Place the shredded zucchini in a colander and, using your hands, squeeze out as much liquid from the zucchini as possible.
Transfer the zucchini to a large bowl.Add the flour, eggs, sliced scallions, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl. Stir the mixture until it is completely combined.
Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, press them into rounds, and spacing them at least 2 inches apart.
Cook the zucchini fritters for 2 to 3 minutes, then flip them and cook an additional 2 minutes until golden brown, and be sure they are cooked throughout.
Transfer the zucchini fritters to a plate.
Repeat the scooping and cooking process with the remaining zucchini mixture.
1 tablespoon ground flax meal (can substitute with chia seeds)
1 banana, chopped
8 ounces blueberries, fresh or frozen
1/4 cup chopped walnuts
2 3/4cupalmond milk
1-2tablespoonsagave (optional and to taste)
Step 1: Grease a 8x8 dish. Step 2: Preheat your oven to 350F. Step 3: Mix the rolled oats, cinnamon, ginger, and flax together in a large mixing bowl. Fold in the frozen berries. banana, and walnuts. Step 4: Blend together the almond milk, remaining banana, and sweetener. Pour the liquid over the dry ingredients and mix well. Transfer the whole mixture to the baking pan. Step 5: Bake the oats for 40-45 minutes, or until you see the top become firm and golden brown. Step 6: Allow to cool for 30 minutes before servings.
Ingredients: 1 med onion diced 4 celery stalks diced 3 medium carrots diced 1 bell pepper diced 2 tablespoons olive oil 2 cloves of minced garlic 2 cups chopped bite size zucchini (medium) 2 cups green beans 1 inch pieces (fresh or frozen) 1 28oz can crushed tomatoes 1 28oz of water 1 15oz can of beans (red or white) 1 15oz can of chick peas 1 cup brown rice 2 cup Kale stems removed 1 tsp Italian seasoning and basil leaves 1 tsp turmeric (optional) Pinch of red pepper flakes Salt and pepper to taste Sprinkle of Parmesan cheese (optional)
Nutrition: 6 servings total 1 serving: Calories: 390 Protein 17g Fat: 11.6g Carbs: 40g
Step 1: In a large stock pot (3qt +) place on medium heat and add olive oil, onion, carrots, celery and bell pepper and cook for 5min until softened. Step 2: Add garlic and all seasonings above and cook until garlic turns golden. Step 3: Add zucchini, green beans cook additional 3 mins. Step 4: Add tomato, water, beans and chickpeas and bring to a boil. Lower heat to med/low to allow simmer/gentle boil add brown rice and cover for 15mins. Step 6: Remove cover and add Kale bring back to a gentle boil for another 5min or until kale Is tender. Step 7: Divide into 6 servings Step 8: Sprinkle lightly grated Parmesan cheese (optional)
Step 1: Season the chicken breasts with the chicken rub, salt, and pepper to taste. Step 2: Add the chicken to the slow cooker. Step 3: Cook on high for 4 hours or low for 8 hours. When the chicken has finished cooking, remove it from the slow-cooker and shred. Set aside. (Optional cheat: have your already made chicken cut up and put into crockpot with the rest of the ingredients). Step 4: Combine 1 cup shredded cheddar cheese, cream cheese, and hot sauce in a medium-sized bowl, and stir until fully combined. Step 5: Add the chicken mixture to the crockpot. Sprinkle the remaining 1 cup of shredded cheese throughout. Just heat up until all the items are melted and warmed. Step6: Optional garnish with green onions.
INSTRUCTIONS: Step 1: Heat the oven to 375°F. Step 2: Grease a baking sheet. Step 3: Place olive oil in a nonstick skillet over medium heat and add the garlic and sauté until golden. Step 4: Add the zucchini, season with pepper, and cook on high heat. You want to cook the zucchini until all of the water evaporates from the skillet. This should take about 7-8 minutes of time. Step 5: Drain the zucchini in a colander to get rid of excess water. Step 6: In large bowl add the Panko bread crumbs, egg, Romano cheese, and basil. Step 7: From the zucchini mixture, form roughly 16 meatballs by rolling tightly and placing them on the greased baking sheet. Bake about 20 to 25 minutes long. Step 8: Heat your sauce while the meatballs cook and add the meatballs when they are done.