THE SELF WORTH DIET – Because Low Self Esteem Is Fattening

The Self Worth Diet Recipe -Veggie and Feta Latkes

Veggie and Feta Latkes

Okay, Self Worth Dieter readers, I have some very exciting news!  The Self Worth Diet will now feature recipes.  I am writing a book based on the blog that is part cook book, memoir and self help.  For instance there will be a chapter about my first marriage to a questionably gay man.  The chapter will have a recipe to help your libido, then the memoir section about my first sexless marriage, then the self help section will help you determine if you have a sane sex life.

You get the picture.  Also, in a strange turn of events I made my famous cheesecakes (blueberry and triple chocolate) for Thanksgiving this year and people were saying, “this is the best cheesecake I’ve ever had.”  Then I just started getting orders for cheesecake!  I will set up a order page on this site as well as I will have my own “Meewee’s Cheesecakes” site.  I will of course not be sharing that recipe…what you are crazy?!

I am now overwhelmed with orders and will need to use a commercial kitchen.  So in other words, I’m a busy gal.  It all fits in to the Self Worth Diet brand which is exciting.  And when I get my business plan together I will probably be going on Shark Tank.

So, without further ado, here is our first of many recipes:



1 Cup Shredded Carrots

1 Cup Crumbled Feta

1 Cup Shredded Zucchini

3 Russet Potatoes – Peeled

1 White Onion

2 Large Eggs, Lightly Beaten

3 Tablespoons of Flour

1 Tablespoon Kosher Salt

Ground Pepper

  1. Grate the potatoes in long strings into a large bowl of ice water.
  2. Using a strainer – strain the potatoes from the ice water into a bowl with a clean kitchen towel
  3. Set aside the bowl of ice water – gently dry the potatoes then remove towel from the bowl
  4. Let the ice water liquid sit for 10 minutes then pour the liquid out slowly. You will see a milky residue at the bottom of the bowl. Scrape the residue out of the bowl into the bowl with the potatoes.
  5. Add the onions, carrots, zucchini & feta to the potatoes. Stir in the eggs, flour and salt then sprinkle in the black pepper.
  6. Line a baking sheet with paper towels to hold the cooked latkes.
  7. In a non-stick frying pan heat up about ¼ inch of oil. Spoon fairly large portions of the mixture into the frying pan.  Fry for 4 to 5 minutes on each side (until golden brown)

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