Me and my husband had family living with us for the past 10 months or so, as a result of constant celebrations and family time we both put on a good 20 pounds of weight.Starting August 1, I threw out all the junk food, Loaded the fridge with veggies and fruit and we fixed ourselves a 4 month target to get that weight down.My approach to weight loss is simply calorie shifting, I reduce grain based carbohydrates and oil and substitute them with vegetables based carbohydrates and fats from nuts, avocado, ghee,coconut etc.This approach has worked for me in the past and helped me lose a good 50 pounds.
This recipe is Poached eggs placed over a bed of sautéed spinach and Tandoori Spiced Sweet Potato Latkes.Healthy tasty and full of protein.
Heres the nutrition profile for the same
Ingredients:
1 medium sweet potato peeled and grated
1/2 zucchini grated
2 cups spinach
2 garlic cloves minced
1 teaspoon ghee
5 eggs
1 teaspoon whole wheat or multigrain flour
pinch of nutmeg
1/2 teaspoon tandoori masala
salt to taste
oil to coat the baking pan/sheet.
2 teaspoons yogurt
pinch red chili powder
See procedure for poached eggs here and regular eggs benedict here
Procedure:
1.Preheat oven to 375F.In a bowl take the sweet potato and zuchini, coat them in salt and microwave or water saute them for 2-3 minutes.
2.Now take this mixture , add the egg, tandoori masala, flour and mix and place them on a lined baking sheet coated with oil shaped into patties.
3.Bake for 10 minutes and flip them over and let bake for 10 more minutes.
4.Now in a pan melt the ghee, saute garlic on low flame and add the spinach and cook until wilted, season with salt and nutmeg.
5.To assemble place the sweet potato Latkes on a plate, spinach on top and poached eggs on them and dress with a little yogurt that has been mixed in with tandoori masala and salt and red chili powder.
This recipe is Poached eggs placed over a bed of sautéed spinach and Tandoori Spiced Sweet Potato Latkes.Healthy tasty and full of protein.
| Preparation time | 30 minutes |
| Serves | 2 Benedicts |
| Serving Size | 1 Benedict |
| Calories Per Serving | Approximately 210 per serving |
| Difficulty | Medium |
Heres the nutrition profile for the same
Ingredients:
1 medium sweet potato peeled and grated
1/2 zucchini grated
2 cups spinach
2 garlic cloves minced
1 teaspoon ghee
5 eggs
1 teaspoon whole wheat or multigrain flour
pinch of nutmeg
1/2 teaspoon tandoori masala
salt to taste
oil to coat the baking pan/sheet.
2 teaspoons yogurt
pinch red chili powder
See procedure for poached eggs here and regular eggs benedict here
Procedure:
1.Preheat oven to 375F.In a bowl take the sweet potato and zuchini, coat them in salt and microwave or water saute them for 2-3 minutes.
2.Now take this mixture , add the egg, tandoori masala, flour and mix and place them on a lined baking sheet coated with oil shaped into patties.
3.Bake for 10 minutes and flip them over and let bake for 10 more minutes.
4.Now in a pan melt the ghee, saute garlic on low flame and add the spinach and cook until wilted, season with salt and nutmeg.
5.To assemble place the sweet potato Latkes on a plate, spinach on top and poached eggs on them and dress with a little yogurt that has been mixed in with tandoori masala and salt and red chili powder.
No comments:
Post a Comment