Super Side Dish – Zucchini Fritters

Zucchini Fritters

recipe by eatlivefit.net

Ingredients:

2 cups shredded zucchini

1/2 cup parmesan cheese

dash of salt and pepper

1 tsp coconut oil, or flavored oils

Directions:

Add olive oil to deep skillet and heat on medium to high heat.  Meanwhile drain shredded zucchini in a strainer (think pressing into a spaghetti strainer here) and then wipe dry on paper towels.  The more moisture you can remove, the better your fritters will bind together and cook.  Next add shredded zucchini and remaining ingredients in a small bowl.  Toss to blend.

To cook, place in 2 tsp portions in pan and brown lightly on both sides.  Using a spatula, turn occasionally to cook thoroughly.  Serve warm.

Banana Bread Nut Ball Snack

Brought these to class last week to share after our workout.  Many of you asked for the recipe.  Easy snack that tastes like banana bread.  Gluten and dairy free.

 

Banana Bread Nut Ball Snack

Ingredients:

3 large dates, pitted

3/4 cup walnuts

1 Tbsp. nut butter of your choice (peanut, almond, sunflower, etc.)

2 Tbsp. coconut flour

1/4 tsp. vanilla bean powder or extract

1 VERY ripe banana

Optional – cacao or cocoa powder or dried unsweetened coconut flakes (to roll at end)

 

Directions:

Pop all ingredients in a food processor and combine until a dough forms.  If too sticky, add a tsp of water or almond milk to soften into dough.  The mixture should not be so dry that it crumbles when you try to roll into small ball sizes.  However, not so wet that if is too sticky to form into ball shape, if so, add a tsp more flour.

Use a tsp to measure out small balls of dough. Using hands, roll each into a small ball shape.  Optional and recommended, roll each ball in coconut flakes or powder to add flavor and keep them from sticking to each other.

Place in freezer in small container to harden up completely, aprox. 30 minutes.  Store in air tight container in refrigerator until ready to eat.  Will stay fresh up to 2 weeks.

These are great for bike ride snacks.  If planning to take them along, keep them in the freezer rather than moving to fridge.  Pack them in plastic bag and they will be cool when ready to eat.

Serving size: 2 balls

recipe by: that sugar film modified by eatlivefit.net

 

Weekly Motivation #4 Cheers to Health

As we near the end of January, I wanted to touch on a topic that is controversial, digestive system detox.  There are a lot of varying opinions out there about if, when, and how to cleanse your liver and digestive system.  I have never been a fan of long term detoxifications because they are very restrictive and often harmful.  Instead, I recommend one day of sipping a simple clean juice.  Nurse it all day long by just sipping it, do not drink it straight down.  Cheers to your health!

  • 2 slices of green apple (peal included)
  • 2 oz. Apple Cider Vinegar
  • 8 oz. water
  • pinch cinnamon
  • lemon juice (optional

mix together in glass and sip all day.

 

Spicy Pineapple Salsa

Dinner at my house tonight, just add grilled chicken, and “lickety split”, a main dish is ready.

Spicy Pineapple Salsa

recipe by thatsugarfilm modified by eatlivefit.net

pineapple-salsa

INGREDIENTS

  • 1 – medium pineapple, skin removed and cut into thick slices
  • 1 – red onion, quartered
  • 1 cup – coriander leaves
  • 1 – red bullet chili
  • 1 tbsp – black sesame seeds
  • 1 tbsp – olive oil

METHOD

1. Brush the pineapple with a little olive oil, pop on a baking tray and grill under a broiler until it starts to blacken and caramelize in spots. This took us 5-10 minutes. Alternatively you
could do this on a BBQ or stove-top griddle pan.
2. Roughly chop the pineapple, removing any hard core and set aside to cool.
3. In a food processor, put the onion, coriander, red bullet chili and cooled pineapple.
4. Pulse until the salsa is fine. You could also make a chunkier salsa by chopping everything by hand.
5. Stir in the sesame seeds and olive oil and season to taste.

Protein Packed “Speed Balls” Snack

My husband and I use these little gems for snacks during bike racing and riding season. They are nutrient packed small snack that are a great replacement for granola and/or other snack bars.  My kids love them too!  Easy to put together and store (extras in freezer).

PB/Chocolate Protein Balls

1 C Old fashioned Oats

1/2 C ground flax seed

1/2 C mini chocolate chips

1/2 C crunchy peanut butter (I have used Almond Butter also, or Cashew Butter)

1/3 C honey or agave

1 tsp vanilla extract

Combine all ingredients in a large bowl. Form into small 1 inch balls and put on baking sheet.  Freeze for 1 hour until set.  Store in airtight container in refrigerator.  May store excess in freezer until ready to use.

Serving size: 2

recipe courtesy of All recipes.com

Butternut Squash-Fruit Casserole

As Thanksgiving Day approaches, you most likely have your list of sides already planned out.  If you are looking for one additional idea, check this powerhouse recipe out.  Best news, no oven time needed!

Finally, Happy Thanksgiving!  I am so grateful for the opportunity to help each and every one of you.  My wish for you, is time to tell those you love how much you appreciate them this week.

Butternut Squash-Fruit Casserole

by Gabe Mirkin

1 butternut squash, about 2 pounds
1 large onion, chopped
1 clove garlic, minced
4 cups bouillon
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon nutmeg
pinch cayenne, or to taste
2 tart apples, cored and cut in 1/2″ chunks
1/2 cup dried cranberries (unsweetened, or low sugar)
1 cup cooked barley or other whole grain of your choice
ground cinnamon for garnish

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Cut the squash into bite-size pieces.

Meanwhile, combine the onion, garlic, bouillon, tomato paste, curry powder, nutmeg and cayenne in a large pot. Bring to a boil, reduce the heat and simmer 5-10 minutes. When the squash is ready, add it to the pot and cook until the squash is barely tender, about 10 minutes. Add the apples, cranberries and the barley and cook 10-15 minutes more, until the apples are tender. Dust each serving with a pinch of ground cinnamon if desired.

Happy Turkey Day!!!

Protein packed, “Latte” Taste!

I have been enjoying this protein shake all week and I just had to share it.  If you are craving a latte, you MUST try this.  Not only will it fit the bill, but it will keep you fuller longer and out of the grasp of a sugar crash later.

Vanilla Latte Energizer Shake

Why cottage cheese you ask?  It is full of B Vitamins for energy:1/2 cup packs 12% of your daily dose.
1 scoop vanilla whey protein powder
1/2 cup brewed strong coffee
1/2 cup low fat (low salt) cottage cheese
1 tsp pure vanilla extract
1/2 tsp cinnamon
ice cubes
Blend all ingredients until smooth. Enjoy.
Optional “upgrades” to change it up:
– Omit coffee for more cinnamon flavor
– Substitute cottage cheese for 1/2 cup (4oz) cashew milk – if consistency is a concern                                       – add 1/4 cup raw oatmeal for an added carbohydrate boost after a hard workout
Try it, and let me know what you think via comments.