And I’m Back!

May 7, 2013

It feels so good to be  back on track. It’s only really been 24 hours and I already feel a little more mental clarity, less bloated, and not so anxious with cravings. And I’m on my period, which means I’m extra bloated, full of cramps, and battling a constant migraine. And I’m emotional, and mushy today for some reason. So I’ll get it out-of-the-way real quick. I love Steven. I love him more than I thought I could ever love someone. He’s my other half, my best friend and I can’t believe I lived life without him for so long.

Ok, now that that’s done lets recap my cookup last night. It took me about 2 hours to do it all, but now I have protein and veggies options in my frige for the next few days. Here is what I made:

8 Grilled chicken thighs:  (Salt, pepper, garlic powder, paprika. 400* in the oven for 35-40 min)

8 pieces of rockfish: (cocnut butter, ghee, chopped garlic, salt, pepper, herbs de provance 15 minutes 375* in the oven)

Green beans & Cashews (Steven made these, my fav) Fresh green beans, balsamic, olive oil, salt, pepper, cashews. SO GOOD

Salmon Cakes!!! (seriously can’t get enough of them) See the recipe here

Homemade Mayo <— WIN on this one. Followed the directions like a boss, recipe here

Homemade Tartar sauce  (made with the homemade mayo) Recipe below!

ISWF Tartar Sauce

1/2 cup Olive Oil Mayo

1 T. minced dill pickle

2 T. fresh parsley, minced

2 tsp capers, minced

2 tsp fresh chives, minced  (I used dry)

1/2 T. lemon juice

1 tsp pickle juice

Salt and fresh ground pepper

Add all ingredients to bowl and mix with spatula. Allow flavors to meld for 30 minutes in fridge before serving.  **This worked really well with the rockfish I made, and goes great with the Salmon Cakes. Although the salmon cakes are heaven on their own**

Today I started the day off right with 3 eggs scrambled with some mushrooms and spinach, a banana,  and a lovely (double shot) cup of Roma Nespresso. Love my Nespresso. I also love that I have coffee options in the house. If I just want a nice cup of drip coffee, Steven makes the best. If I want an espresso or latte, Nespresso takes care of it.

I packed up my lunch up as well (hand full of strawberries, 3 small chicken thighs, and about 2 cups of green beans). That should hold me over till my workout tonight. And dinner will be some rockfish over cauliflower mash. If you haven’t yet tried cauliflower mash and happen to love the comfort of mashed potatoes, give these a try. You’ll learn to love them, appreciate them, and ultimately crave them 🙂

Good morning 🙂

It’s hot today… and not in a good way. I know its May, but I don’t want to see this kind of heat until Memorial Day. Oh well.

Back to the Salmon Cakes I made last night and baked up this morning. Boy were they good. I ended up having two for breakfast  with two cups of coffee. Honestly didn’t really go together, but made a good breakfast nonetheless. Here is the recipe, and I think you all should seriously try these:

It Starts With Food- No Fuss Salmon Cakes

(serves 2-3) **I doubled the recipe**

Ingredients:

1 can (14.75 oz) wild-caught pink or red salmon (you can also use wild caught tuna)

1 cup “canned sweet potatoes” ** I used fresh-baked light-skinned sweet potatoes

1 large egg

1/2 cup almond flour

2 Tbsp minced fresh parsley (or 2 tsp dried)

2 Scallions, white and green, very thinly sliced

2 Tbsp minced fresh dill (or 2 tsp dried)

1 tsp hot-pepper sauce

1/2 tsp paprika

1 tsp salt

1/4 tsp fresh ground black pepper

2 Tbs clarified butter or coconut oil, melted

Directions:

Preheat oven to 425* and cover a large baking sheet with parchment paper (I used foil). Drain the liquid from the salmon and use your fingers to crumble the finish into a large mixing bowl. Add all the remaining ingredients except the butter- and mix with a wooden spoon until well combined (I used a spatula). Pop into the fridge to chill for 10 minutes or so. Brush the parchment paper (or foil) with melted butter or coconut oil. (You can also use coconut oil spray here). Using a 1/3 cup, scoop out the salmon mixture and form patties. You want these about 1″ thick and 2 1/2″ wide. Bake for 20 minutes, flip, and bake for another 10 minutes. You can squeeze some lemon on them (I didn’t feel it was necessary) or serve with ISWF Tartar Sauce.

IMG_20130501_072410_591

Super easy right?  I’m thinking that I could triple or even quadruple the recipe, make a ton of these, and then freeze them prior to cooking. That way when I reach my hangry state, I just pop them into the oven and I’ll have a healthy balanced meal in about 30 minutes.

While these were baking this morning, I was attempting to cut up a mango. Does anyone know how to successfully cut up a mango? That pit is huge! and although this is only my third time attempting this, I’ve ended up at the sink gnawing on the pit, trying to get as much of the fruit off as possible. And then it end sup all in my teeth. And then I have to floss, and it’s really just a sad process. There has to be a better way!

And one final note for the day. This guy is chillin on our porch this morning

Old Man Moth

Old Man Moth