Spring Zucchini Fritters

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La porte verte—oh I dream of the day my front door is painted green! As I traveled in Europe last summer, my camera quickly filled up with pictures of old and modern, small and grand, weathered and fresh, green doors.  While reminiscing of last summer’s travels —tastes of Europe’s beautiful farmer’s markets and exploring old cobblestone streets—I was inspired to make these spring green zucchini fritters.

Hues of green fill our home from our breakfast dishes to basil plants and seem to color every meal.  Green is a color full of life and bountiful at the local market in this current hot season.  I picked up some beautiful deep green zucchini the other day and as they got lost in my refrigerator, the recently discovered squashes are now transformed into buttery fritters!

Combining vegetables with a source of protein and fat—almond flour, eggs, parmesan, and creme fraiche—creates a light yet complete meal for a hot day!


Spring Zucchini Fritters

  • 2 large zucchini squash, shredded
  • 2 green onions, chopped
  • 1 egg
  • 1/2 cup parmesan cheese, shredded
  • 1/2 cup almond flour
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon sea salt
  • dash of paprika
  • fresh ground pepper

butter or ghee

cultured creme fraiche or cultured sour cream


  • Grate zucchini and place in a bowl.  Using a wooden spoon, gently press down on zucchini to remove excess water and drain—zucchini squash is high in water content, which will make fritters soggy.
  • Add all other ingredients and gently toss together.
  • Heat a frying pan over medium to high heat.
  • Melt a pad of butter or ghee and drop a scoop of zucchini batter.  Batter should immediately sizzle in hot pan.
  • Heat for 2-3 minutes until edges are bubbling and flip to cook the other side.
  • Pan should cook about 4 fritters at a time.  Repeat until all batter is used.
  • Serve with a dollop of creme fraiche.

Banana Bread with Maple Nut Butter, for a Mother’s Day treat!


Mother’s Day celebrations for us growing up came in all forms, but I always remember my dad making Norwegian pancakes and grilled fish for my mom—her favorite!—followed by a walk on the beach.  Wishing I could celebrate with my mom and new mother-in-law, I whisked up this banana bread instead!

This recipe is a special treat for Mother’s Day…although it is not too sweet, it is made with lots of love!  Many people have asked me for a grain-free banana bread recipe and I have not found one I liked, as they are all loaded with sugar, so I came up with this banana bread made with coconut flour, sweetened with bananas, and topped with a rich maple nut butter.  Coconut flour is filled with protein, so this sweet bread is a perfect complete snack or meal!

Happy Mother’s Day! I love you mom, you are truly a Godly and loving inspiration to me :)


Banana Bread with Maple Nut Butter

Banana Bread
  • 3/4 cup coconut flour
  • 6 eggs
  • 2 large/3 small bananas, ripe and mashed
  • 6 tablespoons butter, melted
  • 1/3 cup whole milk, plain yogurt (Greek is best)
  • 1/4 tsp ground nutmeg
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • dash of sea salt
Maple Nut Butter
  • 1/2 cup walnuts, finely chopped
  • 8 tbsp butter
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon


  • Preheat the oven to 350 degrees.
  • Grease a 1 pound loaf pan.
  • Mash bananas in a mixing bowl.
  • Combine all ingredients and blend until thoroughly mixed.
  • Continue blending on medium speed for 1 minute to allow coconut flour to soak up the liquids.
  • Pour batter into the greased loaf pan and bake for 45-50 minutes or until a tester comes out clean.
  • Allow bread to set and cool slightly before removing from pan.
  • Slice and enjoy topped with a dollup of sweet & creamy maple nut butter!

Maple Nut Butter

  • Slice butter and bring to room temperature.
  • Using a food processor or nut chopper, finely chop the walnuts.
  • Add butter, syrup, and cinnamon and whip (with a hand blender) until light and fluffy.
  • Spread onto freshly baked banana bread!

**See recipe soaked and roasted, crispy nuts.


chocolate cake with vanilla buttercream & a sister’s wedding toast


Spring is in the air and with that lots of love and joy.  The beautiful spring blooms colored this past weekend celebrating my sister’s wedding to her new husband Craig.  The weekend was filled with joy and I had the pleasure of making their wedding cakes!  I crafted my coconut flour, lemon cake with lemon curd—same as the cake for my wedding celebration— and a new chocolate cake recipe!  Since I flew in at the last moment from Hawaii, my amazing father actually baked the cakes…oh and yes he was very proud of his accomplishments.  Enjoy this delicious chocolate cake and a toast for my beautiful sister.  Thank you Hannah, The Art in Life, for the splendid photography.

Chocolate Cake with Buttercream Frosting

Cake Batter

  • 1 cup coconut flour
  • 1/2 cup cacao powder
  • 8 eggs
  • 3/4 cup whole milk Greek yogurt
  • 8 tbsp butter, melted
  • 1 tbsp vanilla extract
  • 1/4 cup + 1 tbsp strongly brewed coffee, room temperature
  • 1/4 cup raw honey
  • 1/4 cup maple syrup
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Buttercream Frosting

  • 12 oz butter
  • 8 oz cream cheese
  • 1/2 cup raw honey
  • 1 tbsp vanilla extract

Blackberries or other fresh berries to decorate



  • Preheat the oven to 350 degrees.
  • Grease a springform pan with coconut oil (using a paper towel to spread evenly).
  • Combine all ingredients except for butter in a mixing bowl.
  • Mix with a hand blender on medium.
  • After blending, use a spatula to scrape edges so that all ingredients are mixed.
  • Melt butter in a small sauce pan.
  • Add butter to the cake batter and mix thoroughly for at least 2 minutes.
  • *it is important to mix for a while as this will make the cake fluffy.
  • Spread batter evenly in the springform pan
  • Bake for 25-30 minutes testing with a toothpick.
  • Cool completely.


  • Combine all frosting ingredients in a mixing bowl and bring to room temperature, at least 30 minutes.  Whip on low until the frosting is mixed and has a fluffy consistency.
  • Carefully remove the cake from the springform pan and slice in half.
  • Place the bottom half on serving dish.
  • Spread slightly less than half of frosting onto first layer of cake.
  • Place other half of cake gently on top.
  • Continue frosting the top and sides of cake with remaining frosting.
  • Decorate the top of cake with blackberries or other fresh berries.
  • Place in refrigerator until ready to serve as buttercream frosting will melt easily.
  • Remove cake 15 minutes before serving.
  • Enjoy!


A wedding toast for my beautiful sister….

Christmas 1997.  I was 7 and Christine was 10. We were gathered around the breakfast table, eating my Dad’s famous cinnamon rolls and watching my mother open her Christmas present.  My Mom opened the small white box only to reveal a gold charm bracket from my Dad, me, and Christine.

As mom my ooed and awed, she only had one question.  She asked, “How did you know how to make the bracelet so small?”

Christine quickly piped in saying, “Oh well I measured it on my hand!”

And yes, the glamour for Christine started at an early age! Whether it was picking out my outfits when she was only 4 years old or wearing our great grandmothers pearls, Christine has always had an eye for beauty….from the sparkling water of the Italian riviera to dancing with children in Uganda, from a dress from Neiman Marcus to simple spring blooms on her kitchen table, and lastly a sparkly diamond ring, Christine loves beautiful things. When we woke up this morning at 4:45 and I struggled to open my eyes, Christine said, “Oh, the sweet birds are singing to us!” Yes, Christine always finds beauty in every situation!

Just like the facets of the diamond you wear on your finger, true beauty comes from the inside. Christine your beauty comes from your Heavenly Father and reveals itself in your smile and the joy you give to others.

Like a diamond’s unique facets combine to reveal a deep lasting inner beauty.  Christine your Godly heart, fierce loyalty, feminine spirit and love for others are the qualities or facets of your diamond’s inner beauty.

When I fist met my husband he asked me what my sister was like, I responded as I always describe my sister to others, “well, she is way nicer than I am!” You desire to serve others and your sweet spirit is infectious. Craig it is now your job to treasure her gracious and giving heart. Allow her to fly and let her beautiful heart flourish in her career, as your wife, a future mother to your children, and most importantly as the love of your life.

Marriage is simply beautiful and oh so much fun! As you allow each other to grow closer to God, appreciate the other’s weaknesses, treasure their strengths, laugh at eachother’s quirks: you fall more in love every day!  Christine now that you are a Kreinbihl and lots of new adventures await, some things will never change—

You will always be my big sister.

You will always make me cry laughing at the fact that you loose your metro card in your own hand.

You will somehow manage to use the phrase “oh so precious” more than I though was possible in a day.

You will always be the best coffee buddy.

You will always find the good in everyone and the positive in a tough situation.

And you will always be a friend and a loyal sister.

Stephen and I wish you the best and love you both!