HA! That title though! Have no idea what you’re getting into here, right?!

Okay, time to be serious – food always deserves a serious conversation. We have been using our grill several times a week all summer, and I am just now discovering this…a month away from snow. I’ve heard lots of people saying that they send their husbands out in the winter to grill, I don’t think mine will be up for that, but I’m going to try. Either way, these new buns will be something to look forward to next summer, as if there isn’t enough reason to anticipate each summer beginning.

Have I mentioned that I’m obsessed with my veggie spiralizer? Well, I am. It’s SO fun. You know you’re getting old and lame when you use the word fun to describe a kitchen appliance. But if you haven’t tried one out, do it! You’ll see what I mean!

So, if you’re having any type of sandwich but don’t want to consume hundreds of calories worth of hamburger bun, try these! They are adorable and super yum. Plus, only 3 ingredients!

Here’s what you’ll need (makes a total of 4 bun separates):

  • 1 zucchini squash (skin peeled)
  • 2 egg whites
  • salt free seasoning of choice (I used Flavorgod Lemon Garlic)

Spiralizer your entire zucchini into a bowl. Add in the egg whites and seasoning to taste. Mix well. Heat a skillet over medium heat and spray with coconut oil or non-stick spray of choice. Grab a handful of egg/zucchini mixture and try to flatten it out into a patty in your hands. This won’t look pretty, that’s okay. Drop it into the skillet and cook it exactly as you would pancake batter. Once the bottom has firmed, flip it over to cook the other side. You’ll want to press down on these patties with your spatula to remove the extra moisture. When it’s browned on each side, remove from heat, slap a protein in the center, and yum!

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