Day 4 Meal 3, Salmon Cakes

Tonight I got home late - 7:30pm. So I am so glad that I decided ahead of time to make salmon cakes with a fried egg! If I hadn't planned this earlier, I would have been lost for what to eat and that is when I start snacking and grazing! I am so happy how these turned out and I have a few leftover for lunch tomorrow and breakfast on Saturday!

The colonic was great, and not getting into any details, I feel amazing. I feel lighter, less heavy, less bloated and energized. Debbie was great and making me feel very comfortable and the hour went faster than I thought it would. We talked a lot about health and wellness and the power food has to heal us! I felt really connected to her and her stories! She told me I was having a great session and everything was being cleaned out perfectly. I don't know what I expected to feel, but I didn't feel urgency or pain; during the session I felt pressure on my stomach, mostly because I was being filled with water, but Debbie massaged my stomach to keep everything moving. I will definitely do this again in a month or after my 30 days!

I got home to feed Haley and cooked up dinner in 20 minutes! On my walk to the colonic I picked up some unsweetened applesauce (made only with organic apples) because I thought it would be amazing for the salmon cakes, and I was right! It added a sweetness to the cakes and I served 1 fried egg that was a bit runny so the salmon cakes took care of the yolk! Loved them!

Salmon Cakes

1 can Trader Joe's Wild Alaskan Salmon (or use leftover salmon from another meal)
1/4 cup almond flower
1/2 lemon juice
1 egg
scallion chopped
salt and pepper to taste
coconut oil

1. Drain canned salmon and flake in a bowl.

2. Add all ingredients, except coconut oil, and mix together.

3. Form 8-10 salmon cakes the size of your palm.

4. Heat pan over medium heat. Add coconut oil.

5. When pan is hot, add salmon cakes (do not over crowd).

6. Cook salmon cakes 7-10 minutes on each side. Do not over cook or the cake will dry out. Flip when each side is golden brown.

 Serve and Enjoy!

I prepped a garden salad for tomorrow's lunch (spinach, carrots, sugar snap peas, avocado, brussel sprouts, tomatoes, broccoli slaw, hemp seeds) and will have 2 salmon cakes with it. I will probably pack them seperately so they don't get mushy and either eat them whole, or flake them into the salad. And Saturday I plan to make a salmon hash with kale and fried eggs! Yum!

After I cleaned and prepped lunch I decided to quickly prep breakfast. I made the ground nuts for the n'oatmeal. I didn't have pecans like most of the recipes I saw called for so I used a 1/2 cup mix of almonds, cashews and walnuts. I really need to get a better variety of nuts! I placed the nuts in the food processor with 2 tbps flax seeds, cinnamon, nutmeg and ground ginger and pulsed (not too much - you don't want nut powder). I set this aside for tomorrow morning. All I have to do now is whisk eggs, almond butter and the nuts until it makes "oatmeal." I hope this turns out well because I used to have oatmeal almost everyday for breakfast and I really miss it. This recipe serves 2 so I can have some with my salmon hash on Saturday!

I am so happy tomorrow is Friday. This work week seems extremely long, even with Monday off! As much as I really want Sashimi for dinner tomorrow, I have leftover balsamic pork and some broccoli so I am wondering if it is better to save the money and make something to eat rather than order in (or go out). I don't want to be tempted by anything on the menu besides sashimi (no soy sauce)! I will see how full I am tomorrow when I get out of work!

Tomorrow I am going to start reading "It Starts With Food!" I am so excited to read the book that supplements whole30.

Have a great night everyone!

XO