Breakfast

Jalapeno Veggie Fritters

When I first encountered coconut flour, I was obsessed & baked with it all the time.

This year I have been on a Garbanzo Bean Flour kick. (While still using coconut flour of course!)

Why?It is…

  • cheap. A bag of Bob’s Red mill only costs $2.69 & I find it on sale often as well.
  • only made from one ingredient, Garbanzo Beans. Aka, the most clean🙂
  • a great replacement for almost any regular flourwithout having to adjust your liquid ratio.
  • high in fiber & protein.
  • low in sugar.
  • a great egg replacement for vegan cooking. I use this flour to make pancakes, ‘egg’ bakes & more.
  • tastes great.

I cannot recommend this flour more. Next time you are baking or cooking, replace all or some of your regular flour with Garbanzo Bean Flour. Then sit back & enjoy the yummy taste & added nutritional benefit!

So now on to these Jalapeno Veggie Fritters.

They are…

  • easy to make.
  • a protein & vitamin packed healthy breakfast.
  • made with spices that are beneficial to your health.
  • loaded with heat & flavor.
  • delicious.

Jalapeno Veggie Fritter

  • Servings: 3 fritters, serves 1
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1/3 c garbanzo bean flour
  • 1/2 c – 2/3 c water (adjust, you want your batter to be like pancake batter).
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/8 tsp paprika
  • 1/8 tsp pink Himalayan salt
  • 1/8 tsp turmeric
  • 1 T finely chopped onion
  • 1/4 c shredded zucchini
  • 1/4 c shredded carrot
  • 1/4 c corn
  • Finely chopped jalapeno to taste

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Directions

  1. Heat a medium size pan on low heat with non-stick spray.
  2. Add your flour & spices to a medium size bowl & mix.
  3. Add water & whisk until clumps are gone.
  4. Fold in your veggies. (Feel free to add or omit any veggies you like.)
  5. Pour batter into pan & cook as you would a pancake.
  6. Cook until slightly browned on each side.
  7. Serve with salsa, tahini, whatever you like!

And here was my view while eating my fritters.Image result for laughing emoji

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Breakfast · Lunch / Dinner

Chia Socca

 

Before we get to the socca,  here is a recipe for “No Bake PB 🍌 Bites” that I posted on my Instagram this past weekend: @thekellydiet.

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1️⃣In a large bowl mix with a fork

🔹2 c rolled oats

🔹1 tsp cinnamon

🔹 1 tsp vanilla

🔹splash of almond milk

🔹1/4 c raw 🍯  or pure maple syrup

🔹1 large ripe mashed 🍌

🔹1/2 c natural peanut butter or almond or 🌻 butter 🔹1/4 c mini morsels or cacao nibs

2️⃣Use an 🍦 scoop to spoon batter 2️⃣roll into balls & 3️⃣refrigerate. Enjoy!

Follow my Instagram for more recipes that may not be posted on the blog!

K now to socca!

This was my first time trying/making Socca & it turned out great!

So what is Socca?

  • It is a type of thin, unleavened pancake or crêpe made from chickpea flour.
  • It is a great source of fiber, protein & has a slew of vitamins & minerals.

I added just a bit of chia seeds to my socca for extra nutrients & to help absorb more of the liquid in the batter.

This recipe is easy to make & lets you be creative by choosing your own toppings.

  • You can top it with nut butter & fruit for a healthy dessert, or
  • with veggies & a homemade sauce for a yummy & nutritious meal.

Chia Socca

  • Servings: 1
  • Difficulty: easy
  • Print

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*This makes one socca so double recipe as need.

Ingredients

Socca:
Toppings I used:
  • Roasted brussles sprouts
  • Baked sweet potato chunks
  • Sauteed peppers
  • Sauteed mushrooms
  • Tomato
  • Organic white wine vinegar
  • Italian seasoning
Avocado/ yogurt sauce:
  • 1/3 of an avocado
  • 1/4 c cilantro
  • 1/4 c plain greek or non-dairy yogurt
  • 1 tsp lemon juiceimg_2423

Directions

Socca:
  1. Add all the socca ingredients to a small bowl.
  2. Whisk & set aside for half an hour to allow seeds to soak & mixture to thicken.
  3. Heat a small sized skillet on medium heat & spray with non stick spray.
  4. Once pan is hot & mixture has set, spoon batter into the pan & make sure it is evenly distributed (the benefit of using a small pan is that you can smooth the batter among the whole pan for an even distribution & perfect circle).
  5. Let batter cook for 3 minutes.
  6. Use a spatula to carefully lift sides, then flip.
  7. Allow to cook on the other side an additional 3 minutes.
  8. Remove from pan & top with desired toppings.img_2422
Toppings:
  1. I first roasted my brussels sprouts & sweet potato, without any oil, & sprinkled with Flavor God’s Italian Seasoning.
  2. I sauteed the mushrooms & peppers in organic white wine vinegar.
Avocado/yogurt Sauce:
  1. Add all avocado/yogurt sauce ingredients to a blender.
  2. Blend until smooth.
  3. I added the sauce to a clear squirt bottle to distribute evenly on top.

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What will you top your socca with?!