Tired of eating the same meals every day? These potato puffs are incredibly versatile. You can eat them as a meal by themselves, pack them in Tupperware for a snack on the go or even serve them as a healthy appetizer at a dinner party.
These potato puffs offer a balance of protein, carbohydrates and fat making them a great meal option on your recovery days. Each serving of this recipe contains 34 grams of fat, most of which comes from grass-fed butter, cheese and bacon.
All three of these foods are high in saturated fat. Saturated fat used to have a bad reputation for causing heart disease. However, moderate research shows that saturated fat intake isn’t linked to heart disease. Cardiovascular disease is linked to chronic inflammation1.
What causes inflammation? Eating a diet filled with sugar, processed foods and unhealthy cooking oils.
The typical Western diet uses too many processed vegetable oils like soy, sunflower and canola oil. These oils are high in omega 6 fatty acids. When you eat a diet high in omega 6s and low in omega 3s (like most people do) you get chronic inflammation2. This increase in inflammation is one reason why the Thermo Diet discourages you from eating cooking oils high in omega-6s, nuts and legumes.
Replacing foods high in omega 6s with foods high in saturated fat like dairy, meats and eggs can improve your ratio of omega 3s to omega 6s and improve your overall health.
The Thermo Diet encourages you to eat unprocessed foods with high nutrient-densities. The Thermo Diet increases thermogenesis in your body to keep your hormones levels regulated. If you’ve been feeling lethargic or catch yourself often eating processed foods, you should check out the guidelines of the Thermo Diet to see how it can help you.
Thermo Diet Potato Puffs
- 2 lbs Yukon gold potatoes peeled and cubed into 1 inch chunks
- 3 oz Canadian bacon
- 2 tbsp grass-fed butter
- 2 tsp dijon mustard
- 1/2 tsp cayenne
- 4 green onions
- 3/4 cup shredded white cheddar
- 1 large egg
- 1/2 cup coconut oil
- salt and pepper
- Boil potatoes in salted water. Drain and transfer back to stockpot.
- Mash potatoes and add butter, Canadian bacon, green onions, dijon, cayenne pepper and white cheddar. Stir well to combine. Add salt and pepper to taste.
- Place potato mixture in the fridge for at least 30 minutes.
- Remove from fridge and roll into balls the size of golf balls. (should make about 20).
- Heat oil in a large stockpot on high. Careful drop a few potato puffs into the hot oil and cook for about 2 minutes on all sides, turning with a spoon. Remove from oil when golden and slightly crispy, and place on a plate lined with paper towels. Repeat until all puffs are cooked.
- Season with salt and pepper and serve immediately.