This recipe for Salmon Croquettes came to me courtesy of Ann Marie’s new Surf & Turf class. (Have you entered that giveaway yet?).
Featured in Lesson 5 (along with 14 other amazing seafood recipes), this recipe puts my typical salmon patties to shame. It’s not any harder than what I do, but it packs in much more flavor and a lot of vegetables, too! Because I’m now a nursing mom, I’m making an extra effort to eat more seafood and organ meats each week. These salmon croquettes are a hit, and will certainly be added to our meal rotation.
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Ah, bananas. When you’ve got too many of them, you either start making a lot of smoothies, or you make banana bread (or maybe banana bread muffins, yum!). But how to do it grain-free? Enter almond flour, the hero of the grain-free/gluten-free/primal baking community.
This morning, I decided to experiment. I wanted to make almond flour banana bread. I’ve not baked with almond flour before, and I’ve certainly never made almond flour banana bread before. I decided to adapt my old banana bread recipe, and boy was I surprised! I made the most incredibly moist, perfectly crumbed, tasty banana bread I’ve ever eaten. That’s why I’m sharing this recipe for almond flour banana bread with you!
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Tired of hot dogs full of additives, nitrates, or MSG? GMO-corn chips served with Velveeta dips? Want to eat or serve something you can actually be proud of this Independence Day? All you orthorexics out there know just what I’m talking about.
In the hopes of inspiring you to realize that you can eat FRUGAL, nutrient-dense foods that feed AND please a crowd, I’m offering you my July 4th menu, complete with recipes. This menu also happens to be grain-free for all you going low-carb, gluten-free, or primal.
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Chinese Tomato and Eggs have long been one of my favorite, simple, hearty dishes. I grew up in the China Town of Houston, in and out of my friends’ kitchens, watching hunched over Chinese mothers and grandmothers make everything from simple stir fries to egg rolls to steamed biscuits. Chinese Tomato and Eggs have always struck me as humble, almost peasant fare. But boy are they tasty!
Not only do Chinese Tomato and Eggs cook up in less than 10 minutes, but they taste like summer. Kids love them. I love them. I think you will, too. As with any ethnic dish, there are as many versions for preparing this as there are people making it. This is my way. Do with it what you will.
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I love breakfast sausage patties. But I hate MSG. And sodium nitrate. And high fructose corn syrup. And the myriad of other strange ingredients that make their way into store-bought breakfast sausage patties.
That’s why I set out to create a recipe for homemade breakfast sausage patties that would not only taste great and be made from nutrient-dense ingredients, but also that would be as convenient as store-bought breakfast sausage patties. Convenient? YES! I make several pounds at once, freeze individual breakfast sausage patties, store them, and then whip them out later to fry up with eggs for a convenient, protein-rich breakfast.
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