As dietitians across the country are well-aware, the few days have been host to the ADA’s annual Food and Nutrition Conference and Expo (FNCE). Although I was unable to attend this year, I have been keeping a close eye on the information being shared at the conference. One briefing that caught my eye today discussed the benefits of the humble potato.

According to a recent study conducted at the University of Washington, potatoes offer the greatest amount of potassium for the smallest price tag.

These ugly little tubers were pretty much shunned for much of the past 10 years due to the popularity of low-carb diets; even the new MyPlate guidelines lump all potatoes (fried and otherwise) together as foods to be limited in the diet. The truth is, however, potatoes, when not in French fry form, are quite nutritious—they offer both fiber and potassium in a tasty little package.

Side note: Potassium is of particular value in the context of today’s typical high-sodium diet. A balance of potassium and sodium in the diet can help manage hypertension and in turn prevent heart disease.

If you’re looking for a little potato-inspiration, check out some of these:

Mashed Potatoes & Parsnips with Tempeh Bacon & Cheese

Herbed Potato Salad with Kidney Beans

Oven-Baked Garlic Fries

What are your favorite ways to enjoy potatoes?

I snuck in some tater action today, but first let’s rewind to breakfast.

My schedule on Tuesday and Thursday mornings is pretty tight, so I need instant breakfasts…overnight oats fit the bill.

For lunch, I packed a (tempeh) BLT. Sadly, I ate it while at my computer working on a menu planning project, so I was too distracted to really enjoy it. Boo.

Once home from class, I made a quick veggie-tastic meal, featuring the first batch of roasted brussels sprouts of the season. My kitchen now reeks of cruciferous…but it was so worth it.

Alright, I need to get my Glee on. Ciao!

Filed under: Meals