2 medium zucchini or 2 ½ cups
2 green onions or ½ cup of your favorite onion
1 clove or 1 tsp of garlic
¼ cup of fresh parsley (switch it up with tarragon or oregano once in awhile)
¼ cup Almond flour
2 tbsp. of No Yolking™ egg protein powder
3 tbsp. Nutritional yeast
1 tsp. Turmeric
¼ tsp Ground Black Pepper
¼ tsp. Paprika
¼ Sea Salt or Himalayan salt
Roughly chop zucchini, garlic, green onions and fresh parsley or tarragon and put in your food processor. Pulse for 10 seconds and then add all other ingredients. Pulse for about 30 seconds to a minute or until vegetables are in small pieces about 3 mm. Melt either 1 tablespoon of coconut oil or use 1 tbsp. of ghee in a frying on medium heat.
Pour into pan about 3-4 inches each is great and easy to flip when lightly golden on the underside.
Once both sides are golden well so are you. Top with our no-dairy No Yolking™ Sour Cream.
Eat and enjoy.
CHANCE TO WIN 2 FREE BAGS OF NO YOLKING egg white protein powder! Do you love revamping old favorites into new and improved, healthy choices? We are looking for this year’s winning ‘Healthy Autumn Recipe’.
Okay, so not only is this protein iced latte recipe free of sugar – it can be made dairy-free and has 16g of protein! This energy-boosting summer morning staple can be whipped up in just a few minutes. So you can serve it up in fancy glasses quickly to last-minute guests or pour it in your to-go cup and run out the door in a hurry for work on those mornings where breakfast isn’t in the cards.
You can easily create a decadent, fluffy whipped coconut protein topping that tastes better than whipped cream by using a can of full-fat coconut milk & No yolking egg white protein powder. You can use this whipped cream just like regular dairy whipped cream.