So much of the time when I'm working with clients, I see a lot of resistance around people changing their diet. There is this idea that they will have to give up all the foods that they love and never be able to enjoy them again. In reality, rather than giving food up, you just have to learn new ways to enjoy these foods.
Growing up in the south, I learned to eat many of my veggies fried. While they taste great, frying vegetables pretty much cancels out any of the health benefits that the veggies have. That's why I now oven fry my squash when I have a craving for some soul food. The results give you the same satisfying flavor and texture, but removes all of the unnecessary grease and bad fats.
- 3 medium zucchini, summer squash or a mixture of the two
- About 3 tablespoons of coconut oil, melted (I use Nutiva's butter flavored coconut oil for this)
- 1/2 cup of corn meal
- 1/2 cup coconut flour OR almond meal
- a couple pinches of himalayan salt and fresh ground black pepper to taste
- Preheat oven to 425 degrees.
- Wash squash and pat dry. Slice into thin rounds (about 1/4 inch).
- In a shallow, wide bowl, combine cornmeal, almond meal or coconut flour, and salt and pepper. Mix until evenly combined.
- Melt coconut oil in a seperate bowl.
- Dip squash in the coconut oil (just enough for a light coating), then dredge the slices in the cornmeal mixture to coat evenly on both sides.
- Lay the battered squash slices on a baking sheet in a single layer. Bake for 7-8 minutes. Remove from oven to flip the slices and bake for an additional 7-8 minutes.
- Serve immediately.
*For Paleo option, use almond meal and coconut flour. I have not tried this, but I think it would work well.