The authors of “Kicking Cancer in the Kitchen“, Annette Ramke and Kendall Scott, have been long-time LBBC bloggers. Whether they’re sharing their breast cancer stories or simply sharing a fun and healthy recipe, we love to hear what they have to say! Today they’ve provided a simple recipe to replace pizza with a healthy alternative when you want it most!
When we were going through treatment, we both often craved carb-dense comfort food like pizza but potatoes were often a favorite. Here is a great way to satisfy that craving while upping the nutritional ante! By not removing the skins you keep all the nutrients and fiber of the potato. If Swiss chard is unavailable, try using baby spinach – or both! Adding veggie toppings and a drizzle of tasty omega-3 rich flax oil turns this tasty treat into a healthy bite!
Potato Bruschetta Bites
Yield: 16 small potato bites
8 small red or golden potatoes, skins on
2 large Swiss chard leaves, stems removed
1/2 small yellow onion, diced
1 small tomato, diced
1/2 bell pepper (red, yellow or orange)
fresh basil leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon flax oil
Scrub the potatoes well and slice each in half. Then slice about one-eighth of an inch off the outside rounded edge of each potato half, just enough to keep the potato halves from wobbling. Place them, skin-side down, on a baking sheet lightly covered with olive oil. Bake at 375 F for 25 minutes.
While potatoes are baking, finely chop the Swiss chard, removing the stems first. Finely chop the onion, tomato, pepper and basil leaves and place in a small bowl. Add the garlic powder, salt and pepper and mix well until vegetables are well coated with oil. Remove the potatoes from the oven and top with a spoonful of the topping mixture and place back in the oven for 10 to 15 minutes or until potatoes can be easily pierced with a fork. Cooking time may vary depending on size of potatoes. Drizzle a little flax oil over each potato before serving.