Fittin' In

In high school the ultimate goal was to blend. Standing out for any reason was a social faux pas. We didn't have an official school uniform, but we might as well have. The accepted look was a turtleneck with Levi cords (corduroy pants). Wrangler cords were not OK. Sears cords were right out. The hair was worn long, straight, parted in the middle, with two wings pulled back on the sides and held in place with plastic barrettes.

Somewhere in about my junior year I realized this was lame.

Why obsess about conforming to the ideals of  other people, most of whom I either didn't know or didn't like? I started wearing wild things that made me happy (4" heels, sparkly sweaters, and straight-legged jeans) and doing crazy things to my hair. I figured if people shunned me for being different, they weren't any kind of friend to begin with. And I actually met some new friends who complimented me on my bold fashion choices.

What I realized is that fear of what other people thinks is stifling. It stifles creativity and smothers initiative. If all you ever strive to be is just like everyone else, you will never achieve or be more than any of the herd.

My daughters have recently become obsessed with amazing leggings. My granddaughter calls them "awesome pants" (pronounced pahnts). They love the creative designs, the wild patterns, the wonderful fit, and just how awesome they feel when they wear them. And it's just a bonus when they see the haters hatin' because, really, if someone can make their face look like a desiccated prune, would they want to be friends with them anyway?

The recipe I have for you today is kind of like Awesome Pahnts. It doesn't really fit in anywhere. It's kind of a pancake, but it's grain-free. It's got vegetables, so it's kind of a side dish. But you top it with sour cream and salsa and you can call it lunch. However you choose to eat it, it's terrific! Kind of crispy, spicy, and satisfying. Before you judge it and decide to hate it, try it. You just might like it.

Southwestern Zucchini Cakes
 - adapted from Eat Like a Dinosaur
     serves 3 to 4

1 medium zucchini, peeled and grated (about 1-1/2 cups)
salt
1 egg
2 tsp chili powder
1/4 tsp garlic powder
1/8 tsp cumin
1 Tbsp coconut flour
3 Tbsp coconut oil, more if needed
Plain, whole milk, organic yogurt
Salsa

1- Place the zucchini in a mesh strainer set over a bowl. Sprinkle the zucchini with salt and let drain for 30 minutes. Squeeze the zucchini with your hands to get as much of the moisture out as you can. (This is a fun job for a child with clean hands to do.)

2- Place the squeezed (squoze? squozen?) zucchini on a paper towel and press to remove moisture.

3- Combine the zucchini, egg, chili powder, garlic powder, cumin, and coconut flour in a bowl. Mix till well combined. (Again, this is a fun job for little clean hands.)

4- Place the coconut oil in a frying pan set over medium heat.

5- Divide the mixture into either thirds or fourths (depending on how big you want the patties or how many people you're serving). Shape each portion into a patty, about 3-4 inches across and 1/2 inch thick.

6- Cook the cakes about 6-8 minutes per side until golden brown.

7- Serve topped with generous dollops of yogurt and salsa.