Toddler Approved Salmon Cakes

Hey hey, this post was suppose to go up Wednesday but mama is a walking Zombie, we made them today again to shoot for the blog.

The girls favorite night is when we have enough time to cook together and since little Miss Ami is feeling so much better we just enjoyed it all so much. Ahhhh so hard for out tiny humans to not feel well! Here is to maybe just maybe kicking this virus out of our home!!

One of the goals I have for the DISHES part of this blog is to share more of my pantry staples and what I do with them. You know the things you keep in your pantry to ensure you can always whip a healthy meal everyone will eat? Well canned wild salmon is one of the things I always make sure I have a few of. I swear it is a LOT better than it sounds, very similar to tuna and so many of the nutrients I like to fill our bellies with.

Sometimes I just sauté and add to rice, top a salad with it but most recently I have been making these little salmon cakes out of them. SO SO SO easy, and quick. Which means the perfect meal.

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STAPLE PANTRY INGREDIENTS

1 cup Whole Wheat Panko Crumb

1/4 cup Italian Bread Crumbs

2 Cans of wild salmon

2 tbsp Olive Oil

2 tbsp Maple Syrup (we love the organic Costco one, or if we are in Vermont we always grab some of the good stuff)

2 tbsp Flax Seed Powder

1 tsp Paprika

2 tsp garlic powder

2 tsp onion powder

2 tsp each salt & pepper

Buns (optional)

STAPLE FRIDGE ITEMS

2 Eggs

Recipe

Drain as much water as possible from both cans.

In a large bowl combine all ingredients.

Mix all together, but careful to not over mix.

Heat a heavy pan to medium heat.

And cook about 3-4 minutes on each side.

While they are cooking if you wanted to create a kiddo friendly sauce whisk up a couple tablespoons of ketchup, a splash of rice vinegar, 1/2 tbsp of honey and an itty bitty dot of chili paste (Ami LOVES spicy and in moderation Zoe is also fine with it) all together and you can have your kiddos dip or serve right on top.

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You can choose to make these without buns but if you are smart you'd add these little King's Hawaiin buns to your grocery order ( I grabbed at Target) because the girls feel like they are such a treat.

We serve on a salad, on a bun, with white rice, or even on seaweed wrap. You can serve with whatever your heart may want or your pantry may have... lol. You can even create a little burger bar with different toppings for picky kids (give them what seems like a choice and the love it!)

Any way you have them they are perfect for next week's meal prep.

I will say cooking with kids is SO hard but man oh man is it my favorite thing to do with these girls. Love how they can both be pretty good with directions right now and actually help (very messily help, but still help!). And as you can see they have no fun at all! haha!

Hope you all have a great Friday!

xoxo

Natalie

**Makes about 12 small burgers, probably about 6 regular sized ones, double the recipe, for meal prep, lunches or the freezer. I like to freeze them cooked but either way works!

#dishes #kidfriendly #toddlerfood #salmon

Crowd Pleasing Chicken Nuggets

Happy Friday!!!

We survived. wwoohoooo! Is this a long weekend for you?

Well even if it's not I am wishing you all a great weekend. I am getting ready for some freezer filling this weekend, which means a trader joes trip, costco and some cooking and prepping from me. First up these chicken nuggets. A healthyish twist on delicious nuggets, that everyone loves. Imagine them tossed in buffalo sauce for pizza night. mmmmm. now I am going to need to do that for myself.

I don't know about your kids but mine love eating with their hands and give'em nuggets and they feel like a treat but with these ingredients mama doesn't feel guilty about the gummy bribes...

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INGREDIENTS

Eggs (I use 4 for about 6 large chicken breast)

5 large chicken breasts, cut into even bit sized pieces

adobo to season chicken

1 cup whole wheat Italian seasoned breadcrumbs

1 cup whole wheat panko

olive oil spray (I used this organic olive oil)

1/4 cup flax seed flakes

1/4 cup chia seeds​

1 tbsp dried oregano

1 tbsp dried cilantro

1 tbsp cumin

1 tbsp garlic powder

(I also like to make them with a couple tbsp of Italian seasoning)

Recipe

Preheat oven to 425°F. Spray a baking sheet with olive oil spray.

Put the whisked eggs in one bowl and the mixed breadcrumbs, panko, herbs, flax seed and chia seeds in another.

Season chicken with adobo, salt and pepper also work here. then put in the bowl with the eggs and mix well so they are coated evenly.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.

Lightly spray the top with olive oil spray then bake 5 minutes, flip and cook for 3-4 more minutes until completely cooked. try not to over cook to prevent dry nuggets.

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tips from mama,

you can make them egg free by tossing the chicken pieces in olive oil or coconut oil before the breadcrumb mix.

we stick to organic chicken, when possible. Trim any excess fat, because that will not be a great feeling in your mouth.

This seems obvious now that I am typing it but baking pans will give you different results, these work best in an aluminum pan for even browned and crisp edges.

Spray the pan with oil to prevent sticking.

Hope you guys are soaking up this mild weather!! We are off for a walk after lunch and guys I can almost taste spring, it's coming it's coming it's coming.

xoxo

Natalie

#toddlerfood #healthy #dishes

Quinoa, Sweet Potato & Spinach Patties

Gaahhhh, It's Thursday, and ALMOST the friggen weekend. You guys I cannot get out of this rut. Like I am over social media, over this weather, over everything lately. Ha!!!

Bad mood central. What has helped? Well for sure my girls, getting us on a "tot school" routine while we figure out some health stuff with Ami and grace.

Grace about dinner over the dishes, grace over a super early bed time and a glass of wine.

Grace over saying NO.

And filling my tank with things I enjoy, like my little Beautycounter business.

I don't know what it is. Maybe the new year, maybe just all the static around the world but mama needs a little more of the filling the tank... How about you? You feeling that negative energy? Or you finding your way to positive? (BTW please shoot that positive ova here, asap.)

Well on another note, I made something in the kitchen (insert lady dancing in the red dress emoji) but don't get too excited, it's nothing fancy and much of a simple recipe I have made for both girls off and on since Zoe was little.

I made a big batch of quinoa on Sunday for the week (I try and rotate a grain for the week for fried rice or a side or to toss in a soup) and this recipe takes about 2 1/2 cups of cooked quinoa. cooked brown rice would also do well in these! And all it takes is a blender and some mixing.

I like them pan seared in some ghee, and sometimes serve them with a little drizzle of olive oil or ghee for Ami. Or in a roll for Zoe and me! I've made these with carrots, red peppers, russet potatoes and even left over mashed potatoes. The possibilities are endless.

Ingredients

2 1/2 cups cooked quinoa, cooled

3 large eggs

2 large sweet potatoes, peeled and boiled (you can use roasted or steamed or even microwave these bad boys)

2 tsp salt

2 Tbsp olive oil, plus more for frying

2 tsp onion powder

1 tsp dried oregano

1 tsp cumin powder

2 cloves garlic, minced

4 cups spinach, sautéed in olive oil or ghee

3/4 cup breadcrumbs, finely ground , use gluten-free breadcrumbs to make this dish gluten-free

Recipe

Blend cooked sweet potatoes, sautéed spinach, minced garlic and eggs.

**I do this so it's easier for the baby to eat the spinach, she tends to have trouble with leafy greens. (and did you know spinach is one of the veggies that doesn't lose it's nutrients after cooked?)**

Add spinach egg mixture to quinoa mixture, then add breadcrumbs and stir until well combined.

Heat 2 Tbsp olive oil or ghee in skillet on medium heat then form patties using 1/4 cup of quinoa mixture and place patties on a baking sheet. If you are having trouble forming patties because the mixture is too loose, add 1–2 Tbsp flour or more breadcrumbs!

Using a spatula, transfer the prepared patties to the skillet, being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, 3–4 minutes per side.

Remove patties from the skillet and let drain on a paper towel. To ensure the patties are fully cooked, pop them in the oven for 8-10 minutes.

Serve with a dollop of ghee, greek yogurt or a drizzle of olive oil! Or if your my toddler in a bun with ketchup... ha!

#dishes #quinoapatties #quinoa #healthy #toddlerfood #babyfood