September 26, 2024
Squash Latke with Beef Patty & Egg
Ingredients
- ½ Butternut Squash (medium, peeled, cut in half, de-seeded & grated)
- 3 Eggs (divided)
- Sea Salt & Black Pepper (to taste)
- 1 tbsp Avocado Oil (divided)
- 225g Extra Lean Ground Beef
- 1/2 cup Baby Spinach
- ½ Tomato (sliced)
Directions
- Combine the grated squash and one-third of the egg in a large bowl. Mix well to combine, then add salt and pepper to taste.
- Warm a large pan over medium heat and add half of the oil. Form the latkes with approximately one cup of the squash mixture and add them to the pan, pressing down until they are approximately 3/4-inch thick. Cook for five minutes on each side, or until browned, then remove from the pan and set aside.
- In the same pan, add the remaining oil. Form the ground beef into even-sized patties, approximately 3/4-inch thick. Add them to one half of the pan and cook for seven minutes on each side.
- Add the remaining eggs into the other half of the pan and cook until the whites are set and the yolks are cooked to your liking.
- Place the squash latke on a plate and top it with the spinach, fried egg, sliced tomato, and beef patty. Enjoy!
Nutrition Information - 1 Serving
- 418 Calories
- 26g Fat
- 13g Carbs
- 2g Fiber
- 0g Sugar
- 33g Protein
- 202mg Sodium
Ingredients Salad 1 cup farro, dry ½ cup quinoa, dry 2 cups reduced-sodium vegetable broth (for cooking grains) 2 cups cooked chicken breast, diced or shredded 1 cucumber, diced 1 cup cherry tomatoes, halved 1 green bell pepper, diced ¾ cup canned corn, drained and rinsed ½ cup black olives, sliced ¼ cup red onion, finely diced 1 cup chickpeas, drained and rinsed ¼ cup fresh parsley, chopped ½ cup feta cheese, crumbled Dressing ¼ cup olive oil 3 tbsp red wine vinegar (or apple cider vinegar) 1 tsp Dijon mustard 1 tsp dried oregano 1–2 tsp honey or maple syrup (to taste) ½ tsp salt (adjust as needed) ¼ tsp black pepper Instructions Step 1 - Cook the grains Rinse farro and quinoa. Combine with vegetable broth in a pot. Bring to a boil, reduce to a simmer, cover, and cook 20–25 minutes until tender. Drain any excess liquid and let cool slightly. Step 2- Prepare the salad base In a large bowl, add cooked grains, chicken, cucumber, tomatoes, bell pepper, corn, olives, red onion, chickpeas, and parsley. Step 3 - Make the dressing Whisk olive oil, vinegar, Dijon mustard, oregano, honey/maple syrup, salt, and pepper until smooth. Step 4 - Assemble Pour dressing over the salad and toss gently to combine. Sprinkle feta on top and mix lightly. Step 5 - Chill or serve Serve immediately or refrigerate 30–60 minutes to let flavors develop. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes Nutrient Value: Calories: 520 -560kcal | Protein: 38-42g | Fat: 20-23g | Carbohydrates: 48-52g | Fibre: 11 - 14g
Cable & Core Workout
In this bulletin we discuss Cooling the Muscle. . .