Hi friends! How is everyone?
This blog is meant for healthy recipes, meditative words and my favorite workouts but I’d also like to inject a bit of reality without going over the top. If I said that every single day of motherhood is seamless and full of joy, and that I am always the sweet and doting mother and wife, all the while in a cute outfit with my hair done and makeup on, I would obviously be lying. Truth be told, I thought being a mom would be easy because I’m pretty low maintenance when it comes to everything. But the fact remains that any weaknesses you had before something like marriage or having children become more pronounced after the big change. My main weakness is being a perfectionist and allowing myself to feel crushed when things are especially disorganized and unpredictable. While it can be sad and scary feeling vulnerable and imperfect, being loving and kind win all battles at the end of the day. So, moral of story: attitude is everything and it can be a game changer when it comes to really enjoying your life.
If anybody had said any of the above to me years ago, I’d have said: “No, duh” Ha.
Now for the yummy stuff!
Since I had some leftover fresh parsley,sage, and rosemary from Thanskgiving, I decided to incorporate them into a healthy veggie loaf. I’m really pleased with the texture and flavor of this loaf. I’m sure you could try it using brown rice instead of the oatmeal (I chose not to simply to save time), or maybe taking out the eggs (although I cannot speak for how it would hold up without the eggs as a binder). The herbs are just suggestions; try whatever herbs you’d like. However, by using these herbs I can say that this particular recipe has a very “Thanksgiving-flavor,” which makes it unique and sort of extends the holiday for me.
Sweet Potato Lentil Loaf
- 1 large sweet potato, roasted, skin removed
- 1 cup dry orange lentils
- 1.5 cups old fashioned oatmeal
- 2 eggs, whisked in a bowl
- 1 cup chopped carrots
- 1 chopped onion
- 1/4 bunch of fresh parsley, chopped
- 1 Tbs fresh rosemary, chopped fine
- 1 Tbs fresh sage, chopped fine
- 2 Tbs garlic powder
- Salt and pepper, to taste
- Panko bread crumbs to sprinkle on top (optional)
Preheat oven to 350. Grease two loaf pans. I used two loaf pans because putting everything into one pan would have increased the baking time, and I do not have the patience for that.
Sautée the onions, carrots, garlic, herbs, salt and pepper in olive oil until softened. Set aside.
Rinse the lentils and then place them in a pot with a few inches of water over them. Bring to a boil, then simmer for about 30 minutes or until soft. Drain the liquid.
Place your roasted sweet potato (you could also boil it, but I had some fresh roasted ones ready for me) into a large bowl and mash it up. Add the lentils, onion/carrot mixture, and whisked eggs (make sure not to stir in the eggs if everything is very hot so you don’t cook the eggs). Stir everything together until well combined. Pour contents into the loaf pans (sprinkle optional Panko on top) and bake for 40-45 minutes until firm.
*notes: I used orange lentils and found that the loaf became more firm about an hour after sitting out. Also, if you try to empty the loaf pans, part of the bottom may come off. I have a feeling that by using a less mushy lentil (like brown), it would make the loaf more inclined to stay together upon removal from the pan. I actually served the second loaf directly from the pan instead of turning it upside down and removing the entire thing and it worked well that way. I froze the first, slightly torn up loaf to have for later.
My mom mailed me a care package the other day (I love that I’m 32, a mom, and I still get care packages from my parents) and was so excited to find coconut flour in the box. I whipped up my first signature cookie recipe and was pretty excited with the results. This recipe is gluten free and uses coconut flour and oatmeal. The biggest ingredient is peanut butter, which is shocking because the cookie itself is pretty light and chewy. It’s a unique cookie and definitely one of my new favorites. I feel that this cookie woild be awesome served with ice cream or topped with some sort of chocolate frosting, but it’s great on its own. Just make sure you have a glass of (almond) milk close by!
Gluten Free Chocolate Peanut Butter Cookies
- 1/2 cup old fashioned oatmeal
- 3/4 cup peanut butter
- 1/2 cup cocoa powder
- 1/2 cup honey
- 1/4 cup coconut flour
- 2 Tbs coconut oil
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
Preheat oven to 350. Microwave the peanut butter, honey and coconut oil until softened (I did it for about 30 seconds) and then stir to combine. Whisk the eggs together in another bowl. In a large bowl, stir together the rest of the ingredients. Add the peanut butter mixture and the whisked eggs to the large bowl, then stir to coat. Drop dough by the tablespoon onto a cookie sheet and flatten slightly with a spatula. Bake for 8-10 minutes.
- This is not an overly sweet cookie, but I found it more than satisfying, and I have a pretty strong sweet tooth.
- The batter was sticky. Chilling it may make it easier to transfer to the cookie sheet.
- Add some chocolate chips for extra richness!
I hope you enjoy these signature recipes which will hopefully be passed down for generations (ha). Have a great week!