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Salmon Cakes

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When the founder of your studio is an Alaskan Commerical Fisherman, you get a lot of salmon recipes. Here’s her favorite salmon cake go-to for easy dinners. Make slider buns for little fish burgers, wrap them in lettuce for a low-cal option, or just eat them plain with a salad. These are a hit with everyone!

Ingredients

  • 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
  • 2 tablespoons dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • Pinch of cayenne pepper
  • 2 scallions, chopped
  • 1 cup plus 2 tablespoons panko
  • Kosher salt and freshly ground black pepper

Cut half of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaiselemon juice, lemon zest and cayenne. Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties and cook until browned on the bottom, 3 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

Niki’s favorite yogurt “tarter” sauce

  • 1 cup Greek yogurt
  • ½ English or pickling cucumber
  • 1 tablespoon of dry dill or 2 tablespoons of fresh.
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon sea salt
  • ¼ teaspoon celery salt
  • 1 small garlic clove
  • the zest of one yellow lemon
    Place everything in a food processor or using a hand blender purée into well combined.

Keep it chilled.

Watermelon Pizza

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Need to feed a big group? Want it to be fun but not blow your calorie goals? Watermelon pizza to the rescue! Pizza might be a strong word (please, do not put tomato sauce on watermelons) but these little babies will be a hit for all ages and venues. Grilling them adds a fun caramelization, but you can also leave them raw and they’ll be just as good. We suggest a little pizza bar(re) with all the toppings and letting people decorate their own. Let us know what you think!(photo from KitchenKonfidence)

Ingredients:

Large watermelon cut into 1/2″ slices

Check out our topping recommendations below!

 

 

 

Protein Bowls- Vegetarian and GF

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I find that I eat healthy at breakfast and dinner, but tend to struggle at lunch to not either a) eat out or b) eat a bunch of random poor choices that don’t keep me full. Full disclosure- I’m currently eating Annie’s Mac n Cheese for lunch- like, at this moment- because I ran out of spinach (a staple in my house) and this was the best I could do today. It happens. But on a normal day, this is one of my favorite lunch salads because it can be prepped the night before or even served for dinner the night before with leftovers the following day. Terra’s Kitchen (my fav meal delivery service- click the link for a discount) calls them “Sweet Potato, Spinach, Apple and Quinoa Bowl”, but I think they could use a bit of help in their titling department so I renamed them. Here is the adapted version from their bowl!

Serves 4. Time to Table 30 Minutes. Calories 477

16 ounces sweet potato chunks (roughly 2.5 chopped)

6.5 ounces red quinoa (or any color)

3 tsp apple cider vinegar

1 1/4 tsp dijon mustard

1 1/4 tsp honey- preferably local for the anti-allergens!

1/8 cup pecans, chopped

half an apple, chopped into chunks

2 loose cups of spinach

Feta to sprinkle on top

olive oil, salt, and pepper.

1. Roast the sweet potatoes: Preheat oven to 425°F. On a greased rimmed baking sheet, toss sweet potatoes with 2 teaspoons olive oil and ¼ teaspoon each salt and pepper. Bake 15 minutes, or until browned and tender, tossing halfway through.

2. Rinse the quinoa: Place the quinoa into a fine mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain.

3. Cook the quinoa: In a medium saucepan over medium-high heat, add 1 teaspoon of olive oil and the drained quinoa. Cook, stirring, for 1 minute. Add 1¾ cups water and ¼ teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat and let stand, COVERED, for 5 minutes. Fluff the quinoa gently with a fork.

4. Make the dressing: While quinoa and sweet potatoes are cooking, whisk together vinegar, mustard, honey, 3 tablespoons olive oil, and salt and pepper to taste in a small bowl.

5. Toast the pecans: Place pecans in a dry small skillet over medium heat and cook 3 minutes or until toasted.

To Serve: Arrange quinoa, sweet potatoes, apple slices, spinach, the pecans and feta in serving bowls. Drizzle with dressing.

Pro Tip- Meal prep the sweet potatoes and quinoa at the beginning of the week and grab as needed! I can usually get 4-6 lunches out of this one. Not looking to go meatless? Shredded chicken and wild salmon are also great add ins!

Zoodles (Zucchini Spaghetti)

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My absolute favorite quick dinner has to be zoodles. If you’re not familiar, zoodles are zucchini noodles that replace traditional pasta- I think they taste even better! Zoodles are a breeze to make, add an extra serving of veggies into your dinner, and don’t leave you feeling stuffed afterward like other pasta dishes might. Pick up a few zucchinis from the store and a spiralizer of your choice (I like the kitchen aid attachment, but there are hundreds of options in every price range) and get to Zoodling!

There are countless versions of Spaghetti Zoodles. Sometimes I add ground turkey, sometimes I go veggie only (it depends on whether my husband has any input). Sometimes I make my own sauce and sometimes I pick up a jar from wholefoods- play with it to see what works for you and your family.

Weeknight Zoodles:

Time to table: 25-30 minutes. Serves 4

Heat olive oil in a large skillet over medium heat. Add turkey breast, pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes (if you like heat…which I don’t). Cook until turkey is lightly browned, 4 to 5 minutes. Move to a strainer and set aside.

While the turkey is cooking, Spiralize your zoodles- following the instructions on your particular spiralizer. Important* After you’ve turned the zucchini into zoodles, pour them into a colander with salt to draw water out and let them drain for at least 15 minutes. Zucchini has a lot of water- you don’t want all that water in your sauce!

Add your veggies to the turkey pan with 1 tsp oil. Saute until tender crisp. Add your pasta sauce (I make mine in a big batch and use it throughout the week for 2 or 3 different meals. If you opt to buy yours, look for one that is low in sugar like Thrive Organic Tomato Basil Pasta Sauce. Read the labels!) Add your cooked turkey and mix.

In a different sauce pan or even a wok, heat 2 tsp oil until shimmering. Pour your zoodles into the pan (but not the excess water!). Cook for only 2-3 minutes. You still want them to crunch slightly. Overcooked zoodles are soggy.

Plate your zoodles and spoon the sauce on top. Voila, a healthier take on spaghetti!

Recipe of the Week-Butternut Squash Soup

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Hi Flexfam, Niki here. Happy February! It’s so cold out! Today, I pulled up the weather for the week and thought I had accidentally pulled up my homeland- which some of you know is Alaska. You know what this Alaskan eats when it gets cold? Comfort food. The key is to make something that won’t make you regret it later. I found the original butternut soup recipe on Tera’s Kitchen, which I’ve talked about before. (Here’s a link for $40 off). This is my very favorite soup recipe because it is completely dairy free. A lot of creamy soups use heavy cream to get their consistency and it never fails to make me feel sick. I’d rather get my dairy in grilled cheese sandwich form (which, coincidentally, is what I make with this soup recipe). So- on to the soup!

Butternut Squash Soup

Serves: 2 for dinner (bowl) or 4 for lunch (cup).                Time to table: 25 minutes                  Calories: 490

  • .5 ounce vegetable stock concentrate
  • 1/c cup sliced apples (skin on)
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 3/4 cup cubed butternut squash
  • 1/4 medium onion, sliced (or 2 oz)
  • 1/4 tsp coriander
  • 1/4 tsp dried thyme
  • 1/4 tsp salt & pepper
  1. Prep the ingredients. Whisk together the stock concentrate with 2 cups of hot water. Slice your apple.
  2. Cook the soup- heat 1 Tbsp butter and 1 Tbsp oil over medium heat. Add squash, onion, and apple slices. Saute for 5 minutes.
  3. Add stock, 1/4 tsp each thyme, coriander, salt and pepper. Bring to a boil. Cover, reduce heat and simmer for 15 minutes until tender.
  4. Blend. Transfer to a blender (we use a vitamix on the soup setting) and process until smooth.

pro tip- add toasted walnuts or sunflower seeds for a tasty protein kick.

If I’m making soup dinner, I’ll sometimes add mini grilled cheese sliders to this to keep the other half of Flex happy (Bryan’s not a just-soup-for-dinner kinda guy). You can put any leftover apple slices in your sandwiches for some added crunch!