Tuesday, October 23, 2012

Quick omelets

I typically try to steer my kids away from sugary treats for breakfast.  They typically eat oatmeal, yogurt and granola, or eggs.  They've gotten to the point where they can actually cook eggs on their own (yay independence!!!)  Right now, they really love omelets.  To make it even easier, I bought a cool little omelet pan for them to use.

I must admit that the omelet pan looks a little gimmicky (one of my Bed Bath & Beyond impulse buys) but it is super easy to use.  You simply put the eggs in the pan, close it, flip it over about about a minute and cook for another minute or two.

The resulting omelet is not your typical half moon shape but it cooks perfectly and the kids love it!  And I love that they get some protein and veggies in their breakfast.  Fuel for straight A's!

Wednesday, October 10, 2012

Salmon cakes/burgers/patties

A couple of weeks ago, I made some of the best salmon cakes ever! I named this post "salmon cakes/burgers/patties" because my son was immediately expecting dessert when he heard the term "cake". Even though I can't imagine that a salmon-based dessert would be good.

The salmon cakes are great served with a tropical fruit salsa. My mango was gross when I cut it so we ended up with papaya pineapple salsa which was equally awesome!'s the recipe:
For Salmon Cakes:
1 lb salmon fillet (skinless, with bones removed)  - I use wild salmon
2 eggs
1 jalapeno pepper, minced
2 Tbs coconut flour
1/2 tsp salt
1/4 tsp white pepper
coconut oil
For Mango and Cilantro Salsa:
1 large ripe mango
4 Tbs chopped cilantro
1/2 cup red onion, minced
olive oil
sea salt

1. Check salmon carefully to be sure all bones have been removed. Chop into a fine dice and set aside. 2. Beat eggs in a large bowl. Mix in coconut flour, salt and pepper.
3. Mince jalapeno and add to the egg mixture. Add the salmon and combine completely.
4. Warm a skillet over medium-high heat, and add coconut oil when pan is hot. Test the pan to be sure it is hot by dropping a tiny portion of salmon mixture in the pan-- it should sizzle immediately.
5. Add the salmon mixture to the coconut oil in small (3") cakes and fry until they are golden brown on the outside, and cooked pink on the inside (a minute or two on each side). Let the cakes rest on paper towels when taken out of the pan to absorb any extra coconut oil.
6. Meanwhile, prepare salsa by combining diced mango, red onion and cilantro in a bowl. Drizzle with olive oil and add sea salt to taste. Serve on top of salmon cakes.