Zucchini Pancakes


  • 4 Cups of Shredded Zucchini
  • 1 T of Lemon Zest
  • 3 Eggs
  • 1/3 Cup of Gluten- Free Flour
  • 1 T of Baking Powder
  • 1 t Sea Salt
  • 1 t of Black Pepper
  • Coconut Oil


  1. Dry off shredded zucchini  and mix in lemon zest and eggs, add in the flour, baking powder, salt and pepper until fully combined
  2. Take a large skillet and heat the coconut oil over medium-high heat, once the coconut oil has melted and began to simmer, lower the heat and spoon batter into the pan, cook for 2 minutes on each side.


Creamy Citrus Avocado Yogurt Dressing

  • 5 oz Plain Greek Yogurt
  • 1 Ripe Avocado
  • 1 T of Fresh Cilantro
  • 1 t Lemon Zest
  • 1 Fresh Squeezed Orange
  • ¼ C of Olive Oil
  • Salt



  1. In a food processor combine all ingredients until completely blended throughout



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