2 Medium potatoes
1 large carrot
1 medium red onion
2 green bell peppers
2-3 slices cabbage
1 Tbsp corn
1 Tbsp olive oil
White pepper and salt for seasoning
1 Tbsp light sour cream (optional)
1- Start by semi-peeling the potato, just peel it enough to get it all clean (Eating the full potato with the peel means added fibers that help reduce cholesterol). Roll the potato in aluminum foil and put it in the oven for about 30-45 minutes or until fork goes in smoothly.
2- Pour the oil onto saucepan and add onions first. [when using olive oil be careful because it tends to burn quickly, so you must constantly stir and not let it overheat- we do not aim at frying the onions as much as just getting them to soften] .Wait till they become translucent and then add carrots. Wait 3-5 minutes then add remaining ingredients.
3- Stir for an additional 5-8 minutes or until the vegetables become softer. Add white pepper and salt according to preference, preferably not more than 1 tsp of salt. Also note that white pepper is spicy so if you don’t like spice you might want to add regular black pepper instead.
4- Bring out the potatoes and carve slightly [only a little!] in the middle to make some room for the sauteed vegetables. Add the vegetables and for additional taste, add 1 Tbsp light sour cream.
Serving size: 2
Calories/serving: 337 calories (including sour cream)
Total veggies: 165 Kcal
1 medium potato: 160 Kcal
1 Tbsp light sour cream: 22 Kcal
P.S: It’s very important to note that you will only use 1 tablespoon of olive oil throughout – this cuts fat consumption because we are sauteing all the vegetables in just this tablespoon.