Life's a Stitch

Much like the Freshman 15 I experienced in my first year of college, thanks to the unlimited availability of cafeteria chocolate milk and root beer, Covid initially had its way with me weight-wise. That first bit, during our 14 day quarantine, put us in too close proximity to the fridge. I drowned my sorrows in toasted buttered bagels and homemade bread. I understand it’s a thing.

I'm happy to report that I'm now below my pre-pandemic weight because of low carb choices resulting from a successful recipe hunt. I'll post my favourite below, but first, have you witnessed this moment of joyful song?

It made me smile.

We're at the height of zucchini season, so here's a delicious recipe that will make a one pound dent in your zucchini stash. C, my Minnesota farm boy, who considerers a healthy serving half an ear of corn pathetic eating, enjoyed the fact that two of these have the same amount of carbs.

Zucchini Feta Fritters

Ingredients: 

1 lb zucchini, grated (I used 6mm food processor blade), salted, and pressed dry

2 eggs

2 green onions, thinly sliced

2T chopped dill

1/2 C Crumbled feta

2 cloves minced garlic

pepper to taste

1/4 C flour

1/2 t baking powder

3T olive oil

lemon wedges or tzatziki  

Procedure: 

Beat the eggs in a large bowl, add the zucchini, green onions, dill, feta, garlic and pepper. Mix the flour and baking powder together and stir in until evenly distributed.Heat the oil in a frying pan. Drop in 2T of mixture onto pan and flatten slightly, cook until golden brown on both sides, turning once. Drain on paper towels. Serve with lemon wedges or tzatziki. Makes 12 (8gms carbs each).