Hi there,

Hope you all had a great day!

I thought I’d share with you a few yummy recipes that I’ve enjoyed in the last few days. I’m always look­ing to bring some new, healthy and deli­cious food ideas to my daily meal plans. As you already know, I’m a com­plete peanut but­ter addict. In fact, any nut but­ter makes me swoon with delight. So, with that in mind, I decided that I was tired of shelling out mucho dol­lars on peanut and almond but­ter (my two faves), and fig­ured, why not make some myself? I mean really, how hard could it be when the only ingre­di­ent is the nut (or legume, excuse me!) Any­ways, it seri­ously was as easy as pie.

All you’ll need for the creami­est and most won­der­ful almond but­ter is a food proces­sor fit­ted with a steel blade, 3 cups of toasted almonds (I did that myself, in the oven) and about 15 min­utes of patience. That’s it!

After 15 min­utes in the food processor.

In the Bulk Barn container.…he he.

The other night, I just couldn’t bear the thought of another piece of grilled chicken or fish, so I rum­maged through the pantry and found a can of wild sock­eye salmon. I know, how excit­ing can that pos­si­bly be? But, I quickly trans­formed this ordi­nary ingre­di­ent into one of the most scrump­tious din­ners that I’ve had in a long time. Here is my recipe for salmon pat­ties. Try them!

Salmon Pat­ties

Ingredients:

1 can wild sock­eye salmon, drained

1 onion, minced

1 gar­lic clove, minced

2 cups broc­coli slaw

1 egg, beaten

¹⁄₄ cup fresh chopped dill

1 Tbsp Dijon mustard

juice of ¹⁄₂ lemon

salt and fresh ground pep­per, to taste

In a skil­let over low heat, sweat onion and gar­lic in about 2 tsp olive oil, until transluscent.

Add broc­coli slaw and con­tinue to cook until soft­ened. Remove from heat and let cool.

In a mix­ing bowl, com­bine salmon, egg, dijon, lemon and cooled onion mix­ture. Sea­son with salt and pepper.

Form into pat­ties and place in refrig­er­a­tor for an hour, to set.

In a skil­let coated with veg­etable spray, over medium heat, fry pat­ties until crust forms. About 5 minutes.

Flip and con­tinue to cook another 4 – 5 minutes.

Serve with a dol­lop of tzaziki or low fat greek yogurt.