Herb Baked Breakfast Potatoes
Potatoes are seriously one of my favourite foods! I have eaten a LOT of potatoes during my weight loss journey (if you want to know more about what I ate on my journey, check out my "What I Ate to Lose 60 Pounds" blog post!). The majority of my meals were starch based with loads of vegetables. Carbs don't make you fat! Refined carbs would make you put on extra weight due to the added sugar, salt, fat and other nasty ingredients, whereas complex carbs like fruits and vegetables, as well as whole grains will help you to lose weight.
Now that you know why I love potatoes so darn much, let's get into this recipe! This was my go-to recipe (without the added fat) when I was losing weight. A great way to make more geared toward weight loss would be to stay away from the oil! If you need to line your pan with a spray oil, go ahead, that little bit isn't going to make a difference. But if you are actively trying to lose weight, cut out the added oil. The saying I always like to use is, "the fat you eat is the fat you wear", and this saying is more geared towards unhealthy fats such as oils and refined carbs.
On the other side of things we have healthy fats. Some good healthy fats would be things like nuts, avocados and coconut (just to name a few). You want your plate half full of non-starchy vegetables (or fruit), one quarter of your plate should be plant protein and the other quarter starches or grains, this is the way I took to lose weight, everybody is different so this may not work for you, but give it a go and leave a comment below if this is something that is working for you!
Herb Baked Breakfast Potatoes Prep time: 10 minutes Cook time: 60 minutes Total time: 1 hour 10 minutes
Ingredients 8 small-medium potatoes, diced 2 tbsp vegan butter/margarine or oil (to coat the dish) 2 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano 1/2 tsp dried parsley flakes 1/4 tsp dried basil 1/4 tsp pink himalayan salt pepper to taste
Instructions 1. Preheat oven to 430ºF
2. Cube potatoes to desired size, add them to a casserole dish (if using oil, grease dish first)
3. Add the seasoning and toss potatoes until fully combined 4. If using butter, add in spoonfuls on top of the potatoes and put lid on casserole dish 5. Cook for 30 minutes then remove from oven and stir 6. Cook for an additional 30 minutes or until a little crispy and falling apart 7. Serve with Tofu Scramble or enjoy on its own!
Thank you for checking my recipe out. If you tried this recipe and liked it, let me know. And don't forget to share with your friends!
