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Warm Baby Potato Salad #Blogtober

 Buttery baby potatoes are tossed with chickpeas, sauteed mushrooms and spinach, for a light and healthy meatless meal, hearty enough for Fall.



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Being in a happy relationship, sometimes makes you too comfortable. And often with comfort, comes added weight gain. Being off work due to this pandemic is not helping either. So in July, I finally found enough motivation to start exercising. About a year ago, I purchased an exercise program I had seen on Instagram, and apart from opening it up to see what it included, I had not touched it since then. Any time I thought about it, I made excuses. Then a real excuse popped up and due to my health, I could not do any physical activity without feeling terribly ill. With the guidance of a cardiologist, several tests and several tries with a few medications, we finally found a medication that helps. I no longer feel like I will pass out while exerting myself. So I took this as a sign that I had to take control of my physical well being, and be more active.

I've been exercising 5 days a week and trying to be more mindful of what I am eating. The key is moderation and not denying myself of the foods I love. A small slice of cake rather than a big one, a smaller serving of cheesy potatoes, rather than two servings. I still enjoy all the foods I love, but my portions are smaller. This way I don't really feel like I'm missing out.

This month, I decided to try and develop a healthy warm potato salad, that would be heartier for Fall. While I LOVE potato salad that is swimming in creamy mayonnaise, I wanted to make a salad that was warm and light. I added some chickpeas for protein, and sauteed mushrooms and spinach for a nice earthy balance to the sweet dressing. I knew using red baby potatoes would add a wonderful pop of colour and a great velvety smooth texture to my salad. Potatoes are not only healthy, but they taste great!





Warm Baby Potato Salad

1 1.5 lb bag baby potatoes
2 Tbs olive oil
1 Tbs butter
8 oz button mushrooms, cleaned and sliced
3 C baby spinach
2 C canned chickpeas, rinsed
1 tsp rosemary
1/2 tsp cumin
1/2 tsp garlic
1/2 tsp each, coarse sea salt and fresh ground pepper
1/4 C honey
juice of half a lemon

Place potatoes on a microwave safe plate and cook in microwave until for tender; about 3-5 minutes. Let cool 2 minutes; until cool enough to handle. Cut each potato in half.

Preheat olive oil in a large skillet, over medium heat. Once oil begins to ripple, place potatoes cut side down in skillet. Cook 4-5 minutes, until cut side begins to develop a beautiful golden crust. Remove from skillet, to a large bowl.

Add 1 Tbs of butter to the hot skillet. Once melted add in the sliced mushrooms and cook until browned; about 5 minutes. Add in the spinach and cook two minutes; until wilted. Add spinach and mushrooms to the potatoes, along with the chickpeas.

Deglaze the skillet by adding the lemon juice and honey. Add in the rosemary, cumin, garlic, salt and pepper and bring to a boil. Pour hot dressing over the potato mixture and toss to coat. Serve immediately.

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Comments

  1. I love healthy snacking! and potatoes are my favorite. This is definitely a treat :) Thanks for sharing

    ReplyDelete
    Replies
    1. Nothing beats a good potato. Thanks for stopping by

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  2. That looks delicious. I'll have to make it for dinner this week.

    ReplyDelete
  3. WOW this look good! Thank you for sharing!

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  4. My kids love potatoes and so do I, this salad seems to be a good option for all of us. Going to make it soon, have to get baby potatoes

    ReplyDelete
  5. This looks amazing and yummy! I am a sucker for anything that has potatoes and chickpeas in it. Can’t wait to try it out myself 😋😋😋

    ReplyDelete
    Replies
    1. Chickpeas are one of my favourite foods. Thank you so much for stopping by

      Delete
  6. This sounds like a wonderful meal and easy recipe!

    ReplyDelete
    Replies
    1. Thank you. I hope you are enjoying your weekend!

      Delete

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