Yesterday I had a lot of squash that I needed to cook up to prep for this weeks CSA delivery.
I found this recipe in the 100 Days of Real Food cookbook and modified it a bit to make it grain free since the hubs and I are doing the whole30 thing.
3 cups of shredded veggies (I did zucchini, yellow squash, and sweet potato)
2 tbs almond meal (I added more to help it be more dense)
**next time I plan on using coconut flour and I recommend squeezing out the liquid from the squash before mixing)
Salt and pepper
Heat coconut oil in your cast iron skillet (about 1/4- 1/2 inch deep so they can cook well)
Cook on each side until brown and crispy.
It was a hit and the great thing we discovered is that when I doubled the recipe I had leftovers to toss in the oven for morning breakfast. We can rally top with an egg or last night I topped them with breakfast sausage.
You can easily change things up too. Next time I think I might do crumbled bacon in them and chopped apples since we will go picking soon.
And one of my kiddos liked them this time around…the key is to keep reintroducing things!!!
Have a Blessed Day!