Zucchini Pancake with Garlic Dill Sauce

Yields: 8 servings


2 Medium Zucchini, Unpeeled, coarsely grated

1/4 cup Sweet Onion (quarter of a large onion or half of a small), finely grated

2 Large Eggs, beaten

6-8 Tbsp Flour (I use white whole wheat)

1 tsp baking powder

1/4 tsp turmeric

1 tsp salt

1/2 tsp finely ground black pepper

Avocado or Peanut Oil for frying


1/3 cup Mayonnaise

2 cloves Garlic, minced

3 Tbsp finely chopped Fresh Dill

1 Tbsp Chives, finely chopped

1 Lime, squeezed

Salt and Pepper to taste

1/4 tsp Trader Joe’s Onion Salt

Compari Tomatoes, cut in half and sliced for garnish as pictured

Fresh cilantro leaves, for garnish


In a large bowl, mix together zucchini, onion, and eggs. Stir in 6 tablespoons of flour, baking powder, salt and pepper. If the batter is too thin from the zucchini, add another 2 tbsp of flour.

In a 10” saute pan over medium heat 1 tbsp of oil. Drop about 1/2 cup of batter and spread it out evenly into a 6” pancake. Lower the heat to medium-low and cook on each side for about 2-3 min. until golden brown. Continue with the rest of the batter until you have 3-4 pancakes.

In a small bowl, combine all sauce ingredients. Spread about a 1-1/2 Tbsp on each pancake leaving an inch border. Garnish with tomatoes and some cilantro leaves. Pre-slice before serving. Enjoy!

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Rating: 5.0/5 (1 vote cast)

Chicken Shiitake Potstickers

November 13th, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

Chicken Shiitake Potstickers


1 lb. Ground Chicken Thighs

3/4 Cup diced fresh Shiitake mushrooms (trim stem)

1/4 cup fresh cilantro, finely chopped

3 scallions thinly sliced (white and green parts)

3 cloves garlic, minced

2 Tbsp Reduced Sodium Soy Sauce or Coconut Aminos

1 Tbsp Toasted Sesame Oil

1 Tbsp Ginger paste

1 Tbsp Rice Vinegar

1/2 tsp finely ground black pepper

1/4 tsp red pepper flakes (optional)

36 Twin Marquis Spinach Square Wonton Wrappers

1/4 cup Avocado or Peanut Oil, divided

Small glass bowl with water

Pastry Brush


In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*

To assemble the dumplings, place wrappers on a wooden cutting board or any work surface. Spoon about 2 tsp of the chicken mixture into the center of each wrapper. Using a pastry brush, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal and fold over edges over each other to create a fan-like design. Place on a large plate covered with towel so the potstickers don’t dry out. Continue wrapping until finished.

Heat 2 tablespoons of oil in a large skillet that has a fitted lid over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Flip and fry for another minute. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and dumplings are crisp and golden, about 2-4 minutes.

Serve immediately with Thai Sweet Chili Sauce for dipping.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

•Adapted from Damn Delicious.

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Rating: 5.0/5 (1 vote cast)


16 even-sized open cup mushrooms, stalks cut level

3 tbsp olive or avocado oil

2 cloves garlic, minced or shredded

3 tbsp coconut oil, melted

2 tbsp fresh thyme, chopped

½ tsp garlic powder

5 tbsp Whole Wheat Panko breadcrumbs

1-½ tbsp lemon juice

1/4 tsp salt and ground black pepper 


Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.

Arrange the mushrooms in a a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.

In a small bowl, mix together the melted coconut oil, garlic, thyme, lemon juice and seasoning.

Spoon a little garlic oil on to each mushroom, then lightly press the breadcrumbs on top.

Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

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Rating: 5.0/5 (2 votes cast)

Riced Cauliflower Cakes

November 11th, 2016 | Posted by Milana in Appetizers - (0 Comments)

I take of cauliflower has been analyzed in relationship to a variety of different disease risks. When consumed at least once per week, cauliflower has been associated with decreased risk of colorectal cancer and has been shown to be associated with a greater decrease of risk than broccoli (when consumed in a comparable amount). In terms of prostate cancer risk, cauliflower and broccoli have shown a similar ability to decrease risk. While we have not seen individual studies focused exclusively on the relationship between cauliflower and cardiovascular diseases, cauliflower has been included along with other cruciferous vegetables (most commonly broccoli and cabbage) in studies on cardiovascular diseases and has been repeatedly associated with decrease risk. Because of its ability to bind bile acids, intake of cooked cauliflower has also been linked to better regulation of blood cholesterol. In one study focusing on intake of broccoli, cabbage, cauliflower, and Brussels sprouts in middle-aged women, incidence of obesity was reduced when women in the study increased their servings over time by about 3 servings per day. (WHFoods, 2016) For further details about the benefits of consuming Cauliflower, CLICK HERE


1 large head of Cauliflower, rices in food processor or chopped finely to resemble rice

2 tsp garlic powder 

1 tsp smoked paprika

1 tsp zahtar spice

1/2 tsp ground cumin

2 eggs

3 Tbsp Whole Wheat Flour

1 Tbsp melted coconut oil
Mix everything in a bowl. Set aside. In a large pan. Heat 2 Tbsp of avocado oil and drop 1/4 Cup of mixture and flatten slightly. Fry on medium heat 2 min each side.  Enjoy!

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Rating: 5.0/5 (2 votes cast)

Zucchini Carrot Potato Roll

November 25th, 2015 | Posted by Milana in Appetizers | Recipes - (0 Comments)

So ever have trouble figuring out an appetizer that everyone including people who dislike veggies will enjoy? Let’s just say, your troubles are over! Thanx to this yummy recipe! It’s packed with nutrients that your guests will thank you for! 


2 medium zucchini 

1 medium potato (I like it better with sweet potato)

 1 carrot 

2 large eggs + 2 egg whites

1/2-3/4 cups white whole wheat flour until consistency of pancake batter is reached. 

salt & pepper to taste 


I grate all veggies in my food processor. Then add eggs, flour, salt and pepper and pulse until I reach a creamy consistency. 

place on parchment paper using a medium sized cookie sheet. Bake for 400 and bake about 20-30 min depending on ur oven . Once baked cool off lift up don’t worry if it will be stuck to parchment paper I just turn it around use the ugly side as the inside of the roll. 
**separately mince garlic and dill. add mayo. mix. Spread over the zucchini cake and roll. Then once rolled, spread some more of the garlic dill mixture on the top.


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Rating: 5.0/5 (3 votes cast)

Vegetarian Chickpea Cakes

November 5th, 2015 | Posted by Milana in Appetizers | Lunch/Dinner | Recipes - (0 Comments)

*Makes about 7 cakes

1 (15 oz. ) can Organic Chickpeas/Garbanzo Beans, rinsed & drained

1/4 cup Fresh Organic Parsley

2 cloves Organic Garlic

1 Large Organic Egg

1/2 Cup Organic Fat free Greek Yogurt

2 Tbsp Organic Low Fat Milk

1/2 tsp sea salt

1/4 tsp black pepper

1/2 tsp Smoked Paprika

1/2 tsp ground cumin

1/4 cup white whole wheat flour

2 Tbsp avocado oil for pan frying 


Place chickpeas and parsley in food processor. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture, scraping sides with a spatula as needed. Don’t over-process – stop processing as soon as mixture is smooth.

Heat 2 Tbsp of oil in a large skillet over medium heat. Drop the batter onto the skillet, about ¼ cup per cake. I measure with a 4-tablespoon ice cream scoop.

Fry on medium heat, about 5 minutes on each side, until deep golden-brown. 

**Original recipe adapted from Healthy Recipes Blogs
Nutrition Per Serving:

Serving size: 2 chickpea cakes; Calories: 243.5; Fat: 15.2g; Carbohydrates: 19g; Sugar: 2.1g; Sodium: 223.7mg; Fiber: 4g; Protein: 9.9g

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Rating: 4.3/5 (3 votes cast)