zucchini and feta fritters


This recipe for zucchini and feta fritters is from All Day I Dream About Food.

It’s a great gluten free low carb option and an good alternative if you want a change from different combinations of eggs, bacon or spinach.

The spices (marjoram and oregano) and seeds (coconut and flax) provide solid levels of fibre as well as vitamins and minerals.

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net carbs

insulin load carb insulin fat protein fibre
6g 14g 40% 78% 12%

7g

 

 

 

 

 

 

 

2 thoughts on “zucchini and feta fritters”

  1. Here’s what I did for breakfast and dinner yesterday, and Hubby maintained his blood sugar in the 70’s (without the aid of chromium):

    This recipe for the bread http://www.yummly.com/recipe/Low-Carb-Keto-_Cornbread_-1201099?prm-v1=1
    This recipe calls for sour cream (I used Mexican crema instead), and green onions–I used the light green and white parts of a leek instead.

    Mayonnaise will also stand in for the sour cream. I got my hands on a jar of avocado oil mayo Saturday, and will try making this again with it (to introduce avocado oil into Hubby–he hates avocados).

    A recipe called “overnight casserole” from my farmer’s market meat vendor:

    1/2 lb. bulk sausage or chorizo (I opted for chorizo)
    4 eggs
    1 1/4 c. milk (I opted for coconut milk)
    1/2 t. each salt and ground mustard
    3 slices bread cut into cubes (use the entire cornbread recipe above)
    1/2 c. shredded Cheddar cheese (I opted for Parmesan)

    Cook sausage, then combine all (including cubed cornbread) in a lightly greased casserole dish, and refrigerate overnight. Remove from refrigerator, allow dish to come to room temp (~30 mins. on counter), then bake COVERED for 40 mins. at 350. When done cooking, remove cover, and let fully cool before serving–the center top will not look cooked, but the residual heat coming out of the casserole will solidify the center top. Makes 8 servings.

    1 casserole was good for the entire day for 2 people.

    I put the two recipes together, and OMG! I went with what was on hand, and the combination of the different types of fat seemed to hit Hubby’s spot with the blood sugar–this has been a 20-year battle to keep him off insulin. He also finally joined the Ketone Club (.7), after being stuck at .1 and .2 for months (in spite of losing weight).

    Coconut oil seems to do nothing for him besides create diarrhea. Leeks seem to raise my blood sugar after the first hour post-meal, so next time I’ll use the green onions as specified in the recipe.

    Both of these recipe individually come to 15% or less of insulinogenic calories (thanks for the calculator!), so the average of the two together should be more or less the same, right?

    Like

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