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!


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


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


Topped everything with avocado…bring on the fat!

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

Pale0 Tuna Cakes

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

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 :-)


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



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Gluten Free Cheese Blintzes!


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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