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Building Better Bodies since 1999. Introducing new metabolic, longevity and personal support at ⬇️ BBHealth+

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That’s probably the question I get asked more than anything.

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FAT LOSS SWEET POTATO EGG BAKE 🍠🥚 by @madelainerasc
(makes 4 generous servings)

265 calories | 30g protein | 23g carbs | 6g fat

Ive eaten this with plain yogurt, dill yogurt + avocado, with chicken on the side, or even just 2 massive slices for an easy dinner. So. Damn. Good. 🔥🔥🔥

INGREDIENTS
-650g egg whites
-2 large eggs
-150g 0% Greek yogurt
-30g finely grated Parmigiano Reggiano
-450g zucchini (about 2 medium), grated
-250g sweet potato (about 1 medium)
-120g yellow onion (about ½ medium), sliced into thin rings
-1 tsp Dijon mustard
-1 tsp garlic powder
-1 tsp salt (plus a pinch for the zucchini)
-Black pepper, to taste
-Light spray of avocado oil

1. Grate the zucchini and sprinkle with the salt. Set it aside for about 15 min to pull the water out.
2. Peel the sweet potato and shave it into ribbons with a Y-peeler. Slice the onion into thin rings.
3. Spread the sweet potato ribbons and onion rings on a parchment tray with a light spray of avocado oil and a pinch of salt. Roast at 400°F for 12-15 min until tender.
4. While that roasts, whisk the egg whites, eggs, Greek yogurt, Parm, Dijon, garlic powder and pepper until smooth.
5. When the sweet potato and onion come out, drop the oven to 350°F. Squeeze all the water out of the zucchini in a towel, then fold the zucchini, roasted sweet potato and onion into the egg mixture (save a few ribbons to decorate the top).
6. Pour into a parchment-lined 8x8 pan and arrange the reserved ribbons on top.
7. Bake at 350°F for 50-60 min until set, a knife comes out clean and the top’s a nice golden brown.
8. Rest 10-15 min before slicing into 4.

Store in the fridge up to 4 days, or freeze for longer. Reheat in the microwave or air fryer.

Bone Apple Teeth ❤️

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