Still breathing, still kicking,
still haven’t killed each other.
According to the Whole 30 timeline
we are about to hit the
‘Kill all things‘ phase,
so I planned our meals with lots of carb-dense veggies
to help offset any carbohydrate withdrawl.
On Day 3 though there was a moment when I felt
a serious PMS session coming on
but without the P or the M.
At one point, François said:
“Leave it to me to find your one last nerve!”
We laughed and it was over, just like that.
Breakfast for these two days was a delicious
Sweet Potato Frittata
cooked in my little Omnia stove top oven,
trying to keep within the tiny boat galley meal focus.
For a light lunch I served one of my faves,
Buffalo Turkey Meatballs
To keep within the Whole30 parameters
I modified the original recipe by swapping in
1/3 cup coconut flour for the Panko
and balsamic vinegar for Worcestershire sauce.
Served them with crunchy veggies
(minus the blue cheese dip)
but with hot sauce all the way.
If I can’t detox out the demons,
I’ll burn them out.
Supper was an easy fix of Salmon Cakes.
I cooked extra sweet potatoes this morning
so I could add them to the salmon mix.
Leftover lemony Tahini Dressing with the salmon
and a side green salad completed our meal.
EASY SALMON CAKES
4 servings
what you will need
1 can salmon, drained
1 cup cooked sweet potatoes
2 eggs, lightly beaten
1/2 cup coconut flour
2 tbsp minced fresh parsley
2 green onions, thinly sliced
1 generous tsp hot sauce
1/2 tsp hot Old Bay seasoning
2 tsp dried dill
1 tsp salt
1/2 tsp pepper
neutral oil for cooking (I used grapeseed oil)
putting it together
Mix all the ingredients together.
Form into four uniform patties.
I find it easier to form into balls first then flatten when cooking.
Heat oil in fry pan and cook the cakes on each side until well browned.
Serve with a slice of lemon and Tahini Dressing on the side.
Inspiration for the Salmon Cakes thanks to It Starts With Food
Onward and upward to Days 5 & 6….
