Who are you following on Instagram? We’re following quite a few healthy food ‘grammers (naturally) and have been asking a few of our faves to share the posts they love the most. Carmen of @Cahmun has a bright and glossy, but natural, aesthetic we’re addicted to. She’s picked her three favorite recipes as shared on Insagram and these should be all the proof you need to start following her ASAP. Find out why she picked these ‘grams and get the recipe from the veggie fritters below!

Vegan cinnamon-date buns – with whole spelt flour and coconut oil. The filling is puréed Medjool dates, which are rich in vitamins, minerals and fiber unlike refined sugar. They are also energy boosters because of the naturally occurring sugars, which makes them perfect for breakfast or as a snack.

Vegan peanut butter cookies – with whole spelt flour and tahini. Tahini is high in minerals, vitamins and a great source of calcium – plus it adds another dimension of nuttiness that is delicious! They are also sweetened with maple syrup, making it refined-sugar-free.

Paleo Zucchini Fritters – Overstocked with zucchini in the fridge? Make these fritters. In fact, just go out and buy more zucchini to make more of these fritters. People are putting zucchini in everything: noodles, bread, muffins, spreads, even oatmeal. But these fritters are my favorite way to use them. They are Paleo, grain-free, gluten-free, vegetarian and whatever other diet you can think of. I guess you can take out the eggs to make them vegan, but they won’t taste as good. You can add extra spices and herbs or serve them with some sour cream. I don’t like sour cream, but, hey, to each his own. These can be frozen and reheated in the oven as well, but I usually just eat the whole batch.

@Cahmun’s Paleo Zucchini Fritters


2 medium zucchini
1 tsp Himalayan sea salt, plus more to taste
2 scallions, sliced thin
1-2 serrano peppers, minced
2 large eggs
1/4 cup coconut flour
freshly ground black pepper
coconut oil for frying


1. Shred zucchini with grater or food processor. Toss zucchini with 1 teaspoon salt and set aside for 10 minutes.

2. Squeeze out as much water from the zucchini as you can. Most of the salt will be lost in the process, so taste to see if you need to add more.

3. Add in the rest of the ingredients. Stir to combine.

4. Heat oil in a cast-iron pan over medium heat. Add 1/4 cup of batter and flatten it.

5. Fry till golden each side (about 3-5 mins). Oil the pan between batches – if they are browning too fast, reduce the heat.

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