The first of the month is potato week.

Every month.

These bad boys cure my In ‘n Out cravings (salt!) and satisfy my iron needs.

They are my monthly comfort food requirement.

These potatos are a moment. And they’re super easy.

Soak your desired amount of taters in baking soda for fifteen minutes. Rinse.

Lube them up generously with EVOO.

This part is easier with a buddy - put a shitton of salt in your palms (have a partner do this if you can) and smother the potatoes in salt.

Stick in the oven - turn the heat on to 375 degrees and cook for an hour.

Let cool. (We oftentimes rub a bunch up before bed, and cook them for tomorrow.)

The topping options are endless.

Tasty enough to consume as is.

To truly optimize these foods for gut health, cook your starches in advance, let them cool in the refrigerator for at least eight hours, and then eat them later or the next day. You don’t have to eat them cold, though. Once they’ve been cooked and cooled, they have more resistant starch, and you can reheat them any way you want!

According to a 2015 study presented at the American Chemical Society, cooking rice with coconut oil and then refrigerating it can reduce calories by up to 60%. This is because the fat molecules in the coconut oil get cooked into the rice, creating a barrier that makes the rice more resistant to digestion. This process turns more of the rice's digestible starch into resistant starch, which can help with weight control.

Noodles should be cooked in salty boiling water, stirred often, and once cooked, portioned into serving sizes in the fridge to be reheated and eaten later. I usually pour a bit of EVOO in the pouch.