Anti-Inflammatory Friday 4-25-2025

I love this time of year: the trees are budding, the flowers are bursting into bloom, and that winter chill is (mostly) gone!

The beauty of growth is all around us.

And what about you? What’s blooming in your life? Maybe it’s a new habit, a shift in mindset, or a small but steady change in how you nourish your body.

Anti-Inflammatory HEALTH TIP

Journaling has been life-changing for me. But not everyone is keen on the idea at first.

Which is why I encourage you to start a bloom journal—a simple practice of noting one win each day.

It could be anything from choosing a nourishing lunch over a quick fix, to pausing for a deep breath instead of reacting out of stress.

When we focus only on what we haven’t achieved, it’s easy to feel stuck. But when we track our small wins, we begin to see that change is quietly unfolding.

Noticing and naming your progress, no matter how tiny, builds momentum. It also shifts your mindset from criticism to curiosity, from frustration to gratitude.

Growth is always happening—you just need to pause long enough to see it.

Anti-Inflammatory RECIPE

Zucchini & Sweet Potato Fritters

Crispy, nourishing, and full of flavor—these fritters are packed with fiber, antioxidants, and plant-based goodness.

Ingredients:

• 1 medium zucchini, grated

• 1 medium sweet potato, peeled and grated

• 1 small red onion, finely chopped

• 2 tablespoons ground flaxseed + 5 tablespoons water (flax “egg”)

• 1/3 cup oat flour (or more as needed)

• 1 garlic clove, minced

• 1/2 teaspoon turmeric

• 1/2 teaspoon smoked paprika (optional)

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• Olive oil or avocado oil, for cooking

Optional Avocado-Lime Dip:

• 1 ripe avocado

• Juice of 1 lime

• 1 tablespoon olive oil

• Pinch of salt

• Water to thin, if needed

Instructions:

1. Prepare the flax egg: In a small bowl, combine ground flaxseed and water. Stir and let sit for 5–10 minutes to thicken.

2. Grate and squeeze: Grate zucchini and sweet potato using a box grater. Place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is key to crispy fritters!

3. Mix it all: In a large bowl, combine grated veggies, chopped onion, garlic, flax egg, oat flour, and spices. Mix well. If the mixture feels too wet, add a little more oat flour.

4. Form and fry: Heat a skillet over medium heat with a small amount of oil. Scoop about 2 tablespoons of the mixture per fritter, flatten slightly, and cook for 3–4 minutes per side until golden and crisp.

5. Make the dip: Mash or blend all avocado dip ingredients until smooth.

6. Serve warm: Enjoy fritters hot off the pan with avocado-lime dip or your favorite creamy sauce. They also reheat well in the oven or air fryer.

To your life well lived,

Kara