Sunday, March 30, 2008
All that noise, and all that sound,
all those places I got found.
And birds go flying at the speed of sound,
to show you how it all began.
Birds came flying from the underground;
if you could see it then you'd understand?
What a weekend! We did so much and still I found time to blog hehe. I wish they had awards for persistence….not sure if I would win but I definitely would be nominated hehe. I actually tried out a new recipe for Mansi’s Weekend Balanced Breakfast today and I wanted to share it. It’s also the last day for the entry so here goes. I tried out Heidi's recipe from 101 cookbook’s curried egg salad recipe. I changed it to my taste but I used her recipe for a base to start off with. The great thing about this dish was it covers what Mansi’s considers a balanced meal:
Fruits or vegetables (dried fruits are fine too)
Grains and Cereals (whole grains, oats, high-fiber foods)
Dairy (skim milk, low-fat yogurt, cheese, cottage cheese (paneer)
Proteins (eggs/egg whites, peanut butter, beans, nuts, sprouts, protein isolates)
So here is the recipe for Curried Egg Salad on toast:
Ingredients:
2 eggs
½ tsp curry powder
2 tbl spns yogurt
1 tbl spn mayonnaise
¼ small onion, chopped
¼ pieces of apple chopped
1 tbl spns of Dijon mustard
½ tsp of chilli powder
2 slices of toasted bread
Salt and pepper to taste
To Make:
Boil the eggs. Add all the ingredients and mix well. Add the boiled eggs to it and mash it so its well integrated into the yogurt mixture. Add as much of the salad on to the toast and you are set for a yummy lunch/brunch.
This recipe goes out to Mansi's WBB#20 event.
I made this for myself as a quick afternoon lunch and it hit the spot. Best of all I did not felt like one of those healthy meals where its not overpoweringly filling and it tastes great. Alright people I will be back during the week. I hope all of you had a fun filled weekend :o)
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