Tag Archives: paleo

Paleo Salmon Cakes

This week I’m sharing with you a recipe that is a healthy spin on an old family classic. Gluten free and paleo-friendly, you probably have all the ingredients in your fridge right now for a last-minute dinner. The recipe also doubles well for a Meal Prep Sunday favorite!

On Sundays, I enjoy setting some time aside to plan out my meals. I always make my grocery list after I pick what dishes I’ll be cooking up along with some snack ideas so I have every ingredient on-hand throughout the week. This recipe for healthier salmon cakes is special in that it probably only requires 1 special ingredient to put on my grocery list à canned wild-caught salmon! Pantry-stable and more affordable than fresh salmon from the seafood counter, canned wild-caught salmon is a great protein option packed with healthy fats for a double-punch. This is a great main entrée to slide into meal plan rotation when you want to cut down on that weekly grocery expense without skimping on nutrition or taste.

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Growing up, my mom would reach for that can of salmon for a quick and easy weeknight recipe. Warm and delicious, I still consider them one of my favorite meals of childhood especially with a side of green peas and lots of mustard. What a combination.

Luckily, it doesn’t take much to tweak a traditional salmon cake to a healthier version. First and foremost, you’ll want to get a high-quality fish which means that your fish should be sustainably sourced and wild-caught. Classic mayonnaise and breadcrumbs are substituted with an avocado-oil based mayo and ground flax to keep the recipe clean while providing creating a good base to keep the cakes together during cooking.

My favorite way to cook these up is to use my Lodge Cast Iron Skillet (linked at the bottom of the page). First, I like to sear the top, bottom and edges. Next, I will finish them up in the oven to cook them throughout. Don’t have a Lodge? No sweat! Use your favorite nonstick skillet. I have also tried cooking the cakes completely on the stovetop, but I have found it’s much less babysitting to just sear them and pop in the oven to finish out the cooking process while doing other things.

Have you ever used canned salmon before? If not, then you may be in for a surprise the first time you pop your can open! Most cans come with the bones and skin included with the salmon meat. No worries, the bones and skin are perfectly safe to consume and actually boost the nutritional intake (hello, calcium and Omega-3)! Most of the bones will “crumble” during the cooking process and the skin will be unrecognizable in the formed cakes so no need to remove them. You will want to first drain the excess liquid using the lid in order to get the best outcome of the recipe below. Enjoy and drop me a comment below if you cook these up!

Paleo-Friendly Salmon Cakes

Paleo Salmon Cakes

Ingredients

  • 1-15 ounce can Wild-caught (Atlantic) Salmon
  • 1 egg, beaten
  • 1 TB ground flax
  • 1 TB avocado oil mayo
  • 2 TB Dijon mustard
  • 1/4 cup red onion, finely diced
  • 1/3 cup shredded or finely diced carrots
  • ½ TB chopped fresh parsley (omit if you don’t have any)
  • 1 tsp dried dill
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • Zest of 1/4 lemon
  • 1 TB fresh squeezed lemon juice

Directions

Preheat oven to 375 degrees. In a medium-sized bowl, mix in first 5 ingredients as listed. Stir in the chopped onion, carrots, parsley, spices, herbs and lemon until well mixed. Separate the bowl into five parts and form cakes about 1” thick.  Bring burner to medium-heat and prep skillet with 1 tablespoon of avocado oil, placing salmon cakes around the edge of the skillet. Flip after 6-8 minutes, or until bottom is adequately seared enough so that the cake will not fall apart upon flipping. Cook other side for 6-8 minutes. While searing, prep a 9” x 13” oven safe dish with nonstick spray. Carefully transfer cakes to dish and let cook for 15-20 minutes.

Garnish with chopped parsley and lemon. Best served warm once out of oven.

Reinvent your leftovers by serving warm or cold leftover salmon cakes on arugula or mixed salad greens with diced cucumber, grape tomatoes and fresh parsley, dressed with lemon vinaigrette – 2 lemons, juiced (about 1/2 cup) plus 2 tablespoons Dijon mustard and 1/4 to 1/3 cup olive oil. Store vinaigrette in an air-tight mason jar in the fridge, put on the counter about an hour or so before you want to make your salad. I like my dressing a bit on the tart side. If this is too tart for you then you can always add 1-2 teaspoons of honey to cut the lemon’s bite.

Stock Your Pantry

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Gluten-free Carrot Cake Breakfast Bread with Cream Cheese Icing

On Instagram, I recently shared that I LO V E to bake on Saturday mornings, especially on holiday weekends. This past Easter weekend was no exception. I woke up on Saturday and before my first cup of coffee was empty, I was back in the kitchen whipping up some Cinnamon Roll Protein Bites for me and the man to snack on – which were delicious and a whole heck of a lot easier than regular cinnamon rolls!

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With the buns out of the oven, I went onto prepping some side items that I was enlisted for taking to Easter dinner along with (what I hoped) a homemade carrot cake to win everybody over. Well, time ended up slipping away and before I knew it, I had to get ready to take on the day and leave the house. No time for carrot cake. Now usually I’m a chocolate-chocolate dessert kinda girl. If there’s not chocolate on it, in it or all over it than I’m probably not up for it. But, carrot cake is different. Especially at Easter. So needless to say, once I set my mind to making this dish and I didn’t have time, I was a little bummed. But I quickly let it go, and on Sunday we headed off to family’s house for Easter dinner.

To my delight, upon entering the house I set my carrots and baby potatoes onto the table and not a second later my eyes shortly landed on the carrot cake placed on the kitchen table. My heart sang. Rich, dense carrot cake filled with raisins and nuts, topped with a thick and creamy, sugary-sweet icing. And I mean the real icing, with the pure, hard-hitting sugar that shoots through your bloodstream and makes you want to bounce up and down without skipping a beat. This is what I was craving and I could taste it before I even took the first bite. So eat it, I did. It thought it would be worth it. I thought it would quench my yearning for Easter’s carrot cake. I even had a second slice after sharing the first with Jared hoping it would be better. But it wasn’t and it didn’t. Store-bought cakes are just not the same. So, Easter passed and my quest for a flavor-packed, cream cheese-slathered carrot cake lived on.

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A week or so later I was searching for a bread recipe to make for the week’s meal prep. I wanted to bake something that was tasty but could easily be a slice-and-go style breakfast. Then I remembered the carrot cake I had been longing for and it was settled. A gluten free, carrot cake-inspired bread with a homemade cream cheese icing. BAM! The rest is history, so they say. Except, being a breakfast food means I had to up the nutritional offerings a little bit, right? Since the bread is already gluten free and packed with real food ingredients that give it a ton of flavor, I decided to enhance the topping.

The cream cheese icing is a perfect base for a couple scoops of collagen peptides. Unflavored, grass-fed collagen peptide powder does not change the taste and adds 14 grams of protein* to your batch of icing. I have made the recipe using 2 servings of collagen peptides as listed below, but I suppose you could add more if you desired and taste as you go.

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Please leave me some love below! I want to know what you think, xo – Delana

Gluten-free Carrot Cake Breakfast Bread with Cream Cheese Icing

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Bread Ingredients

Bread Directions

Preheat oven to 350 degrees and line your bread pan with parchment paper, spraying the sides with nonstick spray. Mix all dry ingredients in a large bowl, keeping carrots, nuts and raisins off to the side. Carefully mix the liquid ingredients in a separate bowl and then slowly add wet mixture to the dry ingredients bowl, stirring as you go. Fold in carrots, walnuts, and raisins until well disperse and batter is well-blended. Transfer into bread pan and bake for 35-40 minutes. Once done, let cool in bread pan for 1-2 hours before removing.

Icing Ingredients

Icing Directions

Mix all in a bowl, starting with 1/4 cup of powdered sugar. If you prefer sweeter icing then I suggest adding an additional 1/4 cup after tasting. Consistency will depend on the brand and style of cream cheese. In testing this recipe, I also tried making the icing Greek-style cream cheese and found the consistency to be much thicker and more on the creamy rather than sweet side (even with a 1/2 cup sugar). Spread icing on the bread once cooled, or store icing in an air-tight container in fridge for up to 10 days.

Recipe Notes

Everything about this recipe is paleo-friendly except for the icing.
If you icing the bread upon serving, then you must store leftovers in the fridge to keep it fresh.
If not, I still recommend storing bread in the fridge for the best taste but it is not required.

I have provided links to ingredients to make it easy for you to stock up your pantry! I may receive a small incentive if you purchase any items from the links provided, but all thoughts and recommendations are of my own opinion.

What I’m Reading: Eat the Yolks

This is the first of many, “What I’m Reading.” Or really, “What I Just Read” because why would I write a page about a book I have not finished? That does not make sense, but the first title sounds better. So, here goes 😉

I just closed the cover on Eat the Yolks written by Liz Wolfe, Nutrition Therapy Practitioner (NTP). My friends might say that I admire Liz Wolfe because she is homesteader, as was I in a former life. But really, I am so inspired by her passion for sharing real food and advocating this lifestyle. The whole chicken flock and farm-thing is just a bonus. If you need some convincing of her awesomeness then head on over to her website, RealFoodLiz.com.

In Eat the Yolks, Liz Wolfe emphasizes that what truly will nourish the body is a diet composed of nutrient-dense, properly sourced foods including meat that has been properly fed and raised and produce grown in nutrient-rich soil. Her writing approach is very non-dogmatic. So, don’t worry, she is not going to slap the muffin out of your hand. She will, however, share with you the facts about grains and the evolution from what our ancestors ate compared to what we now refer to as grains.

What I like most about the presentation of her food philosophy is Liz does more than just tout the benefits of a paleo diet, she tells you why. She tells you how many dietary myths of today came to fruition, because to understand why our country is in the current state of health, you really have to go back to the beginning.

From her writing I have learned that it’s not really our fault. It is not our fault that we (my generation being the Generation X-ers) have lived much of our lives believing that butter is bad and red meat will lead to heart disease and you must eat your recommended daily servings of five grains per day. We were trained to think that fat is bad, red meat will clog your arteries, and veggies will save the world. These teachings were founded on research and experiments, most of which were conducted thirty, almost fourty plus years ago. Or so we thought. The truth is that really smart people have made mistakes interpreting data, or rather, were really confident extracting meaning from inconclusive data, and then got too-friendly with the wrong money hungry corporate sponsors to promote their said interpretations and here we are.

Here we are. And for the younger generation like me, we were born and raised into this way of food-thought. We were raised thinking that fat-free ranch, the diet soda and whole wheat bread is better, among many, many other things. Here we are, but we know better now.  Thanks to newer research and studies, and closer peer review of the previous studies, we know that the fat-free, sugar-free and grain-based carbs way of thinking is simply not what is good for our bodies. Now, we know that many of the things we learned in Health class about our body’s response to food have been debunked (thanks, Liz) and we can now make better decisions for the sake of our long-term health! Oh, and in case you were wondering, you should eat the yolks.

Up next for “What I’m Reading” is former biochemist Robb Wolf’s (no relation to Liz) latest, Wired to Eat. It was recently released and when I pre-ordered it came with Robb’s 30-Day Master Reset Workbook (among many other goodies). What attracted me to Robb’s approach in his new book is that he, much like Liz in “Eat the Yolks”, tells you it is not your fault for wanting to eat that slice of pizza (or the whole pie). Humans are hard-wired to desire “hyperpalatable” foods because these foods are designed (literally, designed in a lab) to leave us craving and wanting more of them. I have been waiting for the perfect time to sit down and read about his latest research, as well as perform the Reset and the 7-Day Carb Test. As someone that is very active, I know that there is a place in my diet for carbs. Not to mention, I also feel really good when I have my sweet potato with a drizzle of honey or some corn from the summer garden. I’m looking forward to seeing how my body reacts to certain foods and using the Reset to clean up my diet and test out certain intolerances I’m skeptical of. Stay tuned for that.

Have a comment? Want to recommend a book to me? Leave a comment below!

 

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