It’s been awhile! So hmm, what has happened since the last time I was here. Oh, I FINALLY set the date for our wedding. Bam. I’ve picked an officiant, photographer, DJ and florist! Boom! Things are finally moving. What a relief! Wedding planning is exhausting. But pretty exciting! I get to marry my bestest friend in the whole widest universe. It’s going to be a good day.
Hmm. What else? We joined a Crossfit Gym! We’re ending our 6th week and I have never EVER felt sore consecutively for days on end. I love it. Ironically that’s what our Crossfit Gym is called: i1uvit
Seriously. Hop on the bandwagon. Be one of THOSE people. It’s addicting and it’s so fun.
Anyway, after we started doing that we jumped on another bandwagon. The Paleo Diet. We did it last year, but were unsuccessful. This time around is different. I’d say 70% of our meals our Paleo. There are a lot of reasons why people do it. I do it because I feel good. Before I eat AND after. I have more energy and feel healthy and happy. And that’s all that matters to me, really.
Today for lunch I made Salmon Cakes with Hollaindaise Sauce. (Ok, so die hard Paleo dieters might say butter is NOT Paleo. But, whatever. It’s not a lot and a little butter never hurt anything!)
Salmon Cakes (Makes 2 large cakes)
- 1 can of Trader Joes Sockeye Salmon (7.5 oz)
- 1/4 cup almond meal
- 1 egg
- 1 tbsp dried or fresh dill
- A pinch of salt and pepper
- Oil for frying (I used Trader Joes Coconut Oil Spray)
- Mix salmon, almond meal, egg, dill, salt and pepper in a bowl.
- Form mixture into patties
- Heat oil in a non-stick pan and cook patties until golden brown on each side (5-10 mins)
Hollaindaise Sauce (Tyler Florence Recipe)
- 4 egg yolks
- 1 tbsp freshly squeeze lemon or lime
- 1/4 cup unsalted butter (his recipe asks for a whole stick)
- Pinch of salt
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
- Remove from heat, whisk in salt.
- Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.