

After 5 months of feasting on hawker-style Singaporean food from home chefs in the bay area, we are now back in Scottsdale. While I will miss those food a lot, I am glad that ordering these carb-heavy menu items is no longer an option. It’s time to be my own home chef and fix some healthy meals!
There is a True Food Kitchen right across the street. The girls were a big fan of True Food. They always suggested TFK whenever its their turn to pick a restaurant. EK and I were less enthusiastic. Somehow, the food tasted a little ‘flat’ until our recent visit.
After 5 months of tuning into carb-heavy food, my taste buds came alive upon the first bite of True Food when we visited them last week. It felt clean, really clean. Refreshing and wholesome. I didn’t feel bloated nor greasy after the meal. Something is right about the food served here.
I have seen Dr Andrew Weil’s True Food cookbook on display at the restaurant in the past. I ordered it immediately after I came home and decided to start eating clean and healthy.
This is the first recipe I tried. Butter-less Carrot-Parsnip-Zucchini Bread. It’s also the first time I bought parsnip! and I rarely eat zucchini either. Will it taste good? 🤔 Yes. I am sold! I will be trying more recipes from this cookbook to start a healthy eating lifestyle 😊 Good luck to me, and I wish to persevere on this journey.

Ingredients
- 1 1/2 cups shredded carrot
- 1 cup shredded parsnip
- 1 1/2 cup shredded zucchini
- 1 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup evaporated sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3 large eggs
- 3/4 cup apple or pumpkin butter
- 3 Tbsp extra virgin olive oil
- 1 Tbsp vanilla extract
- 2 Tbsp pumpkin seeds
Directions
- Preheat oven to 375 degrees F.
- Grease two 8 1/2″ loaf pan or equivalent capacity mini loaf pans.
- Combine dry ingredients in a large mixing bowl. Set aside.
- In a separate bowl, whisk together eggs, apple/pumpkin butter, olive oil, and vanilla until incorporated.
- Add wet ingredients to dry ingredients until well combined.
- Divide batter between the greased loaf pans. Sprinkle the top with pumpkin seeds.
- Bake for 35 mins until a toothpick inserted in the center comes out clean.
- Serve warm.









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