Toats The Best Tots

Like the rest of the world, I got a little off track food-wise over the holidays. In getting back on track, I've been looking for fun, fresh, and healthy recipes and tools to help me. In specifically searching for something to eat for lunch, I came across these Zuchini Cupcakes. Although they look tasty and I do intend on making them one day, I felt they were too much of a 'sweet treat' substitute to bring them for lunch. I showed the recipe to my sister and she said she saw a similar one that seemed easier to make. These were called Zuchini Tots. I decided to combine the two recipes- as I liked the greek yogurt dressing idea from the first and breadcrumbs from the second. I added some ham and cooked spinach to them and they came out delicious! 

Zucchini Tots w Greek Yogurt Recipe

What I used:

• 7 eggs 
• 4-5 tbsp Italian-flavoured breadcrumbs (don't add to much or they'll taste too dry)
• 3/4 one zucchini, shredded
• handful of pan-cooked spinach 
• 4 slices of ham, chopped
• 3 tbsp. parmesan or marble cheese (in the mixture and sprinkled on top)
• half an onion, chopped
• salt and pepper to taste

*makes 11 medium sized tots.

Directions:

Beat 7 eggs in a bowl.  

Wash and chop the spinach, then cook in a pan for 3 minutes.

Shred the zucchini with a cheese grater and chop the onion.

Add 4-5 tbsp. of breadcrumbs.

Stir the eggs, cheese, ham, zucchini, and breadcrumbs. Add salt and pepper to taste.

Pour mixture into a muffin pan. *optional: sprinkle parmesan cheese on top

Let them cool while you take pictures ;)

Add plain greek yogurt on top. *I loved it but it's not for everyone.

Hope you liked this recipe! I took them for lunch the next day and they kept me full all afternoon since they're packed with protein! They are TOATS the best tots.

All photos taken by me.

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Put that pumpkin to work!

Curried Pumpkin Recipe

I originally bought this adorable little pumpkin just to casually sit in my room and make me happy. Then I found a Curried Pumpkin recipe and decided to put my pumpkin to better use. 

I love curry. I only learned to make it this year and I don't believe I've perfected it but it's still one of my favourite dishes. I usually use a standard curry powder and add in vegetables, ground meat or chicken, and potatoes or rice. Today, however, I incorporated pumpkin into my curry.


What you'll need: 

• 3 tbsp. grapeseed oil

• 1 small onion, finely chopped

• 1 tsp. chopped ginger

• 1 cup finely chopped tomatoes

• 1 tbsp fenugreek seeds

• 1 tsp garam masala 

• salt to taste

• 1 lb pumpkin, seeded, peeled and cubed

• 1/2 cup vegetable broth 

• 1 green chili pepper, finely sliced

Directions: 

•  Seed, peel and cube pumpkin.

• Heat the grapeseed oil in a skillet over medium high heat. When the oil is hot, add the chopped onion and ginger and cook for 2 mins.

• Stir in the chopped tomatoes, fenugreek seeds (I didn't use these), garam masala (I made my own, follow link), and salt and cook for 5 mins. 

• Add the cubed pumpkin (I used a small one and it was enough), vegetable broth and chili to the skillet. Bring everything to boil, then reduce the heat to low. Cook until the pumpkin is tender, 15-18 minutes. Serve the curried pumpkin over rice. 

It was SO yummy! I added ground beef for some protein as you can see. I made it a little too spicy but it was delicious nonetheless!

All photos taken by me. Recipe from Metro Ottawa newspaper.

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