I’m becoming obsessed with HGTV.
So it’s weird being back in a normal globo gym. I’ve been comfortable with my Crossfit gym for 3 years now. I’ve met some of my best friends in those gyms I’ve worked and worked out in. But I was never really hit on at any of those gyms. Probably because I was screaming at those guys about pushing their knees out during their squats or maybe because I just don’t ooze sex appeal. Either way, my Crossfit gyms haven’t been filled with creeps. Well, I’m experiencing the creepy side again. During spin class. The last thing I want to do is speak during spin class, let alone talk to some large male who screams creep with shorts that are similar to boxers. Loose boxers. No one should spin in those. Globo gyms are weird.
Instagram is funny. And intense. Most food pictures I post, people have something to say about them. Especially since I call myself paleo, but I don’t abide by paleo “standards”. Since I make desserts, or because I eat corn sometimes, or since I drink alcohol, or because I use a microwave. I just like to live life on the edge. I really don’t mind that people sometimes hate me for what I eat, especially because it’s very interesting to see how many different opinions there are out there, but geeeeeeez do people have opinions. Like, really intense opinions. Then people fight each other about a picture I posted. And all hell breaks loose. Not really. But people, stop getting angered by my food. It’s delicious. No wait, get mad. It’s kind of fun.
Guess what else is fun? I head to California today. Yep, another trip. Thankfully I had a little over a week to recover from my trip to D.C., so now I’m heading to the west coast instead. Which is honestly one of my favorite places to visit. I thought about living in California for a long time, but Colorado is too close to my heart. So instead, I’ll be heading out there regularly to work on a project. It’s exciting. I’ll tell you about it later, though. Pinky swear promise.
Summer Squash Pancakes
- Yield: 4-6 1x
Ingredients
- 1 small zucchini, shredded
- 1 small yellow squash, shredded
- 1 small carrot, shredded
- 1/2 yellow onion, shredded
- 1 cup almond flour/meal
- 2 eggs
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- salt and pepper, to taste
- 2 tablespoons fat of choice (I used duck fat)
- avocado, diced (to garnish)
- green onions, diced (to garnish)
Instructions
- Shred all vegetables. I used the shredding attachment on my food processor.
- Mix vegetables with almond flour, eggs, garlic cloves, basil, parsley, and salt and pepper with your hands.
- Make 6-7 patties and flatten them out.
- Heat a large skillet up over medium-high heat, add fat of choice, then place as many patties as you can fit in the pan without overcrowding it.
- Cook 5-7 minutes per side, until pancakes are browned.
- Top with avocado and green onions. AND MEAT!
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Squash it Up:
Cashew Cheese and Pomegranate Filled Acorn Squash
5 Ingredient Butternut Squash & Sage Breakfast Casserole
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I just had zucchini pancakes(a la Practical Paleo) for breakfast too. Such a great way to use up excess squash from a garden we are drowning in the stuff and the season just started.
These look AWESOME! As a recent paleo convert I cant wait to try new dishes! I might have to do flax eggs since I am on an AIP but these look delish! Thanks for sharing!! 🙂
I used to make something similar back in my vegetarian days. I’d season them with Old Bay and serve them with a yogurt sauce. They were really good. Looking forward to trying these with almond flour!
Love your blog, your site and your new cookbook. Just ordered it for all my friends – working moms love nutritious food able to be prepared in 10 minutes that feeds 6! Ideal! Plus the layout of the book, and the squishy pages, is idea for kitchen working. Just wish it stuck to the wall.
So, where can I get a t-shirt for all these new paleo fans in my life?
Soon I’ll have new apparel to share with you!
Do you think i could leave out the almond flour completely and the eggs would hold it together??
Maybe! But I haven’t tried that
I don’t ever use almond flour. First, because my body hates almonds. Second, because I hate the texture.Third, because I thinks it’s omg expensive! What I do whenever I make stuff like this is use coconut flour instead. Just add teaspoon by teaspoon as it absorbs liquid like crazy until you get the texture you’re looking for. Hope this helps!
We just made these and I thought I had almond flour, but I looked and looked through my stash of flours in the pantry and couldn’t find it. So I substituted 3/4 cup garbanzo bean (chickpea) flour, and 1/4 cup flaxseed meal. That worked great! Of course, as I was putting away the leftovers, I found the almond meal in the refrigerator. 😛
Do you ask your butcher for duck fat? Where do you buy it?
I bought mine at Tony’s market, but any fat would work!
I render my own chicken fat for cooking from chicken skins. I normally love the skin, but when I boil up a batch of chicken breast for salads, I keep the skin in the freezer until I have enough for a batch.
Williams-Sonoma sells Rougie brand duck fat (in the store, and I almost always have to ask for help to find it). It’s yummy!
I love squash! This is a great way to use any leftovers up. They sound wonderful!
Going to store on lunch, making these tonight!!
Haha saw that microwave call out… That made me giggle 🙂 Keep doing what you’re doing! I’m picking up what you’re throwin’ down!
I gotta admit, whenever you use a microwave I die a little inside!
… not because it’s bad, though, just because my apartment didn’t come equipped with one and I’m too lazy to go out and buy one. Gotta get some new lifting shoes first! 🙂 Love your recipes and sense of humor!