Sam Eats Her Nutrients

It’s almost a New Year, and I know you most likely want this to be your healthiest year yet! I know I do! In times when obesity is at an all time high, even in our children, and the next generation is the first not expected to live as long as their parents, there has never been a more urgent time to clean up our eating so we can live longer for our loved ones, and leave a legacy of healthy habits for our children to follow. I’ve attached a short video below of Dr. Oz speaking about this and using food as medicine.

That being said, we don’t have to sacrifice delicious food to be healthy and improve our health. That is a myth! Because, real food is delicious food, and I would argue the most delicious of all if our palettes are back on track, and we have so many different spices and herbs and alternatives at our fingertips!

Here is a wonderful salmon dinner using canned non-GMO salmon. It is a budget friendly meal, topped with a fat everyone loves…….the beloved avocado! The salmon burgers have fresh dill in them and other dried herbs, and are delicious! Have I ever told you how much I love herb shears? I am short on the patience required to finely mince herbs like parsley, dill, etc. Kitchen herb shears are so fast, and the mince is super fine. I put a link below if you are interested in seeing what I’m talking about. They come in super handy and are inexpensive!

Salmon Patties on Roasted Red Cabbage with Avocado

Makes 12 Patties – 2 per serving.

Ingredients for Salmon Patties:

3 – 7.5 oz. Cans of Canned Salmon (I used Crown Prince Non-GMO)

6 Tablespoons of Coconut Flour

1 1/2 Cups of Minced Celery

3/4 Cup of Red Onion (chopped)

1/4 Cup of Coconut Milk

1 1/2 Tablespoons of Gelatin (I used this)

1 Teaspoon of Sea Salt, divided

1/4 Teaspoon of Dried Oregano

1 Teaspoon of Dried Marjoram

1 Teaspoon of Dried Parsley

1 Tablespoon of Fresh Minced Dill (or 1/2 teaspoon dried) (I use these herb shears for mincing herbs. They are fabulous and fast!)

1 Tablespoon of Garlic Infused Olive Oil (you may substitute 2 cloves or garlic and regular olive oil if you like)

2 Teaspoons of Cider Vinegar

2 Tablespoons of Avocado Oil or Olive Oil

Ingredients for Roasted Red Cabbage:

1 Large Head of Red Cabbage, Cored and Shredded with a sharp knife

1/4 Cup of Avocado Oil or Olive Oil

2 Tablespoons of Apple Cider Vinegar

1 Teaspoon of Sea Salt

Directions:

Preheat the oven to 400º F. To prepare your red cabbage, toss the cabbage with 1/4 cup of Avocado Oil, the apple cider vinegar, and sea salt. Lay on a large rimmed baking sheet, and spread it out in an even layer. It shrinks by about 50 percent when cooking. Place it in your preheated oven, and roast for a full 40 minutes, tossing with tongs after the first twenty minutes. When it is done, it will have crispy brown edges.

Cook the minced celery, red onion, and 1/4 Teaspoon of Sea Salt in 1 tablespoon of Garlic Infused Olive Oil over medium high heat on your stove top until soft. While this is cooking, whisk together the coconut flour, gelatin, herbs and the other 3/4 teaspoon of sea salt. In a large mixing bowl, place the drained, canned salmon, the cooked celery and red onion, apple cider vinegar, coconut milk and coconut flour mixture, and mix until thoroughly incorporated. Add two tablespoons of Olive Oil to a large oven safe, non-stick skillet. With a half cup measure, scoop out the salmon mixture onto the greased skillet, and form twelve patties by pressing them down with the tips of your fingers until they are and inch thick.

When the cabbage is almost done, you can cook the patties. Since everything in these patties are fully cooked, the object is to brown them on both sides. These patties are delicate and delicious, but care is needed in flipping them.  Cook the prepared patties over medium high heat about 4 -5 minutes a side. Then, pop them into the oven for 5 more minutes with the cabbage.

To serve, place a generous mound of roasted red cabbage on your plate. Top the cabbage with a salmon patty and sliced avocado. Feel free to drizzle with a sauce. I never say no to that! I like the Mastadon BBQ which is here.

In this short Interview with Dr. Oz and our President, Dr. Oz discusses solutions to our all-time high obesity rates in adults and children in our country. Dr. Oz is a huge advocate for food as medicine!

Here’s to a healthy 2018!

Sam