Quick and Easy Zucchini Fritters

Quick and Easy Zucchini Fritters


What is it about Zucchini that we all seem to gravitate to? Whether is be the delicious Zucchini “fries” from one of my favorite restaurants, Stella Luna, or whether they are wrapped around mozzarella and baked in a tomato sauce, or made into fritters or “pasta” it’s one of my all time most yummy and delicious choices for a side or a main in a meal!

Let us also remember that it is really low in calories, and contains potassium, folate and Vitamin A – so its healthy for you too! BONUS! (Well depending on what you add to it…..baking it with mozzarella makes it slightly healthier than using pasta)

Here’s a quick recipe adapted from two others and mashed together, to bring you an almost frittata, crispy, fritter type cake. Perfect for lunch, brunch or a quick snack (make them, keep them in the fridge and eat them cold).

Zucchini Fritters

  • Servings: 6 Large Fritters
  • Difficulty: Easy
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4 Zucchini, grated (We seldom find very large zucchinis here, so use a guide of 12-15cm in length)

Salt and Pepper

2 eggs, slightly whisked

1 cup of baby spinach leaves, washed and roughly chopped

1/2 cup of fresh basil leaves, also washed and roughly chopped

1/2 cup of Almond meal

2 TBSP of chopped coriander

2 TBSP of psyllium husk

1 TBSP of coconut oil, melted

Place the zucchini in a bowl and sprinkle with salt. Leave to stand for about 10 minutes. The salt helps draw out moisture. In a clean dish towel, squeeze out the zucchini and get it as dry as possible.

In a mixing bowl, combine all the remaining ingredients, besides the coconut oil, and add the zucchini. Mix well.

Add the coconut oil to a pan, and bring to a medium heat on the stove top.

Add large spoonfuls of the fritter mixture to the heated oil, and fry until golden brown on each side – flipping carefully.

Serve these with fresh Neapolitan sauce or slices of avocado and a squeeze of fresh lemon juice, or a fresh rocket and cucumber salad. Keep what you serve them with simple as these fritters don’t need much to make them shine!

Banana, bran and chocolate muffins

Banana, bran and chocolate muffins

It’s another Monday! Filled with coffee, carbs and chocolate! Luckily for me, this recipe has two of the things that I’m craving, and I can serve them with a cup of coffee to help chase away some of those pesky little Monday blues.
Whip these up on a Sunday evening, as they last for 4 days, covered and at room temperature, you can store them in the the fridge, that will give you another 2 days.

It’s an easy, on the run snack, and it’s healthy for the little ones, the chocolate is dark, but because of the honey and molasses in here, it’s not bitter!! 

Dark Chocolate, Banana and Bran Muffins

  • Servings: 10 muffins
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180g of oat bran

80ml of low fat milk

200g of mashed banana

2 TBSP of vanilla essence

1 cup of whole wheat flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate soda

1 tsp ground cinnamon

1/4 tsp salt

1 TBSP melted coconut oil

1/4 cup of honey

1/4 cup of molasses

3 TBSP of dark chocolate chips or cut up dark chocolate pieces

Set your oven to 180C and grease a muffin pan

Get three bowls ready

Bowl 1 

Mash the banana and stir in the oat bran, milk and vanilla extract until fully incorporated,  leave to stand for at least 10 minutes.

Bowl 2 

Mix the flour, baking powder, bicarbonate, cinnamon and salt.

Bowl 3 

Stir together the molasses, honey and melted coconut oil.

Now add bowl 3 to bowl 2. Mix well, now fold in bowl 1, until just mixed, add 2 TBSP of the chocolate chips and incorporate well.

Divide into ten muffins and place them into the prepared muffin tray.

Top with the remaining chocolate chips.

Bake for 20 minutes or until golden and firm to the touch.

Cool in the pan and then transfer to a wire rack for further cooling.

Place into a air tight container to store.


I’ve been converted! 

I’ve been converted! 

HEALTHY PANCAKES/CRUMPETS!!!!!  WHAT!!!!!!!!!!????????? This is absolutely everything to me! Oooooooooooooooooooh my gooooooodness!!!!! 

Did I jump into this craze late? Possibly!!

How is it that for less than five ingredients, I made the most amazing, fluffiest, healthy, no processed carb situation pancakes this morning?? I’m blown away! See this is what I was talking about yesterday, recipes that make me go WOW!!!!!!!

Did I mention that it is also incredibly easy to make????????????

Protein Crumpets

  • Servings: 6-8 crumpets
  • Difficulty: easy peasy
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Enough for about 8 to 10 pancakes/crumpets

4 eggs whites

1 cup of gluten free oats

1 banana

2 teaspoons of vanilla

1 tsp of cinnamon

Go wild with garnishes and what you serve it with! Fresh fruit is always a winner.

Take all the ingredients – blend.

Fry in a non stick pan.




A Sunday well spent. 

A Sunday well spent. 

My Sunday was well spent. 

I slept late, went to work and made some yummy food for the family, came home and figured out dinner for myself! (Quiche Loraine, no crust, with a fresh crunchy salad!) 

I normally wake up in the morning in rush (as most do) and always find myself scrambling or poaching an egg, toasting some rye and swallowing a coffee, before dashing out the door. 

Tonight I decided to make some chia pudding jars and let them settle in the fridge, so that tomorrow I can grab one and start munching while I’m getting ready and then take it with me in the car to finish will sitting in traffic.  

So here, a quick – no, really quick recipe for a chia jar. 


3 TBSP of chia 

1 TBSP of gluten free oats 

250ml of almond milk (regular or soy milk are also fine, I like my pudding thick, so see the consistency in the morning and you can stir through some more milk to suit you) 

1 TBSP of honey or a preferred sweetener

1/2 an apple chopped 

1 tsp of cinnamon 

1 TBSP of pumpkin seeds

1 TBSP of almonds (flaked or whole) 

Place in a jar or bowl and leave in the refrigerator overnight 




Recipe books 

Recipe books 

With the digital age, we can download a recipe or Google a website and “Bob’s your uncle”. 

I am a big book worm, so I’ve never gotten into the whole “e-books” situation, but if anything, I always try to buy my recipes books and have a good collection of them, if I do use a recipe of the web, I print and paste into my own recipe book that I’ve had for the past 10 years! 

Presenting Tashas. 

Founded in 2005, Tashas, is a Johannesburg landmark, now also showing off in Cape Town and Dubai. To me, Natasha Sideris, is a powerhouse and a force to be reckoned with. I’ve had the opportunity of working with her, albeit for two days, but she is an incredible leader, an amazing worker an even better chef. Let’s not forget about Savva, her ridiculously passionate brother, who made the best seafood pasta I have ever tasted!  She is an amazing inspiration to little chefs like me! 

Her recipe book has been creating hype around Johannesburg and of course, we have a copy at the house! 

It’s simple and elegant with really tasty dishes. 

I did the Granny Smith recipe for breakfast, which was so yummy, it’s going to become a staple! 

Available at Exclusive books. 


Making a morning muesli 

Making a morning muesli 

Sunday after lunch and before Carte Blanch, get your muesli on. 

Make it a family time activity and it’s also much healthier and less processed than that bought in stores. 


1 cup of Allbran cereal (flakes or sticks) 

2 cups of rolled Oats 

3 tablespoons of brown sugar 

1/4 tablespoon of salt 

1 and 1/2 cups of honey 

1/4 cup of coconut oil 

1 teaspoon of vanilla extract 

For the nuts and crunchy parts – you will need 2 cups of whatever assortment you like, so any nuts/seeds, flaked coconut or dried fruits 

1/2 cup of quinoa (not cooked)

Set your oven to 150 degrees, and roast the whole nuts and seeds (omit the dried fruits, those will just get mixed into the final process) 

On the stove top in a dry pan, lightly toasted the quinoa until it starts to pop, watch this because they also burn really quickly 

Place quinoa and toasted nuts aside to cool 

In a big bowl, mix the all bran, oats, sugar and salt 

In another bowl combine the honey, coconut oil and vanilla (if you hear the honey just slightly, it helps with the mixing process) 

Pour the wet mix over your dry ingredients 

Lay this mix flat onto a baking tray and bake for 20 to 30 minutes (depending on your oven speed) but you will start to smell the yummmmmmmmy’ness 

With a wooden spoon, mix in the nuts and quinoa, and chopped fruits (if you are adding these) and leave to cool on the tray 

The muesli will be crunchy and you would need to break it up and put it into a airtight container to store 

This recipe stays fresh for up to 3 months (but trust me it won’t last that long) 

And enjoy! 


Breakfast! What’s that??

Breakfast! What’s that??

I have never been one to rush to the breakfast table in the morning! 

My mother always made sure that we had our favorite cereals out, with a whole lots of extras, yet I couldn’t seem to get out of bed with major enthusiasm. Maybe the thought of sleeping for an extra ten minutes was more appealing! 

As an adult, I’ve come to realize how important it is to actually eat breakfast! All those “it’s helps your metabolism” and “it’s healthy for you”, are actually true!!! (Who knew right?) 

There is something ridiculously comforting about a warm bowl of oats, also the lushness of a soft poached egg on rye. If I’m having a manic morning, there are always hard boiled eggs in my fridge for a little protein fix! (No flex zone) 💪💪 

There are also so many blogs and websites that can give you tips on how to bring out your creative breakfast genius, so go and do some browsing and eat your porridge! Ha! 

The bowl in the picture is filled with warm oats, flaked almonds, chia seeds, raw cacao nibs and cranberries!!