oatspancakes

Veggie Frittata

Two weeks ago, I got in touch with an old middle-school friend who’s now a Beachbody Coach, so I can be religious about working out and be accountable to someone. I’m usually flaky about working out and was looking to get back on track with my exercise regime.  I’m so glad I’m doing it with my new coach @revamody! Also, she’s a vegetarian and I finally have a coach who understands how to up my protein content without binge feeding me eggs all the time!

I decided to embark on the 21 Day Fix journey with her and it’s been great so far. The program is not as intense as insanity, but is pretty good. I like how the workouts have some form of weight lifting involved and my favorite part of the program is the container system. The containers are lazy-girl friendly, and its easier for me to keep track of what and how much I’m eating. I also got myself a month’s supply of Shakeology. Its still too early to tell how good or bad Shakeology has been for me, but as of now, I’m liking having some kind of meal replacement shake. I hate spending all my time in the kitchen, and this is super easy to whip up and has protein and a bunch of superfoods in it. So, win-win!

Now, given my weight, my calorie target (per day) is 1,355 Cals. In the 21 Day fix world, that translates to 3 Green, 2 Purple, 3 Red, 3 Yellow, 1 Blue and 1 Orange containers. Since I’m vegetarian and get my protein mostly in the form of lentils/sprouts, I’m subbing 1 red container for 1 yellow one. (Click Here to calculate your calorie target.)

I need Indian food in my diet to be happy, so I usually substitute rice for quinoa and try to come up with easy to make stuff that cuts my time spent slaving in the kitchen to a minimum. Oats dosa is the new diet friendly fad I’m into these days and this is my version with some easy to find ingredients. Loaded with veggies, its healthy, high in fibre and protein and super easy to make. Also, its fussy husband friendly 😛

Ingredients

    • Steel Cut Oats or Multigrain Hot Cereal from Trader Joe’sP1050196
    • Unflavored Protein Powder. I used NOW Foods Whey Protein IsolateP1050200
    • Besan / Chick Pea/ Garbanzo Bean Flour (If unavailable, substitute with canned garbanzo beans)
    • Finely chopped onion, chillies, cabbage, carrots, bell peppers and other veggies of choice
    • Paprika, cumin powder, crushed pepper, Himalayan Salt as needed
    • 1/4 tsp Garam Masala
    • 1 tsp baking soda -or- Eno (fruit salt)

Method

Combine the steel cut oats, hot cereal mix and chick pea flour in a coffee grinder to make a fine powder. If adding garbanzo beans instead, add water to the mixer to make a batter.

1

Combine the flour mixture with veggies, spices and protein powder of your choice. Add some baking soda or fruit salt to it, to make the batter fluffy.

Combine the veggies, spices and protein powder

Combine the veggies, spices and protein powder

Veggies combined with the flour mixture

Add the veggies to the flour mixture

Add water to the mix to make a batter. To make the batter fluffy, add 1/2 tsp of baking soda or fruit salt. I used Eno here.

Add water to the mix to make a batter. To make the batter fluffy, add 1/2 tsp of baking soda or fruit salt. I used Eno here.

Spread the batter onto a nonstick pan. Cover and cook until both sides are golden brown and dry.

Spread the batter onto a nonstick pan. Cover and cook until both sides are golden brown and dry. Add a coupla’ drops of oil on the sides to prevent it from sticking to the pan.

Voila, veggie frittata's ready!

Voila, veggie frittata!

And all done! Serve the dosa/frittata with a side of fruit and any chutney. Here, I have a creamy avocado-mint chutney. In the 21 day container system, two pancakes roughly make up –

1 Yellow – The flour mix

1/2 Red – Protein Powder and the chick pea flour

1 Green – Veggies

1/3 Orange – sesame seeds

*Note – To make this recipe vegan, just substitute the whey protein with plant protein