Banana split oats for breakfast.
I think I will.
Oats, banana, hemp seeds, pecans, all natural peanut butter, chia seeds, a few dark chocolate chips, raw goats milk and drizzled with a little local honey.
Sunday, August 24, 2014
Corn and Zucchini Cakes
Kernels off 2 ears of fresh corn (about 1 1/2 cups)
1 small zucchini diced small
1/4 cup chopped green onion
3 tbsp. all Natural corn meal (the Amish make a great mix)
2 free range eggs
1 tsp. Himalayan salt
2 tbsp. olive oil
1. Using 1 tbsp. of olive oil, sauté the corn and zucchini with salt till tender.
2. Place corn in a bowl and allow to cool. Add corn meal and eggs. Mix well.
3. Heat remaining oil in skillet and pour 1/4 corn mix in skillet to make cakes. Flipping to cook evenly. Cover with lid to cook.
4. Serve on top of a cucumber and tomato salad and top with fresh goat cheese.
1 small zucchini diced small
1/4 cup chopped green onion
3 tbsp. all Natural corn meal (the Amish make a great mix)
2 free range eggs
1 tsp. Himalayan salt
2 tbsp. olive oil
1. Using 1 tbsp. of olive oil, sauté the corn and zucchini with salt till tender.
2. Place corn in a bowl and allow to cool. Add corn meal and eggs. Mix well.
3. Heat remaining oil in skillet and pour 1/4 corn mix in skillet to make cakes. Flipping to cook evenly. Cover with lid to cook.
4. Serve on top of a cucumber and tomato salad and top with fresh goat cheese.
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