Zucchini Patties

       Zucchini Patties

Modified from Allrecipes and Sunnydayswithmyloves

2 Cups grated zucchini (lightly salted and squeezed in a clean microfiber towel to remove excess moisture). Don’t skip this step. Squeeze it really good. You won’t believe how much moisture will come out. This step is the key to really crispy patties.

2 eggs, beaten

¼ C. chopped onions

½ C. all-purpose gluten free or regular flour

½ C. grated Parmesan cheese

¾ C. shredded mozzarella cheese. The fresh stuff is best.

½ C. gluten free or regular panko bread crumbs

2t. LaMar's Famous Seasoning

4-5 minced fresh basil leaves (optional but really recommended )

 

2-3t. chopped jalapeno pepper or other spicy pepper like spicy Mexibel pepper.

1t. minced fresh chives (also optional but recommended)

Dr. LaMar's Coconut Oil

 

Heat about an inch of oil in a skillet over medium-high heat. Make sure oil is hot by dropping a drop of water in. If it sizzles it is hot enough. Make thin patties, thin if you want them really crispy and lay them in the hot oil. Fry until golden brown on the bottom and then flip them over and fry until the other side is also golden brown. Let them finish on the first side before flipping so they don't break apart.

Serve with marina, hot pepper butter, or ranch dipping sauce.

Prepare to get addicted.

This recipe will make about 12-14 palm sized thin patties. If you don’t want to cook the whole batch I kept the batter in the fridge overnight and we had them the next day and wished we had more.

No Bake Coconut Bars

These bars are quick, delicious, low sugar, guilt free delights and can be changed up for different flavors.

1 cup Dr. LaMar's Coconut Oil

2 C. unsweetened shredded coconut

1/4 C. raw honey

4 droppers coconut flavored liquid stevia

6-12 oz. dark chocolate. I like the dark chocolate chunks from Whole Foods

4 droppers liquid chocolate Stevia

Liquify the coconut oil  and add the shredded coconut, honey and Stevia. Mix well and spread out on a parchment covered pan 8 x 11 or larger cake or jelly roll pan. Bar thickness will depend on the pan size you choose. Place in the freezer for about 20 minutes and then remove and score into bars. If you leave them in the freezer longer you will need to let them warm up just a bit to make cutting easier. While the bars are chilling, melt chocolate over a double boiler. Remove from heat when about half melted and stir until completely melted. Add chocolate Stevia and mix well. Separate the cut bars slightly on a large cookie sheet and drizzle with melted chocolate. Return to the freezer to let the chocolate set up and then store in the fridge or freezer in an airtight container or plastic bags. These will get very soft if not stored in the fridge. If you get at least 54 bars each bar will have approximately 1-2 grams of sugar depending on how much chocolate you drizzle on. If you use 1T. of chocolate on a bar, which would really be a lot, each bar will have 6 grams of sugar.

Variations:

Make as above but add a cup of peanut or other nut butter.

Add mini dark chocolate or carob chips instead of the chocolate drizzle, or do both for a real chocolate fix.

Add chopped nuts, pecans, walnuts or toasted chopped almonds or macadamia nuts.

Add a cup of raw sunflower seeds and a scoop of Dr. LaMar's FiberAid for a more fiber packed bar.

Use different flavors of Stevia like chocolate mocha or english toffee, or peppermint instead of the coconut.

If you aren't watching the sugar you could use white chocolate to drizzle them with.

Add dried fruit, cranberries, raisins, or small pieces of dried pineapple to taste.

Coconut Oil Fudge

Coconut Oil Fudge

This is super easy and guilt free and can be made with several variations.

Basic recipe

2 cups Dr. LaMar's Coconut Oil

1 Cup cocoa (preferably organic)

1/3 cup pure maple syrup or raw honey

4 droppers of liquid chocolate Stevia

chopped nuts of choice, pecans, walnuts, almonds

Soften, but don't liquify, the coconut oil or pour two cups of liquid oil into a bowl and chill just until it becomes a solid again but is still soft. Using a hand mixer whip the coconut oil until it is light and fluffy. Add the cocoa, honey and Stevia and blend well. Add the nuts and blend by hand. Spread out evenly on a pan lined with parchment paper. The size of the pan will depend on how thick you want your fudge. Chill in the freezer for about 20 minutes and then remove and cut into squares. If you get 54 squares then each piece will have only one gram of sugar but you should be able to get even more squares than that if you make it thinner.

Variation:

Use the same recipe but add a cup of unsweetened chunky peanut butter or other nut butters or a cup of unsweetened shredded coconut and skip the nuts if you choose.

Must be stored in the fridge or freezer as coconut oil melts at 76 degrees.

 

Homemade Granola

Ingredients

  • 1 cup cooked organic red quinoa; cooked in 2 cups of water (quinoa is the seed of the Chenopodium or goosefoot plant)
  • 1 cup walnuts
  • 1 cup pecans
  • 1 cup organic chia seeds (I get mine from Costco)
  • 1 cup organic sunflower seeds
  • 1 cup almonds
  • 1 cup Brazil nuts, hazelnuts or cashews or ½ cup of any two
  • 1 cup organic raisins or your favorite dried fruit of choice
  • 1 cup unsweetened shredded coconut
  • 1-2 tbsp. of cinnamon
  • 2 tbsp. almond or coconut flour
  • 2 tbsp. Stevia Blend Powder (Dr. LaMar’s Products)
  • ¾ cup Dr. LaMar’s Coconut Oil, melted
  • 1 cup unsweetened applesauce

I like to soak the nuts overnight and dehydrate them for 24 hours to make them more digestible, but it will work fine if you don’t. Place all the nuts in the food processor until your desired consistency. Add the cinnamon, Stevia Blend Powder and flour and pulse for a few seconds to mix. Pour the mixture into a large mixing bowl and add the seeds, cooked quinoa, applesauce, raisins and coconut oil. Mix well and spread on a cookie sheet or dehydrator tray. Bake slowly in the oven at 250˚F until crispy, stirring frequently and watching closely. If using a dehydrator, which I think is much easier, bake at 125˚F for 24-36 hours. This smells so good when it is dehydrating. I guarantee it will make your mouth water. I love to eat this with a glass of unsweetened almond milk of which I also get from Costco and it is excellent hot or cold! If you have any questions about this recipe, you can call me at 1-800-941-2889.