I LOVE this month’s contest sponsored by Potatoes USA
“By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I have not held in my views of the white potato – you know I love them. It is impossible for me to understand why “healthy” people shun potatoes, but they will drink coconut oil out of the jar.
Well, the potato is ready to shine once again. It’s no secret to nutritionists and dietitians that potatoes are packed with nutrients. Carbohydrates are needed everyday to fuel the body and especially for those who are avid exercisers.
Did you know?
-Potatoes have more potassium than a banana
-Potatoes are more nutrient and energy dense than any other common vegetable
-Potatoes provide vitamin C, B vitamins, magnesium, phosphorus, iron, manganese and MANY other nutrients
Potatoes can be a beneficial pre/post workout snack and meal. I often like to focus on post workout nutrition, because I feel that most people question what they should eat after a hard workout and when they should eat. Because of their high carbohydrate content, potatoes are an excellent choice for immediate post workout nutrition.
Ideally, ingesting a carbohydrate to protein ratio of 3:1 within 20 minutes of exercise is preferred to start replenishing muscle glycogen. So, how do you eat a potato within 20 minutes of finishing exercise? You make it ahead.
Enter, yummy potato bread.
I LOVE making bread and adding potatoes to the dough makes an amazingly moist and tasty bread – this is good! We all know that bread and potatoes are excellent sources of carbohydrate, so adding healthy ingredients to the bread makes for a perfect post workout snack.
My first post workout snack adds peanut butter, bananas and dried cranberries (and I did add a little milk for more protein and fluid and because peanut butter and ice cold milk go together so well!)
My second creation adds avocado, tomatoes, and diced chicken (and a big glass of water!):
For early morning runs, midday workout classes, and late night weight lifting, potato bread topped with healthy ingredients makes the perfect post workout snack.
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/2 cup warm water
- 1/2 cup 2% milk
- 1/2 cup cooked mashed russet potato
- 2 Tablespoons granulated sugar
- 2 cups all-purpose flour, plus more for kneading
- 2 Tablespoons extra virgin olive oil, plus an extra drizzle
- 1 teaspoon kosher salt
- Non-stick cooking spray
- Optional Toppings for 1 slice:
- 1 Tablespoon peanut butter
- 1 small banana
- 1 Tablespoon dried cranberries
- 1/4 cup chopped chicken breast
- 1/4 cup mashed avocado
- 3 thin tomato slices
- In a large mixing bowl, add yeast and warm water, allow to sit for 5 minutes
- Scoop out the filling from a cooked russet potato and measure out 1/2 cup
- Using a hand mixer or a stand mixer, mix the potato with mix until the lumps are not noticeable, only 1-2 minutes
- Mix the potato and milk with the yeast and warm water
- Add sugar, flour, 2 Tablespoons oil and salt and stir to combine
- Turn out on floured surface and knead for 3 minutes, adding flour to keep the dough from sticking
- Return dough to bowl and coat with a drizzle of olive oil
- Set in a warm place to rise for 1 hour or until the dough has doubled in size
- Spray a loaf pan with non stick spray
- Punch down dough once, remove from bowl and place in loaf pan
- Set back in warm place for 30 minutes
- Preheat oven to 375°F
- Bake bread for 35-40 minutes or until the top is golden brown
- Remove from oven and allow to rest for 10 minutes and remove from pan
- Allow to cool completely before slicing
- Add a slice to the toaster and top with peanut butter, banana and dried cranberries