Guilt Free Friday: Fritters

Happy Friday! The people close to me know the obsession with this recipe is real. I feel like it’s all I’ve talked about! I love hash browns and I was craving them so badly earlier in the week, and thus.. a new recipe was born! I originally paired these with chickpeas and avocado on a bed of mixed greens but because this recipe makes about 24 fritters I was able to experiment. They paired nicely with eggs and salsa as well as with turkey burgers! I love the versatility of this recipe and they make great leftovers.

Sweet Potato Fritters

1 medium sweet potato
1 medium zucchini
1/4 cup melted coconut oil
2 large eggs
2 tbsp almond meal
1/2 tsp chilli powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Preheat your oven to 375. Start by grating the sweet potato and zucchini. You should have a surprisingly large pile of veg, add it to a large bowl. Melt your coconut oil and add it to the shredded veggies. Beat the two eggs in a separate small bowl and add them to the large bowl. Add the almond meal and spices. The mixture should stick together but still feel very wet. If it won’t stay together add some more almond meal. Place the fritters on a large greased cookie sheet. They should be about and inch thick, mine were 2 inches wide but you can make them as wide as you want. Don’t pack them overly tight, just enough to stay together. Bake them for 15 minutes at 375. After 15 minutes take the fritters out and ensure they’re still in patty form. Lower the oven temperate to 350 and bake for another 10 minutes. After this 10 minutes carefully flip the fritters and bake for another 10 minutes. Let them sit on the pan for about 10 minutes before removing them.


I hope you enjoy this recipe and give it a try! It would make a great healthy addition to a brunch or family dinner!

HM

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GFF: What I Eat in a Day

Happy Friday! This week is a bit different… no recipe because I was feeling a little bit uninspired. It happens to the best of us! What I’m going to chat about today is what I eat in a day! A quick reminder that I’m at a training camp with up to four practices a day, each ranging from 45min-2.5 hours. My caloric goal each day is 3000, it doesn’t normally happen because thats a lot of food but I try my best! I’m a big routine person so what I eat is normally doesn’t waiver day to day.

Breakfast : 6:00am

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I love breakfast so much. Recently, I’ve been adding zucchini to my oatmeal. It’s a great way to add some extra volume and some extra fibre to your already delicious oatmeal. So what’s in the bowl? 1/3 cup oatmeal, 1/3 cup zucchini, 1/4 cup blueberries, 1 tsp honey, 1 tbsp flaxseed. This meal will keep me full for hours!

Let’s not forget…

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Coffee.. it’s in the name! I can’t take on the day sans coffee.

Post Workout #1 : 10:00

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I try to get this meal in as quickly as possible, its essential for recovery! This plate consists of, 2 eggs, 1 slice of ham, 1 cup of kale and 2 tbsp of salsa. This meal is full of protein and absolutely delicious!

Post Workout #2: 1:30pm

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I love these protein bars for a quick fix when I’m going to miss my window after a workout.  They’re natural, gluten free and taste like fudge, whats better than that? Maybe real fudge..

Pre workout snack: 3:00pm

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This banana chocolate shake is up on the blog here is so yummy and so satisfying. It’s the perfect way to curb your cravings. I add chia seeds before a workout because they keep me full through a long session. I highly recommend you give this recipe a try!

Dinner : 7:00pm

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This is one of my go-to meals. In the bowl we have, half a sweet potato, six asparagus, 1/2 cup of roasted chickpeas on a bed of spinach featuring my beautiful avocado rose that I’m so proud of!

Not included: I usually have two apples through the day and I’ll have a bowl of chez rice cereal before bed!


 

I hope you enjoy this post, sorry again for the lack of recipe!

HM

Guilt Free Friday: Almond Chocolate Cookies

Happy Friday! I hope you’re all having a fabulous week. I’m so excited to finally have a recipe video for you this week! I made some almond, oatmeal, chocolate cookies! They’re so good and refined sugar free! You could make these gluten free as well by substituting the flour for a GF option. To make these you will need:

1 cup  instant oats
¾ cup whole wheat flour
1 ½ tsp  baking powder
½ tsp  cinnamon
1/8 tsp  salt
2 tbsp  coconut oil
1 large egg, room temperature
1/2 tsp almond extract
½ cup pure maple syrup
1/4 cup shredded unsweetened coconut
2 tbsp coarsely chopped dark chocolate

watch below for the instructions!

I hope you enjoy this recipe!

HM