Zucchini Fritters

Zucchini Fritters

Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum Zucchini Fritters Inspired by: Kelly S Serves: 8-12 fritters MAKE IT HAPPEN: INGREDIENTS 2 cups shredded zucchini 2 cups shredded carrots ½ cup gluten free flour ½ tsp baking powder 2 large eggs lightly beaten 2 tbsp canola oil ¼ tsp salt ⅛ tsp pepper 2 cloves garlic minced Minced garlic (optional) ¼ graded Parmesan ( optional) For toppings - (optional) Greek yogurt, lemon juice, salt, pepper and chopped chives. DIRECTIONS Using a box grater, shred the zucchini and carrots. Using your hands (or dish towel), squeeze out as much liquid from the zucchini as possible. Transfer the zucchini and carrots to a large bowl. Add the gluten free flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper, (garlic & parmesan) to the bowl, stirring until the mixture is combined. Line a plate with paper towels. In a large skillet, add canola and heat over high-medium heat, drop about  3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart. Cook until lightly brown (about 2-3 min a side) and then flip and cook until both sides are evenly browned. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture. Serve the zucchini fritters topped with yogurt dip topping (optional) and sliced scallions. NOTES -Serve with sausage and eggs, or with a dinner entree such as roast chicken....
Broccoli + Sweet Potato Tots

Broccoli + Sweet Potato Tots

Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum Kid-friendly + delish. Broccoli & Sweet Potato Tots Inspired by: Lacey Baier Recipe type: Clean, Side, Kid-Friendly, Healthy, Vegetarian MAKE IT HAPPEN: Serves: 30 tots Ingredients 5 cups raw broccoli florets (approx. 2 med. heads) 1 medium sweet potato peeled and quartered (substatute with 2 med. red potatoes) 1 large egg (or 1 egg white ) ½ cup grated parmesan (optional) 2 tbsp. italian parsley (optional) ¼ cup yellow onion, finely diced ¼ tsp. kosher salt ¼ tsp. garlic powder ⅛ tsp. black pepper Greek yogurt for dipping (optional) Instructions: Preheat oven to 400 degrees F then line a rimmed baking sheet with tinfoil or parchment paper and set aside. Before steaming the broccoli break them down into florets. To do this pull the florets apart using your hands or knife and discard the stem. Add the broccoli florets and sweet potato into a steamer basket and steam until fully tender. This should take about 8 to 10 minutes. Once tender, remove from heat and allow to cool. Chop the broccoli and potatoes very finely (very important!). You’ll need 2 cups chopped broccoli and 1 cup chopped potato. In a large mixing bowl, combine the chopped broccoli, chopped potato, egg, parmesan cheese, parsley, yellow onion, salt, garlic powder, and pepper and mix well. Scoop about 1½ tablespoons of the mixture and gently press between your hands into a firm ball, then shape into a tater-tot shape by squeezing your hand. Place...