Breakfast · Filipino · 5 min
Pandesal with Kesong Puti and Sautéed Spinach
- Calories
- 512
- Protein
- 33g
- Carbs
- 45g
- Fat
- 20g
Ingredients
- 48.2 g Quick-cooking oats (as base for bread-like density)
- 96.4 g Spinach, raw
- 100 g Kesong Puti (soft white cheese substitute)
- 20.7 g Almonds, crushed
Method
- 01Prepare a warm, dense oatmeal porridge base by simmering 100g oats in water until thickened and creamy.
- 02In a small pan, quickly sauté the spinach with a pinch of sea salt until wilted and vibrant green.
- 03Spoon the warm oats into a bowl; top with the fresh kesong puti (or a fresh, mild white cheese) so it begins to soften and melt from the heat of the oats.
- 04Arrange the sautéed spinach alongside the cheese.
- 05Sprinkle the crushed almonds over the top for a toasted, nutty crunch that mimics the texture of freshly baked pandesal crust.
- 06Serve immediately while warm, perhaps with a drizzle of honey or a sprinkle of coconut sugar to reach the desired sweetness.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
