Batch Making Sundays
After getting inspired by Lifebooks I was pressed to think about my Health and Fitness, and my emotional connection food.
I have intimately learned the power of food and its healing benefits through my own personal healing journey, gone through nutrition school and am now a holistic nutritionist. So I really have no excuse now not to do what’s good for me right? But I do!
Making good food still feels like a chore that takes time away from all the other things I want and need to do in my day. Reality is – I’m a busy lady who doesn’t have alot of have time to spend on making quality, tasty, health fortifying food. If I’m supposed to be predominately a “plantitarian” how do I incorporate more vegetables into my life without spending all my time chopping, slicing, dicing, and prepping leaving me 5 minutes of slotted meal time to scarf down my food.
This is not resting and digesting, or zen quality time, enjoyable or fun. It’s a chore that sadly is my ultimate roadblock to me eating good quality, natural, homemade food that is suited perfectly for me, allergy friendly and supports my health goals.
So lets get real.
If this is who I am I need to work with it and find ways to achieve my health vision goals so I get my reward without it feeling like its a time sucker and torture.
So I decided that I needed to start thinking of creating and making some easy to grab food that is full of vegetables so I get the most nutrient punch from my food on those busy on the go days.
Experimenting, today I tried making Meghan Telpner’s "Sweet Potato Zucchini Hash Brizzles" from her cookbook "The UnDiet Cookbook.
I have to say hand shredding these was no fun and left me with a bleeding scraped knuckle, but they are super delicious, so next time I'm pulling out the Cuisinart and using the shred button.
I stacked them in between a cut pieces of the parchment paper I used to cook them on. They'd be easy to do a quick pan fry to heat up in the morning as they are full of both coconut oil and basted with olive oil when put in the oven to bake. I used the chia seed paste option - 1 tbsp of chia seeds soaked in 1/4 cup hot water as we have egg allergies in our house. I just tried one cold and I have to say they are pretty yummy this way too.
2 cups grated sweet potato
1 cup grated zucchini
1 cup grated carrot
1 red onion, chopped fine
1 egg or 1 serving Chia Paste
½ cup gluten-free flour
2 tsp baking powder
½ tsp sea salt
1/8 cup coconut oil or ghee
1. Preheat the oven to 350 F. Line a baking she with parchment paper
2. Mix together the grated veggies, onion and egg or chia paste. Add the flour, baking powder and sea salt and mix thoroughly.
3. Scoop out the mix with a ¼ cup measure and form patties. Place them on a bakin sheet and use a fork to flatten them. Brush the top surface with a little oil to give them a bit of the fried vibe. They may not bind well yet, but they will once baked.
4. Bake for 25 to 30 minutes until they feel dry on top and are holding together. Flip them over and broil for 2 minutes to crisp the outer sides.
With Warm Love,