Thursday, March 14, 2013

Foodie Friday: Fruit and Fish (not together)

We really don't eat on-the-go much - during the week, the girls and I do breakfast and lunch at home almost daily and dinners are about the same for the four of us, except for our awesome weekly dinner group. I also have always had a "thing" about taking food everywhere with us - I've felt like the girls, as older babies, toddlers, and now, should be able to have a meal or snack at home and easily last through an outing, such as grocery shopping or storytime, and back home before needing food again. I really made a point to not use food as a pacifier, of sorts, so that their attention and effort was put forth into the activity not exerted on a food distraction. (Now exiting the soapbox, stage left...)

Snacks are important and it is nice to have options that are ready, easy to toss on the table, or throw into the purse when necessary (which, despite my previous rant, does happen). The girls love KIND bars, which are more of a fruit/nut bar than a granola bar. And, when limiting grains, they are a nice choice. Here's a homemade bar that is somewhat similar and TASTY!

Apricot Coconut Bars
courtesy of shutterbean
  • 1/2 C organic roasted unsalted cashews
  • 1 C organic dried Turkish apricots
  • 1 C organic unsweetened shredded coconut
  • 1/3 C organic rolled oats
  • 2 T local honey
  • 2 T organic coconut oil (melted)
  • 2 T organic chia seeds
  • 1/2 tsp ground ginger
  • 1/4 tsp kosher salt
    • Pulse cashews in food processor until small crumbles (I use my blender with the food processor attachment); remove and set aside
    • Pulse apricots until ground; add remaining ingredients, saving cashews for last
    • Once cashews are added, pulse everything again
    • Smash into a parchment-lined 8x8 pan and pop into the freezer to harden (I left them for a couple of hours)
    • Now try to eat just one. Do it. Only one!!!!

In the event that you need dinner as well, and not just a snack, these salmon cakes are quick and easy. I've made them in the past with frozen salmon that I baked, etc... but using a decent canned salmon (boneless and skinless) definitely expedites the process! The girls devoured them (especially Abby, queen of seafood).

Easy (simple) Salmon Cakes
Makes approximately 8 
  • 2 cans salmon (I've been using the Wild Planet brand - boneless and skinless, sustainably caught wild Alaska pink salmon)
  • 4-6 organic green onions (chopped)
  • 1/3 - 1/2 C organic bread crumbs
  • 1-2 local, organic eggs (depends on the size of the egg)
  • Zest of one organic lemon
  • Squeeze of organic yellow mustard
  • Splash or two of Worcestershire sauce
  • Salt, pepper
    • Mix all together
    • Form salmon cakes with hands
    • Heat olive oil in a large sauce pan 
    • Cook salmon cakes (I had room for 4 at a time); I'm not sure how long they cooked on each side - just until browned a bit
    • Serve with some "dip dip" - we used sour cream and pickle relish mixed together; John added sriracha

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