People are always astounded when they don’t see a microwave in our kitchen. And it always comes back to the same question. How do you reheat your food”? For us, there is more to it then just being able to reheat our food. We have always known the concerns and dangers of using microwaves but never thought we could get rid of it. But we didn’t want to feed our kids food where the nutritional value was being decreased and the food would be changing on a molecular level just for the convenience. So how did we manage to get rid of our microwave.
When Jamie found out she was pregnant we knew we needed to stop now. Granted, it wasn’t an overnight fix. First, Jamie would just walk away when I was using the microwave. But this just wasn’t enough. We needed to get rid of that bad boy. So, we got a convection toaster oven. We use two little pans to toss any kind of food in and reheat. We also reheat certain foods in a pot on the stove too. We haven’t had one time since tossing our microwave out where we thought “I could really use a microwave right now”.
Baby bottle: we fill a small pot with about an inch of water, turn on medium heat and toss the glass baby bottle in until warm. Simple, right?
Meatloaf: we just cut it up into chunks and turn the convection oven on to our default of 300• and plop it in and stir once or twice till warm.
I know you might be thinking that stuff would dry out. One, we don’t really eat many foods where this would be the case like, pasta, rice, etc. But if you do, just add a little water before you toss it in. Super simple.
If you want to learn more about the dangers of your microwave here is a great article.
Now to the food.
Recipe thanks to the Primal-Palate.
Ingredients for the crust:
1 large eggplant
1 egg (Preferably Pasture Raised)
1/4 Cup flax seed meal
1/4 Cup almond meal/flour
Salt and Pepper to taste
Extra Virgin Olive Oil
Preheat oven to 350•.
Remove skin from eggplant and grate the eggplant with a cheese grater.
Mix flax meal, almond meal and grated eggplant in a large bowl.
Whisk the egg in a small bowl then add to batter.
Add salt and pepper to taste.
Mix all ingredients until combined.
On a parchment lined baking sheet, pour batter.
Smooth batter out by hand or place another piece of parchment on top and roll out to about an 1/8″.
Bake for 30-35 minutes.
Remove crust from oven. Lightly grease crust with olive oil. Place the second piece of parchment paper on top of crust to flip the crust over. Slowly peel of parchment paper.
Brush again with olive oil.
Bake for another 15 minutes. Then remove from oven and apply the toppings.
You can really use your imagination for this.
Tomato sauce along with some fresh garlic and basil.
I believe this was it. I also had a Gluten Free beer since it was New Year’s Eve.
I also need to thank Shelley over at This Primal Life for the recipe. This one I could not figure out on my own.