Ep92: Hide The Veggies Series -Zucchini !
After working with hundreds of women, I've seen how challenging it can be to meet the daily goal of three servings of vegetables. My aim is to help you seamlessly incorporate more veggies into your diet in a way that you and your family will enjoy. Adding more vegetables to your meals not only keeps you fuller for longer but also boosts your intake of fiber and essential nutrients.
00:00 Welcome to Lean and Clean with Fitness Chef Christine
00:19 Zucchini and Eggs Breakfast Recipe
05:21 Smoothie Time: Adding Veggies to Your Drinks
07:51 Delicious Zucchini Fritters Recipe
11:51 Final Tips and Farewell
Recipes
Zucchini and Eggs
Ingredients:
1 zucchini, grated
Salt and white pepper to taste
Olive oil
3 farm eggs
1 tablespoon cottage cheese
Pepper jack cheese (or your choice of cheese)
Instructions:
Grate the zucchini directly into a heated pan with a little olive oil.
Season with salt and white pepper.
Sauté the zucchini until it begins to wilt.
Crack the eggs directly into the pan and scramble with the zucchini.
Add the cottage cheese and mix well.
Add pepper jack cheese (or your choice) and allow it to melt with the residual heat.
Serve hot and enjoy!
Creamy Chocolate Zucchini Smoothie
Ingredients:
1 cup unsweetened almond milk
1 scoop chocolate protein powder (e.g., Juice Plus, Shakeology)
1 tablespoon dark cocoa powder (optional)
½ zucchini, chopped
½ banana
½ cup frozen mixed berries (e.g., Wyman's Triple Berries)
Ice
Optional: honey, maple syrup, or agave nectar for sweetness
Instructions:
Add almond milk, protein powder, cocoa powder, zucchini, banana, and mixed berries to a blender.
Add ice and blend until smooth.
Taste and adjust sweetness if needed with honey, maple syrup, or agave nectar.
Serve immediately and enjoy!
Zucchini Fritters
Ingredients:
3 cups grated zucchini
1 grated Vidalia onion
5 tablespoons flour
½ cup Parmesan cheese (adjust to taste)
½ teaspoon salt (or to taste)
Pepper to taste
1 egg
Instructions:
Grate the zucchini and onion, then salt and let sit for 10 minutes.
Drain excess water from the zucchini mixture.
In a bowl, mix flour, Parmesan cheese, salt, and pepper.
Crack the egg into a separate bowl, then add to the dry ingredients.
Mix to form a batter, adjusting consistency with reserved zucchini water if needed.
Fold in the grated zucchini and onion mixture.
Heat oil in a pan and spoon batter to form fritters.
Cook for about 3 minutes on each side until golden brown.
Serve hot, optionally with a sprinkle of Parmesan on top, and enjoy!
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