Recipes · Total Elimination Diet

Sweet Potato, Turkey, and Squash Hash & Mashed Potatoes – Total Elimination Diet

I was concerned for a bit that Baby O was reacting to the sunflower/safflower/canola oil in the rice milk. This hash recipe has many of the ingredients allowed on the Total Elimination Diet, but without the rice milk that is found in the Cream of…”Whoever” Soup that I use in a lot of my other recipes.

The mashed potatoes do have the Cream of…”Whatever” Soup in them.  It makes them deliciously creamy and smooth which you can’t obtain with rice milk or turkey broth alone.  I am all about casseroles, so I’ll often mix in Total Elimination Diet approved foods (turkey, squash, sweet potatoes) into the leftover mashed potatoes.  And then again sometimes I’ll just eat a bowl of mashed potatoes for a snack.  I love me some mashed potatoes.

Sweet Potato, Turkey and Squash Hash

INGREDIENTS
• 1 medium-large sweet potato, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 8 ounces turkey breast tenderloin, diced OR ground turkey, chunked
• Olive oil
• Salt and Pepper

INSTRUCTIONS
1) Dice the sweet potato, zucchini and squash. Place in bowl. Drizzle with olive oil. Mix to coat. Place on a parchment paper lined baking dish. Lay turkey on top of the diced vegetables.
2) Place baking dish in oven at 425° for 10 minutes.  Stir. Put back in oven for another 10 minutes.
3) At this point in time you have two options:
A) Stir and place the baking dish back in the over for an additional 10 minutes.
B) Transfer everything to a new parchment paper lined baking sheet and bake for an
additional 10 minutes. This option will result in a slightly more “roasted” hash (aka
less liquidy).

NOTES
1) ***During the Reintroduction Phase I started adding in different vegetables for variety.  I’d also add in some herbs (parsley, rosemary) to help enhance the flavor.

 

Mashed Potatoes

INGREDIENTS
• 8-10 potatoes, I used russet
• Cream of…”Whatever” Soup
• Turkey Bone Stock (optional)
• Salt and Pepper

INSTRUCTIONS
1) Chop potatoes into 1.5 inch pieces. Place in stock pot. Cover potatoes with water or Turkey Bone Stock. Boil for 10 minutes until fork tender. Reserve some of the pot water.
2) Drain potatoes. Transfer back to pot or to bowl.
3) Add 10 ounce of Cream of…”Whatever” Soup and mix together. Add some of the revered pot water (or rice milk) to reach your desired consistency if necessary.
4) Salt and pepper to taste.

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