Can You Say – Sandwich???

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I had some left over Spice Rub Slow Cooked Chicken so I made myself a sandwich out of the leftovers for lunch today.  No, I’m not kidding, and no I haven’t fallen straight off the paleo wagon back to my old Subway days, but yes – I made a big ol’ sandwich and shared it with my almost 3 year old (he’s getting so darn big!!) who kept slapping his leg and falling backwards saying, “Mom, this is soooooo good!!”

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Salmon Cakes with Homemade Ginger Mayo

After I made these yesterday I sent my husband a text message telling him that I just made the best salmon cakes ever.  He replied back, “ever??” And my reply was, “EVER!!”

Now that you have a glimpse into how truly boring my life is and how excited I get about the little things like really great salmon cakes, I will happily share the recipe with you.

Salmon Cakes

3 6 oz cans of wild caught Alaskan Salmon

3 omega 3 enriched eggs

4 diced green onions

1 tbsp dried dill

1/2 tsp ground ginger

a few shakes of red pepper flakes

about 1 tsp fresh ground pepper

a pinch of sea salt

about 1/4 cup coconut oil

3 tbsps of fresh squeezed lemon juice

Shredded green and purple cabbage

Drain the water from the canned salmon and dump into a large mixing bowl.  Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.  In a large skillet heat the coconut oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.  You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes.  Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  IMPORTANT – do not mess with the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.  Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo.

Ginger Mayo

2 omega 3 enriched eggs

2 tbsps apple cider vinegar

1 tsp yellow mustard

1 tsp sea salt

1/4 tsp white pepper

1/4 tsp cayenne pepper

1 tsp ground ginger

2 cups light tasting olive oil

In a blender or food processor place all ingrediants except for the oil.  Cover and blend on low while you count to 5.  Continue to blend while you slowly, VERY SLOWLY add the olive oil.  Once all the oil is in continue to blend while you again count to 5.  Shut the blender or processor down at this point, and ta-da: home made ginger mayo for your best salmon cakes ever!!

Enjoy!

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Three “No Excuses” Lunch Ideas and Magazine Update

The Woman’s World magazine hit the stands yesterday with the Paleo story making the cover promoted by a picture of the beautfil CSI Miami star Eva La Rue!  Prior to finding out yesterday, totally unbeknown to me, there is a celebrity promoting the paleo diet – look how mainstream paleo is quickly becoming!!  Very cool!  The article within the mag highlights Dr. Cordain and promotes his book - which is also great.  I am also in the article, a little pic of what I look like now and a before pic as well and a few quotes from my interview.  Overall I am happy that the magazine shed paleo in a positive light, and I WAS correctly quoted in saying that paleo for me is now my lifestyle and not just a diet.  Out of respect for the magazine sales, once this issue is off the stands I will try to scan and post the article on my blog – or ya’ll can  just go buy one!! : )

Ok, on to food!!  Here are three easy chicken based recipes that can be made in abundance and packed to go so there are no excuses at lunch time…  I have also made the last salad recipe with canned salmon and it’s awesome this way as well!

Chicken Stir Fry over greens…

1 package already cooked chicken from Trader Joe’s or 3 -4 cooked and diced chicken breasts

1/2 package of sliced mushrooms

1 head of organic broccoli chopped

2 organic carrots sliced

2-3 green onions (i used 1 giant one from the farmers market…)

1/2 a bag of frozen onions and bell peppers from Trader Joe’s

1 jar of marinated artichoke hearts

1/4 -1/2 cup organic free range chicken broth

grape seed oil

crushed garlic, black pepper, sea salt, and dried basil to taste

2 bunches of greens to your liking (chard or kale is good…)

Chop up your greens and either steam or saute until tender, set aside.  In a large skillet, pour enough grapeseed oil in to cover the bottom and heat over medium.  Add frozen onions and bells until thawed and add broccoli and carrots.  Cook broccoli and carrots until crisply tender and then add remaining veggies, artichoke hearts and chicken.  Stir together until warm, add seasoning and chicken broth, stir and simmer for just a couple of minutes.  Serve over a bed of greens.  Make a double batch and pack in Tupperware for next day’s lunch!

Sun Dried Tomato Chicken Salad

4 diced chicken breasts or whatever leftover chicken pieces you might have

1 jar sun dried tomatoes

1 diced apple

1/2 a bag of sliced almonds

1/2 a head of shredded green or purple cabbage

olive oil, black pepper, and white balsamic vinegar to taste

Mix all ingredients together.  When I make this I fill up a huge Tupperware and it’s ready in the fridge for school lunches and of course for me.  My two year old loves this salad…

Warm Chicken and Bacon Green Salad

1 chicken breast diced (or 1 can of wild salmon)

4 strips of cooked diced bacon

1/2 an apple diced

2 big handfuls of salad greens

olive oil, balsamic vinegar, and black pepper to taste.

Pretty easy and straight forward but if you take the time to warm up the chicken and then adding the warm bacon on top of the crisp greens and then all that lovely olive oil, it just tastes too good to be so easy..

Enjoy and No Excuses!!

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