Breakfast, Lunch And Dinner Sautéed Veggie Potato Bowl Recipe

Recently, I stopped eating ‘all’ rice. It was one of my favorite staple foods. California basmati brown rice became my best choice, because it was one of those lowest in arsenic. All rice has it to varying degrees.

But, rice can also have other toxins like cadmium, mercury and lead depending upon where it was grown. I was eating quite a lot of rice (eight cups a day) and began feeling quite achy in my muscles and joints.

I really thought I was eating healthy, but in the back of my mind I remembered rice did have things bad in it. So, the only possibility I could narrow it down to was rice. I felt it just had to be the culprit. Arsenic is the ‘king of poisons’.

‘I thought it was OK eating that much rice. Everywhere you turn, you hear rice is healthy to eat…’ ~ your author

That being said, I decided no longer wanted any known toxins at all in my body no matter how small the amount. Now, I eat more potatoes, but not baked or French fried. Therefore, instead of this recipe being made with rice, I am substituting potatoes.

‘The white potato is a concentrated source of carbohydrate, dietary fiber, and resistant starch and continues to be the staple food of choice for many cultures. The white potato is also a concentrated source of vitamin C and potassium. Two of the nutrients in white potatoes, dietary fiber and potassium, have been designated as nutrients of concern in the 2010 Dietary Guidelines for Americans. Potatoes are often maligned in nutrition circles because of their suspected link to obesity, and popular potato foods often contain more fat calories than carbohydrate calories. Some food guides do not include potatoes in the vegetable group because of their association with high-fat diets. However, potatoes should be included in the vegetable group because they contribute critical nutrients. All white vegetables, including white potatoes, provide nutrients needed in the diet and deserve a prominent position in food guides [1’.

Here’s how I do my Breakfast, Lunch And Dinner Sautéed Veggie Potato Bowl Recipe…

  • This is my morning breakfast which I usually eat after 10 AM. But! You can eat this for lunch and dinner, too! Eat simply and your body will thank you
  • I fry chopped and peeled potatoes in one pan (this takes a while, as it depends upon how crunchy and brown you like them. It takes me about half an hour to get them the way I like, which is chewy and crunchy!)
  • I Sauté red pepper, red onion and mushrooms in another separate pan
  • After I cook these I mix in pinto beans to warm them up
  • After potatoes are browned, I pour my cooked veggies on top
  • You can add your favorite salsa, green or red enchilada sauce or salt and pepper it to fit your taste
  • This meal lasts me until about 3 or 4 PM. It’s really filling!

Instead of beans and rice, I eat potatoes and beans. I used to cook potatoes in the oven as fries and bake potatoes with skins on, but no more. Acrylamide. Don’t want that either. I’m OK without the skin.

Eating healthy is a learning process. And, if you eat the way I do, you don’t have to worry about gaining all that weight back you lost. You get healthier, feel better and according to the evidence will live longer. More on rice and arsenic.

Source- 1 URL
Website Title Advances in nutrition (Bethesda, Md.)
Article Title White potatoes, human health, and dietary guidance
Date Publishe dMay 06, 2013
Date Accessed May 16, 2019

Note- consult your doctor before you change your diet.

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