Cook Once, Eat Three Different Meals: Roasted Beets and Carrots
One of the most common reasons my boot campers and personal training clients say they have difficulty sticking to their nutrition plans that they don’t have time to cook. With just a little bit of planning, taking advantage of the evening or weekend afternoon when you do have some time spend in the kitchen, you can make several meals at once. I’m not talking about eating the same leftovers for days, either. In the video below, I’ll show you can get a main dish salad, a soup, and a quiche out of a couple trays of roasted beets and carrots. Please leave a comment if you have any big batch cooking tips to share!
Oat Flour Pie Crust
1 1/2 c oat flour, plus additional for work surface
1/4 tsp sea salt
1/2 tsp baking powder
1/3 c low-fat milk
1 egg yolk
1 tbsp olive oil
1 tbsp apple cider vinegar
1. Preheat over to 375 degrees F. In a large bowl, combine flour, salt and baking powder.
2. In a spouted bowl, whisk together milk, egg yolk, oil, and vinegar. Slowly pour ½ of the liquid ingredients into the dry ingredients. Mix thoroughly and repeat with the remaining liquid. The mixture will be partially crumbly, but will stick together when squeezed.
3. Dump dough out onto a well-floured surface. Squeeze dough together into a singular mound and pat it down together into a disc.. Using a rolling pin, roll dough out until 12 inches in diameter. Transfer dough to 9 inch pie dish. Gently press dough into the edges of the dish and up the sides. Fold excess dough under and pinch, creating a roughly 1/2 inch rim. Using your fingers, or with the tines of a fork, crimp entire rim. Poke Dough all over with fork to create stream holes.
4) Transfer to over and bake 20 minutes, until edges and center are just golder. Remove dish from over and cool completely before using.
VARIATIONS: Substitute 1/4 cup of oat flour with 1/4 cup unsalted nuts of your choice, finely chopped or ground.