Zucchini and Veggie Fritters

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You guys are gonna love me for sharing this recipe!!!  I made these for breakfast the other morning, and they are to die for!  Plus, they are easy to make, and I don’t know about you, but I always like a nice easy breakfast since I’m not much of a morning person!

So, these fritters…not only are they so tasty, but they are also really good for you!  They are packed full of zucchini, peppers and green onion.  The following pins explain some awesome health benefits that each of these veggies provide!

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Yeah, so you’re getting all these health benefits in something that tastes amazing…ummmm, I’m sold!

ZUCCHINI AND VEGGIE FRITTERS

Ingredients

  • 2 cups grated zucchini (about 3 small zucchinis shredded)
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped green onion
  • 1/2 cup brown rice flour
  • 2 tsp. dried thyme
  • 1/8 tsp. paprika
  • 1/4 tsp. sea salt
  • 2 large eggs
  • 3 Tbsp. olive oil
  • Plain greek yogurt

Directions

1.) Prepare your zucchini by shredding it, then place it in a fine mesh sieve over a bowl.  Sprinkle it with some sea salt and let it sit for 10-15 minutes.  After it has sat for that time, press down on the zucchini squeezing out as much moisture as possible.

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2.) In a medium mixing bowl, add the eggs and whisk until smooth.  Add the zucchini, bell pepper, onion, flour, thyme, paprika, and sea salt.  Stir to combine completely.

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3.) In a large frying pan, heat 1 Tbsp. of the olive oil over medium heat.  Add three large spoonfuls of the mixture to the pan (the mixture should make about 8 fritters total), and flatten with a spatula.  Allow the fritter to cook for 2-3 minutes on one side, then use the spatula to flip the fritter to the other side and allow it to cook for another 2-3 minutes on that side.  Transfer to a plate.  Repeat this process, for the rest of the mixture, until you’ve made all your fritters.

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4.) Transfer your fritters to a plate and top with a dollop of plain greek yogurt, if desired.

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Ah!  My new favorite!  YUM!  Enjoy! 🙂

Cauliflower Irish Colocannon

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It’s St. Patrick’s Day week!  To celebrate I wanted to make some good old Irish Colcannon, and I was perusing Pinterest, and I came across the following pin.

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Wow!  This recipe looked so incredibly tasty.  However, small problem, I don’t eat potatoes…or a couple of the other ingredients.  So, I made some substitutions here and there, and came up with cauliflower Irish colcannon.  The result?  Amazingness and super healthiness! This dish is REALLY yummy, and makes for a perfect side with some grilled chicken, or something like that.  I actually whipped it up and ate it for lunch.

No matter how or when you decide to serve it, you will love it!

CAULIFLOWER IRISH COLCANNON

Ingredients

  • 1 head cauliflower, cut into florets
  • 1/2 head green cabbage, cut into thin slices
  • 6 green onions, chopped – whites and greens included
  • 1/4 cup almond milk
  • 1/2 Tbsp. olive oil
  • 1/4 tsp. garlic granules
  • sea salt and pepper, to taste

Directions

1.) In separate pans, boil the cauliflower and cabbage.  Boil the cauliflower until very tender and boil the cabbage until tender.

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2.) Drain both.  Add the cauliflower back to the pan you boiled it in.  Add the almond milk, olive oil, garlic granules, sea salt, and pepper.  Use a masher to mash until smooth.

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3.) Add the cooked cabbage and the green onions, leaving a few green onions out for garnish.

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4.) Transfer to a bowl and garnish with green onion.

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Simple, yet so yummy!  Enjoy! 🙂