Do you ever have those times you need to stop, take a deep breath and reset? I do. Recently, I’ve been busting my butt to organize my thoughts, business plan, work two part-time jobs and just like many of you, trying to find a way to “balance” it all with a healthy relationship, friendships and family.
I have some information to share. I’m no longer striving for balance. I am building big dreams. I heard an interview with Kevin Roberts of Saatchi & Saatchi and a quote he shared I am taking hold for my own life.
As I build my dream, each day blends into one another. Therefore, I must be intentional with my time, gratitude and daily reflections. If not, I will succumb to my old self who was constantly chasing a balance instead of integrating the things I love into one life.
Well, folks, it’s happening. And I’m so blessed to share my story! My good friend Amanda Jae Spoo recently featured me in her blog. Visit it here and watch the YouTube video I compile to change up her format and push her outside her comfort zone a bit. 🙂
Additionally, this week has been killer with many things accomplished, new recipes attempted and most were successful! This one I shared on Instagram story and had many requests for the recipe. So here we go. Allow me to introduce: Zucchini Asparagus Fritters!
Per usual, I found a few different recipes via Pinterest, and modified to my liking. I knew I had to use a touch of oil for them to get slightly crispy on the edges. Well, when you are using eggs and egg whites as your base, it will be more difficult to keep that crisp. Fresh off the pan, they are fabulous! Full of flavor, not too overpowered by garlic or onion and just enough spice to keep it interesting. Can keep for a few days stored in the refrigerator. I recommend reheated after storing in the refrigerator or they might seem a bit soggy.
I chose to pair two fritters with a bed of romaine lettuce, homemade beef meatballs, one whole egg and sunflower seeds. This was my last meal of the day, which I typically have the mostly proteins and fats. It keeps me fuller longer so I do not get hungry in the middle of the night. No need for carbohydrates because let’s face it, it would be useless for sleeping.
I’ve been experimenting more with seeds and different nuts. I grew up eating sunflower seeds and got away from it until recently. Can be unsalted, salted, flavored and used in a variety of ways. They have SO MANY health benefits! The biggest one for me right now is increasing my Vitamin E daily intake. I’m working to strengthen my hair and skin and reel in some of those not so fun PMS symptoms.
Strong Sweet Caroline Zucchini Asparagus Fritters
Servings: 6 total fritters, 2 per serving
Macros per serving: 100 calories | 6g protein | 5g carbs | 6.5g fats
- 1 cup finely chopped or grated zucchini squash
- 6 cooked asparagus spears, cut
- 1 Tbsp whole wheat flour (or flour of choice)
- 3 Tbsp egg whites (equal to one whole egg white)
- 1 whole egg
- 1 Tbsp coconut oil
- 1-2 Tbsp Hot sauce
- 1/2 tsp each or other desired spices: paprika, onion powder, garlic powder, black pepper, sea salt
- In a medium sized mixing bowl, combine zucchini, asparagus, egg, egg whites, hot sauce and spices.
- In a frying pan, heat 1 Tbsp coconut oil.
- Add the flour to the mixture. You may desire more flour for a firmer fritter. I did not just for trying it out with less ingredients.
- Use a ladle or spoon to pour mixture into circles onto hot oil.
- Cook for about 3 minutes on first side or until you can start to see the egg cooked through.
- Flip and cook other side for approximately 3-5 minutes and remove.
- Enjoy on their own or with a meal!