Happy Sunday Morning

I was sleeping all day Friday. It felt like my legs were as heavy as logs and I had chills and I was so cold. And yes, also a nasty fever. I was sick and I was not feeling productive, although I had a long “to do” list. I couldn’t even bring myself to read a book…and I am always up for a good book!!!!

When I came out of my “coma” I was so hungry for gluten and sweets. I made a big pot of pasta but we had no sweets other than vanilla ice-cream which turned out to be too sweet for me, so I really didn’t get my sweet fix. Yesterday when we were at the grocery store I almost reached out for a nicely iced red velvet cake. But I stopped myself. I am not giving into this fall eating addiction.

On Tuesday it was 30 degrees Celsius and the next day it was only 10 degrees.  My body always goes into shock and starts gathering the winter “fat” to keep me warm, so my over eating and hunger is easily explained lol  No psychology degree needed here 🙂

Anyways, I’ve had this single zucchini in my fridge for forever and before it started going bad, I had to use it. It took me awhile to come up with a good plan/recipe but here it is…..that was dinner last night.



Zucchini and Carrot Fritters

Makes 7 fritters, takes about 30 minutes (depending what kind of grater you use, mine was shredded in 2 minutes)


1 medium shredded zucchini
3 medium shredded carrots
1 cubed onion (or you can shred this as well)
2/3 cup Gluten Free or regular all-purpose flour
1 large egg
1/4 cup Parmesan cheese
1 tsp Italian Seasoning
pinch of salt
Vegetable Oil for frying
Sour cream or yogurt, for serving




This recipe is so straight forward and easy. No rocket science!

Shred your veggies, cube (shred) your onion and then mix everything together. Batter – done! Fry (in the frying pan) both sides until golden brown and serve with sour cream or yogurt.

I think next time I will try to put less flour or use almond flour instead! I did use GF flour but I felt like it made them a little soggy.



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