I am a creature of habit…actually, let me be clear. I like adventures, travel and being pushed out of my comfort zone. But I also like looking ahead at my week and knowing what I am going to eat, which days I’m going to make it to the gym, and how much sleep I can rack up each night (anyone else completely obsessed with counting hours of shuteye?).
I had a friend in college whose idea of a vacation was a round-trip ticket to South America. As in: a suitcase, a ticket and nothing else. I don’t think I’ll ever reach that level of ease (or, let’s be honest, coolness), and if I do it will likely be the result of a lot of weed. But lately I’m feeling the adventure itch. I’ve been maintaining the motions for months without a break: Sunday night meal prep, early morning gym sessions and homework in the evenings. I don’t think I’m ready for a South American flight sans hotel and itinerary…but maybe I’m in for a road trip. Maybe it’s a music festival. Maybe I’ll get a summer haircut. (I know – you’re out there saying WHOA calm down!!!)
Stay tuned, people. Going to leave the comfort zone…sometime soon. For now, here’s some paleo Sunday mealprep action. This first one got topped off with an egg and some avocado, but I’ll be eating these cakes over spinach salad for the rest of the week.
Ingredients:
2 medium sweet potatoes, peeled
3 eggs
1/4 cup of coconut flour
3/4 cup of diced onion
2 tbsp of tahini
1 tbsp of Sriracha
2 tbsp fresh lemon juice
Salt, pepper, oil, water
Directions:
Preheat the oven to 375 degrees Fahrenheit. Using a food processor or a grater, turn your sweet potatoes into a hash. I cut mine into chunks, then tossed them in the food processor and blended. Add all sweet potato shavings to a large mixing bowl.
Using a saute pan over medium heat, add a drop of olive oil and all of your diced onions and saute until glassy. Add sauteed onions into bowl with sweet potato shavings.
In a small bowl, whisk together all three eggs, then pour onto sweet potato and onion mix. Mix thoroughly using a big wooden spoon. Add a few shakes of salt and pepper for flavor.
Next, dump in the coconut flour and stir until fully incorporated. Line a baking sheet with parchment or spray with cooking oil. Use a spoon to put 2-3 tbsp worth of the mix into your palm. Work with the mixture to roll into a spherical shape them flatten onto the parchment. These won’t really expand, so make the cakes desired size.
Bake at 375 for about 12-15 minutes, then remove and use a spatula to flip. Pop back in the oven for another 10 or so minutes. I liked mine a bit crisped and blackened at the edges.
Meanwhile, use a jar to combine the sriracha, lemon juice, tahini, and water. I like to add the tahini, juice, sriracha and then use a tbsp at a time of water to thin out the sauce. Whisk with each tbsp of water until desired consistency – like a thinner yogurt. I ended up using 3 tbsp of water.
Serve cakes warm with tahini drizzle and optional salad or egg and avocado.
