One week down, one week to go! The strict phase of metabolic balance means I can’t have any oil and except for that cup of coffee yesterday (no oil in that) I have stayed pretty close to the metabolic balance plan.
Today, I’m sharing with you a recipe. On the corporate blog, I post recipes on Mondays so I decided that mondays you will get two recipes for the price of one!
The recipe on the metabolic balance blog is here and my recipe I made for lunch is below.
The recipe is called Baked egg in a spinach basket. Having eaten this for my lunch, I can tell you it was really delicious and much better than my sauerkraut fiasco from two days ago. Of course, I used a recipe today which really helps when you’re cooking with new ingredients.
Baked egg in a spinach basket
Approximate preparation and cooking time: 25 minutes
Portion: 1 person
1 portion vegetables ( Frozen spinach, 1 Tbs white onion)
1 clove of garlic
Seasoning to taste (salt, pepper,)
1 Portion eggs
- Heat oven to 200 degrees (gas oven between 3-4.)
- Defrost spinach portion and add to a pan with the onions and garlic. Remember do not use oil! Cook the ingredients and add seasoning to taste.
- Place a piece of baking paper into a pan and make one or two nests (depending on how many eggs you are allowed). Crack the egg into the nest and place the egg and spinach combination into the oven for approximately fifteen minutes.
TIP: If you don’t want to make a nest for the eggs to sit on, you can just make a circle with the spinach so that the egg is inside the circle. If you plan on doing this, I would suggest baking the mixture inside a small dish that can be used for serving.
TIP: For this dish frozen spinach works just as well as fresh and will take less work. Flash frozen vegetables maintain their nutrients and are a wonderful alternative when time is short.
If you would like to keep track of your food for day 8, just download the Vivamb food journal page for today here.