I made this this week to take to a friend who has just had a new baby. Packed full of eggs which are an excellent source of choline. Choline is a lesser known nutrient but similar to folate it helps protect against the development of neural tube defects and aids healthy brain development in unborn babies. It also plays a role in improved cognition and memory in early childhood and may even prevent cognitive decline in the elderly. Pretty important then I’d say!
This meal is easy to have in the fridge, heat it up in the microwave and be able to eat with one hand, all whilst holding bub of course - so perfect for new mums! It also freezes well too.
Recipe
1 large sweet potato, grated
2 large zucchinis, grated
1 cup cooked quinoa
1 red onion, finely diced
2 cloves garlic, crushed
5 eggs
¼ cup flour (original recipe used coconut flour)
1 leek, finely sliced
¼ cup chopped parsley
1 tsp oil (original recipe used coconut oil, EVOO would be fine too)
salt and pepper
cumin
100g full fat ricotta (optional - I didn’t add it and still tastes amazing)
Method:
Heat oil in a pan and saute onion, garlic, add sweet potato and cook until softened. Transfer to a bowl. Add zucchini (squeeze excess water out), quinoa, leek and parsley.
whisk together eggs, flour, salt and pepper and cumin. Add to sweet potato mixture and stir until well combined.
line a baking tray with paper and evenly spread sweet potato mixture onto tray, pressing down firmly. Bake in a preheated oven at 180 C for 25-30 mins or until golden.
Recipe from www.claireobeid.com