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Zucchini fritters with feta cheese

22/6/2013

This time of year, this recipe is so amazing and refreshing! Sometimes I end up with some extras like an zucchini from last week or so. Fritters or cakes are made with the main ingredient, in this case zucchini, mixed with a batter and fried. This time I decided to change up the flavors a bit and tossed some feta cheese in it. Fritters are super easy to make and take very little time. The zucchini fritters turned out really well! With the feta, the fritters were tasty and the cool and creamy tzatziki finished them off perfectly.

Fritters

Ingredients:

2 cups of grated zucchini, squeezed to drain
handful chives
1/4 cup feta crumbled
1/2 cup almond flour
1 egg
salt
coconut oil to fry

Directions:

Grate the zucchinis and drizzle some salt over it, let stand for 15 minutes. After squeeze to drain the remaining water out of the zucchinis.
Mix the zucchini, chives, feta flour, egg and some salt in a bowl.
Heat the oil in a pan
Spoon the zucchini mixture into the pan and fry till golden brown on both sides.

Tzatziki

Ingredients:

1 cucumber
180 g Greek Yogurt
2 tbls olive oil (optional)
2 garlic cloves squeezed
salt and pepper

Directions:

Grate the cucumber drizzle some salt over it and let stand for 15 minutes. After squeeze to drain.
Mix all ingredients together. If you think it is to thick, add some olive oil.
put the Tzaziki in the refrigerator for about 1 hour before serving.

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Zucchini Lasagna

10/6/2013

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It is very delicious, even my kids love and eat it. You have to know, my 5 years old was and sometimes still is a picky eater. After trying the recipe the first time, I had to make some changes, like we do not eat 1 kg of meat, so I reduced to 1 lb. I doubled the cheese sauce, since that was the runner for the kids. So, hope you will enjoy as well as we did

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Meat Sauce:

·           1 lb ground beef, or porc, or chicken
·           800ml tomato sauce (1 can)
Cheese Sauce:

·         2 cups cashews, soaked in water as long as possible (max. 2 hours)
·         2 cups chopped cauliflower, steamed or 2 cups Broccoli stalks steamed
·         3 tsp lemon juice
·         2 dl water
·         1/2 tsp Dijon mustard
·         1/2 tsp garlic powder optional
·         1/2 tsp onion powder optional

Other:
·         3 medium zucchini

Instructions:
·           Slice the zucchini with a mandolin set at 1/4" thick (should yield 12-14 zucchini slices.
·           Salt the zucchini and let it rest for at least 15 minutes.

For the Meat Sauce

·           In a large skillet over medium-high heat, brown the ground beef.
·           Add the tomato sauce. Season to taste.

Cheese Sauce

·           Drain and rinse cashews
·           Place all of the cheese sauce ingredients in a blender or food processor and blend until smooth.

For the Lasagna

·           Spread the tomato sauce on the bottom of a 9x9" pan.
·           Place 1 layer of zucchini onto of the tomato sauce
·           Top the zucchini with cheese sauce.
·           Repeat with another layer of meat sauce, zucchini, and cheese sauce. At the top there should be cheese sauce.

·           Bake for 30 minutes and the top is golden brown.

·           Let cool slightly before cutting.

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blueberry granola

1/6/2013

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What did I eat this morning for breakfast? My favorite Low Carb Cereals with a handful blueberries.
I think it is my best so far to replace the cereals I used to eat. Leaving wheat product behind was a bit difficult in the beginning, and as a family who's kids still enjoy wheat cereals, wasn't easy.

Feel free to substitute any nuts or seeds you like in this recipe, but the flax meal is essential, and the coconut is helpful. These will absorb the liquids and this is what will form the clumps -- otherwise you just have toasted nuts and seeds with some flavoring. Because it is totally nuts and seeds, it is pretty rich.
These recipe is easy and you can even enjoy the nuts as snack.

Yield: 12 Servings

Ingredients:
·         1 cup raw almonds
·         1 cup raw walnuts
·         1 cup raw pecans or cashew
·         1 cup shredded coconut, unsweetened
·         1/2 cup sunflower seeds
·         1/2 cup flax seed meal
·         1/2 teaspoon salt
·         1/2 cup water
·         1/2 cup butter or coconut oil
·         1/2 cup sugar-free maple-flavored syrup (or ¼ cup of Honey raw)
Preparation:
1. Heat oven to 150°C. Cover baking sheet with sides with a silicon mat or greased parchment paper.

2. Roughly chop the nuts. You can do this in a food processor, but if you do, start with the harder nuts -- the almonds in this recipe or filberts (hazelnuts) if you use them. Once they are chopped up a bit you can add the softer nuts (walnuts, pecans). Otherwise the softer ones will become meal before the hard ones are chopped.

3. Melt the butter or coconut oil - you can microwave it in the bowl you're going to use for mixing (although you can mix right on the baking sheet), if you wish.

4. Mix the syrup and coconut oil or butter together.

5. Combine the nuts, coconut, seeds, and salt. If you're doing this on the baking sheet, add the water first and mix (hands work best), and then the oil/butter and syrup mixture. Otherwise, just combine it all in a bowl and turn out onto the baking sheet. Press into an even layer.

6. At this point, it's good to taste it. It's going to end up tasting a little less sweet, so judge your own desire for sweetness and add more if you want.

7. Bake for 25 minutes, stir around and bake for another 25 minutes. Bake until fragrant and lightly browned on the surface.

8. Let cool completely in pan. It will crisp as it cools. Store in sealed container. Serve with yogurt, cottage cheese, etc. If you like, add dehydrated blueberries or strawberries.
Make about 6 cups -- 12 servings.

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Zucchini fritters with feta cheese

Zucchini Lasagna

blueberry granola

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