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 INGREDIENTS! This 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.If 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. After 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. While your zucchini is sitting, chop up your carrots and scallions.Now all you have to do is mix your ingredients. Gluten free flour, carrots, scallions, zucchini and eggs. Now just heat your oil in a frying pan. I use my cast iron for everything but you can use any frying pan. I 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.
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.
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.
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.
Just combine the sauce ingredients while your shrimp is sizzling up in the coconut oil and set aside.
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.
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.
But you could use regular rice if you wanted, that’s up to you. Either way, you will LOVE this dish.
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.
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.
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.
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.
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.
After 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.
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.
We ate this as a healthy bean relish with homemade pita chips and triscuits to scoop it up for a little snack.
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.