This is fun to say, and even more fun to eat. Best of all, it’s incredibly healthy. The preserved lemon isn’t traditional, but it adds a little burst of sunshine in every bite. and it really works here.
When I made this recipe, I spread out the dough too thinly. The result is tasty, but crispier than I wanted. So, please pay attention to my instructions and not the pictures!
This is an adaptation of the #twoingredientdough that works so well for bagels and pizza crust. For those applications, people have reported that the dough can be sticky if you don’t use the right kind of yogurt. But, when making naan bread, sticky dough is exactly what you want. This makes is tricky to work with, but it also yields the best results.
Regular naan bread already has yogurt as part of the dough, so figuring out the right proportions took some trial and error. I ended up using the same proportions that worked for the other doughs – 3 cups of flour for 2 cups of yogurt, plus some water – but I made sure to use a less dense yogurt. Oikos works perfectly for naan bread.
Per the sparkpeople recipe builder, each naan is only 129 calories, compared to about 200 for a regular naan.
Why shrimp falafel? Well, I ended up having to wait to make falafels for a variety of reasons, (raw) shrimp was on sale, and so I was able to add an extra 1.25 ounces to each patty (3 ounces total) while keeping it at 0. That, and shrimp are AWESOME.
NOTE: using canned chickpeas will result in a denser texture than using fresh ones.
This is based on a New York Times cooking recipe from 1975. The adjustments I made were using significantly lighter ingredients, and adding a lot more blueberries.
This recipe was made possible by Swerve, a 0 calorie sugar substitute that actually tastes like sugar, with no aftertaste.
I’ve avoided making sweet things since starting WW because I haven’t been able to find a good sugar substitute, until now. I’m completely done with Stevia. I have a giant bag, and I think I’m going to dump it out (and recycle the bag, of course).
When I mixed it, I tasted the batter, and it tasted…like muffin batter! I seriously would not have known the difference between this, and muffins I made previously with regular sugar and regular butter.
Next came the blueberry bombardment. I used 3 cups of blueberries, when even blueberry heavy recipes normally call for 2.