Low Carb Fish Cakes

I made these with my mom when I was pregnant with Inez. We decided to use half potato and half steamed cauliflower for the filling to keep my blood sugar in check. These are so good! they are super easy to make and store great in the freezer if you want to make a double batch. We used local wild halibut, but any fish I am sure will do.

How to make:

•1.5 pounds of fish

•Steamed in the ourplace steaming basket with celery, lemon, lemon zest, salt, pepper, and some garlic for about 5 minutes 

•1 cup cauliflower and 1 red potato boiled until soft, we did the cauliflower to keep it low carb, you can do all cauliflower or all potato 

•Mash the cauliflower/potato mixture and add to the shredded fish. Then add scallions and 1 egg and mix together.

• Make small round patties and then place in the fridge for about an hour to set.

•after the hour is up, lightly roll in bread crumbs of your choice. We used a gluten free chickpea bread crumb. 

•Then pan fry with avocado 🥑 oil 🙌🏼

•served with Mayo  mixed with ACV and Lemon Zest ! 

Chicken Tortilla Soup with a Twist

Chicken Tortilla Soup with a twist

 This recipe was made by Inez’s Nona, and we love it.  A simple recipe with a lot of things that can be prepped ahead of time.  The twist to the recipe is adding butternut squash to the bone broth and pureeing it for some added thickness and flavor.  This is a winter staple in our house and stores great in the fridge for a few days or the freezer in glassware. 

Ingredients:

-Shredded Chicken (we buy a pasture raised organic chicken from our local market and shred it up for this recipe to use for easy meal prep)

-12 ounces Chicken Bone Broth

-1 cup sliced butternut squash

-1-2 stalks of celery, chopped

-1-2 small to medium carrots, chopped

-1 medium zucchini, chopped

-1/2 medium yellow onion, chopped

-2 cloves garlic, chopped

-Salt + Pepper

-Lime

-Tons of Cilantro

-tortillas of choice, we love using the Siete tortilla chips for this recipe.  Super clean ingredients and gluten free too. 

Directions:

 Start by heating up the bone broth and add in the cubed butternut squash.  Let this sit on the fire until the butternut squash softens up and you can puree this mixture together.  Meanwhile in a frying pan add some avocado oil and the chopped veggies, garlic, salt, and pepper, and bring to a simmer or until the onions become translucent.  Add the veggies to the pureed broth mixture and let the veggies fully cook or until they are soft enough for a fork to pierce through.  Check the taste of the broth and see if you need to add any more salt or pepper. Turn off the heat and slowly add in the shredded chicken.  You decide how much chicken you want to add in!  Finish with a ton of chopped cilantro, squeeze of lime, and a handful of tortilla chips.  Enjoy!  

Oven Baked Eggplant Parmesan

When I was a vegetarian, this was one of my favorite meals.  My mom would make these for me all the time and she was always so good about adding her own healthy spin.  She oven baked the eggplant instead of frying, and even sometimes would omit the breadcrumbs, which is possible in this recipe as well.  These are super easy to make, and store well in the refrigerator for eating the next day.

Ingredients:

-1-2 medium purple eggplants (sliced evenly into ½ inch disks)

-2-3 eggs

-Splash of milk of choice

-2 cups breadcrumbs (there are so many options on the market now, find whatever one fits your dietary needs best, just look for one that is clean with no added oils.  We used sourdough breadcrumbs from our local bakery)

-Raw cheese

-Organic tomato sauce

-Salt + Pepper

-1-2 teaspoons of Oregano

-Chopped basil

Directions:

Heat up the oven to 400 degrees F. Line a baking tray with Parchment paper.  In a medium size bowl mix eggs, splash of milk, and a sprinkle of salt and pepper.  On a large plate spread breadcrumbs with oregano.  Have sliced or grated cheese ready on the side, along with tomato sauce ready to be used. 

In an assembly line, fist dunk the sliced eggplant in the egg mixture, get it soaked, then pat the eggplant into the breadcrumbs until fully coated on both sides.  Once coated in the breadcrumbs place onto the baking tray. Repeat these steps until all the eggplant is used up.  You might have to use more breadcrumbs or make more of the egg mixture depending on how much eggplant you have.

When you have all the eggplant coated and on the baking tray it’s now time to bake in the oven for 25-30 minutes, or until the eggplant is soft enough to slice through. Once cooked, you can top the eggplant slices with the tomato sauce, cheese, and basil. Put them back in the oven on broil until the cheese is melted.  Let them cool a little and then enjoy!