Get Your Fish! Tuna Melt Patties

It's been a productive month!  Whenever spring finally hits I get a wonderful burst of energy that translates to reorganizing the entire house (sorry Eric), and cooking new meals.  Here's the latest.

In an effort to get some fish protein into the ever growing (and all consuming) little bug, I modified this recipe.  I'll be honest, I had very low expectations for the recipe, but it far surpassed them.  It's primal, and delicious!  Very much like a tuna melt, minus the bread.  And leftovers are delicious too.

Tuna Melt Patties

• 2 tbsp coconut flour
• 1 piece toasted and crumbled bread (optional)
• 1/2 cup shredded cheddar cheese
• 2 cans tuna (5 oz each), drained
• 2 eggs, beaten
• 2 tsp dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 2 teaspoon fresh lemon juice
• salt and pepper to taste

In a bowl, add both cans of tuna and use a fork to break it up.  Add remaining ingredients mix well.  Heat pan with olive oil in it.  The more oil the more "fried" they will be.  I just use a drizzle.  While pan is heating, make patties from the tuna mixture to the size of your liking.  Fry in pan carefully (hot oil is hot and hurts)  until golden brown, then flip, flatten, and let cook on other side.

Serve with a side of avocado, a salad, or just eat on the go.

Enjoy!

Breakfast On The Go: Raspberry Chocolate Chip Protein Muffins

It's finally spring, which means I spend my days outside.  This also means half the time I forget to eat and then find myself out with no food and it's the perfect excuse to eat ice cream instead.  Enter these delicious muffins.  The addition of protein powder makes them surprisingly filling, and they travel well!

Raspberry Chocolate Chip Protein Muffins (makes 6 muffins)

• 1 cup almond flour
• 1/4 cup unflavored protein powder
• 2 eggs
• 1/4 cup coconut oil, melted (or butter)
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 tsp cinnamon
• splash of lemon juice
• 1/2 cup fresh raspberries (or frozen)
• 1/4 cup mini chocolate chips
• 6 muffin liners

Combine all the ingredients, except for the raspberries and chocolate chips. When well mixed, fold in the raspberries and chocolate chips.

Place liners in the muffin tin, then scoop batter in.  The batter will be sticky, not runny.  Tins should be at least 3/4 filled, the more the better because they don't rise much.  Bake for 25-30 minutes at 350 degrees until they don't make a "squishy" sound when you press on the top of one.

Slather with butter, or take some on the road... you won't be disappointed!

**Modified from detoxinista.com

It's a Hit! Quick Banana Pancakes

Not much to say today, it's been a long rainy week and honestly I'm just glad we made it to Friday.  To lift everyone's spirits this morning I decided to make some pancakes.  Healthy pancakes.  In ten minutes.  For all three of us.

Enter this recipe, full of fruit, good fats, and protein.  They were definitely well liked by all members of the household.  Let's just say that someone devoured 4 whole pancakes while his parents got the leftovers (3 each).  How's that for love?!

Without further ado...

Quick (and healthy) Banana Pancakes

• 2 ripe bananas, mashed
• 4 eggs
• 2 tbsp coconut flour
• 2 tbsp flax meal
• 1/4 tsp baking powder
• 1/2 tsp cinnamon

Mix all ingredients together.  Portion into greased skillet (I used a 1/4 cup scoop).  Cook until dark brown, then flip, squish down, and wait until browned on that side as well.

Repeat.  Serve naked (not you, the pancakes), or my favorite is with almond butter and some honey or maple syrup on top.



















Oh, and enjoy (if there's any left for you)!