Tag Archives: zucchini

Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.

Whole30 Salmon Cakes with Zucchini

If you’ve been following along for a while on my blog, you probably know that I’m a huge fan of easy and simple recipes. I try to stay away from long and complicated dishes, because I know that you guys, like me, are busy and don’t have a ton of time to spend in the kitchen. So, of course, I created another recipe for you that’s super quick to make that’s also healthy and so flavorful!

Paleo & Whole30 Salmon Cakes with Zucchini

These Whole30 salmon cakes are just the thing to make if you are short on time. They only take 15 minutes to make from start to finish, and they are moist enough to eat on their own without needing to dip them in anything!

My biggest pet peeve is fish cakes that are dry and have you reaching for a drink that closest to you to keep it down. The zucchini and the mayonnaise in these Whole30 salmon cakes actually provide so much moisture while the coconut flour and eggs help them the cakes bind together so they are sturdy and tasty.

Whole30 Salmon Cakes with Zucchini
Whole30 Salmon Cakes with Zucchini

Kid-Friendly Snack or a Meal!

Because these are great for little hands and so fun to eat, I bet kids will love them as well! And it’s also a great way to sneak some veggies in them, because of the zucchini, but they’ll never be able to taste them in these Whole30 salmon cakes.

Whole30 Salmon Cakes with Zucchini

Dipping Sauce Ideas for These Whole30 Salmon Cakes

While these salmon cakes are delicious on their own, you can definitely add more flavor and fun by dipping them in a tangy sauce! Here are some of my favorite ideas:

I just ate these with plain mayo because that’s what I had on hand and they were fantastic! What would you dip these Whole30 salmon cakes in? Tell me in the comments below!

Whole30 Salmon Cakes with Zucchini
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Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Zucchini sweating time 15 minutes
Total Time 13 minutes
Servings 10 salmon cakes
Calories 108kcal
Author Jean Choi

Ingredients

  • 1 1/2 cups grated zucchini
  • 3/4 tsp sea salt divided
  • 2 6 oz cans of wild salmon drained
  • 2 eggs
  • 2 garlic cloves minced
  • 3 tbsp coconut flour
  • 2 tbsp paleo mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 2-3 tbsp coconut oil or your preferred cooking oil

Instructions

  • Place grated zucchini in a colander and sprinkle evenly with 1/4 tsp sea salt. Toss together gently. 
  • Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
  • Place in a mixing bowl with 1/2 tsp of seal salt and the rest of the ingredients, except coconut oil.
  • Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick. 
  • Heat 1 tbsp of coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go. 
  • Serve with your favorite sauce.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)

This is a sponsored post written by me on behalf of Handsome Brook Farm. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

Learn how to make the perfect zucchini egg nests that are sturdy, easy, and so yummy! They are a healthy breakfast item that’s paleo, Whole30, and keto-friendly.

Now that we finally moved into our new house (YESSSS), we are so excited to have get togethers with friends in our spacious home. Brunch is my favorite meal, so I’m thinking I need to host more weekend brunches for me and my girlfriends over the summer.

Whenever I host, I’m always looking for new recipe ideas that are fun and delicious, and zucchini egg nests have recently been on top of my mind to perfect. I’ve been refining this recipe over and over again because they have come out too watery or too weak to hold their shape while eating.

Zucchini Egg Nests Recipe

Well, after several attempts, I think I finally found a method to making the perfect zucchini egg nests that are not only so pretty to look at (yes, that matters!), but also sturdy, flavorful, and really easy! After you make it this way, I don’t think you’ll go back to any other method. It’s seriously comes out perfect every time.

Zucchini Egg NestsZucchini Egg Nests

How To: Perfect Zucchini Egg Nests

One of the most important part of making the perfect zucchini egg nests is to first sweat the zucchini to squeeze out as much moisture as possible. Without this step, they can come out watery or they won’t be sturdy enough to comfortably eat without falling apart. And another bonus to this method? You end up eating way more veggies in the process because the zucchini will shrink down to half their size after the moisture is squeezed out.

Another step that took my zucchini egg nests to the next level is separating the yolk from the whites, then mixing the egg whites with the zucchini. It might seem tedious but this helps the zucchini firm up really well during the baking process, and makes the yolks pop in color.

Lastly, use a jumbo muffin tin or a ramekin to help the egg nests hold their shape. This seriously helps so much!

Zucchini Egg NestsZucchini Egg Nests

Handsome Brook Farm Eggs

Before I get to the full recipe, I first want to highlight the importance of using the highest quality eggs for their nutrition profile, health benefits, and taste. Eggs are one of my grocery list items that I always try to purchase pasture raised, because there’s such a huge difference in quality when it comes to the different labels.

My recent favorite brand is Handsome Brook Farm, because they are so transparent about how their chickens are raised which I respect so much. Their hens get at least 108 square feet per bird on rotated pastures, and they believe that the happier and healthier the hen, the tastier the egg. Pasture raised is the most humane for the hen and more delicious and nutritious for us! How awesome is that??

If you want to learn more about egg labels and what they exactly mean (and don’t mean), you can read my post here.

Now go pick up some Handsome Brook Farm Organic, Pasture Raised Eggs and make these perfect zucchini egg nests! I hope you enjoy them as much as I did.

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How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)

Learn how to make the perfect zucchini egg nests that are sturdy, easy, and so yummy! They are a healthy breakfast item that's paleo, Whole30, and keto-friendly.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Zucchini Sweating Time 20 minutes
Total Time 25 minutes
Servings 6 egg nests
Calories 94kcal
Author Jean Choi

Ingredients

  • 3 large zucchini or 4 small, enough to yield 6 cups spiralized
  • 1 tsp sea salt plus more to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper plus more to taste
  • Ghee or coconut oil, for greasing
  • 6 Handsome Brook Farm eggs
  • Optional: Crushed red pepper, spices, fresh herbs like dill, cilantro, parsley for garnish

Instructions

  • Use a vegetable peeler or a spiralizer to slice the zucchini in to noodles. 
  • Place in a colander over a bowl and toss with sea salt until evenly coated.
  • Let the zucchini noodles sit for 20 minutes so they can sweat.
  • Preheat oven to 400 degrees F, and use ghee or coconut oil to generously grease a 6-cup jumbo muffin tin or 6 ramekins that are at least 3.5 inches in diameter.
  • Use your hands to squeeze the zucchini noodles to release as much moisture as possible. 
  • Place in a bowl and add garlic powder, onion powder, and ground black pepper. 
  • Carefully separate the egg whites from the yolk. The easiest way to do this is crack an egg into your hand over a bowl, then pass the egg yolk from one hand to another until the whites drip down between your fingers into the bowl. 
  • Place the yolks on a plate, and add the whites to the zucchini noodles and mix together. 
  • Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.
  • Carefully place a yolk in the center of each zucchini nest. 
  • Sprinkle with more salt and pepper.
  • Bake for 15-20 minutes until the yolks are cooked to your liking. 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan) [VIDEO]

This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it’s a delicious low-carb alternative to the chickpea version!

Roasted Red Pepper Zucchini Hummus paleo vegan

When I used to be a hummus lover (and boy, did I eat a TON of it), I used to always get the roasted red pepper flavor because it was so delicious. These days, I don’t eat much grains anymore, except for white rice occasionally, but I do get a hankering for a good hummus dip to go with my veggies and crackers now and then.

Recently, I’ve been seeing zucchini being used in such creative ways, like getting blended into smoothies and sauces to create a creamy texture. So I thought, why not try to make a hummus with it?

I was so surprised to find out how well this recipe turned out, especially after sweating out the zucchini to remove the moisture. I just love the versatility of this vegetable and I’m so happy I found a way to enjoy hummus without grains or nuts (which many paleo hummus is made of).

I’ve been eating this with almost everything (it was ESPECIALLY amazing on some grilled pork chops) and I just can’t get enough!

Roasted Red Pepper Zucchini Hummus paleo vegan

If you don’t love roasted red peppers, you can just do without it for a regular hummus or customize it any way you want! I’m planning to make an olive version next.

The video I posted above shows that I used 2 red bell peppers, but I’m adjusting the recipe to use one so you can taste the hummus part more than the bell peppers. I ended up doubling the other ingredients to blend again to even out the flavors, so excuse the minor detail error.

If you are avoiding grains and/or nuts, or if you are just looking for a great low carb dip recipe, try out this Roasted Red Pepper Zucchini Hummus and you’ll want to slather it on ALL the things!

Roasted Red Pepper Zucchini Hummus paleo veganRoasted Red Pepper Zucchini Hummus paleo vegan

Roasted Red Pepper Zucchini Hummus paleo vegan
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Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)

This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it's a delicious low-carb alternative to the chickpea version!
Course Appetizer, Condiment
Cuisine Mediterranean
Prep Time 55 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes
Author Jean Choi

Ingredients

  • 1 1/2 cups of peeled and cubed zucchini about 1 large zucchini
  • 1 red bell pepper halved, seeded, and cored
  • Juice from 1/2 lemon
  • 1/4 cup tahini
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp sea salt
  • Optional: Fresh herbs, paprika, and/or olive oil for garnish

Instructions

  • Use 1/2 tsp of sea salt to salt the zucchini and toss. Let sit for 20 minutes in a colander, then pat dry with a paper towel.
  • Heat the oven to broil.
  • Place the bell pepper on a baking sheet with the skin side up. Broil them for 5-10 minutes until the skin is black and charred.
  • Place the bell pepper in a bowl, and cover with a plate so it can steam for 5 minutes. Uncover, peel the skin, then cut into chunks.
  • In a food processor, combine lemon juice and tahini and blend until creamy.
  • Add zucchini, olive oil, garlic, and 1/2 tsp of sea salt. Blend.
  • Finally, add the roasted red peppers and blend until creamy. Add more salt if needed.
  • Transfer to a bowl and refrigerate for at least 30 minutes so the hummus can thicken.
  • Garnish with herbs, paprika or more olive oil, and serve cold.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.