Hello all! So you may have noticed I’ve been slightly quieter on the recipe side of things recently. It’s part down to still learning the art of managing time – my job means I’m constantly learning new things each day – and part down to what I like to call a ‘baking break’. I go through weeks where I wake up each day with an urge to simply create, with all the recipe ideas flowing through my head, and then other weeks when I just want to enjoy eating the fruits of my creativity! Plus we’ve had guests for the last few weeks so haven’t had much time to turn the kitchen upside down.

Jack’s rather thankful.

BUT today is a new day! You may have seen from my snapchat/instagram that I am going meat-free from the 1st May for 1 month (and possibly longer). If you know me well, you’ll know I’m normally a huge lover of meat but recently the more and more I learn about the health benefits associated with not eating meat, the more giving it a go appeals to me…not to mention the environmental influence we have by consuming the amount of meat we do. So, during May I’m doing my bit and going vegetarian, anyone who wants to join in the journey with me, say I!

I’m starting in May because I’m now on healthy run-up-to-the-wedding. My life is very well balanced and I would of course say I have a healthy diet but it’s the “big day” and I want to make sure I feel my best. So for a short period of time I’ll be being a little less balanced. That means no alcohol for 6 weeks (except a potential Dubai Hen-do), very little sugars (including natural) and none of the obvious bad stuff like sweets, crisps etc. Combined with that I’ll be boosting my training and combining it with pilates and EMS training – (will write a separate blog post on this). My plan at the end, for any brides-to-be is to share with you all a detailed 6-8 week “Ultimate body” guide. It’ll be through eating healthily, naturally and nutritionally but strict where it need to be.

SO here is the first recipe of my Vegetarian, meat-free May! They are super yummy and surprisingly, incredibly filling! I’ve added a little asian-inspired twist on the Butternut suash and Zucchini cakes because the sesame seeds inside give a lovely crunch and texture to the vegetarian hot bombs (my way of saying delicious). It’s as simple as grating the two vegetables and then combining them in a bowl with a few other ingredients. Very little mess and hassle (I can hear the mothers smiling ;) ).  Served with a Tzatziki dressing which is the perfect refreshing condiment to go with them.

If you’re gluten-free then they do work without the panko breadcrumbs, just add extra sesame seeds and be sure that when you first go through the process of squeezing water out of them, you do a really good job!

Hope you enjoy them and please do share your creations with me! As I said, anyone who wants to join in my super healthy, meat-free next few weeks, follow me on snapchat @LeanLivingGirl to keep up to date and message me within questions!

LLG X

Grated butternut squash and yellow zucchini…

Be gentle with the cakes whilst you’re cooking them…aim for a nice crispy brown on top!

Butternut Squash and Zucchini Cakes

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Butternut Squash and Zucchini Cakes

Author: Lean Living Girl

Serves: 16 medium cakes

Ingredients

Butternut squash and Zucchini Cakes

• 280g Butternut Squash
• 150g Yellow Zucchini (courgette)
• 2 cloves of crushed garlic
• Pinch of sea salt
• Black pepper to taste
• Handful of fresh mint, chopped finely
• 3 spring onions, chopped finely
• ½ cup grated parmesan cheese
• 70g white sesame seeds
• 60g panko breadcrumbs
• 2 Organic medium eggs
• 1 tbs coconut oil for cooking

Tzatziki

• ½ cup organic natural greek yoghurt
• 1 clove of garlic
• 1medium cucumber
• handful of fresh mint
• Juice of ½ lemon
• Salt and pepper to taste

Instructions

1. Peel the butternut squash and then grate it into thin slices with the zucchini. (Can also use a food processor).
2. Using kitchen towel, a potato ricer or a cheese cloth, squeeze out as much water as possible from the vegetables, then place in a bowl.
3. Add the rest of the ingredients and mix well.
4. Put a frying pan on med-high heat with a tbs of coconut oil.
5. Shape the cakes into patties (squeezing each one together as you do to drain any excess liquid) and place on the frying pan.
6. Cook for 3 minutes on each side or until firm and starting to brown.
7. Whilst the cakes are cooking, prepare the tzatziki by whizzing all the ingredients up in a food processor.
8. Serve hot or cold with a bowl of tzatziki.

3.4.3177