I have to admit, I missed a few days tracking my food. My goal was to log all my food for 30 days straight to keep myself accountable and hopefully eliminate binge eating. This past weekend was just insanely hectic!
I’m back on it with a vengeance though.
Today was nearly perfect.
I made a new recipe for lunch today that I’m really excited about! But first … breakfast.
I’ve discovered that the secret to a delicious Paleo breakfast is: meat + a vegetable + an egg. I’ve made several yummy breakfasts with this equation.
So far it has worked out well every time. Today was no exception …
Pork sausage + bok choy + scrambled egg.
The peppery, slightly bitter bok choy was really good with the sausage.
For lunch I made Paleo Tuna Cakes with a Wasabi Tartar Sauce and grilled brussel sprouts.
This was my version of the Quick and Easy Salmon Cakes in Practical Paleo. My version included:
2 – 5oz cans wild caught tuna
2 Tbsp dijon mustard
1 Tbsp fresh sage (ground in a spice grinder, or you could use dried)
2 Tbsp Coconut flour
1 Tbsp Zoe’s Kitchen Spice of Life (optional)
Mix all ingredients together until thoroughly combined and divide into 4 cakes.
Melt coconut oil in large skillet, about 1/4 inch deep. Fry tuna cakes until browned on each side (approximately 2-3 minutes per side) then let rest on paper towel while you make the tartar sauce.
For Tartar Sauce:
2 Tbsp Olive Oil Mayo
1 Tbsp Capers
1-2 tsp Wasabi paste
1 tsp spicy mustard
Mix and serve alongside the tuna cakes.
I’m really excited about how easy and delicious this recipe was. I have a feeling I’ll be making it often.
Dinner was quick and easy after CrossFit tonight. I had pre-roasted some carrots with just the tiniest drizzle of agave nectar, made an old vegetarian stand-by … my okra and tomatoes and quickly baked some tilapia fillets with Old Bay seasoning and a sprinkle of Zoe’s Kitchen Spice of Life.
I even had the ingredients in the pantry to whip up some quick Chocolate Coconut Cookies from Practical Paleo.
Must go nom on them now!