Easy Fried Veggie Fritters (low carb, gluten-free, grain free, keto, nut-free)

Yum! Veggie Fritters with Squash and Radishes | Cook Well, Eat Better, Live Happily

Yum! Veggie Fritters with Squash and Radishes

Oh my. These are soooo good. And really, you only have the carbs of the veggies, which makes it a win in my book. I have a son with sensory issues, especially in regards to eating (plus cold and water) and he eats a VERY limited diet. Until I created this recipe, he had yet to come anywhere close to a vegetable, so this recipe holds a very special place in my heart.

These taste like a cross between tater tots (which used to be a fan favorite of my sister and I growing up) and breakfast hash browns. The difference being there is no potato in sight and these are essentially carb-free!

I’ve made them at least 10 times in the last couple weeks, and the recipe is VERY forgiving, and also very adjustable. Make sure that you strain the veggies well, I don’t think it would work otherwise, but other than that…grate everything and then mix it with your hands. Fry it in lard, bacon grease or any other high-heat oil and call it a day. Makes an easy side dish for dinner or a breakfast in and of itself. Enjoy!

Easy Veggie Fritters (gluten-free, nut-free, grain-free, keto, low-carb)

1 – 1 1/4 cups veggies*, grated and squeezed to remove juice (measured after straining)
2 eggs
2.5 oz pork rinds, ground into a sandy flour-type texture
4 oz cheese, grated
1/2 tsp salt
1/4 tsp black pepper
2 tsp dried chives

Begin by adding your cooking grease, approximately 1-2 Tbsp to your frying pan. If it’s not non-stick, use more. Heat your pan to med-high

Food process or vitamix the pork rinds and the cheese (Or smash the pork rinds in a bag with a rolling pin and grate your cheese). Add moisture ridden veggies*, eggs and spices.

Once oil is hot (sizzles upon addition of batter), make little patties, 2-3 inches in diameter, of your batter and gently lay them in the hot oil. Cook for 5-7 minutes on each side or until crispy and well-browned. Remove to a cooling rack and make additional batches as needed. I can usually do it in 2 batches, using my 12 inch frying pan.

*For the veggies, I have used all combinations. Our favorites have been squash and radish (pictured above), carrot & parsnip, and squash, zuchinni and onion. I simply use the grating method with my vitamix to mix them together. To get the appropriate amount, you need approximately 8 radishes 2-3 baby yellow squash, 1 medium zuchinni and 1/4 of a sweet onion, just to give you an idea. After they are grated together, I use a Paint Strainer Bagto squeeze the ever-living crap out of them. Your amount will reduce almost by half when you get rid of the moisture.

PPS I don’t get paid to keep this blog. I have added some affiliate links to Amazon to products that I personally buy and use from Amazon, in case you have difficulty sourcing some of the specialty ingredients that make living a low-carb, keto or gluten free lifestyle easier. I may receive a small percentage of compensation from Amazon, should you access these links in my ingredient lists and purchase the items I recommend. This costs you nothing, and typically I have found the cheapest options. If you like what you see here, please feel free to support me at no additional cost by shopping my links or in my Amazon Store (still being built). Thanks!


Parmesan Ranch Kale Chips

Parmesan Ranch Kale Chips

Parmesan Ranch Kale Chips

So, I’ve made kale chips before, you know…olive oil, salt and pepper. I’ve even gotten crazy and added a little onion powder. That said, I kept seeing all these blog posts for cheesy (vegan) kale chips, that everyone claimed were out of this world. I wanted to try. However, I didn’t have any cashews, and they’re kind of high carb for me right now. Plus, I don’t really care whether or not the final result was vegan. Hence was born…3 ingredient Parmesan-Ranch Kale chips. Sooo good. Sooo easy. The hardest part was not eating both pans worth!

1 head of Lacinato Kale (the flatter kind…they crisp better, in my opinion without burning)
1/3cup ranch dressing – I used Ken’s Buttermilk ranch, because that’s what I had.
1/2 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper

Wash and spin (or dry on paper towels) your kale and de-stem it. Rip each leaf into a few pieces and place in a large, clean bowl. Dump ranch and parmesan on top of the leaves and use your hands to mix it well. You want ranch dressing on Every. Single. Leaf.

Once ranch-ed and cheese-ed, add the salt and pepper and mix again.

Using 2 large baking sheets (or 3), lined with parchment paper (don’t skip this step…they will STICK!), lay your kale leaves out as flat and as single-layered as possible.

Turn your oven on to 325 and place pans in the cold oven. Allow it to heat up with the chips inside. Check after approximately 15 minutes. You might need to pull some out, if they are crisp. Flip some over, you get the idea. Put anything that’s not crisp back in the oven and check every 5 minutes so that you don’t burn them, but they all end up nice and crispy.

Try not to eat the whole pan, or 3. If you have any left, save them in an airtight container in the fridge for a few days. If they get un-crispy, just stick them back in the oven for a few minutes.

(This would probably work with other kinds of kale, however, I have never had luck cooking curly kale into chips evenly.)

Fresh Radish & Carrot Salsa {paleo, lowcarb, gluten-free}

Radish & Carrot Salsa
Radish & Carrot Salsa

Fresh Radish & Carrot Salsa {paleo, low carb, easy and delicious}

Yum. So, I picked up some radishes at the Farm last week, because it was the first week that they were offered and they looked so pink and pretty, with their lovely greens still attached, I figured I could do something with them, and something I have done! This salsa is absolutely delicious and comes together in a snap.  It’s pretty much spring in a bowl!

I think we’ll probably pair it with some grilled chicken breast this evening, as I think it will be even better once it hangs out in the fridge for a few hours, to let all the flavors mix and mingle. It would be delicious on tortilla chips, or even served fresh with some creamy avocado…hmmm, lunch tomorrow, I think?

1 1/4 cups radishes, cleaned, greens removed and diced into 1/2 inch cubes (about 1 lb) – save the greens, recipe coming.
1/2 cup diced sweet (or red) onion
1/2 cup shaved and then chopped carrot (1 medium sized carrot. I used my peeler to shave and then my knife to chop the ribbons into bite size pieces)
1/2 cup diced red bell pepper
2 Tbsp jalapeño green hot sauce*
1/4 cup chopped fresh chives
1 tsp salt
1/2 tsp black pepper
1/2 large lemon – juiced (about 2 Tbsp)

Mix everything in a medium sized bowl. Taste. Eat.

*My jalapeno green hot sauce is from Green Mountain Girls Farm, in Northfield, VT. If you have access to them, you should try it, if not. I’m sure any good quality green hot sauce would work, just add slowly and taste so that it doesn’t get too spicy!

Couldn’t be easier, right?

Pepperoni Cheese Stuffed Mushrooms

1 lbs of mushrooms, cleaned and de-stemmed.
6 oz. full fat cream cheese
25-30 pieces of pepperoni
1 cup shredded pepperjack cheese
2 heaping Tbsp pizza seasoning
1/2 Tbsp salt
1 tsp pepper

(Keep the stems, or chunk them…your call. No need for them in this recipe.)

Clean and de-stem the mushrooms. Place mushroom caps, open side down on a paper towel for at least an hour (the longer the better, unless you want to dry them).

Add remaining ingredients to a food processor, scraping down the sides until the pepperoni is finely chopped up and evenly distributed.

Fill mushrooms. It’s easiest to do this with your fingers, the mixture is too thick for a piping bag, and really even a spoon. I usually roll a log-ish type roll in my hands and then break off pieces and push them down into the caps.

Bake at 375 for 40 minutes, or 350 for an hour to an hour and fifteen minutes (I prefer the longer cooking time, but the shorter one works in a pinch.)

Bring to any event and watch your plate get licked clean…or make them for dinner and prepare to Eat. Them. All.


Artichoke Dip…to DIE for!

Slightly modified recipe, courtesy of Paula Baranowski, Seoul, Korea, 1986-88
(Double for more than 4-6 people)

1 can artichokes, in water, drained and chopped
1/2 cup mayo
1/2 cup sour cream
5 oz. bag shredded Parmesan cheese
1 tsp of McCormick Grillmates, Montreal Steak…about 1 tsp. (this was my aunt’s variation that I have come to like…we use the “Montreal Steak – HOT”.)

Mix together and spread in shallow container. I usually use the small corning ware dishes and split it into two dishes.

Sprinkle with a bit of dried parsley and paprika for color.

Bake at 350 for about 20 min. until a bit browned.

If you want to prepare this ahead of time, just cover it before heating and throw it in the fridge for up to 3 days. Add 5-10 minutes to the heating time if you do this.
Serve with a spreading knife (or a ladle…it’s that good) and veggies to stay low carb…or delicious baguette crackers if you’re cheating

Warm Cheesey Mushroom Stuffed Mushrooms

3 tablespoons butter
10 oz Portobello/shitake mushrooms, food processed chopped
16 oz shitake or button mushroom caps, wiped and stems removed
1 small onion, chopped finely
2-3 Cloves Garlic, chopped
1 cup sour cream
1/2 teaspoon lemon juice (optional)
1 pinch salt and pepper to taste
1 cup Grated Parmesan cheese
Mozzarella Cheese for topping
Parsley for Garnish

Preheat oven to 375 degrees F. Parboil mushroom caps until tender. Melt the butter in a skillet over medium heat. Stir in the chopped mushrooms and onion, and cook until tender. Reduce heat to low, and continue cooking 5 minutes. Mix in sour cream and lemon juice, 1 c. of parmesan cheese and season with salt and pepper. Scoop into whole mushroom caps and top with remaining Mozzarella Cheese. Bake 15 minutes in the preheated oven, until bubbly.