Happy WW Work it out Wednesday!
What are YOU working out today?
This article just came out in OUR USA MAGAZINE with a cute pix of
me and Dad (Mac-n-Mo) and I wanted to share: (GREAT MAGAZINE, by the way!)
http://www.ourusamagazine.com/
The Morselist is ON FIRE working and
creating MO’ recipes with her MORSELICIOUS MIX
and since many of you have requested a Seafood Recipe,
I’ve created a WILD SALMON MORELICIOUS CAKE with Cashew Cream Aioli.
HOLY MOLY AIOLI! (that kind of rhymes)
I’m having a BLAST playing with all the things I can make…
I wish we could have a MORSELIST PARTY!
Special note:
It has been brought to my attention that some of you
may NOT like Coconut Milk and I use it in MOST of my recipes.
I always try to suggest using your preference of milk, protein, veggies..
be creative. I usually use what I have and I’m a huge fan of Coconut Milk
because of it’s neutral flavor and health benefits, but I would LOVE
you to use my recipes as a base and create your own favorite versions.
And, please SHARE with us!!!
My goal is to provide a LOW SODIUM/LOW SUGAR/GLUTEN FREE/
VEGANISH Type Recipe…the rest is up to you…
VEGANISH Type Recipe…the rest is up to you…
And, please keep your questions coming in for Registered Dietitian, Lauren!
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INGREDIENTS
2 cans Wild Alaskan Salmon *
1.5 tsp Dijon Mustard
2 chopped Green Onion
1/4 C chopped Cilantro
1/4 of chopped Jalepeno Pepper (or less if that’s too spicy)
Black Pepper (to taste)
a couple leaves of fresh Basil
2 TBSP Apple Cider Vinegar
1 TBSP Coconut Oil
Juice of 1 Fresh Lemon
Dill (optional) – I used 1 tsp
1/4 C Morselicious Mix
Mix together in patty cakes (sorry, couldn’t refuse)
Pan fry in Coconut Oil
Serve over Mixed Greens or Kale
and top with
Cashew Cream Aioli:
Cashew Cream
garlic
fresh lemon juice
*For those who do not eat Fish, try this with mixed veggies/spinach/beans/ nuts/seeds…
it’s DELISH and I will post that recipe next week…(yes, I’m working on a cookbook)
Makes 8 Cakes
