HEALTHY DISH

This Pa­leo- friendly, gluten- free dish skips the fl oured crust in fa­vor of de­li­cious— and oh- so- good for you— sweet pota­toes

Better Nutrition - - CONTENTS - /// BY JONNY BOW­DEN, PHD, CNS, AND JEAN­NETTE BESSINGER, CHHC

Ham- Yam Quiche Di­jon Sweet pota­toes shine in this Pa­le­ofriendly dish.

How do you make a Pa­leo quiche? First, you get rid of the con­ven­tional crust. In this case, Chef Jean­nette opted for the fa­vorite starch of Pa­leo fol­low­ers ev­ery­where, the sweet potato. Us­ing sweet pota­toes avoids not only gluten, but also the empty calo­ries of wheat fl our.

This recipe comes to­gether quickly, but you should plan ahead be­cause you do have to bake the pota­toes first. You can bake the pota­toes a day or two be­fore and cool them in the fridge un­til you’re ready to make the quiches, which is a re­ally good op­tion in the case of soft sweets like gar­net yams, which will hold their shape bet­ter when cooled.

This dish is re­ally a nice mix of high­qual­ity pro­tein( eggs ), nu­tri­ent-rich veg­eta­bles and fiber( kale ), and tasty, healthy starch ( sweet potato). And it’s ver­sa­tile! En­joy it for a hearty break­fast, amaz­ing lunch, or sim­ple, sat­is­fy­ing din­ner!

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