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Wednesday, November 2, 2016

Spinach, Potato and Cheese Scramble


Are you still in a sugar coma from Halloween? The girls are enjoying their daily treat from their Halloween stash, but to my surprise, we didn't have to cull them down after all. The girls volunteered to give Adam and I a huge portion of the candy they collected. After Adam devoured a pile of mini chocolate bars from their donation pile, I took the rest in to the office. Though I hate encouraging unhealthy food consumption, I've found that if you bring anything junky to an office, it always gets consumed in record time.

Now lets talk potatoes.

If you love potatoes but avoid them at all costs because you think they are unhealthy, well I have good news for you...you can (and should!) eat them!

Potatoes, in and of themselves, are not unhealthy, its just that most people prefer to eat them prepared in unhealthy ways (fried or mashed with a ton of butter and cream). They are high in fibre and full of nutrients. They are also very satiating, meaning that relative to their caloric density, they are very filling.

Starchy potatoes (i.e. baking/mashing potatoes) are fairly high on the glycemic index (GI), but when eaten with fat and protein, the effect on blood sugar levels is dampened. Waxy potatoes are lower on the GI, and Canada now grows, Carisma potatoes, grown to be lower GI, which I tried for this recipe. They taste just like any other potato, by the way: yummy!

Eggs are also very satiating, so if you are looking for a very satisfying meal that will keep you going for hours, this is it! Its perfect for any time of day, for either breakfast, lunch or dinner.

So go ahead and have a spud...just make sure its prepared healthfully. Oh, and consider it a starch/carbohydrate, not a vegetable (i.e. don't add another starch or carb to your meal, and watch portion size).

Spinach, Potato and Cheese Scramble

1 cup egg whites

2 cloves garlic
Huge amount of organic, baby spinach (it will cook down to nothing!)
1/4 cup cider vinegar
2 large potatoes, steamed or boiled, and diced
1/2 can tomato paste
1/2 tsp salt
Pepper, to taste
Crushed red chili flakes, to taste

1/4 cup grated or diced cheese

Saute garlic, spinach and potatoes in vinegar.  Add tomato paste and seasonings and cook until spinach is wilted. Set aside.  In large non-stick pan or skillet, pour egg whites and let cook a few minutes over medium heat.  Add potato-spinach mixture and stir. When eggs are almost set, sprinkle cheese over top and stir again. As soon as cheese melts, remove from heat and serve. Makes 1 serving for me...probably 2 for normal people.

I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday.

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