This recipe has been modified to support a balanced meal plan. More info here.
| Makes 4 servings. Each serving provides: 1 starch 2 oz veg ¼ fat serving Nutrition Per Serving Cal: 159 Protein: 4g Carbs: 31g Fat: 1g Fiber: 3.8g |
Ingredients
- 16 oz diced potatoes (after peeled, cooked and cooled)
- 4 oz minced celery
- 4 oz minced onions
- 4 oz Cashew Sour Cream
- 2-3 oz minced dill pickle
- 2 tsp yellow mustard
- 1 tsp kala namak, this gives the egg flavor (also known as black salt)
- 1 tsp dried parsley
- salt and pepper to taste
- paprika, sprinkle to garnish
Instructions
- In a large bowl mix together the potatoes, celery, and onions.
- Add Cashew Sour Cream. To make it easier to distribute the remainder of the ingredients layer the pickles, mustard, black salt on top of the sour cream then mix to combine.
- After mixed together, weigh the total recipe then divide it into 4 servings.
- Keep leftovers refrigerated, up to 5 days.
Guideline for Various Serving Sizes
(each serving provides ½ fat serving)
| 1 serving x 4 oz potatoes and 2 oz veggies | 1 oz cashew sour cream |
| 2 servings x 8 oz potatoes with 4 oz veggies | 2 oz cashew sour cream |
| 3 servings x 12 oz potatoes with 6 oz veggies | 3 oz cashew sour cream |
| 4 servings x 16 oz potatoes with 8 oz veggies | 4 oz cashew sour cream |