20 Healthy Quarantine Recipes

20 Healthy Quarantine Recipes

Ok, so I know most of us are technically *not* in quarantine anymore (phew!), but I wanted to (re)share this free recipe e-book in case you missed it last time.


I find around this time of year, many people are home from vacations, getting ready for a new schedule in September, and excited about cooking again (maybe just a little?).


This recipe book is unique in that it focuses on pantry-friendly ingredients that you may normally have on hand or maybe you stocked up on when groceries were a bit tricky to get your hands on.


Regardless, there's lots of great meal and snack ideas and all happen to be gluten and dairy free.

>>GRAB YOUR COPY HERE<<

If you make any of these and post them on social, be sure to tag me so I can check it out!


Happy Tuesday,
Tara

Zucchini Fritters

Hey guys,

Last week. I came to you live on Facebook to walk through a little cooking demo (talk-through, really) of how I made Zucchini Fritters. My version is gluten-free, dairy-free, and grain-free with extra Omega 3s, fiber, and protein.

Here’s that video

For those that requested I write up the recipe, here ya go!

Zucchini Fritters

Ingredients:

• 2 large zucchinis, grated

• 2 large eggs

• 1/4 cup nutritional yeast

• 1/4 cup ground flaxseeds

• 1/4 cup cheese of choice (I used non-dairy cheese)

• 1 tsp salt

• coconut oil for cooking

Directions:

1) Add grated zucchini and salt to a colander and place in the sink for 5 minutes. Allow extra fluid to drain.

2) Place zucchini in a cheese cloth and squeeze out any additional fluid.

3) Add the eggs, nutritional yeast, flaxseeds, and cheese and mix well.

4) Add oil to a pan and over low-medium heat, cook 1-2 T of fritter mixture at a time (like a pancake). Once edges start to brown, flip over. This takes approx. 3 minutes per side.

5) Keep extras for up to 5 days in the fridge or freeze for up to 3 months. Reheat in toaster or oven.

Enjoy!

In good health,

Tara