For those of you who are excited about this recipe, you have my girl Hillery to thank (yes, Hillery, your Foodie Fitness Correspondent). One day she graciously agreed to help me
mow through style La Petite Diva’s hair and she was cooking this. And me being the person I am, I have stalked her for the recipe ever since.
Here is the recipe she used. But before you go there, please heed the following suggested modifications!
- Instead of using 2 tbsp of olive oil I used one and sprayed down my pan generously with nonstick (the olive oil contributes to the flavor, which is why I used some but not all)
- Do NOT use the amount of cayenne called for in this recipe. It will kill you! My family likes spicy food and it damn near killed us. If you want a slight kick, go with 1/4 tsp. If you want full-on spicy, go with 1/2 tsp. Trust me on this one!
- Instead of the sugar it calls for with the spinach add two packets of Splenda. Trust me this will be enough.
- I suggest using unflavored Greek yogurt (nonfat) instead of evaporated milk. With the evaporated milk it was just too watery and the liquid just would not reduce! Since you add it at the very end, it will retain a smooth consistency.
- Lastly, instead of naan, I used a pop rice to dip mine. Never heard of pop rice? Well allow me to introduce you to it!
It has 16 calories per “cake”, 4g of carbs, virtually no protein but…it’s 16 calories! Mine was onion flavored. They sell these at many grocery stores (I get mine from Ye Olde Amish) under various brand names including Amy’s Magic Pop or Cocopop.
Oh…one more note. This dish goes beautifully atop my cauliflower rice (Throw some peas and a few tablespoons of coconut milk in the rice if you want the full effect!)