Keto Zucchini Fritters


If you’re looking for a light summer meal without compromising on taste, try my 4-ingredient zucchini fritters! They can be added to any meal prep or eaten as a snack.

Gluten Free | Keto Friendly | Vegetarian


1 zucchini, grated

1 spring onion, thinly sliced

1/4 cup almond meal

1 organic egg

Salt, pepper and basil to taste

Avocado and Greek yoghurt to serve


  1. Combine zucchini, spring onion and almond meal in a small mixing bowl.

  2. Season with salt, pepper and basil.

  3. Whisk egg and add to the mixture.

  4. In olive oil, scoop mixture with a spoon and flatten. Fry on both sides until browned.

  5. Serve with avocado and Greek yoghurt.

Pomegranate & Pistachio Tabouli

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5 Bite Me Fine Foods Organic Vegetarian Falafels

1⁄2 cup soaked bulgur wheat

2 tbsp lemon juice

1 1⁄2 tbsp olive oil (plus more to cook falafels)

Salt to taste

2 bunches parsley, chopped

1 bunch mint, chopped

3 1⁄2 spring onions, thinly sliced

1 cucumber, sliced

1 large tomato, sliced

1/3 cup pomegranate

1/3 cup pistachios roughly chopped


  1. Soak bulgur wheat in boiling water until soft and drain. Pour lemon juice, olive oil and a pinch of salt onto bulgur and set aside.

  2. Chop parsley, mint, spring onions, cucumber and tomato and mix in a medium size bowl.

  3. Remove seeds from pomegranate, roughly chop pistachios and add to mixture.

  4. Add in bulgur and toss salad.

  5. Heat 1 tablespoon of olive oil in a saucepan on low heat. Fry falafels for

    1minute on each side or until crisp.

  6. 6. Season with salt to taste. Add falafels to serve.

Store in fridge. 




This recipe is great if you are after a lite, summer healthy meal!

It's packed with veggies if you are craving nutrients. I've used organic falafels by Bite Me Fine Foods as they are GMO free, certified organic and gluten free. 


5 rice paper sheets
5 Bite Me Fine Foods Wild Rice Falafels
1 tbsp garlic infused olive oil
1 large carrot, sliced
¼ capsicum, sliced
½ large cucumber, sliced
½ cup purple cabbage, chopped
½ cup alfalfa sprouts

For the dressing:
½ cup vegan mayonnaise or regular mayonnaise
¼ tsp garlic granules
Pinch salt + pepper
Pinch paprika
¼ tsp oregano


1. Heat 1 tablespoon of garlic infused olive oil in a saucepan on low heat.
2. Fry falafels for 1 minute on each side or until crisp. Allow 1 falafel per rice paper roll, slice in halves and set aside.
3. Prepare vegetables.
4. Fill a large bowl with warm water. Soak sheets for 30 seconds and use immediately.
5. Place rice sheet on a plate, place vegetables and falafels in centre, fold sides and roll.
6. Serve fresh or store in refrigerator.

In a small bowl, combine mayonnaise, garlic granules, salt, pepper, paprika and oregano. Serve with rice paper rolls.



For more vegan falafel recipes: @bitemefinefoods


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I can't get enough of frittata's at the moment! They are so filling, packed with vegetables and are a great healthy meal option.

This recipe is straight out of my go-to recipe notebook. It is quick and easy to whip up on a busy weeknight and perfect for leftovers to take to work the next day!



1 onion (brown or spanish)

1 clove garlic

6 large organic eggs (or 7-8 if small)

1 cup baby spinach

100g of mushrooms

7 cherry tomatoes

1/4 small sweet potato

1/3 cup of full cream milk (can swap for dairy free alternative)

40g of feta cheese (optional)

1 zucchini

Salt + Pepper



1.     Preheat oven to 180 degrees.

2.     Sautee onion, garlic, zucchini, sweet potato, spinach and tomatoes in a fry pan with olive oil. Set aside.

3.     In a separate bowl, whisk eggs with milk, salt and pepper until combined.

4.     Line a quiche pan with baking paper.

5.     Pour in vegetable mixture and spread out evenly.

6.     Crumble feta over vegetable mixture.

7.     Pour egg mixture evenly over vegetable mixture.

8.     Bake for 25-35 minutes. 

Sweet Potato & Feta Salad

Easy-peasy lunch time salad to throw together when your in a hurry!


  • 1/4 sweet potato (roasted)
  • 2 handfuls of baby spinach
  • 1 handful of rocket
  • 1 tsp chia seeds
  • 1 tsp pepitas
  • Feta, (sliced) how ever much you want to add or 1 tbsp. sized.
  • 3 radishes, (sliced)
  • 6 almonds, chopped
  • 1 tbsp. sun dried tomatoes


Gently mix all ingredients in a salad bowl, for dressing use your desired amount of balsamic vinegar or olive oil/lemon juice.



Kale & Pear Detox Salad

This salad is just in time for summer - best enjoyed with friends and served with your choice of lean protein or tofu. I promise it will make you feel good on the inside and will encourage glowing skin on the outside! Great for lunch or dinner, especially BBQ's as the weather starts to warm up!


2 handfuls of organic kale

1/2 large cucumber, sliced

1/2 ripe avocado, sliced

1 tablespoon crushed walnuts

8 baby tomatoes

50g Feta, sliced into bite sized cubes

1 pear, sliced

1/2 cup alfalfa sprouts

1/4 small red cabbage, chopped

3 baby carrots

Olive oil Himalayan rock salt

1/2 orange

1/2 lemon



1. Cut kale into chip size pieces. Place on baking tray (with baking paper) and lightly drizzle with a tablespoon of olive oil, then sprinkle with rock salt. Bake in oven at 180 degrees for 10 minutes or until they start to become crunchy! (Make sure you keep an eye on them, it's pretty easy for them to become burnt).

2. Remove Kale chippies from oven.

3. Assemble your salad and combine all ingredients gently in a salad bowl

4. For the salad dressing, mix freshly squeezed orange with lemon juice and mix with olive oil. Aim for 50/50 oil and citrus. (50 - olive oil, 25 - orange, 25- lemon) Add some orange rind if you wish.



My version of raw zucchini pasta

So simple, yet so tasty! The perfect healthy option for a lite lunch or dinner side. I made this up as I went so don't have the exact recipe but here is how I made it:

What you'll need

 2 zucchinis

8 fresh basil leaves

1 clove garlic (chopped coarsely)

Handful of rocket

Handful of baby spinach

A few stalks of fresh parsley

1 tablespoon nut butter (I used a mix of brazil, almond & cashew butter)

1 dessert spoon of olive oil



Put zucchini through a vegetable spiralizer, if you don't own one, you can use a box grater (turned on the side) to the largest side and grate zucchini in long strands.


For the sauce

Blend basil, garlic, rocket, spinach, parsley and nut butter. Once combined, stir in olive oil. Mix the sauce with the zucchini and your done!