For the passed few weeks I’ve been a part of an amazing fitness class, held by one of the talented PE teachers who instructs at the school I work for. The commraderie, accountability, and team work has been super fun and it’s motivated me to start a “whole 30 diet”.
In a nutshell, “the whole 30” mandates that you eliminate common food allergens from your diet for an entire month to see how they have been affecting your body and your health.
The common culprits that I’ve been avoiding like the plague are:
- legumes (including peanuts)
I might be forgetting something but you can find more information about The Whole 30, here. To help others who might be on the same journey, I’ve been experimenting with different ways to incorporate veggies and protein into my diet.
- 2 zucchinis
- 2 eggs
- 1 tsp salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 Tablespoons coconut oil
- Grate the zucchini using the large holes of a cheese grater.
- Place the grater zucchini in a sieve or salad strainer and place the strainer over a large bowl.
- Sprinkle the zucchini with salt and let it sit for 15-20 minutes- the salt will draw out extra water from the zucchini so your fritters will cook up faster and be more crispy.
- While the zucchini is sitting, beat the eggs and spices together in a separate bowl (note: if you don't have the spices on hand, salt and pepper still make a delicious fritter!)
- Use a rubber spatula to press the zucchini against the strainer and draw out the last bit of water.
- Combine the zucchini and egg mixture.
- Melt the coconut oil in a large non-stick skillet over medium-high heat.
- Scoop out big spoon fulls of the mixture onto the hot skillet and let the zucchini fritters brown up (about 8-10 minutes per side depending on how much water is still left in the vegetable).
- Place the cooked fritters on a paper towel or paper bag to soak up excess oil.
- Serve with a salad or some lean meat and you're in business!