Spinach Zucchini Cakes

No way is it Thursday already. For real? I’m definitely okay with it, I am just blown away by how fast this week has flown by once again.

U.C. Update and SCD

I am almost afraid to say this because I don’t want to jinx myself, but I truly think I am beginning to heal. My ulcerative colitis symptoms are beginning to calm down and I am feeling so much better. It is unbelievable how making changes in your diet can so significantly improve the way you feel. Okay, it’s believable. I believe it , that’s why I became a Registered Dietitian. Eating clean makes you feel clean. You are what you eat. I can hear my body thanking me for treating it so well. It’s working over time to get me well and heal me, the least I can do is thank it by feeding it kindly.

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I continue to follow the Specific Carbohydrate Diet as best as I am capable of but will be the first to admit I’m not perfect. I ate 3 pieces of candy corn yesterday at work. I just wanted to taste them because they are one of my FAVORITE fall treats (especially with peanuts). I do plan to incorporate them back into my diet some day, but will make sure and limit my intake, just like any sweet treat. Moderation.

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I am having an easier time this time around with the SCD. I continue to use it as a time to experiment in the kitchen rather than stressing about it.

I always have salads as my fall-back meal if I am not in the mood to make anything exciting for myself. I made myself a batch of SCD yogurt so I am again incorporating smoothies into my diet. I’m not enjoying the smoothies as much as before only because it’s cold here in the morning and drinking a cold drink isn’t the most comforting way to start the day. I am drinking my coffee weak and my body handles it just fine so I’m thrilled that I don’t have to cut it out all together.

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Let’s see, what else? I am finding legal, ready-made salsas from the grocery store, making my own simple salad dressings like honey mustard, creamy avocado, and Greek vinaigrette, and finding that I don’t need to use as many condiments as I used to. I am enjoying cooking with more spices and herbs to enhance flavors rather than extra additive-packed condiments. I do miss my Heinz Ketchup however. Yes, I’ve made SCD ketchup, but it’s just not the same to me.

As I’ve mentioned before, I’m taking this whole deal day by day, and not letting myself get overwhelmed by it anymore. I’m teaching myself to relax, stay calm, and trying to listen when my body tells me to rest.

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Spinach Zucchini Cakes

Gosh, where did that rant come from? Anyway, I wanted to share with you the recipe for those tasty zucchini spinach cakes I made the other night. They were extremely easy especially since I had already shredded the zucchini and had it in the freezer waiting for me.

In a bowl I mixed together 1 cup of shredded and drained zucchini with 1 cup shredded and drained cooked spinach. You want to make sure you really squeeze the liquid out of both of those veggies or you’re going to have a sloppy mess. To the veggies I added 1/2 cup almond flour, 1 egg, 1 tablespoon of minced onion, a sprinkle of garlic powder, salt and pepper, and 1 1/2 tablespoons of grated Parmesan cheese. Mix all ingredients together and shape into patties.

Place onto lightly greased pan and cook on medium for about 7-8 minutes on each side.

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Plate ‘em up and top them with tomato sauce and parmesan cheese, eat them plain, try some tzatziki sauce, or put a runny egg on top. Go wild!

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Spinach Zucchini Cakes
Print
Ingredients
  • 1 cup shredded and drained zucchini
  • 1 cup shredded and drained cooked spinach
  • ½ cup almond flour
  • 1 egg
  • 1 Tbsp onion, minced
  • ½ tsp garlic powder
  • 1½ Tbsp. grated Parmesan cheese
  • salt and pepper
Instructions
  1. In a bowl I mixed together 1 cup shredded and drained zucchini with 1 cup shredded and drained cooked spinach
  2. To the veggies add flour, egg, onion, garlic powder, parmesan, and salt and pepper Mix all ingredients together and shape into patties
  3. Place onto lightly greased pan on stovetop and cook on medium for about 7-8 minutes on each side
  4. Top with tomato sauce, tzatziki sauce, a runny egg, melted cheddar cheese, or enjoy plain Jane style

One last thing, my friend Moe is a personal trainer and blogger, and is featuring a post today about Crystal Light. She asked for my insight on the product and has included my comments in her post. If you get a chance, go check out her blog: http://fitnessmoejo.blogspot.com/

Have a tasteful Thursday!

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