I usually have a big salad for lunch, with lots of fresh, seasonal veggies, cheese, seeds, olive oil, sauerkraut, fermented apple cider vinegar and some form of animal protein. But some days I feel like something a little different, something cooked and delicious. It has to be quick and easy, though, because I don’t have heaps of time to spend in the kitchen during the day.

This is what I had for lunch today – Zucchini Fritters. Yum! Some of you may have noticed Mel D bringing in her excess zucchini’s and cucumbers to give away at the gym (thanks Mel!). Well this is what I did with her grown-with-love produce 🙂

 

INGREDIENTS

  • Coconut oil, for frying.
  • 2 largezucchini (or you can use other grate-able veg such as carrot or pumpkin)
  • 1 handful of leafy greens, finely shredded
  • 2 tablespooncoconut flour.
  • 4 eggs.
  • 2 tbsp fresh herbs (anything works!)
  • salt and freshly ground black pepper, to taste.

METHOD 

Grate the zucchini using a grater or a food processor (you need 2 cups of grated zucchini). Finely shred the leafy greens and herbs. Sift the coconut flour into the eggs and beat them together until smooth. Mix in the zucchini, greens, herbs, salt and pepper. Heat a little oil in a frying pan and spoon in dollops of the batter. Cook until golden on both sides.

 

These fritters are great for any time of the day – breakfast, lunch, dinner or as a snack. I always make a big batch and store them in the fridge for days to come. I love them topped with fresh veggies (all of the veg in the pic are home-grown – my herbs and grapes, Mel D’s zucchini and cucumber, Brystal W’s avocado, Chris W’s cherry tomatoes – thanks guys!) and some cheese and maybe some extra animal meat like chicken if I need it.

Yummo. This will keep me going until dinner (oh, I had double the amount than what is in this pic…feeding for two, you know, haha). I like to make sure I feel satisfied after lunch, and that I balance my macros so that I don’t get hungry an hour or two later, or feel flat, unfocused and lacking in energy.

What have you been making with your fresh, seasonal produce?

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