SHIFT VEGGIE BAKE {freezable}

It just doesn’t get easier than this recipe. This is what I would call a hidden gem.

It finds itself on many a meal plan that I prepare for clients, it is well received and clients make and freeze it regularly, and it really is delicious. It’s just not even a little bit sexy. It’s not impressive, or even super unique.

Not exactly the way to sell it as a recipe you should try at home, right?

The thing is…it’s dependable, easy to make, and ticks off so many essential nutrient boxes. Oh shoot, I forgot to mention, it also happens to be delicious.   Maybe I should have started there.   Did I mention the freezable part? This recipe makes an enormous portion (serves 8), and it’s easy to freeze and defrosts and reheats well. There ya go. SOLD.  Perfect for those toward the end of the week nights when you know you don’t have any fresh veggies hanging around, but still want to make sure you have some nutritious veggies with your meal.

 

WHAT YOU NEED:

3 Sweet Potatoes

8 Carrots

½ broccoli (I use florets only)

150g box of organic spinach

1 Onion

½ cup flaxseed meal (or flour of choice)

¼ cup hemp hearts

1 cup melted coconut oil, grapeseed oil, or avocado oil

5 Eggs

Salt and Pepper

2 tbsp vegetable stock (organic or homemade)

1 tbsp Baking Powder

 

WHAT YOU DO:

Grate all vegetables. Combine all ingredients and bake at 350° for just over an hour until set.

Serves 8. Freezes well.

A WORD ABOUT COOKED VS RAW VEGGIES

While there is some truth to the idea that cooked veggies lose some of their mineral and vitamin density when heated, 0r cooked, the truth is…just eat them.

For most people, the beneficial thing to do would be to simply add more veggies to their daily meals. Cooked, raw, eaten hanging upside down, whatever…

Just eat your veggies.

So, for example, if you suffer from digestive issues and feel more discomfort eating raw veggies – try having them cooked and see if that helps.

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