Are you on a sugar detox /clean eating plan / Whole 30 after the holidays?
Yup, I know it gets a little intimidating – avoiding the convenience of eating out while increasing the time and dollar investment in your meal preparations takes some dedication! But it’s worth it, right? All those before/afters and case studies are pretty persuasive. But most importantly, if you’ve done it even for a few days, you KNOW how good it feels and that you can do it again!
Not all healthy, paleo meals have to be expensive. Here are a couple of budget friendly, time saving recipes:
– Fish cakes that completely mask the “fishiness” of canned salmon with tartar sauce
– Wellness Mama’s foolproof mayonnaise (used as the base for tartar sauce)
Ingredients for the fish cake:
- 2 cans boneless, skinless Wild Alaskan Salmon
- 2 eggs
- 1/4 cup coconut flour
- 1/4 medium sized red onion finely chopped
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno finely chopped
- 1 tsp salt (to taste)
- 1/2 tb sp coconut oil (or your choice of fat) for pan frying
Ingredients for the Tartar sauce:
- 1.5-2 tb sp homemade mayo (recipe below)
- 1 tsp capers
- 1/2 tsp dried parsley
- 2 tsp lemon juice
- Drain the water from the canned salmon and put it in a bowl. Mince it, using a fork.
- Add the rest of the ingredients, combine using a fork and form patties.
- Heat about half of the coconut oil in a large skillet (if you have to do this in two batches) on medium high. It’s ready when you can’t hold your hand 1″ above the pan for longer than 4-5 seconds.
- Once the skillet is heated, add the fish cakes, let them fry on one side for 2 minutes before flipping them. Don’t move them around or flip them too often, or they will break. Once evenly golden brown, remove from the skillet.
- Stir all the ingredients of the tartar sauce together and serve with the warm fish cakes!
Ingredients for the mayo:
- 2 pastured eggs
- 2 cups of extra virgin olive oil
- 1 tsp mustard
- 2 tb sp apple cider vinegar (or lemon juice)
- 1/2 tsp salt to taste
This will yield about 2 cups of mayo that can be stored in the refrigerator for a couple of weeks.
I used a blender for this recipe; you can also use an immersion blender or a whisk (if you’re really looking to get some fast wrist/double under practice!)
- Combine the eggs, mustard, vinegar and salt in the blender until frothy.
- Then, while the blender is running , very slowly start adding the olive oil; at the beginning add by the drop or a very thin stream. This will need a little faith and patience until you get through about 1 cup and it starts t thicken and look more like mayo.
- Once it starts thickening you can add the oil a little faster until it is done.
- Store in a glass container with a tight lid.