To eat potatoes or not to eat potatoes....

My general theory of potatoes are, eat them, every once in a while, and if you do, make sure you workout that day. Sound good? Because honestly they're so good. We don't eat white potatoes ever really, but we do love a good sweet potato or little red potato every once in a while. Here's a post from Robb Wolf regarding potatoes and the paleo diet. Do what you want people, but if you DO eat potatoes here is a really easy and fresh recipe. Enjoy! 

“(Should everyone) out there (be) chowing down on potatoes? Unfortunately, no. Not because there is anything unhealthy about potatoes, but a lot of people cannot process dense carb sources in a healthy way. It ultimately depends on your activity level and metabolic status. Basically those carbs fuel your activity level. If you’re living a desk to couch lifestyle then either up your activity level or keep the intake low. You have to earn your carbs. If you have metabolic issues (read: abdominal fat) then you need to get that sorted out first since you are not processing carbs correctly. It ends up being shuttled to the fat tissue instead of being available as energy.

But if you are a lean, hard training athlete then go ahead and eat up. In fact, you NEED to. Without sufficient dietary carbohydrates your body will start scavenging protein to convert to glucose (a catabolic process) and your aerobic capacity will suffer without sufficient glucose to burn the fat.”

That was a lot of science stuff, but I hope it helps you in determining whether or not to eat potatoes on your version of the paleo diet. And remember, what works for one person doesn't always work for another. So do what feels good to you and I promise it will all be okay.

Ingredients: 

• 3 pounds baby red bliss potatoes, quartered (mine were extra large, if they're smaller, just half them)
• 1/2 cup olive oil
• 2 tablespoons dried parsley flakes
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

How to make: 

1. Preheat oven to 400 degrees. 
2. Spray a glass 9x13 pan with cooking oil
3. In a small bowl, mix the parsley, onion powder, garlic powder, oregano, salt and pepper. 
4. Put the potatoes in the pan. 
5. Pour the olive oil over the potatoes and toss to coat
6. Pour the mixture over the potatoes. After I made this mixture, I realized it was a bit too much, so I left some out. Totally a personal choice. 
7. Roast for 30 to 40 minutes or until you can stab a fork in them and they slide right off the fork. 
8. Enjoy! 

I choose to eat potatoes... yummmm!