Tuna Cakes with Sriracha Aoli

Crab cakes?? Who needs them…

Low-cost tuna makes for a fantastic family weeknight meal! Plus it is affordable. I personally lay on a bed of lettuce, but you could just add some cut veggies to dip in that amazing sriracha aioli!!

This is also a very great option to make ahead for lunches in the week!

Enjoy!

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Ingredients:

Tuna Cakes:

• 3 cans of tuna, drained

• 1/4 cup fresh parsley, finely chopped

• 2 green onions, finely chopped

• 1/2 cup bread crumbs, I use gluten-free

• 1 tbsp honey mustard

• 1/4 cup fresh grated parmesan

• 1 egg

• whole lemon, squeezed for juice

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 cup greek yogurt

• 2 tbsp mayo

• 1/8 tsp cayenne

• 1 cup-ish of avocado oil for frying

Sriracha Sauce:

• 1 cup mayo

• 2 tbsp sriracha sauce

• 1 tbsp rice wine vinegar

Mix and drizzle!! Keeps for a week in the frig!

Putting Together:

1. Combine all ingredients together and MIX. Let it sit while you start the oil or air fryer

2. Add the oil to just cover the bottom of the pan. Place on medium heat till for about 5-10 to a place that you see small bubbles on the pan.

3. After the oil is started and almost to temp, start making pattis. This will make 7-8 pattis. or you can make larger and less.

4. I place 3-4 patties in the oil and cook about 5-8 minutes on each side. They should be golden brown. One flip once as that can be delicate when flipping.

5. Serve on a bed of lettuce and drizzle with the sriracha aoili. Dinner is served,or Lunch!!

Simple Lemon Shrimp Pasta

It might look complicated but that couldn’t be further from the truth. This meal can be pulled together in 30 minutes my friends. It is buttery, lemony goodness, which pairs wonderfully with the shrimp! A few simple ingredients that will surprise you and your family on the yum factor. The best part is you can make a restaurant-quality pasta dish at a fraction of the cost of a dinner out. I can’t wait to hear how this recipe goes over with your families.

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Ingredients:

• 1 pound raw shrimp, deveined and cleaned

• 2 lemons, juiced

• 1/2 cup fresh grape tomatoes

• 2-4 tbsp real butter

• 4 Garlic cloves, minced

• 1/4 of yellow onion, fine diced

• 1/2 cup white wine or chicken broth

• 1 cup broth

• 2 tbsp of canned coconut milk or dairy heavy cream

• 1/2-1 cup grated Parmesan Reggiano

• 1 1/2 tsp of salt, divided

• 1 package of noodles, spaghetti, or bow tie works well

Putting Together:

First: Cleaning the shrimp. If you bought raw shrimp you will likely need to devein if not done already, plus peel and clean. I have a quick video at the end of this post with a how-to.

Secondly: In a large pot fill 2/3 with water and bring to a boil. Once boiling add the pasta, stir, and cook according to box instructions.

While the pasta is cooking let’s start on the sauce!

Preheat large, deep pan on medium-low heat, add 2 tablespoon butter. Once melted add onion and garlic cook till transparent, then add the juice of the lemons. Whisk and whisk as it cooks for two minutes. Add the additional butter. Melt and keep whisking

Next: You will then add the broth/wine, 1 tsp salt, and coconut milk. Then you guessed it whisk and reduce the sauce over 5 minutes.

Time for shrimp. Be sure to salt the shrimp with 1/2 tsp salt and toss it together. Add the shrimp to the sauce and this will take minutes to cook the shrimp.

Finally: This is the time to add in tomatoes or any other “add-ins” you wish. Cook and stir for around 5 minutes. Time to add the cooked pasta. You might only need part of the box. I add a little at a time and toss. It kinda depends on the type of pasta you use. I love the Jovial brand for the Gluten-Free option.

Once you have all the pasta in the pan your wish it is time for the parmesan!!! If you want to use more than a cup, go for it!! Combine all together. Ready to eat!!

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Pumpkin Stew

Home-cooked stew is a staple in my home. There are many ways to change the flavors, use seasonal ingredients and fun spices too. This is a Fall Favorite with tons of root veggies and a load of nutrition! Honestly, I have to confess this could be made and enjoyed meatless. Enjoy!

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• 2+ pounds of stew meat

• 2 tablespoons avocado oil

• 1 medium onion, diced

• 5 garlic cloves (pressed)

• 4 cups mushrooms sliced

• 1 pumpkin pie pumpkin, seeded, peeled diced

• 1 sweet potato, peeled and cubed

• 2 cups potatoes, peeled and quartered

• 2 cups thickly sliced carrots

• 4 cups beef broth

• ½ can tomato paste

• 1 bay leave

• 1 tablespoon fresh rosemary, chopped

• ½ tablespoon fresh thyme, chopped

• 2 tablespoons almond flour (or your favorite gluten free four)

• 2 teaspoons & extra for taste salt

• 2 teaspoons & extra for taste pepper

Putting Together

Begin by taking flour, 2 teaspoons salt & pepper and place in gallon zip lock bag. Then add stew meat and toss till the meat is fully coated.

Preheat a Dutch Oven on medium heat. Add 2 teaspoons avocado oil then add stew meat. Brown the meat on all sides. Then add onions & garlic continue to cook on medium heat until onions begin to soften. 

Next add the thyme, rosemary & bay leaf stir to coat evenly. Add tomato paste, mix together then add 1 cup of the beef broth. This will loosen up the bits baked on the bottom of pot. Get all that goodness up.

Lastly you will stir in mushroom then bring to boil, cover and turn to simmer for about 90 min.

Second step is to add the remaining broth and vegetables bring back to a boil then simmer for another hour. Once the potatoes are soft it is ready to eat