High nutrition patties

Oats

Oat patties

No, this is not a cookie. This is a very healthy snack or part of your meal since it is filled with nutrients that are vital for any body.

Oats are heavy on the iron, magnesium, and all those important minerals, and since we’ll be adding some veggies, herbs and cheese, it will basically cover most of the food groups. I like to make a nice batch to put in the fridge, so that whenever I’m hungry, but don’t feel like cooking, I can just slap a bit into a skillet and have myself a pattie. You can eat them bare, or add some lettuce, or whatever else topping you feel like. I use the oats that you buy for oatmeal, not the raw ones, those will take forever to be edible. If you're doing gluten free, replace the flour with chickpea flour, or buckwheat flour.

Use a cheese of choice, Gouda, Mozzarella, Cheddar…whatever you prefer as long as it melts.

Serves 4-8

Oats: 1 ½-2 mugs

Chickpea flour: ¼ mug

Flour: ½-1 mug

Egg: 2

Cheese: ½ mug

Milk/cream: ½ mug

Onion: ½ mid size. Chopped

Leek: 3-4 inches. Chopped

Red pepper: ½. Chopped

Garlic: 2-3 cloves. Minced

Cherry tomato/sun dried tomatoes: (optional) 4-5. Chopped.

Paprika: 1 teasp.

Salt: 1-2 teasp. (to taste)

Pepper/cayenne: 2-4 turns. (2 knife points)

Sugar: ½ teasp.

Olive oil: 1 tablesp.

The following herbs are dry, if you go for fresh, which is always better, triple the amount.

Parsley: 2 teasp.

Oregano: 1 ½ teasp.

Basil: 2-3 teasp.

Thyme: 1 small pinch (fresh too)

Rosemary: 1 pinch

Chives: 2 teasp.

There is no wrong way to put these all together. Basically toss all the dry ingredients together, stir them, and then add the dairies (strangely enough I prefer milk for this one, but if you’re going for high nutrient, you might pick cream), egg and whatever you have left until you’ve got a nice paste going. If you think it’s too sticky, add a little extra flour.

Warm a skillet, either with oil in it or butter on medium heat. Get two big tablespoons and a nice big spatula. Scoop up your gooey paste with one spoon, then use the other to slide it off and into your skillet. Spread out until it’s about hamburger size, half an inch thick at most. (Be careful that you don’t make it too thick otherwise your oats won’t be done.) Bake, using the spatula to press it down occasionally, both sides to a nice golden crisp then consume warm, or serve with food of choice. This amount should give you around 8 patties and if you took the upper ranges of the ingredients 10.

Enjoy!

Training food

Nutritional value

At the moment me and big brother and training, meaning that we need to stock up on protein, vitamins and minerals if we want the “iron pumping” to have any effect. What you’re going to get now is one of my favorite ways of getting in egg (not my favorite) and lentils (also not my favorite) into your system, providing a high nutritional value meal that for me works well as breakfast, or lunch, or both. I tend to make big batch that’ll last for at least two meals…hopefully three.

This dish has high levels of iron, B12, and all the vitamins you can imagine. Add a couple slices of bread for your carbs and your all set. If you miss a meal afterward, who cares, you got in the daily dose at the very least.

Most veggies are optional, but my basic is the combination that hasn’t got optional with it. It works.

Serves 2-3 people twice.

Lentils: 450 gr (2 mugs) boiled.

Eggs: 4-6

Milk/cream: ½ mug

Carrot: 1 sliced

Cauliflower: 3-4 flowers. (optional) Chopped

Leek: 6 inches. Chopped

Onion: 1, mid-size. Chopped

Garlic: 1-2 cloves. Minced

Red/yellow pepper: 1. Chopped

Zucchini: ½ cubed

Sweet corn: (canned or frozen) ½ mug

Peas: (frozen or fresh) ½ mug

Green beans: (frozen or fresh) ½ mug. (optional) Chopped

Sweet chili sauce: 2 tablesp.

Olive oil: 3-4 tablesp.

Oregano: ½ teasp.

Basil: 1 teasp.

Parsley: 1 teasp.

Paprika: 1 knife point

Pepper: 3-4 turns. (2 knife points)

Salt: 1-2 teasp. To taste

Sugar: 1 teasp.

Heat the olive oil in a big skillet or wok, throw in your carrots, leek, onion and garlic if you opted for the latter. Bake for about 3-5 minutes on high heat. Add the drained lentils (rinse them well before using them in your mix) and bake for another five minutes with the salt, sugar, chili sauce and pepper. Add the herbs and spices, and then the remainder of your veggies, leaving the corn and peas for last. Bake for about five minutes, until the zucchini starts to turn a bit glassy and soft.

Break your eggs on top of the mix, and add the milk and/or cream. Keep baking on medium or low heat until there’s no more moisture in your pan, just vegetables and egg.

Serve with bread, and some cheese if you like.