Clean and Creative!

I've said it before and I'll say it again...cooking based on a goal of staying clean or staying on budget isn't limiting, it's inspiring!!!  I found this recipe yesterday on the Clean Eating Diet Facebook page, but I tweaked it a bit to make it work for me, my standards of "clean" and what I had on hand.  Specifically, the recipe called for sour cream for the sauce, for which I substituted Nonfat Greek Yogurt.  Also, the "pancakes" themselves included all purpose flour and sugar, also things I personally stay away from based on my own standards of "clean".  

So...this is what I came up with!

For the pancakes:

Finely shred 2 carrots and 2 zucchini, place in a colander and 

toss with 1t of salt, let sit for 20 minutes

Make the sauce while the veggies sit:

3/4 Cup of Nonfat Greek Yogurt

2T Scallions (the recipe said chives, but I had scallions, and let's be honest...they're the same) 

1/4 Cup of chopped fresh basil.  Yep, this was another great way to use the fresh basil which served as a them during yesterday's chicken prep!

Salt to taste

Combine all ingredients, and chill while preparing the pancakes to let the flavors combine well

Whip 2 egg whites until they make a standing peak, ideally with a mixer

Remove the zucchini, carrot mixture from the colander one handful at a time, and ring out all of the moisture.  

Place the veggie mixture in a medium mixing bowl, add 1/4 Cup of flax seed meal (my flour substitute) and 1/4t of fresh ground pepper.  

Then, gently fold in the egg whites.

Preheat a non-stick or cast iron pan with 1T of EVOO.  Take 1/4 Cup servings of the mixture, place them in the pan, then flatten with a spoon.  Cook 3-5 minutes on each side until golden brown, then place on a paper towel to remove any oil.  

Then comes the most important part...top with the sauce and enjoy!