Tuesday, July 21, 2015

Post-vacation Pudge

We got back from our vacation to Virginia to visit family last week. It didn't take me long to notice that I'd gained some weight on our trip, which frankly wasn't very surprising given my discovery and subsequent delight in the Cheesecake Factory. Three words people: Banana. Cream. Cheesecake. Enough said.
Now that we're settled back in and getting back into the swing of things I've been working up the steam to get back into my fitness routine. Most of my motivation stems from the fact that some of my pants are no longer comfortable to wear, which honestly is motivation enough. Also, Owen thinks it's not only hilarious but also amusing as hell to pull up my shirt and pinch my stomach fat. Not cool, little dude, not cool at all. Since we've been home I've been focusing on cooking light meals and I've found inspiration in an issue of Cooking Light that my mother gave me. However, the recipe that I'm going to include below is inspired not from a magazine, but from a friend. My friend Danielle over at Geeks and Glam made a sort of hash once that I thought would be great as a veggie cake. So, without further ado here is my recipe for Veggie Cakes, which are a great summer side.

Veggie Cakes

Ingredients:
  • 1 zucchini (shredded)
  • 1 yellow summer squash (shredded)
  • 3-4 green onion (diced)
  • 2 carrots (shredded)
  • olive oil
  • egg
  • flour
  • dried rosemary, salt, pepper, onion powder, garlic powder




Directions:

1. Shred your zucchini, squash, and carrots. Dice your green onion. Use paper towels or dish cloths to press your shredded veggies as much as possible in order to dry them. You want them as dry as possible or else your cakes won't crisp up and will be soggy. 
2. Once your veggies are dry put them into a medium to large bowl and mix in your egg, 1/2-1 tsp of garlic powder, 1/2-1 tsp onion powder, 1 1/2 tsp dried rosemary, and salt and pepper to taste. Sprinkle in 1-2 tbs of flour and mix well. *All spices should be added to taste. If you want more or less of something go with what you like.*
3. Heat 1 tbs olive oil in a non-stick pan. Form balls out of your veggie mixture (make them a little bigger than a golf ball) and place them in your pan one at a time making sure to leave room in between each patty. Once they're down press them a little to form your cake.
4. Let your cakes cook until the bottom edges look golden brown and then flip them over to brown on the other side. When they look sufficiently golden for you, remove them to a plate lined with paper towels to drain. I also put a towel on top to soak up any residual oil. 

Here are what mine looked like in the end. They didn't end up quite as crispy as I wanted them because I didn't get my veggies dry enough. Use my cakes as a cautionary example!

These little guys are great as a side dish and reheat in a skillet or the oven very well. Enjoy!