Crabby Patties

The kids love Sponge Bob. They don't all love eating fish though. My 8 year old Liam loves fish and has been asking for it so I thought I would give these Salmon Patties a try. OK I know they aren't crabby patties but the kids got a kick out of the name so I figure it's close enough. My 7 year old Aidan said, "Are these really crabby patties?!" :o)

I got the recipe from Whole Foods but I instead of using salmon fillets I used canned wild salmon. Here is the recipe

Salmon Patties

3 Tbl olive oil

3 cans wild salmon (about 16 oz)

Salt & ground black pepper to taste

2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water

1 tbl Organic Dijon Mustard

1 egg, beaten

3/4 cup Plain Bread Crumbs

Lemon wedges

Break the salmon into small flakes in a bowl. Add zucchini, mustard, egg and 1/4 teaspoon pepper and toss gently to combine. Form salmon mixture into 16 (3-inch) patties, coating each lightly in breadcrumbs. Heat oil in large skillet over medium heat. Cook half the patties, flipping once, until deep golden brown and cooked through, 6 to 7 minutes total. Transfer to a paper towel-lined plate and season with salt; repeat process with remaining patties. Serve salmon cakes hot, with lemon wedges on the side.

P.S. Out of 4 kids 1 loved, 1 liked, 1 thought it was OK, and 1 didn't like it at all. That's pretty normal around here!

Is it Wierd to Eat Soup in the Summer?

Normally I would say yes. It just doesn't seem right to dig into a steaming hot bowl of soup in the middle of summer. I like to save that for fall nights when I am bundled up in my sleeping bag watching my kids play soccer or football.

Wait, I know it is summer but I was sitting outside bundled up in my sleeping bag on TUESDAY watching my kids play baseball. It was freezing. I wasn't the only one out there with blankets in case you are wondering. It really was cold out.

So yesterday I had a hankering for some soup. I went to my favorite old stand by, Pasta Fagoli. I decided to change it up a bit by adding some escarole. It was delicious.

So if it is chilly where you live right now, give this soup a try. If not, save it for fall. Here is the recipe:

Pasta E Fagoli
2 TBL olive oil
3 large garlic cloves, minced
2 celery stalks, finely chopped
2 large carrots, finely chopped
1 small onion, finely chopped
1 can chopped tomatoes
2 quarts chicken broth
2 cans cannellini beans
1/2 cup small pasta like tubettini or ditalini
1/2 bunch escarole
salt and pepper
parmesan cheese

• Heat the oil in a large pot. Cook the onion, carrot and celery until soft. Add the garlic and cook another minute.
• Pour in the broth, beans and chopped tomatoes and cook for five minutes.
• Use an immersion blender to mash up some of the beans to thicken the soup. If you don't have an immersion blender you can remove a few scoops of the bean mixture and puree or mash.
• Add the pasta and cook until al dente.
• Add the escarole and salt and pepper. Turn off the heat. The escarole will wilt quickly.
• Serve with parmesan cheese

Eating on the Run

So far my summer has been flying by quickly because of all the things we have going on. Keeping my family fed on the run has been a real challenge. Here are some quick tips that might help you out during your busy times.

Cook Once, Eat Twice

When we get our grill going we cook up loads of food. We double or sometimes even triple our chicken, fish, or other meat. We use the extras to throw in salads and wraps. We also make quesadillas, tacos, or fajitas with it. I also cook up a large pot of pasta or rice as a base for easy side dishes or light main dishes.

Cut Once, Eat Twice

Same goes for chopping. When I start cutting up veggies for dinner, I keep on cutting so I have extras to add into pasta dishes, salads, or those yummy fajitas. When it is easily accessible, it is more likely we will eat it.

Take Advantage of Mother Nature

There are so many quick and easy snacks that we can just grab and go. I make sure to stock up on a variety of fruits and veggies that don't need too much preparation. A quick wash and maybe a rough chop and we are out the door.

Be Ready For a Snack Attack

Having portion sized snacks read to go makes it easy to pack and run. I like to make up a trail mix and divide it up into serving sizes. I love adding Goji Berries and Inca Berries for a Superfood boost. I also bring along small containers of hummus to dip our veggies in. I love the garlic flavored hummus I get at Costco. Yum!

Got any fast and easy tips you would like to share?

Tea Mixology

Warm weather has finally hit the Chicagoland area and I am just thrilled. As the temperature goes up so does my thirst. For the most part I drink water, and lots of it. I do like to add some tea to my life for a little added interest and in the winter I like it warm but in the summer I like it iced.

The problem for me is that iced tea has caffeine and I am pretty sensitive to caffeine so I try to steer clear of it or limit myself to one glass otherwise I am bouncing off the walls. I was never a fan of herbal teas but I have been experimenting with different flavors and different brands trying to find ones I like.

For the warmer weather I enjoy the fruity tasting teas. They have a nice light flavor and a mild sweetness that makes me happy. I have recently been mixing flavors to add another dimension and it is so fun! I mixed the Raspberry Zinger with the Acai Mango Zinger for a wonderful tasting tea. I also made a batch with a couple of black tea bags to add another layer. Fun!

There are so many great brands and great flavors to explore. I love the Yogi brand teas. I find mine at my local Whole Foods. Another great brand of tea is Harney & Sons. Their teas have a rich, full bodied taste and there are lots of flavors to explore. I've only found their tea in a local restaurant and Midway Airport of all places but you can buy it online from their website.

So get out and enjoy the warm weather and be sure to bring along plenty of fresh water and some yummy iced herbal tea. Have fun with it and mix away. Go crazy, you never know what you will come up with. Be sure to let me know if you invent something delicious.

You Can Have It!

Event: You Can Have it! Teleseminar
Location: On the phone in the comfort of your home
Date: Wednesday, June 10th
Start Time: 7:00pm CST
Press: Chicago Examiner Article


Are you walking through life unconsciously, feeling as if you aren't living the life of your dreams?

Do you feel like you don't know how to go about making changes because you don't even know what it is you truly want?

What would it feel like to get in touch with what it is you truly desire and then to see that vision realized?

Join me for this guided introspection that will help you uncover your deepest vision for your life and give you the momentum you need to see it through. This work is offered twice a year, once in January and once in June. Don't wait 6 months for another opportunity.

This free workshop is being offered as a teleseminar. Call in from a quiet location where you will not be disturbed. Have a paper and pen ready.

Phone Number 218.338.2626
Access Code: 239594

5 Minute Lunch

I was looking for a fast and easy salad I could make for lunch and I came up with this recipe. It was really delicious and I enjoyed every mouthful!

Spinach Raspberry Salad
Spinach Leaves
Canned Wild Salmon
Pecans, Chopped
Red Onions, sliced
Feta Cheese Crumbles
Raspberries

Dressing- I combined a pomegranate vinegar with olive oil, salt, pepper and fresh minced garlic. You could use a raspberry vinegar too.

Kiwi Love

Kiwi is a fantastic fruit to enjoy during the fresh days of spring. The vibrant green flesh practically screams spring. Kiwi is originally from China where it was known as the Chinese Gooseberry. It was introduced to New Zealand around 1906 where it picked up its current name. Today, California actually provides 95% of the US supply of kiwi.


What's So Good About a Kiwi?

They are loaded with Vitamin C and also offer folate, potassium, fiber, carotenoids, polyphenols, chlorophyll, glutathione, and pectin. They even contain Vitamin E which is usually found in nuts and oils. Another great thing about the kiwi is that it is low on the glycemic index.


How to Find the Perfect Kiwi

There are several different types of kiwi including gold kiwis, and baby kiwis. The most common variety is the Hayward which has the classic brown fuzzy skin covering the green flesh. When shopping for kiwis look for plump fruits that yield slightly to the touch. Avoid fruits that are shriveled, moldy or have soft spots.


If your kiwifruits aren't quite ripe yet, you can leave them at room temperature for a few days before eating. If you simply can't wait that long you can put them in a paper bag with an apple or a banana and that will speed up the ripening process.


Kiwi in the Kitchen

Believe it or not, you can eat the skin of a kiwi. Simply rub off the fuzz and dig it. Like most fruits and vegetables there are a lot of nutrients to be found in the skin. You can of course peel the kiwi as well. When I first started getting kiwis I used to dread having to peel them. It seemed to take so long and with 5 boys I had a lot of kiwis to peel. And the I found the secret to peeling a kiwi. It is so simple and it changed my life.

1. Cut off both ends of the fruit
2. Take a spoon and insert into the fruit along the edge of the skin with the curve following the natural curve of the spoon. The back of the spoon with be facing the outside of the fruit.
3. Glide the spoon along the edge of the skin all the way around the fruit until the flesh is free from the skin.
4. Pop out the flesh and enjoy.

How to Add Kiwis to Your Diet

• Add some chopped kiwi to your salad
• Throw into your smoothie.
• Mix into a fruit salad
• Use in a tuna or chicken salad in place of grapes
• Add to salsa