Y’all guess what – one week from this Saturday I will be hanging out at the Gluten & Allergen Free Wellness Event in Charlotte, NC as an official BLOGGER TEAM MEMBER! I. Am. So. Excited. I was invited to the Blogger Dinner and everything. I feel so legit!!!
As a member of the Blogger Team, I have the incredible opportunity to promote the event, meet other bloggers and vendors, and review the event. So basically, I get to explore all of the cool local and national allergy-friendly booths, stuff my face with free samples of deliciousness, and then write about it. Living the dream. I had a blast working at the Food Allergy and Celiac Convention last November, and I’m excited to reconnect with some of the friends I met there (Angela from Saffron Road, and the Enjoy Life crew, especially!).
In other news, I haven’t posted a recipe in a while so here’s a new one for ya. I actually have an arsenal of pancake recipes all typed up and ready to go in my drafts folder, but I feel like branching out might be a good thing. Plus, Andrew came up with the excellent idea of me eventually publishing a cookbook solely of pancake recipes. Brilliant, right? So maybe I’ll hold off on those recipes until I get that project in the works.
This recipe is a good one, and uses one of my favorite vegetables – spaghetti squash. And also bacon, another important food group. It’s perfect for a meal, or as a side dish. And yummy!
Spaghetti Squash & Bacon Fritters
Makes 2 main course servings or 4 side servings
4 slices of bacon
2 cups spaghetti squash
1 tsp nutritional yeast
1/2 tsp red pepper flakes
1/2 tsp garlic powder
Sea salt and pepper to taste
1. Cook the bacon in a pan until crispy.
2. While the bacon is frying, remove the excess moisture from the spaghetti squash, and mix with the eggs and seasonings.
3. When the bacon is done, let cool for a couple minutes before crumbling and mixing with the squash and eggs.
4. Over medium heat, place spoonfuls of batter in the bacon fat and cook until browned on both sides (about 2 minutes per side).