Dinner just got a little bit more tasty. These two recipes will keep you satisfied and full of energy for your next workout. The vegetarian zucchini rissole is similar to a croquette or a falafel - you can use the flour of your choice to make it suitable for a gluten-free diet. It adds just the right amount of crunch to any meal.
Next, fuel up on healthy fats with salmon and avocado salsa. You'll feel emboldened by all of the nutrients that your body needs to hit your next personal best.
VEGETARIAN ZUCCHINI RISSOLE
- 4 medium to big zucchini
- 1 cup of light and unsalted shredded cheese
- 1/2 cup of flour
- 3 eggs
- Olive or coconut oil
- Dill and coriander
- Pepper and a little bit of salt
Grate all zucchini into medium-sized shreds, drain them and press them with paper towel to extract any dampness, and place in a bowl.
Add 1 cup of shredded cheese, 3 beaten eggs, chopped coriander, dill, and some pepper. Mix well. Add 1/2 cup of flour and mix again until all the ingredients are combined. Heat olive oil or coconut oil in a medium sized frying pan and fry each zucchini croquette until browned. Serve with salad or the side of your choice!
SALMON WITH AVOCADO SALSA
- 2 avocados
- 2 salmon filets
- Paprika powder
- Onion powder
- 1 tbsp of olive oil
- 1 tbsp of lemon juice
Directions Mix salt, pepper, paprika and oil together and rub the salmon with this seasoning mix. Leave for 30 min in the fridge before grilling it.
Mash the avocados and add salt pepper, onion powder and lemon juice. Top the salmon with this delicious salsa!
About the Authors
The recipe for vegetarian zucchini rissole was created by Anna M (eatforyourpeace). Follow her on PumpUp @annaaa_, on Instagram @annaaamsl, and check out her blog. Let us know what you think of Anna’s zucchini croquettes in the comments below!
The recipe for salmon with avocado salsa was created by PumpUp members @tyler_bacc and @tysa. Let them know if you tried the mug cake or the carrot fries in the comments below!