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Easy Zucchini Fritters – Vegetarian, Gluten Free

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Easy Zucchini Fritters – Vegetarian, Gluten Free
Zucchini Fritter

If you like potato pancakes, these will fill that craving for sure! Very low ingredients and if you use gluten free flour, you’ve got a great tasting, easy, vegetarian, gluten free meal. All you need is FIVE INGREDIENTSZucchini FritterThis recipe calls for 8 cups of shredded zucchini which can be achieved with 8 medium zucchinis. You can also halve the recipe which will yield about 14 fritters but I love these so much that I make the whole recipe. However many you want, you can plan on 1 medium zucchini per cup of shredded zucchini.Zucchini FritterIf you don’t know, zucchinis contain a lot and I do mean A LOT of water. That’s just one reason they are so good for us. But for this recipe, we need to draw out the water. Luckily it’s easy. Just put your shredded zucchini in a bowl and sprinkle with a few big pinches of salt let sit for at least 10 minutes. You will notice a puddle of water in the bottle of the bowl. Zucchini FritterAfter your zucchini has sat for a little while, take a handful and sqeeeeeeeeze the crap out of it and squeeze out as much water as you can. Put squeezed zucchini in another bowl. Zucchini FritterWhile your zucchini is sitting, chop up your carrots and scallions.Zucchini FritterNow all you have to do is mix your ingredients. Gluten free flour, carrots, scallions, zucchini and eggs. Zucchini FritterNow just heat your oil in a frying pan. I use my cast iron for everything but you can use any frying pan. Zucchini FritterI cooked them for 2 – 3 minutes on each side on medium-high. Too high of heat and they will burn. You will want the patty to be nice and brown but obviously not burned. I just set my microwave timer so I didn’t lose track of time.

Place fritter on a paper plate lined plate to soak up the excess oil while the rest of your fritters are cooking up. Zucchini Fritter

Done. Top with some sour cream. Totally optional but I like sour cream with my sour cream so yeah, I use sour cream.

They reheat really good too. You can either pop them in the microwave or toss em around in a skillet to warm.

Easy Zucchini Fritters - Vegetarian, Gluten Free
Prep time
Cook time
Total time
Recipe type: Vegetarian, Gluten Free
Serves: 28 fritters
  • 8 cups shredded zucchini
  • 1⅓ cup gluten free flour
  • 1 cup diced carrots (I used already shredded and then chopped them smaller)
  • ⅔ cup scallion, diced small
  • 4 eggs, lightly beaten
  • olive oil for frying
  • sour cream (optional)
  1. Shred the zucchini and place in bowl. Sprinkle with a couple tablespoons of salt and let sit for at least 10 minutes to draw out the water.
  2. While your zucchini is sitting, dice your carrots and scallion, set aside.
  3. Lightly beat your eggs, set aside.
  4. After your zucchini has been sitting, take handfuls at a time and squeeze out as much water as you can. Place in a separate bowl until all the zucchini has been squeezed.
  5. Combine all ingredients. I used my hands to mix everything. I found that I was able to incorporate everything better this way.
  6. Heat oil in a frying pan on medium-high heat.
  7. Scoop mixture into pan and flatten a bit. Space the at least a ½ inch apart.
  8. Cook for 2½ minutes or until nice and brown, flip and continue cooking on other side.
  9. Place on paper towel lined plate to drain off excess oil while the other patties are cooking up.
  10. Top with sour cream if you want or eat plain. Either way, they are awesome.


Bang Bang Shrimp – Skinny, Fast & Easy

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Bang Bang Shrimp – Skinny, Fast & Easy

Bang Bang Shrimp

Not only is this dish fast and easy but its DELICIOUS. Things that don’t normally go together.

Besides that, its delicious and SKINNY 🙂  Chock full of veggies and loads of protein from the shrimp.

Bang Bang Shrimp

Easy is a 3 ingredient sauce. Make as much or as little as you want. Make it as hot as you want. Make it as sweet as you want.  I’ll give you the basic recipe and you can tweak it to your taste.

Bang Bang Shrimp

Just combine the sauce ingredients while your shrimp is sizzling up in the coconut oil and set aside.

Bang Bang Shrimp

After you’ve cooked up your shrimp in the coconut oil, add another tablespoon of oil and fry up those veggies for a few minutes, just to soften a bit. Combine cooked shrimp and veggies with the sauce and top some riced cauliflower.

Bang Bang Shrimp

I used to buy my cauliflower rice from Trader Joe’s but now it’s becoming way more mainstream and my local grocery store carries it. You make so many things with it so if you have any left over, maybe make some Cauliflower Cheese Sticks or Cauliflower Pizza Crust (Gluten Free). I bought mine at Costco recently.

Bang Bang Shrimp

But you could use regular rice if you wanted, that’s up to you. Either way, you will LOVE this dish.

Bang Bang Shrimp - Skinny, Fast & Easy
Prep time
Cook time
Total time
Recipe type: Fast, Easy, Protein
: Chinese
Serves: 4
  • SAUCE:
  • 6 Tablespoons mayo
  • 4 Tablespoons sweet chili sauce
  • 1 - 2 teaspoons sriracha sauce
  • 1 lb. raw shrimp, tails removed
  • 3 cups fresh broccoli florets
  • 1 cup shredded carrots
  • 2 Tablespoons arrowroot starch (can substitute with flour or corn starch)
  • ¼ cup coconut oil for frying
  1. SAUCE:
  2. Combine the 3 sauce ingredients, set aside.
  3. SHRIMP:
  4. Once your shrimp has be de-thawed (I de-thaw mine by just soaking in a bowl of water for a few minutes, then drain off water), combine with arrowroot starch so that shrimp is coated lightly.
  5. Heat your coconut oil in a cast iron or large frying pan over medium high heat. Add shrimp once oil is very hot.
  6. Cook shrimp for 2 minutes each side. I just set my microwave timer because shrimp can be rubbery if over-cooked.
  7. Remove shrimp and place on a paper towel lined plate to drain off excess oil.
  8. Add broccoli and carrots to the same pan. Stir frequently and cook until slightly softer. Add a tablespoon of coconut oil if necessary.
  9. Combine the shrimp and cooked veggies with the sauce coating everything.
  10. Serve over cauliflower rice or regular rice.
  11. Eat :)


Easy Slow Cooker Couscous Soup – Vegetarian

Easy Slow Cooker Couscous Soup – Vegetarian

easy slow cooker couscous soup vegetarian kidney bean onion carrot tomato So I hear that it’s gloomy and cold in my hometown in the suburbs of Chicago but it sure doesn’t seem like it here in sunny Arizona where it was 81 degrees 2 days ago. On November 9th, it’s sunny and 81!! Unheard of. At least for me because I’ve lived in Illinois the majority of my adulthood.

But my internal clock tells me it’s yummy cozy slow cooker soup season for sure. I found this recipe and my mouth started watering. I loved the simple ingredients and the fact that it included couscous which makes me feel like I’m being bad and eating pasta but couscous actually has protein and fiber in it. So I’m not being super bad by eating pasta but also not being super awesome by eating quinoa, couscous is somewhere in the middle for me.

easy slow cooker couscous soup vegetarian kidney bean onion carrot tomato This recipe came together so fast and easy and unlike other crock pot recipes that take 4 – 6 hours, this one only takes about 2 hours on low. A nice, easy, healthy, warm and cozy vegetarian soup just like that. And it freezes really good too.

slow cooker vegetarian couscous soup red pepper carrot onion broth If you really like carrots, add more carrots, if you like more green red orange or yellow bell peppers then add more. The recipe is so simple that you can easily customize it to your particular taste.

slow cooker vegetarian couscous soup red pepper carrot onion broth You can decide how much seasoning you prefer too. I like a little kick to my recipes so I added a 1/2 teaspoon of cayenne and it was perfect for me. But at the very least, the salt, pepper and oregano give a great flavor and mix really good with the flavor of the fire roasted tomatoes.

slow cooker vegetarian couscous soup red pepper carrot onion broth I love having a good soup in the fridge ready to heat up. This recipe makes A LOT. I had to use my 6 quart slow cooker. But it’s so good and hearty, not to mention nutritious that the hubby and I go through it really fast. None goes to waste, that’s for sure.

easy slow cooker couscous soup vegetarian kidney bean onion carrot tomato

Easy Couscous Soup in the Slow Cooker
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 6 - 8 servings
  • 1 cup Israeli or Pearl Couscous, NOT cooked
  • 48 ounces (6 cups) organic vegetable broth
  • 2 cans (15 oz. each) organic red kidney beans, rinsed and drained
  • 2 cans (14.5 to 15 ounce can) organic diced tomatoes (I used fire roasted diced tomatoes)
  • 1 cup organic carrots, finely chopped
  • 1 organic bell pepper, finely chopped. (I used red but use whichever is your favorite)
  • 1 organic onion, finely chopped
  • 1 Tablespoon butter (grass fed or ghee)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Optional: ½ teaspoon cayenne pepper if you like a little more zing
  1. Heat butter in skillet and add onions, carrots and bell pepper.
  2. Continue sauteing until the onions become translucent (about 10 minutes).
  3. Add all other ingredients to the crock pot and when the vegetables are done sauteing, add them too. Stir.
  4. Set slow cooker on low for 2 hours. After 2 hours, check to see if the couscous is tender. If so, stir and turn off but let soup sit for another 30 minutes before serving.
  5. Eat and be warm and cozy.


Tangy Three Bean Salad

Tangy Three Bean Salad

tangy three bean salad gluten free vegan fiber protein side dish legumeAfter being on vacation for the past few days, I was really anxious to get back in the kitchen. Seriously, who am I? If you knew me a couple of years ago, the last room you would find me in was the kitchen. At least not for the purpose of cooking. Eating yes, cooking no.

These days are different though. During my journey to lose 100 pounds, one of the top 5 things that contributed to my success was eating whole foods. No preservatives or artificial anything.

Simple recipes like this provide loads of protein and fiber which keeps you fuller longer. This particular recipe has 7 grams of protein, 4 grams of fiber per 1/2 cup. Those are awesome stats for only a 1/2 cup.

tangy three bean salad gluten free vegan fiber protein side dish legume

We ate this as a healthy bean relish with homemade pita chips and triscuits to scoop it up for a little snack.

Tangy Three Bean Salad
Prep time
Total time
Recipe type: Vegan, Gluten Free, Salad, Protein
Serves: A group
  • 1 can organic garbanzo beans, drained and rinsed
  • 1 can organic dark kidney beans, drained and rinsed
  • 1 can organic black beans, drained and rinsed
  • ¼ red onion, finely diced
  • 4 Tablespoon chopped parsley
  • 2 Tablespoon apple cider vinegar
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon maple syrup (can sub with raw honey if not making vegan)
  • 2 teaspoon lemon juice
  • 1 teaspoon lime juice
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste
  1. In a large bowl combine all cans of drained and rinsed beans, diced onion and parsley.
  2. In a separate small bowl whisk dressing ingredients until combined.
  3. Pour dressing over bean mixture, mix until everything is covered.
  4. Cover bowl and refrigerate for at least 2 hours before serving.
  5. Stir before serving.


Easy Tahini Broccoli Slaw

Easy Tahini Broccoli Slaw


I needed a quick and easy side to go with lunch today so I opened the fridge and remembered I had just bought a bag of organic broccoli slaw at Trader Joe’s yesterday. As soon as I bought it, I knew tahini was going to be involved.

This slaw literally took me 5 minutes from start to finish. If you have a last minute bbq or party to go to and want to bring something healthy and delicious, this can be your go-to dish. It feeds 10+ people as a side dish. If you make it for the family and have leftovers, they keep really good too.


This slaw is right up my alley. It was already shredded, only has 25 calories per serving, 2 grams of protein and 2 grams of fiber just from the slaw. There is even more protein from the tahini so it makes a great meal on its own. So easy, so tasty, so healthy.

broccoli tahini slaw carrot fiber protein almond milk cumin lemon salad paleo gluten free

Easy Tahini Broccoli Slaw
Prep time
Total time
Recipe type: Paleo, Gluten Free, Dairy Free, Vegan
Serves: 10
  • 1 12 ounce bag of broccoli slaw or any other slaw variation you like
  • 4 tablespoons tahini
  • 4 tablespoons unsweetened almond milk
  • 3 tablespoons lemon juice
  • 1½ tablespoons sesame seeds (optional)
  • 1 teaspoon minced garlic (I use the kind that comes in a little jar)
  • 1 teaspoon cumin
  • Dash of salt/pepper to taste
  1. Put broccoli slaw in a large bowl, set aside.
  2. In a medium bowl combine all other ingredients and whisk until combined.
  3. Pour dressing over slaw and mix so all of the slaw is covered.
  4. See how easy?


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