Here is a yummy Buckwheat & Cashew salad recipe to add to the meal plan this week. It is gluten free, vegetarian and quick and easy to make.
This Vegetable Omelette recipe is the perfect breakfast meal and a great idea if you are trying to increase veggies into your breakfast. The eggs provide healthy fats and protein, while the veggies will give you a boost of fiber, antioxidants and vitamins & minerals. If you are looking for a sustaining breakfast that will take you through until lunch then def give this omelette a go! 😊
If you don’t have coconut flour, use any other flour that you have. You may just need to add a little extra as coconut flour is very drying which means you don’t need to add a lot.
1/2 a tin of corn, drained and rinsed
1 Tbsp milk of your choice (rice, coconut, almond, cows milk etc)
1 x small garlic clove, crushed
1/4 red onion, finely chopped
1/8 tsp Himalayan salt
1/4 tsp baking soda
1 Tbsp coconut flour
1 handful of mesclun
1 tomato, chopped
1 small carrot, shredded
1 tsp olive oil
1 tsp apple cider vinegar
Salt and pepper to season
In a bowl combine all the fritter ingredients and mix well. If the mixture is too runny, add extra flour.
Heat the coconut oil in a large pan on medium heat. Add the fritter mixture to the pan – you will be able to make 3 small or 2 large fritters.
Let them cook for about 2 minutes until firm enough to flip. Flip and cook for another 2 minutes.
Assemble to side salad by mixing all ingredients together in a bowl. Serve the corn fritters with the side salad.
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