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Healthy Recipes
I
came across a fabulous book called Feed Zone Portables... It's a
great resource for endurance athletes and full of amazing portable recipes (see
note below). It got my wheels turning and inspired this easy recipe that is a
new favorite around here! Chock full of goodness, it has the added benefit of
the anti-inflammatory wonder-herb, Turmeric. Enjoy this easy to make recipe as
is, or uses the tips below to make it your own!
Rice & Egg Portable
Meal Bars
Makes 6 servings
Ingredients
2 cups sushi rice (uncooked)
2.5 cups water
3 cups egg whites
2 cups baby spinach, chopped
3/4 cup diced colored peppers
1/4 cup sharp cheddar, shredded
1 tsp Mrs Dash
1 tsp Turmeric
Directions
(see photos below)
Prepare sushi rice (either stovetop or rice-cooker).
Preheat oven to 375 degrees.
Lightly spray 8x8 baking dish with cooking oil.
Spread half rice in bottom of dish, covering evenly.
Sprinkle with half the Mrs Dash and Turmeric.
In a bowl, stir together chopped spinach & peppers, cheese and egg whites.
Pour over the rice layer and spread evenly.
With remaining rice, create a cover layer then sprinkle the other half of Mrs
Dash and Turmeric across the top.
Cover loosely with foil and bake 30 minutes.
Remove foil, and bake another 10 minutes or until top layer of rice is golden.
Cool on wire rack then slice into 6 even portions.
Wrap portions in saran wrap and refrigerate.
Grab and go as needed!
Nutrition Information: Makes 6 servings. Per serving: 288 calories, 20g
protein, 51g carbs, 2g fat, 2g fiber, 234 mg sodium
TIPS: To increase protein, add chopped chicken sausage or cooked ground chicken breast (or turkey breast). To reduce carbs, make rice layers thinner (decrease rice total by up to half).
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Recipe inspired by Feed Zone Portables by Biju Thomas and Dr. Allen Lim
