Loaded ‘Carnitas’ Papas
This recipe was brought to you by Dr. Armando Gonzales, from "Rewriting My Story with Dr. Mondo".
Dr. Mondo is a licensed psychotherapist, professor, and academic researcher specialising in drastic weight loss, health, and wellness. He conducted the first research on the psychological implications of weight loss with former contestants of NBC’s 'The Biggest Loser'. His research revealed that emotional and psychological support were an often-neglected part of long-term weight loss success.
- 150 g (51/2 oz) oyster mushrooms
- 900 g (2 lb) your favorite potatoes (red, yellow or russet, or even a combination)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons chilli powder
- 2 teaspoons coconut aminos
- juice of 1 lemon
- juice of 1 lime
- 2 tablespoons chilli powder
- 1 tablespoon garlic powder
- 2 tablespoons hot sauce of your choice
- To serve:
- ½ small red cabbage
- ready-made, oil-free salsa of your choice
- ready-made, oil-free guacamole
- 15 g (1/2 oz/¼ cup) coriander (cilantro) leaves
Chop the oyster mushrooms into small pieces and place in a large, resealable bag. Add all the marinade ingredients, seal the bag and shake well to mix. Refrigerate for at least 2 hours to marinate.
Scrub the potatoes in cold water, then cut them into small dice and place in a large mixing bowl. Add the spices and aminos, and mix well.
Heat an air-fryer to 190°C (375°F) and air-fry the potatoes for 25 minutes. Alternatively, heat a conventional oven to 180°C (350°F) and bake the potatoes on a baking tray for 45 minutes to 1 hour
While the potatoes are cooking, heat a large frying pan over a medium heat. Empty the mushrooms into the pan and fry for 10–15 minutes, turning frequently, until the mushrooms have a crispy crust.
Layer with the potatoes, salsa, guacamole, red cabbage and coriander to serve.