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

Saturday, lovely Saturday

One might ask: "What do you do when it's supposed to be 90 degrees in early April?"... and we respond with "Get out in the yard shortly after 8 am and work your tail off!". 

Then, after a day full of sunshine and outdoor fun, one might ask: "What ever are you going to eat to re-fuel those tired bodies?" ... and we respond with "Salmon, asparagus, whole wheat rolls, and fresh mango!"... thanks to our very own grillmaster. John served us a fabulous meal - Abby and Elise helped brush the asparagus with olive oil, getting it ready for the grill, and John concocted one of his marinade/sauce creations for the salmon with local honey, organic orange zest and juice, sprinkle of basil, splash of water, dash of worcestershire, salt, pepper, avocado oil, and a whole lot of awesome. 

We (actually, this probably only applies to me) have been feeling a little frustrated with the little ladies' bedtime. It usually rolls around at 7:30 - teeth are brushed, books are read, ducky and froggy are carefully spread out on pillows, and lights are out. No one cries. No one gets out of bed. But no one..can stop...talking. Abby sings her "ABCs". Elise discusses whether she'll wear a blue shirt or a green shirt when she wakes up. And on one particularly entertaining night last week, I overheard Elise say: "Momma? Daddy? Can you hear me?"... pause... "See, Abby, they can't hear us!".

Well, do you know what Saturday gave us today, in addition to fresh air and good food? Very tired children. In Abby's own words: "Momma, I go to sleep with not a peep."

Snow, spinach, and salmon

Another fantastic snow day was had here in Lawrence! We slept in, we didn't shower until 10, we took naps at 11:30, and we were out sledding around 2:00. I think anyone that complains about snow days is just. plain. crazy. I love my job. I have always been highly motivated by working with children and families, it's insanely rewarding, and I have a great group of colleagues now. But since A & E were born, I have definitely done a bit of re-prioritizing and didn't think twice about leaving work yesterday without a file, my notebook, or a to-do list of work-related items in the event of a snow day. Work can wait; sledding cannot.

After a day of fun in the sun and snow, dinner was much needed. I already had this fantastic spinach-cashew pesto made, courtesy of Joy The Baker.  

Spinach-Cashew Pesto:

• 2 C organic baby leaf spinach
• 2 garlic cloves
• 1/4 C roasted cashews
• Fresh lemon juice from 1/2 organic lemon
• Zest of 1/2 lemon
• 1/3 C freshly grated parmesan cheese
• 1/3 C organic olive oil
• Toss everything into the blender and blend away!

So, I cooked up some pasta, mixed in the pesto, baked some frozen salmon patties, whipped up a little tartar sauce... dinner was served!!!

Not the prettiest of pictures, but the pesto is actually a beautiful green and a great recipe find. I'm thinking the beauty of the snow pictures makes up for what the pesto is lacking visually. :)  

The girls are both super into emotions right now and are concerned with how others feel, especially Abby. If I drop something and say "oh, shoot!", Abby comes running and says "Momma happy?", worried that I'm upset. She sat down in Elise's face yesterday and asked "Elise happy?", and when Elise didn't answer, Abby pressed further with "Elise, happy? sad? grumpy? sleepy?". Hmmm... I wonder who has been reading about the seven dwarfs? Tonight, we were all tired after our sledding and shoveling adventures, and Elise got mad that I wouldn't let her hold the book we were reading. She jumped off the side of the bed, tossed herself face-down on the floor, and said "Momma, I don't feel happy". John and I were both stifling laughter because it was so dramatic and so stinkin' cute but I certainly didn't want her to think that I'd laugh at her despair! The trials and tribulations of a 2-year old, right? I know one thing - I DO feel happy about snow days. Winter, you are being oh-so good to me. Thank you!

Recipe #7: Salmon cakes with quinoa salad

The month of July is full of celebrations in our household - the girls' birthday, John's birthday, our anniversary. Celebrations = delicious, sweet, goodness. This goodness has come to us in the form of peach and blueberry pie (courtesy of Grammy), key lime cupcake (courtesy of Cupcake A La Mode), lemon cupcakes with lemon cream cheese frosting, and now homemade ice cream. For our anniversary, we declared our love for one another with the gift that just keeps giving, and it's first offering was blackberry ice cream made with the berries that we had picked. So... very... good. (Insert pause here as I run for a small bowl to inspire this post).

All of that being said, my overall feeling of "ugh" from the calories consumed recently, meant that tonight's dinner needed to be fresh, clean, and free of sugar and cream. :) It was all of the above! Whew!

Salmon cakes:

1. Bake wild Alaskan salmon according to package directions (we often keep this in our freezer because it's a quick and easy meal)
2. Shred fully cooked salmon with fork (I used 3 pieces of salmon)
3. Add to salmon:

• Bread crumbs (about 1/2 cup)
• Finely chopped chives
• Zest of one lemon
• Chopped green pepper
• Splash of worcestershire sauce
• 2 eggs
• 1/4 cup cheese

1. This mixture can be made ahead and refrigerated
2. Form salmon cakes with hands
3. Cook on stovetop in pan with olive oil, flipping once (approximately 10 minutes)

Quinoa Salad

Make 1 cup dry quinoa (I boiled 1 cup quinoa in 2 cups chicken broth for 10 minutes; then removed, drained, and steamed over 2 inches of water for 10 minutes). Do a google search for cooking quinoa - there are quite a few different methods, some easier than others.

For dressing:

• melt 1 1/2 tablespoons butter
• mix with 2 T. olive oil
• zest of one lemon
• juice from one lemon
• 1 tsp sugar
• salt and pepper

1. Combine cooked quinoa with dressing; chill at this point and add remainder right before serving
2. Add 1 can rinsed beans (I used cannellini but would have used black beans if we'd had them)
3. Add chopped tomatoes, avocado, and finely chopped basil