Self Reflections + Zucchini Flowers

Hey Guys!

So I’m guessing only really cool people blog on Saturday nights, yeah? Well, obviously since I’m here making sure you guys have this recipe before Sunday Brunch, or before you hit the farmers market tomorrow!

Today has been an interesting day, it’s been a day full of self reflection and really taking a closer look at the direction I want my career to go. Having real time for yourself can be scary – especially when you are used to the “grind” or the crazy long hours. When you have real time, you start to really think things through and create this sense of reflection – which I think is important especially when you’re trying to decipher what really makes you happy and what YOU really want.

After leaving my Executive Chef role two things struck me:

  1. I realized my passion had been lost and tangled
  2. I was not in my happiest place, because I lost my personal authenticity along the way.

For someone who lives to be creative and enjoys the pleasures of being in a kitchen, these were two hard things for me to swallow. I learned that no role is truly worth it, if you are not thriving along the way. I’m not sure there is any feeling more awkward then feeling like you’ve lost your mission or your personal self.

Anyways, I’m sharing this because this is a thing called L I F E, and unfortunately, we are thrown these experiences and emotions to help us gain a new found sense of strength. Being a #ladychef is not easy, but in my heart I know it’s worth it especially when I know I have a greater mission to seek out.

As I post and create some recipes for you guys over here, I’ll also being getting into some ways of re-exploring and re-creating that path I initially started out on, hell, maybe I’ll create an entirely new one.

The universe is a funny thing, it places you with feelings of discomfort – to give you the power to create some unique magic and that’s the exact intention I have moving forward.

Ok Ok…. You came for the recipe I’M SURE so let’s get into some cooking fun.

Zucc Flower 1

If you should happen to come across some zucchini flowers, I highly suggest you grab some. Here’s the thing right, sure you can fry them but why not skip the frying and apply them to a protein packed savory breakfast? Most people don’t even know zucchini flowers can be eaten raw and added to a salad! Most associate them with being stuffed with ricotta cheese, battered and fried….no complaining about that either, but these delicate fresh items were meant for more then just one application.

My garden only produced four of these beauties, so we picked up more at the farmers market!

My father was the one who inspired this recipe. His original recipe was more “cake like” using whole wheat flour, where as mine is more “frittata like” using almond flour and egg.

These are actually perfect for breakfast or as a mid day protein snack. They pack, store and travel really well and the bonus is that they are delicious both hot and cold.

Zucc Flower 4

 

ZUCCHINI FLOWER FRITTATA MUFFINS
Yields 15
{Paleo, Vegetarian}

INGREDIENTS
1 lb zucchini flowers – remove stems and inner stamen
8 eggs
1 tsp salt
½ tsp baking powder
½ tsp baking soda
1 cup canned coconut milk
2 tsp chili flakes
½ cup/ 65g grated parmesan cheese
1 ½ cup/ 150g almond flour
1 lb zucchini flowers – remove stems and inner stamen
Ghee – for greasing the muffin trays

METHOD

  1. Preheat the oven to 350 degrees and liberally grease two muffin trays.
  2. Depending on where you got the zucchini flowers, you will need to gently wash them. I just used a wet cloth.
  3. Remove the stem, and inner stamen (the yellow pollen like stem in the center). Once clean and dry, slice them in thin strips, Chiffonade them, then set aside.
  4. In a large bowl, add the eggs and whisk.
  5. Then add the salt, baking powder, baking soda, coconut milk, chili flakes, parmesan and almond flour. Mix gently to combine everything.
  6. Scoop a level 1/3 cup into each portion.
  7. Bake for 30 minutes, the let cool for 10 minutes before trying to remove them. Then let them rest on a cooling rack.
  8. They will last up to 5 days, stored in a air tight container in the refrigerator.

Zucc Flower 5

 

Alright guys, happy Saturday – I’m off to go crack open a bottle of cider and kick it by the fire pit!

-Chef Steph

2 thoughts on “Self Reflections + Zucchini Flowers

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