOU! Because YOU are WORTH IT and because WW has made this totally DOABLE! * WW gives you a lot of freedom and a LOT of options that make it quite possible to live this lifestyle EVERY DAY. * You know that this philosophy keeps you on the straight and narrow. If you give yourself an excuse to go off plan today, there will ALWAYS be another excuse tomorrow. * SO, there are NO EXCUSES!!! * This is your LIFESTYLE and it is a lifestyle you enjoy and you live it daily. * Hopefully your participation here will not only inspire YOU but will inspire OTHERS too! YES, you CAN be ON PROGRAM EVERY DAY.
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Post by cathygeha on Jan 23, 2017 7:02:08 GMT
23. To get the most nutrients from your baked potato, eat the potato skin. Ounce for ounce, the skin has far more fiber, iron, potassium, and B vitamins than the flesh. The only reason to avoid the skin is if the potato has a greenish tinge. Thatβs chlorophyll, a sign that the potato has been exposed to too much light after harvest. Itβs also an indication that solanine (a naturally occurring toxin) may be present in increased amounts, especially in the skin. This might cause cramps and diarrhea.
Question: What are your favorite baked potato toppings? Do you make multiple baked potatoes and use them in meals later?
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Post by cathygeha on Jan 23, 2017 7:04:01 GMT
Interesting...did not know before what the green on potatoes was. My favorite ways to have a baked potato are with labne and crumbled blue cheese with a tomato on the side or kind of like a tuna patty melt. I have not made extra since I usually make one at a time in the microwave.
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Post by klf722 on Jan 23, 2017 10:14:58 GMT
I love the skin. It's my favorite part. My favorite toppings are butter, salt & pepper. I've tried it with olive oil instead but butter tastes better. I scoop out the potato from the skin and then add the butter, S & P to the skins too and eat them separately. Love them. Once I had pulled pork on a baked potato and then chhese on top of it and I remember it was superb. If there's gravy (brown) I will also put it on my potato. I've made extra ones before to have with lunch the next day.
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Post by cindybdb on Jan 23, 2017 15:48:24 GMT
I love the skin too. It's also too much work to take it off. Once or twice a year I'll make skinless mashed potatoes. But I usually leave the skin on when I mash them. Didn't know that about the green either. I usually just toss them in the microwave. I use FF greek yogurt instead of sour cream.
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Post by podkey on Jan 24, 2017 0:22:43 GMT
Baked potatoes usually just salt and pepper.
Sometimes a mexican flare w FF yogurt, a mix of green taco sauce, red hot sauce and maybe pinch of ketchup for a bit of sweetness. I do like that on occasion.
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