One of the things that helps me be successful with healthy living, is prepping food on Sunday for the upcoming week. This ensures that I have plenty on hand to bring for lunch at work, and easy prepared meals when I get home in the evenings.
The military commissaries here in San Diego sell 5lb bags of carrots for about $1.69 (what a steal!), and you can do tons of things with carrots. One Sunday I roasted 2 cookie sheets full of whole carrots, with nothing other than garlic powder, salt, pepper and a little oil. I brought them as sides in my lunches, ate them at dinner, and then I got sick of them (this is rare for me and veggies). They just stared at me every time I opened the fridge, but I refuse to let good food go to waste, so last week I decided I’d reinvent them.
I cut the remaining carrots into chunks and tossed all of them into my food processor. I processed until they were finely and consistently grated into little pieces. I dumped them into a bowl with diced white onion, frozen broccoli, 2 eggs, 1 TBSP of organic 1/2 & 1/2, salt, pepper and garlic powder. I mixed well until the eggs were thoroughly incorporated, and then dumped into an 8×8 glass baking dish. I had no idea how this would turn out, but the house smelled amazing! I baked it at high heat (I think around 400 degrees), until the edges started to brown.
I was extremely pleased with the result. It was like twice baked carrots, or carrot broccoli bake, or carrot quiche or something. Now I had a new little side dish to bring to work for lunches and for dinner. It didn’t last long 🙂
Tip: Next time, I’d remove the 1/2 & 1/2 and add 1 more egg to hold it together. It wasn’t falling apart, but I feel like it could’ve held together just a bit more.