A while back I tried Kelly Bejelly’s salmon cake recipe and really enjoyed it. It has become one of our staples. I’ve tried playing with it and have come up with my own version using a favorite flavor combination. Lemon and garlic are like peanut butter and jelly in my book, they were made for each other. Since my family follows the Catholic tradition of no meat except fish on Fridays, this is going to come in handy a lot. Using my handy Kitchen Aide stand mixer makes this quick to whip up, but you could easily do it by hand as well.
2 cans of Salmon
3 cloves of garlic
2 ribs of celery, finely diced
1 Tbs dried parsley
1 tsp pepper
2 tsp dried lemon granules
1/2 tsp sea salt
4 Tbs coconut flour
3 Tbs lemon juice
3-4 tbs coconut oil for frying
In a large bowl combine salmon, celery, garlic, and spices.
Add in the coconut flour and mix until fully incorporated.
Stir in the eggs and lemon juice.
At this point your mixture should be about the moisture level of ground beef. If it’s too wet add some coconut flour, if too dry add a little water. Be careful because it doesn’t take much.
Melt your coconut oil on medium high heat in a large frying pan.
Form your salmon mixture into patties about 2 inches in diameter and 1/2 inch thick.
Fry until browned, about 3 minutes a side.
Makes about 16 small patties, which is approximately 4 servings. We enjoy this with lacto-fermented pickles and a large salad.
My husband, like many, loves bacon. We limit our pork consumption, so we do beef bacon. I personally prefer it anyway. It is delicious. I didn’t like pork bacon much growing up, but this stuff is great. We get ours from Creswick Farms. Since we are on a tight budget lately we only get it once a month, but boy is it worth every cent. This month husband wanted it in an egg based dish, so I put it in a scrambled egg skillet with tomato and some fresh herbs that were surplus from my Mother-in-law’s garden. It was a very easy and low maintenance meal. If you add a side salad this could serve three, or 4 if two of them were small children. The measurements are approximate, as I just threw stuff together and eye-balled it. I don’t have those handy looking herb scissors, so I just ripped up the herbs by hand. Make sure you pre-cook the bacon!
1/2 pound beef bacon, cooked and chopped
7-8 pastured eggs
1/3-1/2 cup snipped fresh herbs (I used a combo of basil, parsley, and oregano)
1 medium sized tomato, diced
1 tbs coconut oil
salt and pepper to taste
In a large skillet on medium heat warm your coconut oil to grease your pan. Break your eggs in a bowl and beat them until the yolks and whites are fully combined. Pour your eggs into your skillet. After about 4 minutes or so stir your eggs with a spatula scraping the bottom of the pan and breaking the cooked egg up into chunks. When the eggs are half-cooked add your bacon and tomato. Continue to cook until the eggs are at your desired done-ness, stirring and scraping occasionally. (My husband likes his eggs runnier than I do, so this is a point of debate for us.) Remove the skillet from the heat. Mix in your herbs and serve immediately.
Other possible add ins are chives, onion, or spinach. However it was great just the way it was. There’s something appealing about a simple dish with just a few flavors that intermingle well. I hope you enjoy!
Shortly after I went non-dairy, a craving struck. I needed something creamy, but not necessarily sweet, and I needed it right away. Okay, so what foods are creamy? I had recently been introduced to avocados, and they are kind of creamy, but I needed REALLY creamy. So, I decided to add some mayonnaise. Right. So then I had this messy green goo, that’s kind of bland and, well, green. I needed to add some kick to it somehow. I opened the fridge, and my eyes fell on the jar of salsa. Just the thing. So I stir in some of that, and now I have a messy green goo with red in it. Well, at least it didn’t look boring anymore, but I didn’t really want to just eat this stuff with a spoon…. so… lets pretend its a dip. I grabbed some crackers and dug in. And WOW this stuff actually tasted really good…. not sure how that happened. Out of a craving a recipe was born.
1 medium avocado
2 tablespoons mayonnaise (I use Spectrum brand)
2 tablespoons salsa
lime or lemon juice (optional)
- Chop up an avocado and toss it in a bowl. Not sure how? Check out this video.
- Add 2 tbs of mayonnaise. Using a fork, mush the avocado and mayonnaise together against the side of the bowl
- Mix in 2 tbs of salsa
Serve with your favorite gluten free cracker. I like using Sesmark’s original rice thins for this, though I love Mary’s Gone Crackers. If you’re not going to be eating this right away, add a splash of lime juice (if you don’t have that lemon works too) to keep the avocado from turning brown. Feel free to add more salsa if you like more kick. I’m not big into spicy.
There are many energy bars out there today, but a lot of them are high in sugar. Because of this they raise energy levels quickly, but then the dreaded crash sets in. I was planning a vacation with my husband that involved a 14 hour road trip, one way. We were also planning on doing a lot of walking and hiking so I knew we needed a snack that would help provide us with lasting energy without the crash. This trail mix recipe was born out of that need. Unfortunately we had to postpone the trip, but it certainly did the trick while we were raking our yard!
Keep scrolling after the recipe to read some of the health benefits of the individual ingredients. And of course, remember to use all organic ingredients whenever possible. I am sensitive to even natural sugars so this recipe is really low in all forms of sugar. If you are less sensitive than me you could add a small amount of dried fruit such as cranberries or cherries.
Energy Trail Mix Recipe:
(Yields 4-5 cups)
1 1/2 cups almonds
1 cup shelled pistachios
3/4 cup pumpkin seeds (roasted or raw)
3/4 cup of unsweetened coconut flakes
(optional 1/2 cup dark chocolate chunks and/or 1/2 cup unsweetened dried fruit)
You can combine all the ingredients in a bowl and mix them together, or toss them in a resealable bag and shake them up a bit. Easy, right? Make sure only one of your nuts is salted, the first time I made it I didn’t pay attention to that and boy did it make you thirsty,
- High levels of copper, riboflavin, and copper aide in energy production
- Good for your heart, brain, skin, blood pressure and cholesterol balance
- High in vitamin E, calcium, phosphorus, magnesium, iron and fiber
- High in vitamin B6, which is essential for your nervous system, red blood cell production, energy production and immune system
- Contains the minerals copper, manganese, magnesium, potassium, iron, calcium, and zinc
- Has as much fiber as oatmeal per serving
- Aides in glucose tolerance
- Cholesterol balancing
- Contains diverse forms of vitamin E
- High in minerals manganese, tryptophan, phosphorous, copper, iron, zinc and magnesium
- Lowers bad cholesterol
- And men, it’s good for prostate health
- High in fiber, B vitamins, potassium
- Raises good cholesterol