Monthly Archives

October 2016

Recipes

Easy Salmon Cakes & Roasted Portobellos

October 12, 2016

It’s finally pumpkin season! I’m so excited for fall…And Christmas! I’m that loony person who is already starting to buy christmas gifts haha. It’s getting very cold in Seattle and I’m not the biggest fan of how fast it’s getting dark out already but it’s nice to bundle up, drink tea and light candles inside. These two recipes below are brand new staple recipe in my life, I needed something easy and quick for lunches this week and these salmon cakes were perfect! I ate two cakes with tartar sauce and an apple with almond butter everyday this week. I just had a portobello cap as part of my dinner and I only set of the fire alarm once…something got a little smoky in my oven but the mushroom emerged unscathed thankfully! Tonight I also made a big batch of pumpkin pie oatmeal which I will post later this week, I literally cannot stop eating it!

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    Easy make-ahead salmon cakes (paleo, GF)

  • 2 6oz. cans wild salmon, liquid drained off
  • ¼ cup sweet potato or butternut squash puree (canned or fresh)
  • 2 eggs
  • 2 Tbs. coconut flour
  • ¼ cup finely sliced scallions
  • 2 tsp. coconut aminos
  • 1 tsp. Dijon mustard
  • Pinch of salt and black pepper
  1. Prepare a baking sheet with parchment paper and preheat oven to 350 degrees F.
  2. In a mixing bowl, combine all ingredients to make around 6-7 cakes
  3. Bake until firm, about 30 minutes

These can be stored in the fridge for a few days. Ideally, reheat in a pan with some oil or butter. I ate mine with some tartar         sauce. These are delicious, high-protein and so easy to put together!

By Empowered Sustenance

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Roasted Portobello Mushrooms

  • One large portobello mushroom cap per person
  • Garlic cloves
  • Montreal steak seasoning (I use the McCormick brand)
  • Olive oil or butter
  1. Preheat oven to 450 degrees F and prepare a baking sheet
  2. Pour a little olive oil or butter over the mushroom caps
  3. Either crush or mince as much garlic as you want and sprinkle over mushroom
  4. Sprinkle some steak seasoning on top!
  5. Cook for ~10-15 minutes or until it looks roasted

I eat just a mushroom cap like this as part of my dinner a lot. I just love the meatiness of the mushroom and the steak seasoning and butter combine into a really amazing flavor!

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I hope you enjoyed these two recipes! Be sure to check back soon for my favorite pumpkin pie oatmeal recipe. It only takes 10 minutes and will make all your fall-pumpkin-recipe dreams come true!

Recipes

The Best Cheeze Sauce

October 3, 2016

Tonight I did my meal prep for the week which included my favorite sweet potato kale egg muffins, cauliflower “fried rice”, and I tried a new recipe for a cashew-based cheese-like sauce that I wanted to put over some roasted broccoli for a side dish this week. I wasn’t expecting much from this sauce recipe but dang, it is DELICIOUS! It tastes very cheesy and its super healthy and easy to make. I knew immediately this would be one of my go-to recipes and I just have to share it! The recipe is from this blog, Vegan Yumminess, and she used it over pasta as a vegan mac and cheese which would be really good as well.

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Cheeze Sauce (Vegan & Gluten-free):

INGREDIENTS
  • 1 cup peeled/diced yellow potatoes (or russets)
  • ¼ cup peeled/diced carrots
  • ⅓ cup chopped onion
  • ¾ cup water (use liquid from pot of boiled vegetables)
  • ½ cup raw cashews
  • ¼ cup coconut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • ¾ to 1 teaspoon salt (or more to taste)
  • ¼ teaspoon garlic powder ( I used one small clove of garlic, could have used a little more I think)
  • 1 pinch cayenne pepper (optional – I did not use)
  • 1 pinch paprika

Bring a few cups of water to boil in a small pot and add chopped potatoes, carrots and onions once water is boiling. Cook for about 10 minutes or until veggies are soft enough to blend.

Remove soft veggies from water (save the water though!) and add them to a high-powered blender (if you don’t have a powerful blender like a vita-mix), soak cashews overnight) . Add 3/4 cup of the boiled veggie water to the blender and then add in all the remaining ingredients.

Blend until smooth. Pour sauce over noodles, veggies, or whatever else you would like! Add salt if needed. You could also put this over noodles and then bake it with bread crumbs at 350F for 15 minutes-yum! The recipe says to serve immediately but this make a large batch for one person so I’m storing it in the fridge for a couple days.

If you make this, let me know how you like it!