Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Millions of people are diagnosed with some form of thyroid disease every year, and the majority of these people are women.

There are many reasons why this disease is running rampant and has an affinity for the female persuasion.

To create thyroid hormones (and our bones!), we need fat to support our ability to absorb fat-soluble vitamins A, D, E and K, plus protein to develop the amino acids to build hormones.

Don’t be afraid to slather a little grass-fed butter (or gravy) onto your food. Butter from grass-fed animals is rich in vitamins A and D that helps support the endocrine system as a whole. Fat also helps us better absorb proteins due to the release of bile from the gallbladder, plus hydrochloric acid from the stomach that helps us break down our food.

Besides fat and protein, it’s wise to eat a whole foods diet that includes iodine-rich ocean foods like fish and sea vegetables. Iodine is an essential nutrient that nourishes the thyroid and controls metabolism.

Enjoy a piece of iodine-rich Pan-Seared Sole, sautéed in grass-fed butter and herbs, with a side of fresh vegetables and this recipe for Rosemary Roasted Potatoes. That ought to fulfill some of your thyroid’s nutritional needs.

Preheat oven to 350. Wash potatoes and chop into 1 inch pieces. Lightly coat with olive oil (or other fat). Season with sea salt, freshly ground black pepper, and rosemary. Place into a roasting pan and place into the oven for 35-40 minutes. Turn the potatoes and continue roasting 15-20 minutes or until golden brown.

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