Cross Country Skiing Kootenay Style; Julie shares her recent experience 'off piste' at the Nancy Green Summit.
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Looking for a nice side dish for Ian's stuffed chicken breast I came across the idea for this tasty recipe on the Martha Stuart website of all places . She was cooking for a large crowd and did not have gluten intolerance issues to deal with so i took a yummy sounding recipe and made a few changes.
1/3 cup gluten free four mix (I used approx two tablespoons of rice flour,1 tablespoon tapioca starch and 1 tablespoon soy flour)
1/2 teaspoons baking powder
Coarse salt and freshly ground black pepper
1 medium zucchini
1/4 medium onion
1 tablespoon Greek-style plain full-fat yogurt (I put in two by mistake, very tasty but required a little added flour)
1 egg, lightly beaten
coconut oil / olive oil for cooking
In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl. Grate zucchini into bowl with onion on the large holes of a box grater.
Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
Season fritters with salt and serve immediately with yogurt-dill sauce.
Enjoy! Did you modify yours in any way to make them more your style? Tell us your version.
After hours of chopping parsley and mashing garlic I was over the kitchen but hungry for dinner. As I spooned the last of the parsley pesto from the bowl I realized I had left none for tonight's dinner, why not add the cooked Quinoa left over from breakfast to the last of the pesto in the bowl and make a yummy salad for dinner? Easy, nutritious and filling the perfect type of food for when you are on the go and would rather be biking than making dinner!
There was no good reason so I did it and this is the recipe that I came up with for a Quinoa Parsley Pesto Salad, fresh from the garden!
Just take your fresh Parsley pesto
Cooked and cooled quinoa
Thinly slice red pepper, celery, & cucumber
then add fresh peas and lemon juice.
Season to taste, I found my pesto gave it all the flavor it needed.
Combine it all together I think this salad could be made with anything! One idea that jumps to mind includes red onion with soft goat cheese, another was to add chickpeas....hmmmm yum!
I had found a recipe for Gluten Free Coconut Lime Chicken Nuggets on Daily Bites earlier that day and thought that would be the perfect combination. It was! check out the recipe on Daily Bites Here.
What's your go to recipe for quick and nutritious meals when you are too tired to cook?