We Healthy-fied (Totally a Word) This Classic Side Dish But Kept All The Flavor!
I grew up in a very active family. Until I was 10 years old my family owned a small dairy farm and my parents would pretty much be out working from sun up to sun down any my siblings and I would join in any time we weren’t in school. So needless to say staying fit just wasn’t something on our radar—it just happened naturally!
And that was on top of eating “farm style” dishes for nearly every meal. My mom was one heck of a cook and definitely wasn’t afraid of a little (or a lot) of butter, cheese and cream. Fortunately, even after they sold the farm we all stayed active by participating in sports and making use of their big country plot of land.
However, that did not prepare me for eating healthy as I moved out and went to college where studying, classes and a part-time desk job limited my activity level. I noticed that clothes started fitting tighter and I just wasn’t feeling my best and that something had to change.
That meant giving up a few of my mom’s favorite recipes in exchange for healthier foods. But they still needed to actually taste good!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: Add some chopped cooked chicken to each potato for an extra boost of lean protein.
Photo attribution and recipe courtesy of: Crumbly Cookie.
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