Straight from Naturally Ella | Serves: 2 | Time: ~45 min
Ingredients
Zucchini Salsa
2 cups 1/4″ cubed #zucchini
½ small red onion, diced
1 jalapeño, minced
2 tsp olive oil
¼ tsp salt
1 tbsp lime juice
¼ cup cilantro, minced
¼ cup goat cheese
Corn Cakes
2 tsp olive oil
½ small red onion, finely diced
2 ears sweet #corn
â…“-2/3 cup whole wheat pastry flour
¼ tsp baking powder
1 lg egg
1 tbsp honey (I subbed agave to make vegan)
2 tablespoons lime juice
¼ teaspoon salt
¼ cup cilantro
1 tbsp olive oil
Instructions
Preheat oven to 400Ëš.
Toss cubed zucchini with onion, jalapeño, olive oil, and salt. Roast until zucchini has turned slightly brown, 20-25 minutes. Remove and toss with lime juice and cilantro.
Heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add â…“ cup pastry flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combined. Add more flour until mixture pulls together and can form patties.
Divide batter in to 5-6 patties. Heat olive oil over medium heat. Pat in to 1″ thick round disc. Fry on each side for 5-6 minutes. Each side should be browned.
To serve, place on a platter and spoon salsa on top. Sprinkle goat cheese over and serve. Skip goat cheese to keep vegan.
What I ate and drank today (4/2/2018)
96 oz of water
3 cups of decaf
Vodka diet
3 BBQ carrots
Corn on the cob
Half a peanut butter sandwich
2 corn fritters with zucchini salsa
Exercise
~2 miles of walking
Strength training (core and arms)