Recipe makes 2 servings.
Macros Per Serving: Protein: 6g | Fat: 6g | Carbs: 176g | Fiber: 9g | Calories: 282
** For an extra 12g protein, add 2 organic eggs to this dish.
INGREDIENTS:
- 4 large golden or russet potatoes, sliced into rounds and halved (like a half-moon shape)
- 1/2 yellow onion, thin sliced
- 1 large avocado - cut into pieces
- 2-3 ripe vine tomatoes, cut into small wedges
- 4 stalks celery
- Juice of 1 lemon
- Fresh chives
- Turmeric (dried spice)
- Dash garlic powder
- Himalayan salt & pepper to taste
DIRECTIONS:
-
In a large saute pan, place onions, potatoes, and enough water to just cover both. Generously season the water with all the dried spices and stir. Allow to simmer on medium heat until potatoes are tender.
- While potatoes are cooking, on a separate plate put down the cut tomatoes and avocado. The celery stalks go along-side. Once potatoes are cooked, place atop the tomatoes/avocado & cover generously with fresh lemon juice. Sprinkle with fresh chives and add additional salt & pepper to taste.