You may or may not know that I’ve recently switched up my diet a little to help me work towards some fitness goals and just generally try and get a little more back on track. I’ve suffered with pretty severe binge eating in the past and I really wanted to try and take some serious steps towards overcoming this. It’s something that I’ve been dealing with for quite a long time now and had just started to feel like I was falling into a bit of a repetitive cycle of binging followed by restriction.. and i’d just had enough! I knew that in order to change things and the results that I was getting, I was going to change what I was doing and how I’d been going about the situation. With the help of my coach, I’ve really stripped back my nutrition and taken things back to basics, by basing the majority of my diet around natural wholefoods and keeping meals pretty simple.
Another thing that I’ve been doing is having smaller, but more frequent meals throughout the day, rather than a few larger meals. This is something that I think is probably very personal to the individual, but eating this way seems to really agree with me and has really reduced my feelings of needing to binge. Being a food blogger and someone who in particular, loves to create dessert recipes, I thought it would make a nice change for me to share some more savoury meals ideas with you and some of the more ‘macro friendly’ dishes that I’ve been cooking up. I have been tracking my macros a lot more strictly than usual recently, but this doesn’t mean that I’ve been living off plain and un appetizing foods! In fact, it’s quite the opposite! I’ve just had to put my thinking cap on and get a little bit more creative with what I’m making!
One thing that I have noticed recently, is that I’ve been really craving savoury breakfasts.. which for me, is a very peculiar thing indeed because I am usually the biggest porridge fan! Eggs have been one of my go-to dishes and they’re great because there are countless different breakfast dishes that you can create with them. This one is ideal if I’m going to be working out after breakfast because there’s some good carbs in there from the sweet potato, but it’s still not too heavy that I’m going to feel all sluggish and just want to take a nap! Also, it’s kinda like a healthier version of a hash brown and absolutely packed with veggie goodness. The carrot and sweet potato combo give the most delicious, slightly sweet flavours and develop a nice crisp coating on the outside; which is just so yummy!
- 65g organic grated sweet potato
- 90g organic grated carrot
- Sea salt and pepper
- Garlic powder
- 1 tbsp chickpea flour
- 3 organic free range eggs (1 for the rostis plus 1 each per person)
- Organic spinach
- Coconut oil for cooking
- Combine the grated carrot, sweet potato, egg and chickpea flour together in a bowl and mix everything until well combined. Season with salt, pepper and garlic powder.
- Heat a little coconut oil in a pan. Once your pan is nice and hot, form a patty with the mixture and place this into the pan- you want a nice sizzle as you do this.
- Cook the patties until golden and crispy on both sides.