393
Calories
20g
Protein
11.1g
Fat
53.3g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Spinach - 15 g (0.5 cup)
- Salt - 0.3 g (1 pinch)
- Lemon juice - 30 ml (2 tbsp)
- Arugula - 15 g (0.5 cup)
- Tomato - 100 g (1 whole)
- Sesame seeds - 10 g (1 tbsp)
- Bell pepper - 50 g (0.25 whole)
- Avocado oil - 5 ml (1 tsp)
- White mushroom - 200 g
- Corn grits - 70 g
How to make:
- Bring salted water to a boil in a pan, gradually stir in corn grits. Bring to a boil and reduce heat
- Cook for 30 minutes, stirring frequently. The cooked porridge should be about the consistency of sour cream
- Add oil to the porridge and mix well together
- Sauté mushrooms in a pan for about 7-8 minutes. Add on top of the porridge
- While cooking the porridge and mushrooms, make a salad: cut all vegetables and greens, mix together, season with lemon juice and serve with the porridge and mushrooms
