The long awaited comprehensive informational packet for the Look Good Naked Challenge is almost here! (Andrew says tomorrow, but we'll see...) You will know exactly what it will entail and there are instructions for paying and getting an account at the challenge website! Along with an overall winner, we are having MINI WEEKLY WINNERS, so you seriously have no excuses for not jumping in and giving it a go. Plus - I got a sneak peak at the challenge T-shirt and I have to admit, it's pretty damn awesome.
Now that everyone is geared up and excited about our Look Good Naked Challenge - you are gonna need some recipes to get you started.
I've been building a repertoire of recipe sites that I regularly read and Everyday Paleo is one of my absolute favorites. Sarah is a CrossFitter and mother of 3 and she is very creative with her recipes, but also very practical and realistic. She shops at Trader Joe's (affordable!) and I've gotten lots of little tips from her along the way. Check out her site for some really healthy, easy recipes and general lifestyle tips.
Here is one I haven't tried yet, but I'm going to this week, cause she makes it look so good!
Salmon Cakes!
Salmon Cakes
3 cans of wild caught Alaskan Salmon
3 omega 3 enriched eggs
4 diced green onions
1 tbsp dried dill
1/2 tsp ground ginger
a few shakes of red pepper flakes
about 1 tsp fresh ground pepper
a pinch of sea salt
about 1/4 cup grape seed oil
3 tbsps of fresh squeezed lemon juice
Shredded green and purple cabbage
Drain the water from the canned salmon and dump into a large mixing bowl. Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well. In a large skillet heat the grape seed oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan. You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes. Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil. Fry for 3 minutes on each side. IMPORTANT – do not mess with the patties once they are in the pan. Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart. Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo.
In the same post, she explains how to make ginger mayo. It looks delicious, but after 2 failed attempts at making my own mayo, I think I'll pass.
Check out the challenge website for more recipes and feel free to contribute your own! http://challenge.foundationcrossfit.com/topics/recipes
See you at the mandatory kick-off party on Saturday! Bring something to share!
2 comments:
i looked at the recipe. . . she forgot to say only use the YOLKS of the eggs! i have made mayo hundreds of times and have NEVER used the white part. try it again. it should work!
Thanks for the tip - I've actually tried it both ways and still failed. I'm just tired of wasting 2 cups of high quality oil every time I try. But maybe I'll give it another shot. :)
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