Salmon Cake

Love this recipe, you can make the cakes smaller and use them in sliders.

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Salmon Cake
 
Author:
Serves: 6 salmon cakes
Ingredients
  • Salmon Cakes
  • 20 ounce salmon, boneless and skinless
  • 1 large egg, lightly beaten
  • 1 cup almond flour separate in 2 (or breadcrumbs if you are not paleo)
  • 3 tablespoons of mayonnaise
  • 1 tablespoon chopped cilantro
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon Old Bay Seasoning
  • 1 tablespoon fresh lemon juice, plus wedges for serving
  • Freshly ground pepper
  • Sauce
  • ½ cup of mayonnaise
  • 2 garlic cloves, minced
  • Zest and juice of ½ lime (more if needed)
  • 3 tablespoons of chopped cilantro
  • 1 to 2 tablespoons of wasabi paste
  • salt and pepper to taste
  • water if necessary to thin it
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cook the salmon, shred it
  3. Mix the salmon, egg, ½ cup of almond flour and 3 tablespoon of mayonnaise, cilantro, lemon zest and Old Bay in a bowl.
  4. Gently form into eight ¾-inch-thick patties and freeze until just firm, about 5 minutes.
  5. Meanwhile, make the Sauce: mix all the ingredients under sauce and adjust the taste with salt and pepper, reserve
  6. Put the remaining ½ cup of almond flour (or gf breadcrumbs) in a shallow bowl. Press the salmon cakes in the almond flour to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side.
  7. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.
  8. Serve with the sauce.

 

Sweet Potato & Chicken Curry

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Sweet Potato & Chicken Curry
 
Author:
Recipe type: paleo gluten free
Cuisine: Indian
Ingredients
  • Sweet Potato
  • 1 large sweet potato
  • coconut oil
  • 1 teaspoon salt
  • ½ teaspoon garam masala
  • ⅓ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ¼ teaspoon or more cayenne
  • Chicken
  • 1.5 cups chicken cut in cubes
  • coconut oil
  • ½ medium red onion, finely chopped
  • 3 Garlic cloves, chopped finely
  • 1 jalapeño, finely chopped
  • 1 can of diced tomatoes
  • ½ teaspoon garam masala
  • salt and pepper to taste
  • 1 tablespoon lime juice
  • 2-3 tablespoon of chopped cilantro
  • 1 cup packed chopped baby spinach
  • Option:
  • Cauliflower Rice for serving
Instructions
  1. Peel and chop the sweet potatoes into small cubes. Toss in oil, salt and spices until well coated. Spread on parchment lined baking sheet and bake at 375 degrees F for 20 to 25 minutes or until tender. Set aside.
  2. Saute the onion, garlic and jalapeño in coconut oil for 3-4 minutes.
  3. Add the chicken and cook until the chicken is done.
  4. Add the diced tomatoes, garam masala salt and pepper and mix well.
  5. Add the lime juice, the cilantro and the spinach, mix well.
  6. Assemble the bowls with a generous helping of the chicken and sweet potatoes.
  7. Serve as a salad bowl.
  8. You can also serve it with cauliflower rice.

 

Rice Cakes

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One of my client who Mountain Bikes a lot told me about the Rice Cakes. So I decided to look into it, there’s a whole cookbook with great recipes! It’s great for long bike rides, much better then eating a bar. It’s moist, refreshing and filling. But what is even better is when you have a celiac kid that doesn’t like sandwiches! All our kids – even the non-celiac ones – got to be super creative making their own rice cakes. This is a basic one but feel free to change the ingredients like adding eggs and bacon.

PB & J Rice Cakes
 
Author:
Ingredients
  • 1 Cup of Dry Sweet Rice
  • 1.5 Cup of Water
  • Almond Butter (or Peanut Butter)
  • Raspberry Jam (see recipe below)
  • 1 Cup of Fresh Raspberries
  • 6 pitted dates
Instructions
  1. Combine rice and water in a rice cooker.
  2. Once the rice is cooked let it cool down.
  3. You can use store bought but there's a lot of sugar in there, I prefer making my own.
  4. I combine the raspberries and the dates in a food processor. Once it has the consistency of a jam and there’s no more lumps of dates, transfer the content to a bowl.
  5. There are two ways to make this:
  6. The most efficient is to press the sticky rice into an 8 or 9 inch square pan to about 1½-inch thickness. Cover with a layer of almond butter then with the jam. Now the tricky part is to add another layer of rice on top. The best way is to sprinkle it on top and then gently press it. Cut and wrap individual cakes.
  7. The other way that's not as efficient but way more fun (especially for kids) is to make individual portion just like on the picture.

 

Paleo Shredded Chicken & Spaghetti Squash with Winking Girl Enchilada Sauce

 

Paleo Shredded Chicken Spaghetti Squash Winking Girl Enchilada Sauce
 
Author:
Ingredients
  • 1 large spaghetti squash, cut in half lengthwise
  • 2 to 3 cups cooked chicken, shredded
  • 1 (4 oz.) can diced green chiles
  • 1 onion, thinly sliced
  • 2 Tablespoon of Bacon Fat or ghee or Olive oil
  • 1 package of Winking Girl Green Enchilada Sauce
  • 1 teaspoon chili powder, plus more for garnish, optional
  • ¼ cup fresh cilantro, chopped
  • Kosher salt and freshly ground pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise.
  3. Drizzle both cut sides of spaghetti squash halves with olive oil, then season generously with salt and pepper.
  4. Place cut side down on lined baking sheet and bake for 35 minutes, or until fork tender.
  5. Once squash is done cooking. Use a fork to scrape up the insides of the squash. Transfer the threads to a large bowl.
  6. While the squash is baking, in a large skillet, add some bacon fat and the onions and cook until the onions are caramelized.
  7. Once the onions are cooked, add chicken, squash, green chiles, enchilada sauce, cilantro, and chile powder to the skillet.
  8. Mix well, adjust salt and pepper to taste and serve warm.

 

Paleo Jicama Shrimp Tacos

 

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Paleo Jicama Shrimp Tacos
 
Author:
Recipe type: Paleo
Cuisine: Mexican
Ingredients
  • 1 Jicama
  • ¼ bunch of Fresh Cilantro, chopped
  • ¼ cup paleo mayonnaise (I use Primal Kitchen)
  • ½ cup of your favorite salsa (I use Winking Girl Salsa Hot)
  • ½ of a small red cabbage
  • ½ Lemon
  • 1 pound of fresh or frozen shrimp, peeled, deveined and tails removed
  • 1 Jicama
  • pinch Salt & Pepper
  • ¼ bunch of Fresh Cilantro, chopped
  • ¼ cup paleo mayonnaise (I use Primal Kitchen)
  • ½ cup your favorite salsa (I use Winking Girl Salsa Hot)
  • ½ small red cabbage
  • ½ Lemon
  • 1 pound of fresh or frozen shrimp, peeled, deveined and tails removed
  • pinch Salt & Pepper
Instructions
  1. Peel the jicama with a knife. If you peel the jicama by hand you will leave a brown layer that you don’t want. You want to get to the white part.
  2. Use a mandolin and set it up to about ⅛” to make straight slice (you might have to do a few test runs to find the perfect size). As a side note I love mine- it is made by oxo!
  3. The jicama should be thin enough so that you can make it bend easily but not so thin that it breaks apart. Make as many as you can and keep them in water.
  4. Drain the jicama slices before using them; you might even want to pat them with a dry towel if they are too wet.
  5. Using the mandolin again, slice the red cabbage very thinly using the same set up as you did for the jicama, place the red cabbage in a bowl or plate.
  6. Sprinkle salt and pepper over the shrimp. Sauté the shrimp in coconut oil over medium heat using a little bit of lemon juice for about 5 to 7 minutes (until they turn pink), when cooked set aside on a bowl or plate
  7. Mix the salsa and mayo together in a bowl, set aside.
  8. Chop the cilantro, set aside in a small bowl.
  9. Using one jicama shell put 2-3 shrimp, some cabbage, salsa and mayo mix and top with cilantro. You can also make a bigger shell by using two slices of jicama and overlapping them.