June 28

Did you know that cooking and cooling starchy items like potatoes, rice, and pasta before eating can boost healthy resistant starch? Not only does this reduce the glycemic load, it feeds the healthy bacteria in the gut.  Note, although this is a better way to enjoy these items, you should still limit your intake of starchy items overall.  

Potato Salad is a great example of this technique in action as the potatoes are cooked, mixed with other ingredients and dressings, and then CHILLED before eating!  However, if we dress the salad with an unhealthy, inflammatory dressing, the benefit of the resistant starch is lost.  

In this post, I am sharing a recipe I developed that makes this favorite dish more nutrient dense, but just as delicious! Roasting the potatoes, adding in plenty of veggies and herbs, and mixing with a vinaigrette, rather than mayo based, dressing are the keys. Let me know what you think!

Mrs. Dornberg

About the author

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


Tags

cooking class, From Scratch Cooking, Gluten Free, healthy cooking, member content, Plant-Strong


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