Nourishing the Gut + FRITTERS!

Nourishing the Gut + FRITTERS with Nikki Crerar

For the past 21 days I’ve been on a slight self-announced ‘detox’. I’m not usually massive fan of that word (or action) ‘detox’ but here we are. As I mentioned in my previous #cookingwithjess post, for the past 2-3years I’ve been dealing with quite a few issues regarding my gut, digestion & hormones. It’s been effecting everything from my energy to my skin to holding water weight and most annoyingly becoming intolerant to ALMOST every food on the PLANET. Under the guidance of my LIFE SAVING nutritionist Chantal Cuthers as well as my naturopath Lynette at My Remedy I’ve slowly but surely been working towards healing the gut. On my recent visit to the naturopath things weren’t looking great for my poor gut so I got put on a variety of supplements to repair it and I figured, while I’m trying to heal & repair feeding my body complex veggies bowls & a large variety of food that it has to digest won’t be helping it. So I decided for 21 days I’d simplfy things. Eat basic protein, vege and a small amount of fat. No gluten, no dairy, no sugar, no alcohol, no grain. Eating in a structure of 4 smaller meals a day. Was it easy? NOPE. Was it worth it? YES! I’m feeling a million bucks (compared to 21 days ago), my skin is healing & I’m starting to feel like my old self again.

So, tonight was my first meal away from the detox!!! I didn’t want to freak my body out by eating a burger or something crazy but I wanted something different & more importantly I wanted to get creative in the kitchen again. Thanks to my mastermind best friend, nutritionist & PRO chef Nikki Crerar we played “what’s in the fridge” & came up with the below (tonight was more her than me to be fair but I made a great sous chef). These Zucchini Fritters were …INSANE. Seriously. & what’s better – there are leftovers in my fridge!!

I’ve done my best attempt at writing the recipe out but we were winging it with what we had so measurements may be slightly off.



  • 5-6 zucchinis
  • 3-4 eggs
  • 1 cup frozen peas
  • 1-2 tsp curry powder
  • 1 cup (ish) of your ‘flour’ of choice
    • we had none so ground up nuts, seeds & oats instead


  • 3/4 cup edamame beans
  • 1/2 avo
  • chilli flakes



Adding the curry powder is a great hit of flavour but also of tumeric. I try eat as much tumeric in my diet as I can. For me, I find it helps be a lot with pain and inflammation (within my gut & other areas). Make sure whenever  you use tumeric you add black pepper as it enhances the absorption of tumeric.



  1. Grate zucchini & drain (we used a nut bag)
  2. Combine dry ingredients + eggs + peas
  3. Mix & roll into balls
  4. Place on a tray with baking paper
  5. Bake in the oven flipping halfway until cooked through
  6. Fry in a pan in butter before serving to crisp up.


  1. Mash up avo & edemamme separately
  2. Combine with lemon, chill & S+P

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