Do you love cooking fish…

But hate the smell when you’re eating it?

I know I do.

So how do you get rid of it?

The secret is adding half a lemon.

When you do that it also makes the recipe taste light and delicious.

So try it out next time you’re cooking up some salmon or other fish.

Here’s a recipe to get you inspired.

Why you’ll love this recipe:

• The lemon-y flavor takes away the fishy-ness
• It’s packed with salmon meat instead of fillers
• It’s a perfect appetizer you can make ahead and heat to serve
• Serve with a salad for a healthy lunch or dinner
• You can make it gluten free

Salmon Patties with Chipotle Mayo

INGREDIENTS

FOR THE CAKES

• 1lb. canned salmon or cooked salmon*
• 3/4 cup panko breadcrumbs or almond flour (for gluten-free)
• 1/4 cup avocado oil mayo
• 1.5 teaspoons stone ground or dijon mustard
• Zest and juice of half a lemon
• 1 tsp. Capers 
• 1 tablespoon fresh chives finely sliced
• 2 Tbsp. Chopped parsley 
• Unrefined salt & pepper

FOR THE CHIPOTLE MAYO

• 1/4 cup avocado oil mayonnaise
• 1 tsp. Chipotle or sriracha

*If using cooked salmon:

Cook 1 lb. Salmon filet in the oven at 425 F for 15-20 minutes, or until it flakes easily. Let cool

INSTRUCTIONS

1. For the patties: add the mayo, mustard, lemon zest & juice, chives, capers, parsley ¼ teaspoon salt, and a few cracks of pepper to a large bowl. Add the salmon, and the breadcrumbs or almond flour. Gently mix and let the mixture sit for 15-30 minutes in the fridge to firm up.
2. Meanwhile, make the chipotle mayo sauce by adding the ingredients to a bowl, mix well, and check for seasoning. Set aside.
3. To cook the patties, preheat a non-stick pan (don’t use stainless or cast iron- they fall apart). Once hot, form the cakes and cook until deep golden brown on each side, about 4-5 minutes per side.
4. Serve the patties with the chipotle mayo and extra lemon and enjoy!

I’m the type of person who loves to eat egg sandwiches for lunch. So, when I first made this recipe I got excited.

You can wrap them in foil and store them in the fridge or freezer. Just heat them up when you want one and you’re good to go.

Hope you like the recipe as much as I did!

Ingredients (makes 6 sandwiches)

6 eggs

6 slices turkey bacon

3 handfuls spinach

Cheddar cheese

¼ tsp. Salt or more

Pepper

6 English muffins (I like Thomas brand sourdough)

Avocado (optional)

Sriracha or other hot sauce (optional)

Directions:

1. Preheat oven to 350 F. Grease an 8”x8” square pan.

2. In a large nonstick pan, cook turkey bacon until golden. Then place them on a paper towel to drain. When cool, chop or break bacon up into bite size pieces.

3. Use a paper towel to clean out the nonstick pan. Then cook the spinach in the pan just until it’s wilted. Season it with a little salt and pepper. Then set aside and let spinach cool a little.

4. In a bowl, mix eggs with spinach and turkey bacon pieces. Add 1 Tbsp water or milk to make it fluffier eggs. Pour this mixture into the greased baking dish.

5. Place in oven and bake 20-25 minutes or until set and not jiggly. Let cool. Then slice into 6 squares. Some of them might have to be two rectangles together to fit in the bread.

6. Open up English muffins. Put a slice of egg, then some cheese on top. Add some bacon on top if you have extra. Close with bread.

7. Tear off a piece of foil. Wrap the sandwich in foil. Store in fridge or freezer.

To reheat from fridge: You can use a toaster oven, regular oven, toaster, or microwave. You can put the sandwiches open face or leave them wrapped in foil.

My preferred method is wrapped in foil in the oven. I set the oven to 425 F and toss that breakfast sandwich right on in. Bake it for 8-10 minutes if the oven is already hot, but if not, I will just put it in while it’s preheating and leave it in a little longer – about 10-15 minutes.

Then I unwrap it, squeeze some Sriracha or spread a little avocado on there, and good to go!

For extra toasty: open it up and put oven on broil for 3-5 minutes or until toasty.

To reheat from freezer: it’s recommended to let it defrost the night before. But if you can’t Bake in oven for about 30 minutes in foil.

When I’m not blogging I’m doing meal prep.

And this idea came from a client’s request.

It looks so beautiful and enticing that I want to make it for myself. It comes together easily and it’s the perfect thing to prep ahead of time.

I hope this makes it into your rotation!

Cobb Salad

Ingredients (for 2-3 salads):
6 oz Turkey bacon, (6 slices) chopped and browned (pan fry and drain on paper towels
1 medium head romaine lettuce, 5 cups chopped, rinsed and dried
1 cooked chicken breast (I used a breaded chicken)
3 hard boiled eggs, peeled
1 large avocado, sliced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup blue cheese, crumbled (or feta cheese)
2 Tbsp parsley, finely chopped

Cobb Salad Dressing:
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 garlic clove, pressed or finely minced
1/3 cup extra virgin olive oil
1/4 tsp salt
1/8 tsp black pepper

Directions:

Mix dressing ingredients and set aside.

Gather the other ingredients. Place a bed of romaine in the container first. Then, arrange the other ingredients in a cute way.

When ready to eat, dress and serve.

You probably won’t make this dish because it destroyed my kitchen. It used 5 pots and pans just to make it. It was really good though. And it was the « travel to Egypt » I wanted tonight. It’s Egyptian street food. So make it if you’re feeling ambitious and love food and culture as much as I do. But get yourself a good dish washer to help you out 😂

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Koshari (Egyptian rice lentil & macaroni)

Plant based

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Ingrédients (for 2-4)

⁃ 1 Tbsp olive oil

⁃ ½ cup rice

⁃ 1 cup veg broth or water

⁃ ½ cup brown lentils

⁃ ½ tsp. Cumin

⁃ 1 small bay leaf

⁃ 1 small garlic clove, smashed

⁃ 1 cup macaroni

⁃ ¼ tsp. Salt

⁃ 15 oz. Garbanzo beans

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Directions:

In a medium saucepan bring 1 cup water and lentil to boil. Then add garlic, cumin and bay leaf. Simmer 20-30 minutes or until soft. Add ¼ tsp salt at end.

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Meanwhile, In a small sauce pan, heat oil and toast rice until slightly golden. Add 1 cup water and simmer for 15 minutes with lid on.

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Bring pot of water to the boil and when boiling add the macaroni.

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Once all these components are done, mix them together. Set aside.

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Spicy Tomato sauce:

-1 Tbsp. Olive oil

⁃ ½ onion, fine dice

⁃ 1 garlic clove, minced

⁃ 8 oz tomato purée (i used some jarred tomato sauce and salsa)

⁃ 1 tsp. Baharat spice blend (I used Ras el Hanout)

⁃ 1/2 Tbsp. Red wine vinegar

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In a large frying on heat oil. Sauté onion and garlic until softened. Then add remaining ingredients and heat through set aside.

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Crispy onions:

1 onion sliced

Oil to fry onion

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Get oil hot and fry onions until golden brown. Place on paper towel to drain excess oil.

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Assembly:

Place rice-lentil-macaroni mixture on a plate. Top with garbanzo beans, then tomato sauce and crispy onion. Add more baharat spice on top if desired.

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If you’re a peanut butter and chocolate lover this recipe is amazing. It requires no baking and it’s a healthier version of a Reese’s cup! Keep them in the freezer and enjoy one after dinner.

no bake peanut butter oat cups

servings: 12

ingredients 

• 1 cup rolled oats
• 1/4 cup almond flour or oat flour
• 1 cup natural peanut butter
• 1/2 cup maple syrup (or honey)
• 1 tsp vanilla extract
• 1/2 tsp salt

chocolate topping:

• 1/2 cup chocolate chips
• 2 tbs peanut butter

instructions

1. In a medium bowl, mix together the oats, flour, peanut butter, syrup, vanilla and salt. Transfer to a muffin tin lined with liners evenly amongst 12 slots. Flatten out as best as possible. Freeze the tray for at least 2 hours.
2. In a small pot over low heat, melt the chocolate chips and peanut butter, stirring constantly until smooth and melted. Can also melt in microwave for 1:30-2 minutes.
3. Remove the tray from the freezer and drop about 1 -2 tbs of chocolate on the tops of each and smooth it out flat. Freeze for another hour.
4. Store in an airtight container in the freezer.

I was driving in Santa Monica today and I passed by this truck:

It’s a gelato truck by Cher and it’s called “CHERlato” 😂

They even play Cher songs while you order!

Here’s Cher’s favorite flavor 👇

Did you know that ramen is important in prison?

Apparently that’s one of the few ways prisoners can express themselves.

So a former inmate wrote a book about it.

Prison Ramen: Recipes and Stories from Behind Bars by Gustavo Alvarez.

In it he has a lot of interesting recipes:

• Peanut butter and jelly sandwich with ramen and trail mix
• Ramen Witch: Which is bologna sandwich with ramen
• Ramen Popcorn: They put seasoning in the bag, crush it up and eat it like popcorn during a movie

Lesson: “You can make something out of nothing depending on what ingredients you have.”

Here’s the full article if you wanna learn more 👉

https://www.eater.com/23900359/gastropod-instant-ramen-prison-ramen-recipes-stories-maruchan-cup-noodle

OMG! They’re making 3-D Printed Meat 😱

It’s made out of soybean, chickpea and veggies.

So it doesn’t include any animal products.

The crazy part is you can customize it.

So if they want more marbling (fat in the steak), you just use a touch screen and set it. 

I’m really not sure how I feel about it 😐

Would you try it?

Here are some gross pictures of how it’s made lol

The other day I had a craving for cornbread and hot honey. 😄

But most cornbread recipes are too sweet.

So I made some changes to an original recipe.

And it came out really good.

It’s not too sweet, but still quelled the cornbread craving.

Hope you like this lighter recipe for cornbread!

Why you’ll love this recipe:

It’s lower in sugar. But still tastes great

It only takes 25 minutes to bake

It’s a one bowl recipe!

Easy Cornbread

INGREDIENTS

• 1 cup whole wheat pastry flour or all-purpose flour
• 1 cup yellow cornmeal (I like bobs red mill brand)
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 3 ½ teaspoons baking powder
• ⅓ cup neutral oil or melted butter (I did half butter and half applesauce)
• 1 large egg
• 1 cup milk (I used almond milk)

INSTRUCTIONS

1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
4. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
5. Serve hot.

I just made these really good salmon cakes the other day.

They’re pretty easy to make and they’re really cute.

And if you want, you can make a salad and a side of tartar sauce.

Adapted from Natasha’s kitchen

Salmon Cakes

Ingredients (makes 13-14 minis)

• 1 lb fresh salmon filet*
• Garlic Salt – I use Lawry’s brand
• Black Pepper
• Olive Oil
• 1 medium onion, 1 cup finely diced
• 1/2 red bell pepper, diced
• 3 Tbsp unsalted butter, divided
• 1 cup Panko bread crumbs, Japanese Style crumbs
• 2 large eggs, lightly beaten
• 3 Tbsp mayo
• 1 tsp Worcestershire sauce
• 1/4 cup minced fresh parsley

Instructions

• Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper.
• Cook salmon: Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
• Cook filling ingredients: Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
• Make mixture: In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley.
• Form Patties: Stir to combine then form into 13-14 patties. It’s easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.
• Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.