Hey! Happy Monday!

How was the weekend?  Mine was pretty darn great for many reasons.  I got to spend time with wonderful friends, be productive and the weather was GORGEOUS!  Seriously, it was like 60° outside…in January 🙂

Here are some pics from the weekend…

I got busy in the kitchen and made lots of things I can’t wait to share with ya!

mmmm muffins!

I practiced hot yoga on Saturday with Kindness Yoga through Classpass.  So amazing!

Visited Thump to get a little blog work done.

Had tea with the Dandizette Magazine team at the Brown Palace in downtown Denver.

The Brown Palace is one of (if not THE) oldest hotels in Denver and they serve afternoon tea.  It was so fun to get dressed up, drink delicious tea and feel a little fancy 🙂

I had the most amazing bowl of egg white oatmeal for breakfast on Sunday morning 🙂

And I hosted a food prep party with some of my girlfriends! (More details on that coming soon…)

Honestly, I’ve had a lot of fun experimenting with low FODMAP recipes and I’m excited to share them all with you.  Even if you aren’t following a low FODMAP diet I promise you will still enjoy the recipes I have been conjuring up (at least Brian is loving them!)

The first recipe I want to share with you this week is a recipe for salmon cakes.  These salmon cakes are great to make at the beginning of the week because you can store them in the fridge and eat them on top of salads or sandwiches for quick lunches or dinners all week long!

As many of you know, salmon is super high in Omega 3 fatty acids, quality protein, and tons of vitamins AND I’m kind of in love with salmon because it tastes so delicious so I try to eat it pretty regularly 🙂

I used this Wild Alaska Pink Salmon from Trader Joe’s that has the skin and bones already removed because I really despise cleaning the canned salmon and getting all the gunk out, but the kind that you have to clean yourself is a little less expensive and would work for the recipe just fine 🙂

Enjoy the recipe and let me know if ya give them a try!

Salmon Cakes

Yields:  12-14 salmon cakes

Ingredients: 

• 1 cup butternut squash, baked and smashed**
• 1/3 cup coconut flour (*edited – for low FODMAP use 1/3 cup almond flour/meal.  This is low FODMAP in 1/4 cup serving)
• 2 Tbsp finely chopped chives
• 1 Tbsp fresh squeezed lemon juice
• 1 tsp chili powder (*edited – check ingredient label or eliminate and add an extra tsp of smoked paprika for low FODMAP)
• 1 tsp smoked paprika
• ½ Tbsp kosher salt
• 1 tsp cumin
• ½ teaspoon freshly ground black pepper
• 2 large egg
• 2 6 oz-ounce cans Wild Alaskan Pink Salmon (skin and bones removed!)

Directions:

1. Preheat the oven to 400° and line a baking sheet with parchment paper or a silicone baking mat.
2. Combine all ingredients in a large bowl and mix thoroughly.
3. Scoop the mixture out of the bowl with 1/3 cup baking cup and lightly pat it into the baking cup*.  Turn the baking cup upside down over the silicone mat on the baking sheet to get the contents out of the baking cup.
4. Repeat until all of the salmon mixture has been used.
5. Place the salmon cakes into the oven and bake for 20-25 minutes (until they look golden brown).  Then, carefully flip them over and cook for 5 more minutes.
6. Serve alongside your favorite green salad with a little dijon mustard for dipping.
7. Enjoy!

*Using the 1/3 cup baking cup ensures that the salmon cakes are uniform in size so they cook evenly in the oven.

**Butternut squash does have a small amount of FODMAPs and can potentially be a tummy irritant when consumed in amounts of more than 1/4 cup according to the Monash University Low FODMAP diet.  This recipe stays within the 1/4 cup guidelines per serving.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines.  Please eat the foods that make you feel your best!

Your Turn!

• Tell me about your weekend 🙂