This sweet potato and salmon cakes recipe is less than 10 ingredients (woo-hoo) and super quick to prepare (oh yeah)!
Happy September 1st and it’s officially meteorological fall! One of my favorite seasons for food, outdoor activities, and holidays. Here we go!
So I had some sweet potatoes sitting on my counter for about a week. They were taunting me. I was in the mood to make something new but had no real motivation to find a new recipe.
I think I’ve hit that wall that all food bloggers get stuck at. I’m gently climbing over it. The spark for ideas is slow going lately. I’m second guessing stuff like title names and ideas for new combinations. I’m having trouble picking backgrounds. I don’t know what it is.
Here’s a perfect example of my brain fog. I named these cakes but I really think they are more like burgers. I was even thinking about making them into meatballs. Even though my brain is acting out I managed to make these really tasty sweet potato salmon cakes. So like I said I’m climbing ever so slowly and gingerly over that wall.
I served these with a sour cream and yogurt mixture, a lime wedge, a handful of arugula, a sprinkle of green onions, and at the last minute some hot sauce (not shown). I made some spanish rice for a side but was not really pleased with the outcome on that. I’ll have to try that recipe again but with a different rice.
So even though I’m feeling stuck, I find myself thinking about recipe combinations, reading cookbooks, cooking magazines, and craving new ideas. I bought a few new props the other day and have them sitting on my table waiting for a new recipe to fill them. I’m all over pinterest collecting new ideas. So I know the flame is still burning, it’s just on low the last few weeks. The heat of that flame will return and when it does all will be right with me and my brain.
What do you do to get out of your creative funk?
- 1 large sweet potato, peeled, and diced
- 3-5 ounce canned salmon
- 1 egg
- 2 tablespoons chopped green onion
- salt and pepper
- 1/2 teaspoon dried parsley
- 4 tablespoon bread crumbs
- Cook diced sweet potato in a zip and steam bag. Heat in microwave 5-7 minutes. Microwave ovens vary.
- Place sweet potato in a small bowl and mash using a fork or better yet a potato masher.
- Place all ingredients in a large bowl and mix thoroughly.
- Heat a pan on medium high heat and spray with oil. Scoop out a 1/2 cups worth of salmon mixture and place in pan. Smash down gently with your hand and spray top side. Cook for 3 minutes per side and serve hot.
With these protein filled breakfast bites you’re sure to have a spring in your step today.
Well, it’s stormy here and the expected high temperature is 93 degrees fahrenheit. Yuck :(
What’s that you say about not having time for the most important meal of the day?
With just 6 ingredients you are on your way to a healthy breakfast or snack. Hey, you might even try to pass these off as dessert. I did.
These no bake quinoa almond breakfast bites are perfect! Oh and pretty much anything drizzled in chocolate helps.
- 12 pitted dates
- 1/2 cup slivered almonds
- 1 cup cooked quinoa
- 1/3 cup unsweetened coconut flakes
- 2-3 teaspoon water
- 1/4 cup dark chocolate chunks
- Place dates in food processor and pulse until it forms a ball. Remove from food processor and place in a medium bowl.
- Add almonds and pulse until almonds a re coarsely ground. Do not pulse longer to make them into a powder.
- Add quinoa, coconut flakes, and dates. Pulse until combined.
- Place mixture in medium bowl and a few teaspoons of water. Mix to combine and mixture is sticky.
- Using a teaspoon, scoop out mixture and form into 14 logs. Place on a plate and set aside.
- Melt chocolate chunks in microwave safe bowl at 20 second intervals until melted. Stir after each 20 seconds to combine. Drizzle on logs and place in refrigerator 1/2 hour to 1 hour or until chocolate hardens. Serve with your favorite beverage.
This recipe is adapted from skinnyms.com
Roasted vegetables make for a light lunch or dinner. Serve with 4 ingredient skillet flatbread and you’ve got a healthy meal full of color.
The hardest part about this meal is all the chopping. Once you’re done with that it’s easy street. You can always buy pre-cut vegetables and then there’s no excuse.
What I really like about this recipe is how it brings out the sweetness. Have you tried roasting vegetables? Well here’s your chance.
Oh yum! This recipe also goes great with curried lentils, rice and beans, sourdough bread with cheese, a piece of salmon, and even on a tuna sandwich. Should I go on? Roast some veggies today!
- 1-12 ounce bag broccoli florets
- 4 carrots equal to about 2 1/2 cups
- 1 medium zucchini equal to 2 cups
- 1 medium sweet potato equal to 2 cups
- 4 green onion stalks
- 3 tablespoons olive oil plus a little extra for the roasting pan
- salt and pepper
- feta cheese (optional)
- Preheat oven to 425 degrees fahrenheit.
- Rinse broccoli, carrots, zucchini, sweet potato, and onion stalks.
- Peel zucchini and sweet potato. Chop vegetables to desired size for roasting and place in a large bowl.
- Pour olive oil onto vegetables and sprinkle with salt and pepper. Mix thoroughly.
- Place vegetables on oven safe tray and roast for 30 minutes.
- Serve with feta cheese and 4 Ingredient Skillet Flatbread.
Sometimes you just can’t beat ready to go meals. Packaged sweet potatoes and lentils go great together. This will become your next go to meal. It’s such a great combination!
I’ve made this combination before with fresh cut sweet potatoes and lentils that I spiced myself. Yes, I know this recipe is probably not the healthiest recipe and I didn’t label it as such. This is more of a semi-healthy take on one of my favorite meals. A few years ago I found a super delicious vegetarian Curried Poutine. I couldn’t get enough. Such great flavors!
I honestly don’t know why I haven’t mentioned this sooner. When I’m craving fries smothered in something, this is my go to recipe.
Here’s a great Meatless Monday idea. Try this recipe and let me know what you think.
- 1-32 ounce package sweet potato fries
- 2-10 ounce packages 1 step-1 minute madras lentils ( I buy Tasty Bite)
- 1-15 ounce can lentil beans drained and rinsed ( I buy Brad’s Organic)
- 1/2 cup shredded provolone cheese (or any strong flavored cheese)
- 1 cup fresh baby spinach
- Preheat oven to 450 degrees and cook sweet potato fries according to package instructions.
- Meanwhile place packaged lentils and canned lentils in a saucepan and heat through.
- Chop spinach into long strips and set aside.
- When sweet potatoes are done remove from oven and using tongs place a nice helping of sweet potato fries on a plate and top with lentils, cheese and spinach.
- Serve warm.
This simple black beans and rice recipe is a regular in our house. It will leave you satisfied and happy that you don’t have to wash a bunch of dishes. Phew!
One of my favorite meals is here before you. Black beans and rice has been part of my life since I was a little kid. My plate would consist of black beans, white rice, a breaded sandwich steak, fried plantains, a sliver of iceberg lettuce and a tomato wedge. All good stuff in moderation.
Happily I was full of energy ALL the time. I ate like crazy when I was younger. My favorite guy made up a song called “Sometimes you get hungry”. This was based on something I said to him because I would carry around food like bananas, granola bars, or some crackers and dried fruit. I always had something in my bag. I don’t always carry food now but once in a while I sneak something in there. Just in case because “Sometimes you get hungry”. Now imagine that phrase as a harmony.
So I apologize for veering off topic. This one pot meal is a rendition of what I ate growing up except it’s made with brown rice and vegetables which were pretty non-existent for me growing up. Wait I take that back. We ate peas from a can, slivers of iceberg lettuce, and a few other vegetables. When I got out on my own I really explored the veggie world. Thank goodness. I was missing out on so much. I truly do crave vegetables and fruit.
Cherries are at the top of the list and bonus are currently in season so get some today. We got these at a roadside booth up in Michigan. There are so many of these booths up in the area we stayed in. We originally stopped at a pick your own place but the woman said that the weather has been weird and they just sprayed so they weren’t allowing people into the fields. We were kind of looking forward to it but safety first.
I tried growing cilantro again this year but for the last three years I haven’t been able to get it right. I may have to spend some time researching techniques. I buy a lot of cilantro. It is so darn good on everything. My sister makes this really tasty cilantro salad. I need that recipe.
These rice and beans have a hint of cinnamon added. Growing up in my house we used garlic and cumin a lot in our cooking. In my late teens to early twenties I had a friend who introduced me to cinnamon in black beans. Thanks for tip. All these years later I still add it and think about that meal she made. Food can hold so many memories. The smells, tastes, and moments we share eating with others can’t be beat.
One of my fondest memories around food was when I was probably 5 or 6 years old and I made my mom a cookie cake. It was just cookies in a circle with a little duck in the middle. I remember bringing it to her and being so proud that I was able to share my little masterpiece with her.
- 1 teaspoon Spanish olive oil (It has a milder flavor than extra virgin Italian olive oil )
- 1 cup instant brown rice
- 2/3 cup frozen peas
- 1/2 cup small chopped carrots pieces
- 1-13.4 ounce container organic low sodium black beans (I buy mine at Target. It’s the Simply Balanced brand)
- 2 cups water
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/2 teaspoon tamari sauce
- sprinkle of cinnamon (optional)
- Heat a medium sized pan on medium heat and pour in okie oil. Swirl around oil and add rice. Stir and heat for 2-3 minutes.
- Add frozen peas and chopped carrots and cook another 2 minutes. Add beans, water and spices. Stir to combine.
- Bring to a boil on high heat. Turn heat to low. Cover and simmer on low 15-20 minutes. Serve with some warm tortillas, fresh cilantro and cherries.
How’s your Summer going? We’ve been busy trying to grow carrots. Not too shabby for a first try. I will admit it’s been easier to keep a garden this year because of all the rain.
We’re also working to keep our minds free of cobwebs. Sometimes being devoured by mosquitoes but not as bad as when I was younger. When I first started dating my favorite guy we would go up to his parents place for weekends. It was on a nice lake and we’d spend lots of time fishing for Musky. I got lucky one year and caught two in an hour. Hot hand that day. So anyway I’d go up there and end up with 20-30 mosquito bites over the course of two days. Now I’ll get a handful in an evening. If I don’t scratch they go away pretty quick.
So back is March me and my taste testers went a little crazy buying seeds to plant in the Spring. At the time I thought I was being overzealous but I was wrong. I told my taste testers to just plant where you want and sure enough stuff grew.
Some of it just keeps coming back every year. Take my mutant kale. It just keeps growing.
We had a lovely batch of Spinach early in the season. We’ve tried cilantro every year and I can’t seem to get it right. We have these lovely garlic scapes that were here when we moved in. I cooked with the garlic bulbs a few times. It was mild tasting and I really enjoyed the flavor. There were also white strawberries that reminded me of sweeTarts. I like them but the downside is the leaves take over EVERYTHING. My mums didn’t come back this year and I think it was due to the strawberry plants taking up all available space and light.
Then there’s the batch of sunflowers on the side of the house that just popped up out of nowhere. We planted seeds in the garden but the ones next to the house I have no idea how they got there. Makes a good hiding spot.
Some of our sunflowers are upwards of 7 to 8 feet tall. They are so close to showing their pretty yellow flowers. I like watching the squirrels in essence doing upside down bicep curls to get the seeds. It’s rather comical.
Right now we have one decent sized pumpkin growing in the garden and I can’t wait till it turns a beautiful orange. Fall is creeping in ever so quietly.
I’m looking forward to the cooler weather coming soon and working on some soup recipes, as well as all the other cool weather foods that make Autumn so appetizing. It’s been a great Summer and I’ll miss it. Thanks to those who keep in touch and follow my cooking endeavors. I wouldn’t be here without you. Feel free to give me some feedback on what you’d like to see more of and I’ll do my best to accommodate.
These tortillas have some spinach for color and a bit of cilantro. It’s just the right amount of surprising flavor. You must try and see for yourself.
I worked on this recipe twice before it turned out. The first time the dough was not pliable and I didn’t care for the flavor. My taste testers loved the flavor but not the texture. So I worked on it again and jackpot!
With this recipe I was able to roll them out easily and they cooked up quickly. I served them with some curry spiced lentils and it was perfect.
Makes 8 wraps
- 2 cups all purpose organic flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup loosely packed spinach
- 1/4 cup loosely packed cilantro
- 1 1/4 cups cold cup water
- In a large bowl, stir together the flour, baking powder, and salt.
- Place the spinach, cilantro and water in a blender, and blend on high until the mixture is smooth. Pour the spinach cilantro mix into the flour. Pour in olive oil and stir to combine.
- Lightly flour your work surface and knead dough for 3-5 minutes, until smooth. This step has to be done at least 3 minutes. Just think of it as part of your workout for today.
- Cut dough into 8 qual pieces and let sit for ten minutes.
- Roll each round into a ball and roll out as flat as possible. Sprinkle bits of flour on each side as you go along do they don’t stick to your surface.
- Heat a large frying pan over medium heat. Spray liberally with spray and place a flatbread in the pan. Spray the top side and cook for 3-4 minutes. Flip over and cook for another 3-4 minutes. Transfer to a plate and serve with your favorite topping.
You’ll be ready for your day in no time at all when you put together this 3 ingredient breakfast featuring plain yogurt, packaged granola, and fresh blueberries. The bonus is chocolate chunks. Yes, you can have chocolate for breakfast. I do.
I have not been contacted by Nature’s Path about their Love Crunch Granola. My opinions are based on the numerous times I’ve eaten this granola.
I just really like their product. If I’m not making my own granola this is usually what I eat. I love the chunks of granola at the top of the bag. They are also very generous with the chocolate pieces that are like little gems waiting for me to eat them. I regularly enjoy this for a snack and sometimes even for dessert.
Blueberries are in full swing here in the Midwest. So whether you buy them from a farmer or Costco, you’ll be getting a fruit that should not be missed as part of your healthy eating plan. Eating blueberries raw will give you the greatest bang for your buck in terms of health benefits. You can’t wrong adding berries to your breakfast, snack, lunch, or dinner. They rank second to blueberries in terms of popularity. I also think they’re rather cute :)
- 1 cup plain yogurt
- 1/2 cup fresh blueberries
- 1/4 cup Love Crunch Granola
- Place all ingredients in a bowl and serve.