Paleo Salmon Cakes with Hollaindaise Sauce

March 21, 2013 by boatsandmoats

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.

When Za’atar met Dukkah

February 10, 2013 by boatsandmoats

I’ve been soul searching, trying to find my way around this new but old place. Over a month ago, I found a job that I thought was going to make life easier. It didn’t. In fact, it was something I had no desire to do. I struggled everyday. Moaned and groaned about it being miserable. It’s funny because everyone I was working with was great. Everyone was so supportive and was willing to help me become “successful”. I felt terrible because these people were willing to stick their necks out for me and help me out. Deep inside, I already knew this wasn’t the job for me. In the end, I had to come to terms with the fact that it just wasn’t the right fit. So I quit. I quit without having anything else lined up. I quit because I knew I couldn’t prolong the inevitable.

So here I am now, jobless and wondering what’s going to happen next. It’s a strange place to be, honestly. You’re kind of in lala land. But I’m taking it day by day. Each day I’m exploring a change in young adulthood. Figuring out what it is I actually want to do. (And applying for jobs like crazy. Because let’s be honest, the air isn’t going to pay my bills!)

While that’s happening, I also happen to have a lot of time on my hands. I’m back into the groove of working out and eating healthy…ish. Ok, heavier on the ish part.

After Bikram today, I needed a little snack. I grabbed some sourdough bread and olive oil for dipping. And just for fun I added these goodies:

Dukkah: Egyptian spice blend of almonds, sesame seeds, fennel seeds, coriander, anise seed and salt

Za’atar or Zahtar: Middle Eastern spice blend of sumac*, sesame seeds and thyme.

I mixed the Dukkah and the Za’atar with the olive oil, took my sourdough for a dunkin’ and began to think life ain’t half bad.

Gah, the mix is so good! If you’re looking to try it out. You can buy Dukkah at Trader Joes and Za’atar online at The Spice Hut.

Happy Soul Searching!

Cheers,

Camille

*Sumac is a spice that comes from a shrub-like plant. It’s flavor is tart and lemony.

Homemade Thin Mints

July 31, 2012 by boatsandmoats

I’m supposed to be thinking wedding venue, catering, the dress, guest list, enaggement photos, save the dates, bla bla bla. Don’t get me wrong, I am so excited to be marrying my best friend. But planning a wedding is overwhelming and I’ve put it off long enough where its time to get my butt movin’. But before I do get movin’ I’ll make a snack. Forget paying a fortune for Girl Scout Thin Mints. These are easy. (And cheap.)

Ingredients:

Ritz Crackers

Semi-sweet chocolate chips

Peppermint extract

Directions:

In a microwaveable bowl, heat a cup of chocolate chips for about a minute or until fully melted. Mix a tsp of peppermint extract. Dip crackers in melted chocolate and lay on parchment paper. Place thin mints in freezer to harden.

Cheers,

Camille

Summer Rolls with Mango Cantaloupe Salsa and Peanut Dipping Sauce

July 9, 2012 by boatsandmoats

It’s hot in Arizona. I mean HOT. A/C is on, blinds are closed and the oven is O-F-F. I am in no rush to venture outside. It’s 115 degrees. This morning I hopped into my air conditioned car drove to LA Fitness and did spin in a very air-conditioned room, hopped back in my car and drove to the air-conditioned super market and then headed back to my air conditioned home. I miss Washington the most in the summer. But that’s okay. Phoenix might be hot as hell for 3 months of the year , but I certainly can’t complain for the 9 months that it is goregous.

For this hot July day, I made Summer Rolls. I kicked it up with a homemade mango cantaloupe salsa and made a peanut dipping sauce to go with it.

Ingredients:

1 package of rice sticks

1 package of rice paper

1/2 lb cooked and peeled shrimp (41-50 count)- sliced in half

Lettuce

Cilantro

For the mango-cantaloupe salsa:

1 bell pepper, cubed

1 cup cantaloupe, cubed

1 mango, cubed

1 shallot, minced

1 bunch cilantro, chopped

1 serrano chili, minced

2 Tbsp lime juice

For the peanut dipping sauce:

3/4 cup peanut butter

1/3 cup water

2 Tbsp rice wine vinegar

1 Tbsp sugar

4 Tbsp hoisin

2 tsp saambal chili paste

4 tsp soy sauce

1 Tbsp sesame oil

2 garlic cloves

Directions:

1. Make mango-cantaloupe salsa by combing all ingredients in a bowl. Set aside.

2. Make peanut dipping sauce by combining all ingredients in a food processor, pulsing until smooth. Set aside.

3. Cook rice sticks according to package. Cool and set aside.

4. Take a pie pan or any pan that will fit the rice paper. Fill with warm water.

5. Take rice paper and submerge in warm water. As soon as its pliable (but not too soft), remove from water and lay on a fresh cutting board.

6. Lay 4 pieces of shrimp in the middle of rice paper. Top with lettuce, then salsa, then the rice sticks and finally top with cilantro. Roll like a burrito!

For those who like to see how this is visually done visit this website here.

Stay cool!

Cheers,

Camille

Independence Day Feast

July 7, 2012 by boatsandmoats

Happy Independence Day!

- Roxy

Not so Paleo Salt and Pepper Tofu

May 30, 2012 by boatsandmoats

Technically tofu is fermented soy milk and soy milk comes from soy beans and soy beans are a legume…so this is a no-no for Paleo. But today (and possibly yesterday for lunch), I don’t care.

Ingredients

Extra firm tofu (drained well)

Cornstarch

Chopped Cilantro

Chopped Scallion

Sliced Jalapeno

Salt

Pepper

Garlic Powder

Oil to fry

Directions

Coat tofu in cornstarch and fry until golden

Toss with cilantro, scallion, jalapeno, salt, pepper and garlic powder

-Camille

Road to Paleo

May 28, 2012 by boatsandmoats

I’ve gone Paleo. Well at least for a week now…(not including Saturday where I may have divulged in Mac n Cheese). I can honestly say that I’ve seen a big difference. Not only in health, but also my mood. I’m not planning on making it a strict ‘diet’, but I’m hoping to substantially reduce the amount of dairy and grains I consume. Wish me luck!

I made Paleo Bread using a recipe from Elana’s Pantry. It’s made with Almond Flour, Coconut Flour and Ground Flaxseed. It’s by no means ‘low cal’, but healthy and really good! Smear it with almond butter and you’ve got yourself a nice little snack.

- Camille