I love Indian cuisine. This recipe is inspired by chana masala. I say "inspired" because I believe authentic chana masala uses a specific variety of chickpeas and includes amchur (ground dried green mangoes) and pomegranate seed powder. I did not have those two ingredients on hand. To add some citrusy sourness I added a little lime juice.Read more
Let’s welcome the latest addition to the MBMK chili family. This is the third chili recipe I’ve added to the blog. The first chili recipe was this two-bean turkey chili. Then, while researching the ketogenic diet, I decided to make a keto-friendly turkey chili at the beginning of 2018. And now, I’m excited to share this vegan chili that I made using my new Black & Decker slow cooker. This recipe is jam packed with protein and fiber; 25 grams of protein and 23 grams of fiber per serving. It’s very satisfying and perfect for meal prep.Read more
Who likes butternut squash? Now that fall is here, you’ll be seeing a lot more winter squashes in your supermarkets. Although some types of winter squash are available all year, at the beginning of the fall you’ll find a larger variety in abundance.Read more
These are savory pancakes made with zucchini and butternut squash. I made them to have with tea one Saturday afternoon, but I think they’d be great for breakfast along with scrambled eggs, sausage or other veggies. What do you think?
Prep Time: 10 minutes . Cook Time: 15 minutes . Yield: Serves 4
1 Lb Zucchini, grated
1/2 Lb Butternut Squash, grated
1/4 Cup Red Onions, finely chopped
1/4 Cup Oat Flour
1/4 Cup Parmesan Cheese
1/2 Tsp Fresh Thyme leaves
4 Cloves Garlic, grated
Salt, black pepper, paprika and cayenne pepper to taste
1. Using a cheesecloth or your bare hands, squeeze the grated zucchini to remove excess liquid.
2. In a large bowl, combine all the ingredients (except the cooking spray) and mix well.
3. Heat a non-stick skillet over medium-high heat. Spray with cooking spray. Spoon in about 1/3 Cup of batter per pancake; flatten and shape into a circle. Cook for about 2 1/2 to 3 minutes per side until golden brown. Repeat until all the batter is done.
4. Let pancakes cool for a couple few minutes before serving so the pancakes can get firmer. Serve with your favorite dip or enjoy on its own.
Nutrition per Serving (2 pancakes): 155 Cals; 21g Carb; 5g Fat; 9g Protein; 4g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer
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