A healthy lifestyle can be as sweet as candy!

Senior Slowing Down

Today is the day…my last, first day of school. Something that is really making me think WHERE DID THE TIME GO?! I seriously cannot believe I am a senior, because to me it feel like yesterday that I was an awkward freshman struggling to find the location of my next class. This morning, I woke up at about five am to go watch the sunrise with my sorority sisters and fellow classmates, a fun and special tradition that serves as a reminder of the beginning of this important year. I didn’t expect to feel so overwhelmed with gratitude sitting on the bluff with some of my best friends, partially because I was expecting to feel more grumpy than anything so early in the morning.

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There is so much in my life to be grateful for, and there are times I catch myself fixating or worrying about the most insignificant things. I want to start this new school year out on the right note, I want to continue to grow and learn, through more than just schoolwork and studying . We spent the morning with our loved ones, reflecting about the times we have spent together and anticipating the year we have ahead, but why stop there? I am sure that, like every other one, this year will be a fast one…but i don’t want that to keep me from thoroughly enjoying it. I want to take the time to reflect and slow down, and not just for one day in a year.

Not that zucchini has anything to do with reflection, but I have a new delicious recipe for all of you! A healthy (yet comforting) dish that will make you forget its basically a plate full of veggies, unless that is your thing, in which case you will still enjoy it!

Paleo Zucchini Cakes

3 zucchinis, grated

1 tsp salt

1/8 cup coconut flour

3 scallions

2 cloves garlic, minced

1 egg

1 tsp black pepper

coconut oil for cooking

Shred the zucchini using a grater of food processor. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Let sit for 10 minutes. No one wants soggy cakes, so squeeze all the moisture out of the zucchini. Scoop up a generous handful of the zucchini and squeeze them into a sink or bowl. You want them as dry as possible. Place in a different bowl. Add the coconut flour, egg, scallions, garlic, and pepper. Stir to combine. Heat a large skillet over medium-low heat. Melt a large spoonful of coconut oil in the pan. Create the patties in your hand and start frying on the skillet. Cook each side for 3 – 5 minutes or until nicely browned, and top with checca.

Rosemary Tomato Checca

2 roma tomatoes

2 tsps dried rosemary

1 tbsp Extra Virgin Olive Oil

2 cloves garlic, minced

Roughly cut the tomatoes to fit easily within your food processor. Mince the garlic and add to the tomatoes. Sprinkle the dried rosemary and pulse while you drizzle in the EVOO. Once everything is all chopped up, remove from processor and spoon onto cakes.

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