Salmon Patties

Salmon Patties

 On very rare occasions, I am left alone to fend for myself for dinner.  Last night my husband and son where out of the house, busy with evening activities, and my daughter was home sick with a belly ache.  Usually I would just have a bowl of soup while my daughter ate cereal, or have some cheese and crackers, or a simple salad.  But last night I was really hungry and wanted something warm and interesting. I had half a dozen ripe avocados in my fridge, and with no party to make guacamole for, and way too much Halloween candy sitting around to entice anyone with (avocado) chocolate pudding, which is absolutely delicious, (simple chocolate pudding, raw vegan chocolate pudding), I knew my meal should include an avocado, so as not to waste good food. I have used avocado as a mayonnaise substitute many times in salmon or tuna salads, but I didn't feel like eating a cold sandwich.  So I thought, why not add a little cheese, an egg to bind it, and some flavorful spices and fry it up into a patty?  I knew as soon as the underside started to brown and the aroma filled the kitchen, that I had a winner.  A simple to make, super nutritious, quick dinner that is perfect for one or two people.  I like to think of it as a cross between a tuna burger and a crab cake, and the recipe can definitely be amended with different spices, finely chopped vegetables, fresh salmon, canned tuna, or even breadcrumbs.  I ate two of them with some cut up tomatoes on the side, but they would be great on a roll like a burger, or with a side salad or a little rice or quinoa. I'm looking forward to the left over one this afternoon when I get back from a walk, and am sure it will taste just as good as it did last night.  So next time you find yourself wondering what to make for dinner, and you have a ripe avocado handy, grab a few pantry items and get cooking!  Quick and easy can also be healthy, and honestly, if I'd taken the time to dress up my plate a bit better and present it differently with some garnishes, I can guarantee it would pass as something you might eat at a fancy seafood restaurant.

Gingerbread Pancakes

Gingerbread Pancakes

What do you get when you combine the recipes for Gingerbread Muffins and Buttermilk Pancakes? Gingerbread Pancakes!!  And the perfect Christmas (or any) morning breakfast.  The best part of this recipe is that the batter can be made the night before and then all you have to do in the morning is (get your husband) to cook the pancakes!  And you honestly don't even need syrup or anything else on them.  They are high in fiber and whole grains and all of the spices make them especially good for you, and tasty!!  You can easily make them vegan by using the soaked chia seeds instead of eggs, oil instead of butter and soy milk and vinegar instead of buttermilk.  Either way, they are super simple, and absolutely unforgettable. I am so glad I took the time to figure out this recipe and that they turned out so perfectly on the first try.  Considering this was the first Christmas morning my family and I didn't travel to visit any extended relatives, it was important to me to have a memorable morning meal for my family of four. And the left overs are great heated up in the toaster as well!!  

Gingerbread Muffins

Nothing smells more like Christmas to me than gingerbread.  I suppose peppermint candy canes would be a close second and I will be featuring a recipe with candy canes soon, but the unmistakable aroma of gingerbread muffins, or cookies, baking in the oven is an all time favorite.  I honestly thought I had posted this recipe last year since it is such a staple in my home.  Better late than never!

As always, I use all organic whole wheat flour to add fiber and nutrients, but the real all stars in this recipe are all the spices.  Cinnamon can help regulate blood sugar and reduce inflammation, ginger is a natural pain killer and can ease stomach upset, nutmeg is good for digestion and detoxification of the body and cloves are anti-inflammatory, anti-bacterial and nutrient dense.  Combine those benefits with a tasty filling snack and you have a perfect holiday treat!

Indian Slow Cooker Potato Soup

Indian Slow Cooker Potato Soup

I have seen recipes all over social media recently for making potato soup in a crock pot.  One of those posts was the inspiration for making this meal as well, but of course I had to put my own twist on it and make it not only using more nutritious ingredients, but with a different set of basic flavors as well.  I am sure it would be delicious using butter, cream, cheddar cheese and bacon, and perhaps I will try something simpler another day,* but why be predictable when you can have an adventure in your kitchen instead?

All of the recipes I saw called for a can of condensed milk and it was that one ingredient, which I have yet to find an organic version for in my store, that made me want to try an alternative instead.  I also like to make recipes that are vegan for my followers who don't like to use any animal products, and although this recipe in its current form is not vegan, it certainly could be made that way by switching out the chicken stock for vegetable stock and using vegan versions of cheese, or omitting that condiment altogether.  Honestly, the rich Indian spices and flavorful, in season, organic potatoes are what make this soup so satisfying.  And like all crock pot meals, it takes only minutes to prepare, and the slow cooker does all the work for you.  You could certainly add a bit of turkey bacon on top afterwards, or some curried chicken even, but I love this soup with just a large helping of full fat plain Greek yogurt and a lot of fresh herbs.  And on a cool fall day like today, nothing tastes better.

* a potato soup recipe from last year: Baked Potato Soup

Whole Wheat Gingerbread Cookies

Whole Wheat Gingerbread Cookies

This is a very basic gingerbread recipe passed down from my mom.  I did change a few things, choosing to use all organic whole wheat pastry flour and substituting the 1 egg with soaked chia seeds, but you could easily revert back to the basic original version.  This recipe makes a lot of cookies, so they are perfect for a holiday cookie swap, or for giving away as gifts.  The thing with gingerbread is that it honestly tastes better and better after each passing day, so if the cookies even last that long, they can be enjoyed for days and made ahead for convenience.  This recipe can also be used to make a gingerbread house so long as you have a template to cut the shapes.  A few years ago, my husband, son and I made a gingerbread Alamo using this recipe and if I can find the photos, I will be sure to post them.  This cookie does have a bit of sugar in it (and butter) but it also has a ton of antioxidant rich spices and molasses, a nutrient dense sweetener.  Plus they are just delicious and will make your house smell amazing for days.

Meatless Monday, Mexican Style

Enchilada Lasagna 
served with crispy kale chips and carrot sticks

This is a vegetarian Mexican spin on a traditional lasagna that I came up with last year.  It is so hearty and delicious that even my meat loving husband frequently requests that I make it.  The choice of beans, tomatoes, any additional veggies or spices, even the cheeses can be switched around depending on what you and your family prefer or what you happen to have in your pantry.  This is my go to combination when I want to feed everyone and warm the house up in the process.  So give meatless a try this Monday and let me know what you think!!!