Paleo Tuna Cakes…IT’S WHAT’S FOR DINNER!

Today was a lovely Ohio day!  I know people must laugh when I say that, but I have been pleasantly surprised and pleased with the weather thus far (cough cough, I know I haven’t hit winter yet!) :-P .  I woke up at 5:20AM today to hit the ground running.  MAN, was it hard to get out of bed or what!?!  On days when I have a hard time waking up, a morphed CrossFit/circuit training workout is just what I need to wake up.  I did 5 rounds for time of 15 walking lunges with 50 lbs, and then 30 double unders.  I’m not very good at double unders, but I did get 13 in a row!  Those kick my butt :-)  After that, I begrudgingly did an elongated sprint workout:

4 miles total

.5 miles at 7.8 (7:47 pace)

1 mile at 9.3 (6:27 pace)

.5 miles at 7.5 (8:00 pace)

1 mile at 9.3 (6:27  pace)

.5 miles at 7.5 (8:00 pace)

.5 miles at 8.6 (6:58 pace)

Stick a fork in me, I’m done!

I decided to round out a healthy day, to make a healthy dinner.  Hubby did EVERYTHING except for the salad!  He did such a great job!

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We had Tuna Cakes (Paleo) with an arugula, parmesan, artichoke, olive and cherry tomato salad with roasted butternut squash.

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Hubby made everything perfectly!  The butternut squash was the best I’ve ever had.  Hands down, this man can cook!

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Topped everything with avocado…bring on the fat!

I got the tuna cake recipe from Raf’s Kitchen.  Great job, Raf!

Pale0 Tuna Cakes

Ingredients:
Canned Tuna                                        1 can
Egg                                                           1 large
Coconut Flour                                     1 Tbsp
Almond Meal                                        1 Tbsp
Green Onion (Diced)                         1 spring
Paleo Mayo                                            1 tsp
Dijon Mustard                                       1 tsp
Dried Bell Peppers (soften in water)                2 tsp
Lemon Juice                                          1 tsp
Garlic Powder                                      1/2 tsp
Onion Powder                                      1/2 tsp
Crushed Black Pepper                       1/4 tsp
Sea Salt                                                      To taste
Cayenne Pepper                                    pinch
Tabasco sauce (Optional)                 1/2 tsp

Instructions:
1. Soak Dried bell peppers in warm water for 10 minutes to soften.
2. Mix all ingredients together and let it sit for 5 minutes to allow coconut flour to absorb some moisture.
3. Form the mixture into 3-4 patties/cakes
4. Pre heat an iron skillet and pan fry tuna cakes both sides in your choice of oil until golden brown. About 3-4 minutes per side on medium heat. (Every stove’s heat setting varies, check every few minutes to be sure.)
5. Serve with extra paleo mayo if desire. ENJOY!!!!

**I lined out the ingredients that I omitted**

And to top off the day, I got to listen to this awesome song :-)

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Does anyone know who Marky Mark is???  :-) Answer coming next posting!

xoxo

Alyssa

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Gluten Free Cheese Blintzes!

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I woke up starving this morning! I had made a batch of gluten free cheese blintzes yesterday, so I warmed them up for breakfast!

Gluten Free Crepes

– 1 cup GF baking flour

– 2 eggs

– 1/2 cup almond milk

– 1/2 cup water

– 2 tbsp melted butter

Directions: Whisk everything together and let it sit in the fridge for at least 30 minutes to thicken. Then spray a small frying pan with non-stick spray and ladle in about 1/3 cup of the batter. Take the pan and swirl it so the batter spreads evenly. This will form a very thin pancake…or crepe. After the small bubbles appear on the top, you will want to flip the crepe. You may want to use a fork and a spatula to do this, and don’t forget to be gentle! Once the crepe is browned on both sides, remove from heat and let it cool a bit. Then fill/top with whatever you like!

Cheese Filling

– 1 block of cream cheese

– 1/4 cup brown sugar

– 1 tsp vanilla

Directions: Let the cream cheese come to room temperature. Then, using a standing mixer combine cream cheese, sugar, and vanilla and whisk until combined and fluffy. Fill crepes with cream cheese filling and wrap up to enjoy!

I topped ours with some thawed frozen berries tossed with agave…so good!

Ever had cheese blintzes? You have got to try this recipe!

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