Inspired by: https://www.skinnytaste.com/peruvian-green-sauce/
This dip was introduced to me as a side sauce for chicken during a Whole 30 compliant potluck at my house. Great as a veggie dip, I used this for a crudite platter for my 40th birthday party.
Place in and run until smooth. Adjust seasoning to taste.
Seventeen days ago, I joined my friends at work on the Whole 30 challenge. It’s going back to basics with eating: no processed food, no grains, no dairy, no soy or other legumes, no nitrates or sweeteners. Just meat, eggs veggies, fruit and nuts. It hasn’t been too bad since I’m able to cook at home. Breakfast consists of eggs and fruit with tea. I snack on a mix of roasted unsalted nuts and dried fruit. Lunch is usually a salad. And for dinner, I just make what I normally do, but cut other the starchy side. Surprisingly, breakfast is the most difficult meal to deal with since my usual breakfast is oatmeal with milk.
For many people potatoes are their saving grace. For me, it is fish sauce! Yes, potatoes are allowed! I bought a bag of red potatoes when I first started this challenge thinking that I would be craving some sort of carb. Instead, I found myself forcing myself to use the potatoes before they start sprouting.
This is a quick and flavorful way to prepare potatoes with out butter or dairy. Boiling the potatoes first cuts down on the cooking time.
Place potatoes in a pot and cover with cold salted water. Bring to a boil and let cook until the potatoes have give, but aren’t completely cooked and tender.
Meanwhile, mix the oil, garlic, oregano in a small bowl.
Place the potatoes on a greased cookie sheet and smash each one with a masher but keep the potatoes intact.
Spoon some of the oil mixture over the top of the potatoes. Salt and pepper to taste
Bake in the over at 350 until they are crisp on the outside
Nesting On A Hill 