Tomorrow is Cinco de Mayo, so I thought I would put some of our favorite Mexican recipes together for you on one page, well except the desserts...they aren't mexican, but they are yummy! From our family to yours, Happy Cinco de Mayo!
So...I know I did this whole post on how I was doing much creatively in the kitchen lately, but guess what? I have a new recipe for you! I made Sarah Fragoso's Garden meatballs the other night and had more shredded sweet potato and zucchini then I needed, so I thought to myself, what can I do with this? So for breakfast the next morning, I threw these ingredients together fried them up in some butter and the kids LOVED them! As always, my recipes are just a jumping off point feel free to personalize it to your taste. My kids prefer them " burnt" as they call them, which is really just well browned, much more brown than the ones in the photo. They say it makes them taste like cheese, which for my kids is a huge treat. They have all had dairy issues and had to avoid dairy since birth, so tasting like cheese is a huge hit with them. One of the things I love about these is that you can just shred up your zucchini and sweet potato in advance and store them in glass airtight containers int he fridge, pull it out in the morning and whip up a batch of these. And my daughter who claims she hates eggs, even likes these, what a great way to sneak in more veggies, eggs and give them a great start to their day. My 7 year old even packed one for her lunch today! I wonder if bacon would be good in these....hmmmm. Okay enough rambling, here is the recipe.
SWEET POTATO AND ZUCCHINI CAKES
4-5 cups of shredded sweet potato and zucchini ( used about 1/2 and 1/2) 8 eggs 1/2 tsp sea salt 1/4 tsp coarse ground pepper 1/4 tsp sweet basil (dried) 3/4 cup almond flour Butter or Ghee for frying in (this is and important flavor ingredient too)
Crack your eggs into a large bowl and beat well with a fork or whisk. Add in the salt, pepper, basil, mix well and stir in the sweet potatoes, zucchini and almond flour, mix well. Then place a small skillet over medium heat (give or take a few degrees depending on your stove), melt a few TBSP of butter. Then using a ladle, scoop up a ladle full of the mixture and pour into the pan. Let the one side cook for a few minutes until it's to your desired doneness, then flip and cook the other side. Remove to a platter and repeat the steps for cooking the rest of the batter ( you may have to add more butter/ghee as you go along, butter makes it better). My kids like to eat it with ketchup but my husband and I eat them plain. There you have it simple, easy, nutritious, economical and yummy all in one! Enjoy!Pin It
I'm sure some of you who have been following this blog for a while have noticed the lack of posts lately, I apologize. As some of you know I have been battling some health issues that have left me very exhausted and lately it has become more severe, limiting my ability to take care of my family the way I would like. I've been so extremely fatigued that preparing a meal seems daunting and exhausting, so I have been resorting to quick and easy meals (and not trying many new recipes). We are hoping to get some answers and help soon, as I am scheduled to start seeing a Naturopath in a couple of weeks. It's time to have some more blood work done and see if I can't get some help getting better. For right now I am resting a lot, eating well (just finished a slightly modified Whole 30 and am looking to start another one), seeing my Chiropractor and massage therapist regularly and not doing any form of exercise for the next 7 weeks (at the recommendation of someone who knows a whole lot more than me!). That last one is a tough one for me mentally, although honestly I know that physically I couldn't run or workout even if I wanted to right now, just climbing a flight of stairs is hard work. Some days are better than others, and on those days I intend to grab the world by the horns and enjoy it! Today started out that way, the first day in weeks that I actually had some moderate energy, at least enough to wash the dog, do some laundry and a little light housekeeping. I'm learning to embrace this trial, and to cling to my faith in God, my family and my friends. They have all been a huge support and I don't know where I would be without them and the Lord. All that to say, I may not be doing many posts in the next few weeks. I have a million (okay, maybe that's a slight exaggeration) half written articles and partially tested recipes waiting for you all. But I have such limited energy that I really feel the little energy I do have, needs to be focussed on my family and getting better. I do have a post on How to Make Kombucha that I worked on finishing today, and hope to keep pecking away at until it's ready to post (hopefully that's soon). I really love blogging and look forward to when I can do more of it again (or at least more consistently), share new recipes with you again, and who knows maybe even blog about my journey to health and what I learned. Pin It