Tuesday, April 2, 2019

HEALTHY Spaghetti Squash Fritters

Happy 2nd day of April! Spring has arrived and that means so many are starting to finally work on their summer body. Even though I believe EVERY body is a Summer body, I LOVE to help people get HEALTHY. So that is the focus for me.

This dish goes out to all of those people that struggle to get in all their veggies. Also for people like me that LOVE to have their eggs on top of hashbrowns or toast... or if I am being honest ... BOTH!
Nothing wrong with that from time to time, or every day if you want to carb load in the morning and need a nap after. I am all about FUEL and getting ENERGY. So these bad boys go perfectly under eggs, or on their own on the side and yep... they are veggies! Kids like them too. My daughter has gobbled 4 of these since I made them yesterday and her VERY finicky husband likes them too! Even though they are adults, they eat like kids lol!

Give them a try then come back here and tell me what you think!

Healthy Spaghetti Squash Fritters
(yes of course gluten free too)
adapted from fixate 2

2 cups cooked spaghetti squash - well drained
1/2 cup onion finely chopped
2 cloves garlic finely chopped
2 TBSP chives finely chopped
2 eggs lightly beaten
1/2 cup almond flour
1/2 tsp sea salt
1/2 cup grated parmesan

Preheat oven to 425 F
Line a baking sheet with parchment paper and lightly spray with olive oil.
Combine all ingredients in a large bowl and mix/stir well.
Form Mixture into 12 1/4 cup patties. Place patties on prepared pan.
Bake for 10 minutes and then turn the pan and bake for another 10 minutes.

If you are following my nutrition plan 2 Fritters have:
1 Green
1/2 blue
1/2 orange

If you WANT to get in on my nutrition plan... send me an email!

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