A Lil About Me!

My photo
ACE Certified Personal Trainer; NSCA Certified Strength & Conditioning Specialist; CSEP Certified Personal Fitness & Lifestyle Advisor; MaddDogg Spinning Instructor; NCCP SwimCoach; NLSC Aquafit Instructor; Wellness & Weight-Loss Consultant.

Friday, 23 December 2011



Since it's the season for Semite Swag... I'm throwing down this *nearly-paleo but probably not actually Kosher* Latke Recipe!

Mia's Fit-Shiksa Yam & Turnip Latkes
  • 1 1/4 cups ezekiel flour
  • 4 to 6 tbsp. finely ground almonds (*if you're allergic to nuts, use more ezekial flour & skip this!)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • Dash of cracked black pepper
  • 1 onion, peeled
  • 4 large eggs, separated
  • 2 medium-size white yams (*the savory kind)
  • 2 large turnips
  • Coconut oil for frying
Optional Ingredients
  • 1/4 cup fresh parsley finely chopped (optional - i like the green bits)
  • Paprika to taste (*also, your choice between hot/sweet/smoked)
  • Garlic powder to taste
  • Applesauce, preferably homemade, for serving
  • Sour cream, for serving (*If you're not paleo)
SideNote :: If you are paleo - can make horseradish/coconut cream sauce (*see below)

  • Box grater or Food processor with grater blade
  • 3 small bowls, 1 large bowl
  • Large Skillet (*i LOVE a cast-iron bad boy for this!)

Method - Preparation
  • Mix the dry ingredients & parsley in a small bowl. Set aside.
  • Peel tubers set aside.
  • Grate the onion on a box grater into a large bowl. Set aside. *pro-tip: light a match, the sulphur will stop tears
  • Beat the egg whites until stiff peaks form.
  • Lightly beat egg yolks.
  • Grate tubers on the shredding side of the box grater into the large bowl with the onion.
  • Picking up handfuls, i use cheese cloths, squeeze out ALL the liquid from the tuber mixture (*into sink, NOT bowl)
  • Return drained shreds to the bowl.
  • Mix in the egg yolks, Stir in the dry ingredients & parsley, and Fold in the egg whites.

Method - Cooking
  • In large skillet, heat 1/4 inch oil to 375 degrees (*light smoke)
  • Spoon a heaping tablespoon of potato mixture into hot oil, flattening with back of wet spoon
  • Fry on each side till golden brown and cooked through.
  • Drain on brown-paper bag

Horseradish Coconut Cream Sauce
  • zest of one lemon
  • juice of one lemon
  • 1/4 cup coconut cream concentrate
  • 1/4 cup coconut milk
  • 2TBsp + 1TBsp SPICY prepared horseradish (*can also grate your own & soak in 2TBsp white vinegar overnight)
  • 2tsp dried dill

  • small sautee pan

  • Heat small sautee pan over medium heat
  • Add lemon zest, lemon juice, coconut cream and coconut milk, and bring liquid to a low boil
  • lower heat & add 2TBsp horseradish
  • allow to reduce
  • remove from heat, allow to cool, stir in remaining horseradish & dill

Sidenote :: I like to prepare it in advance, and refridgerate over night.
2 reasons: 1) I like it a cooled temp, for dipping; 2) it thickens closer to sour cream texture

L'Chaiam! Enjoy :)