since february 1st, i’ve been trying out this whole30 thing. in 20 days, here’s what i’ve experienced:
a horrible “carb-flu” (exhaustion, grumpiness, hunger) for a week followed by…
- a daily surge of energy
- elimination of nighttime and sweet cravings
- a pleasantly full feeling all day
- better fitting clothes
honestly, it’s been fun to experiment with different recipes and really make sure that each meal counts.
yesterday i found myself desperate for a new lunch idea, and after assessing our pantry and fridge, then browsing blogs for about an hour, i decided to be really brave and try to create my own recipe, although it was based very loosely on this recipe. COCONUT CRUSTED SWEET POTATO SALMON CAKES. with lots of bacon grease. yep, that’s right. hopefully all that grease won’t kill me because it certainly had everything to do with the success of my meal!
UPDATE: NOTE PER DINO NOM‘S IMPORTANT OBSERVATION – BE SURE TO DRAIN YOUR CANNED SALMON COMPLETELY
1 can salmon (15 oz)
1 baked sweet potato, mashed
2 tsp dijon mustard
1/4-1/2 cup bacon grease (reserve 1-2 tablespoons)
large pinch of salt and pepper
1 egg (an exception in this instance since this recipe was already a bit risky for me)
1/4 cup diced onion
approx. 1/2 cup unsweetened finely shredded coconut flakes
1-2 tablespoons ghee
heat your reserved bacon grease (1-2 tablespoons) in a large skillet over medium-high heat. add diced onions, and cook until softened.
mix everything from the salmon to the egg in a medium bowl, then add the onions. form into patties, and coat generously with coconut flakes.
melt ghee over medium heat and cook salmon cakes until cooked through, about 3-4 minutes on each side.
i served mine over a bed of baby kale with grapefruit vinaigrette and sliced avocado and radishes.