Savory Asparagus Oatmeal - 30g Carbs, 5g Fiber, 2g Sugar
From: www.diabetesforecast.org
Servings: 4
Serving Size: about 1 1/2 cups
4 cups cold water
1 lb asparagus spears, trimmed, cut into 5 pieces each on the diagonal, divided
2 tsp fresh lemon juice
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
2 cups old-fashioned oats
2 scallions, green and white part, minced
1 Tbsp finely chopped fresh dill
2 tsp extra-virgin olive oil
Bring the water, all of the asparagus except the tips, lemon juice, salt, and pepper to a boil in a large saucepan.
Stir in the oats, asparagus tips, and scallions and reduce heat to medium. Cook, while stirring, until the oats and asparagus are fully cooked, about 6 minutes. Remove from heat and stir in the dill and olive oil.
Transfer the oatmeal to individual bowls and serve.
Tip: This savory oatmeal recipe is a clever way to get vegetables at breakfast—and quite versatile. Mix and match different vegetables and fresh herbs in it, such as grape tomatoes and basil, diced bell peppers and oregano, or baby spinach and dill. And for a heartier meal, top each bowl with a poached egg.
Servings: 4
Serving Size: about 1 1/2 cups
190 Calories, 5g Fat, 1g Saturated Fat, 0g Trans Fat, 30g Carbs, 5g Fiber, 2g Sugars, 0mg Cholesterol, 450mg Sodium, 155mg
Potassium, 7g Protein, 35mg Phosphorus
Choices: 2 Starch, 1 Vegetable, 0.5 Fat
Posted by: chefgloria1030@yahoo.com
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