Ingredients:
-Mini potato
-Spinach/kale/head chard
-Mushroom
-Egg
-Bell pepper
-Herbs
-Onion, garlic
-Gouda cheese
=> The dish is balanced in terms of the percentage of veggies (vitamins, fibre,…), carbs and protein. It has nutrient-dense ingredients like spinach/kale/head chards, mushrooms, bell peppers, they are all veggies therefore, they provide vitamins, fibre, minerals and antioxidants. In terms of protein, the dish has eggs and cheese, both are sources of high and complete protein, however, they do have saturated fats which cause high cholesterol, so do limit the intake of eggs and cheese. Potato are carbohydrate-rich, starchy vegetable, so they are a good source for energy. So for this dish, nutrient wise, I’d give it an 8/10, missing 2 points because of the saturated fats.
Well, I wouldn’t say the first day was as successful as I thought. The whole cooking time was sandwiched between workout time and going to my mom’s home town time, and I was in a rush. Yes I was sooo nervous about the prepping process, but thankfully my mom was there to help me out. The thing about living in Vietnam is, the supermarkets or the grocery stores don’t have all the ingredients that the Western cookbooks have like parmersan cheese, or they do have but it is SUPER expensive. So for this recipe I had to switch out ricotta cheese for gouda cheese, which is popular among the cheeses that are being sold at my near supermarket. Unfortunately, there were no one there to taste my dish. So I had to be my own judge, so here’s the say: the recipe says to cut a potato in four, but according to my taste, it needs to be cut into eight pieces, the smaller the better. Overall, I’d rate the dish a 7/10, it could be better. The dish was kind of in just one flavour profile, makes it really hard to finish, it needs to have more variety of seasoning other than salt and pepper. Honestly, spinach should not be here, anywhere at all. I hate spinach.
