“By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Potatoes provide the carbohydrate, potassium, and energy you need to perform at your best. They are nutrient dense complex carbohydrates which mean not only do they provide carbohydrate but they also provide a variety of other nutrients including fiber, potassium, vitamin C, iron and vitamin B6. Also, did you know that potatoes contain more potassium than banana? Yes that’s right! So the next time you are looking to refuel your body after a workout look for a potato!
For a fun twist on potatoes I created these spiralized potato waffles. It’s like one huge waffle fry, but a lot healthier! To complete the dish I turned these waffle fries into nachos by adding cheddar cheese, tomato, salsa, avocado, Greek yogurt, cilantro and sriracha.
One big misconception about post-workout fuel is that it needs to be high in protein. The truth is post-workout meals should be high in carbohydrate (at least 50 grams), moderate in protein ( at least 10 grams protein) and low in fat ( < 20% of calories) and provide a source of electrolytes (sodium and potassium) and fluid for hydration. Your bodies main source of fuel is carbohydrates and in the end it’s more important that you are getting in adequate calories through a balance of nutrients.
These Spiralized Potato Waffle Nachos provide 76 grams of carbohydrate per serving from the potatoes and vegetables, the eggs and Greek yogurt provide 21.5 grams of protein and the avocado and olive oil provide 10 grams of fat (~19% calories). The dish also provides a great source of potassium and salt. For fluids I recommend pairing this dish with at least 8 ounces of water or 1 cup of skim milk.
Another great perk about this meal is that it only takes 30 minutes to prepare and cook!
- ¾ pounds yellow potatoes, spiralized
- ¼ teaspoon olive oil
- 2 egg whites
- ½ ounce cheddar cheese, shredded
- ⅛ avocado
- ½ cup salsa
- ½ cup cherry tomatoes, diced
- 1 tablespoons plain non-fat greek yogurt
- ¼ teaspoon sriracha
- cilantro (garnish)
- salt/pepper to taste
- 1 cup water (for drinking)
- Turn on waffle iron
- In a large saute pan on medium heat add olive oil. Add in spiralized potatoes season with salt/pepper. Cook for 7-10 minutes, stirring occasionally until potatoes are tender.
- In a medium bowl add egg white. Add in cooked spiralized potatoes and mix to combine.
- Add potato egg mixture to waffle iron and cook for 5-7 minutes until lightly browned. Top with cheese and keep in waffle iron until melted.
- Remove potato waffle from waffle iron and top with avocado, salsa, cherry tomatoes, Greek yogurt,cilantro and sriracha.
- Serve with a cup of water for hydration.