I failed to mention in my last post that Michelle and I are trying to go low-carb. “Trying.” TRYING. TRYING BUT ITS SO HARD.
I know. It’s crazy because we’re such carb queens. Things changed around January while I was making my New Years Resolutions, and I realized that I have written down “Lose 20lbs” as my goal every year for the past 3 years in my Evernote. Feeling kind of defeated, I downloaded a couple of nutrition books and started reading them on the plane on my way to Tulum.
I don’t know why I thought that was a good idea. It felt really sad reading a diet book on the beach.
Oh don’t worry. I ate
But right when we touched down to LA it was back to business. I read Always Hungry, which promotes a high fat diet for 2 weeks to reset your body then phases in carbs and processed foods over 6 weeks so you can be skinny and eat pizzas like everyone else. There’s obviously more to it, but this ain’t a book review site, people!
I have seen some progress and a huge boost in energy. I haven’t been following the program exactly, but my whole world has opened up to so many more options other than rice or pasta as a side.
I stumbled across this recipe for chickpea fritters in my quest for vegetarian protein meals. The creamy avocado cilantro sauce goes great over a basic mixed greens salad with tomatoes, red onion and queso fresco (I would have preferred feta, but I can only afford to buy one type of cheese a week and this was leftover).
One more thing! I had to add some eggs because the fritters wouldn’t bind, and that was probably because I didn’t properly measure the spinach. The plan here was to double the original recipe, but after mixing the ingredients together and looking at my two manly roommates, I realized I didn’t have enough food. So I continuously added more food until it seemed like the right amount.
Definitely will have to try a more scientific method next time.
Spinach and Chickpea Fritter Salad
Makes 6-8 servings
- 1 1/2 cup almond flour chickpea (garbanzo bean) flour
- 2 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup water
- 1/2 cup yellow onion, chopped
- 1/2 red Fresno pepper, seeded and minced (reserve the remainder for the sauce)
- 1 15oz can chickpeas, drained
- 6 heaping cups fresh baby spinach
- 2 tablespoon fresh cilantro leaves
- Aroma-free coconut oil, for frying
Creamy Cilantro Avocado Sauce
- 2 cup fresh cilantro leaves
- 1 avocado, peeled
- 1/4 cup fresh lime juice
- 3/4 red Fresno pepper (left over from the Spinach and Chickpea Spoon Fritters)
- 4 tablespoons canned coconut milk
- 1/3 cup water
- 1/4 teaspoons kosher salt
- Freshly ground black pepper
- Put the flour, cornstarch, baking powder, cumin, coriander, salt, and ground pepper in the bowl of a food processor and pulse several times.
- Add the water and process until combined.
- Add the onion and Fresno pepper and pulse several times until combined. Next, add the chickpeas and cilantro and pulse again until incorporated into the batter. If your food processor can fit 6 cups of spinach, pulse spinach with this mixture as well. Make sure to not over process or mince the leaves!If you are like me with a medium-sized food processor proceed to step 4:
- Chop spinach into small strips and combine mixture in a separate bowl with 2 eggs.
- Fry the fritters. heat 2 to 3 inches of coconut oil in a deep skillet or Dutch oven over medium-high heat. Using a tablespoon, drop spoonfuls of the batter into the hot oil and fry for about 2 minutes on one side and one more on the other. I had the best results when I shaped them like a thick pancake. When the fritters are golden, remove them from the oil with a slotted spoon and transfer to a paper towel–lined plate. Test one first to make sure it is cooked through. If not, lower the heat slightly and cook for another minute or two.
- Put all the ingredients in the food processor or a blender and process on high speed until smooth. Add more water or seasonings (salt and pepper), if necessary. Serve with the Spinach and Chickpea Spoon Fritters.