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!!

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

Crunchy Asian Salad with Sriracha Peanut Dressing

Ingredients:

Dressing:

• 1/3 c Natural Peanut Butter

• 2 tbsp Rice Wine Vinegar

• 2 tbsp Tamari (GF)

• 2 tbsp Lime Juice

• 2 tbsp Raw Honey

• 2 tsp Sesame Oil

• 2-3 tbsp Coconut Milk ( to thin out)

• 1 in knob Ginger, grated

• 1 Garlic Clove, pressed

• 1/2-1 tsp Sriracha

• 1/4 tsp salt

Salad:

• Salad mix of you choice ( I like cabbage/romaine mix)

• Cooked Chicken (whatever you got!)

• Red Peppers

• Carrots, ribboned or shredded

• Cucumber, ribboned or diced

• Pea Pods

• Green Onions

• Peanuts

Putting Together:

Dressing: Put all ingredients into a mason jar and whisk. It will take some mixing to brake down the peanut butter. Add more coconut milk to thin the dressing, as needed.

This is your time to play with your food. If you LOVE peppers add alot or not. You get to build based on what you love. Have fun!

*Note if you are peanut sensitive Almond or Cashew butter will work. They will have a bit of a different texture and might need more thinning out.