Update [Part I] + Low-Carb Brunch: Zucchini Fritters
Peace, family! It’s been a while since I’ve been able to carve out dedicated time specifically for blogging. The first quarter of the year was a whirlwind for me. My husband and I planned to move at some point this year. Toward the end of January we realized that we needed to move a lot sooner than either of us had anticipated. I’ll share more about that later! We spent about two months scouring the city for the perfect place that would be aesthetically pleasing, practical (work, traffic, etc.), and within our desired budget. We have different taste and ideas in just about everything imaginable, so needless to say there were a few bumps and hurdles that we had to overcome. Then there was the matter of scheduling movers, packing, and a lot of tiny decisions that you don’t really think about until you’re in the moment. To say that we were tired would be a major understatement.
After much ado, we finally settled into our new place. Wait, did I say settled? What I should have said is that we finally moved into our new place. Our new struggles included: not being able to locate anything we needed, the inability to take even two steps without tripping over boxes, the unfamiliarity that comes with living somewhere new, and trying to figure out where the heck everything was going to go. I pride myself on being relatively minimalist and had no idea how much stuff we truly had.
Although we had gone through this painstaking process, and all of my stuff was here, I didn’t quite feel like I was at home. It all felt very foreign to me. I started thinking about what I could do to make this space feel like it was truly mine. I mean ours. First, I unboxed our records and books, or at least the very few that I could find. Music and literature are such huge parts of our lives, and I knew that unboxing them would make us start to feel more at home. I broke out my salt lamps, sage bundles, incense, candles, and mindfulness/medication guides. Cue my friends calling me a hippie for the millionth time.
I was starting to feel settled, but something was still missing. Then it hit me – I had not made a home cooked meal since we moved. Ok, even before we moved we had spent weeks surviving on convenience foods. While we were doing the best that we could with our busy schedules, many of our choices had way more carbs than we have come accustomed to eating. And not good carbs. I try not to associate food with guilt, but I was starting to give myself a hard time. Since we started keto a little over two years ago, I’ve made it my mission to provide us with meals that are as nutritional as possible, and I really wanted to get back to that. Cooking in our new home made all the difference. It allowed us to carve out time where we weren’t focused on unpacking, making phone calls, sending emails, or cleaning. We simply sat at our dining table and enjoyed food, music, and conversation. We’ve been here about two weeks and I can finally say that things are settling down and getting into place. That’s my nice way of saying that we put some of the boxes into our guest bedroom, closed the door, and have been pretending that they don’t exist. Act like I didn’t say that though. Moving on.
Growing up, weekend breakfasts were mandatory in our house. My dad would be up early EVERY Saturday, and by mid-morning the sweet and savory smells coming from the kitchen would gently awaken us from our sleep and lure us out of bed. It’s a memory that I truly treasure and a tradition that I’ve carried with me into adulthood. Today I wanted to make a low-carb brunch that would satisfy, and carry Terrance into his afternoon workout. The jury is still out on whether or not I will be accompanying him. These zucchini fritters most definitely hit the spot!
4 Medium Zucchini
1 Cup Almond Flour (finely ground)
6-7 Green Onion stalks (chopped)
2 Tbsp. Kerrygold Butter (or your brand of choice)
¼ Cup Shredded Cheese*
2 Tbsp. Creole Seasoning*
1 Tbsp. Crushed Red Pepper Flakes*
2 Large Eggs
*Cheese and red pepper are optional in this dish. I put cheese in everything, a habit I’m trying to break. I chose to use Creole seasoning. Regular old salt and pepper work just fine.
I started by washing my zucchini and grating it into a large glass mixing bowl. I then used cheesecloth to strain out all of the excess water from my zucchini and returned it to the bowl. I added two eggs to the zucchini, stirring until they were well distributed. Next, I added the seasoning/pepper, cheese, and half of my chopped onion to the mixture, stirring until well mixed. Finally, I added the almond flour and gave my mixture one last stir.
In a large cast-iron skillet, I allowed the butter to melt over medium high heat. Next, I scooped out heaping spoonfuls of my zucchini mixture into the skillet, and used a spatula to slightly flatten the tops. I allowed my fritters to cook for about 4 minutes per side, or until they were a nice golden brown on the outside. I served the fritters topped with sour cream and chopped green onion. These were extremely easy to make and left very little room for error.
Now that things have calmed down, I will start posting tons more recipes, many of which I’ve made earlier this year, but simply did not have time to post. The love and feedback I’ve received since starting this blog has been amazingly overwhelming, and I look forward forward to what’s to come. In the coming weeks I will also be posting the second part of my update, and it’s a doozy! Love to all.