Zucchini Fritters with Couscous + Tzatziki

Today was one of those days when I felt mostly fine until I tried to do normal things. I walked to class, realized halfway there that my knees were not on board, and spent the rest of the afternoon sitting weirdly because my hips were mad too. Not dizzy, not migraine-y, just sore and tired in a way that makes standing around cooking feel way longer than it should.

Disorder	Helpful?	Rationale
POTS	Neutral-to-supportive	This works for me energy-wise if the fritters and couscous are salted properly, but it’s not a sodium-forward meal on its own.
Lupus	Supportive	Cooked vegetables, olive oil, and softer grains usually feel okay on joint-heavy days and don’t leave me feeling inflamed later.
Vestibular migraine	Depends	Yogurt sauces and raw veggies can be fine for me on low-risk days, but I wouldn’t choose this if my head already felt off.

Ingredients — makes one bowl

Item	Amount	Notes
Zucchini fritters	3 small	Pan-fried or baked
Couscous, cooked	¾ cup	Plain
Edamame	¼ cup	Fully cooked
Red cabbage	Small handful	Finely sliced
Cherry tomatoes	¼ cup	Fresh
Spinach or mixed greens	Handful	Soft greens
Tzatziki	2–3 tbsp	Yogurt-based
Olive oil	1 tbsp	For finishing
Salt	To taste	Needs intention

Assembly

1. Cook couscous and season lightly with salt and olive oil.

2. Arrange vegetables and edamame on top.

3. Add fritters and a scoop of tzatziki.

4. Salt again and eat sitting down.

Nutrition snapshot

• Protein ~18–22 g

• Carbohydrates ~45–50 g

• Sodium Low to moderate (higher if salted intentionally)

• Fat  ~18–22 g

• Prep time 25–30 min seated