Denise and I sit and yak about mindset, motivation, toilet paper hoarding, recipes, running, avocados...basically 2 friends having a run of the mill chat, join us won’t you?!? You can find Denise on Instagram @scaling_down_rny
Denise's toaster avocados - Cut a ripened avocado in half, remove pit. Sprinkle cut side with salt and pepper. Crack 1 raw egg into each avocado half and sprinkly on more salt and pepper. Cover wtih domed piece of foil. Add water the pan in the bottom of a toaster oven7 1/2 (helps to steam the food) and bake avocados at 450 for 15-20 minutes, check every now and again to make sure they don't overcook. When the eggs are cooked to desired consistency remove from toaster oven and sprinkle with 'Everything but the Bagel' seasoning.
Salmon Cakes with Beurre Blanc (from The Obesity Code Cookbook by Dr Jason Fung)
For the salmon cakes: 1 red bell pepper, 2 green onions, 1/2 bunch flat leaf parsely, 2 eggs, 2 cans (7.5 oz each) pink or red salmon, 1 cup almond flour, 2 t Dijon mustard, I T melted butter, salt and pepper, fat for frying ( recipe calls for grapeseed oil but use what you have, I used butter)
For the Beurre Blanc: 1 small shallot, 1/2 cup cold butter cut into cubes, 2T dry white wine, 2T white wine vinegar, 2T 18% cream, finely ground white pepper, salt
Directions: Halve bell pepper lengthwise, discard seeds and stem. Place 1 half of pepper on baking sheet skin side up and roast for 30 minutes at 400F until skin starts to blacken and shrivel, remove from oven, allow to cook slightly, remove skin and dice. (This is me...the recipe only calls for 1/2 a bell pepper but tells you to roast the whole thing which seems stupid to me because who might have plans to use another half of a roasted red pepper right away? So either use the whole pepper in the recipe like I did or keep the other half raw for a salad or a veggie tray). Chop parsely and green onions. Drain cans of salmon. Finely chop shallot. (me again. The recipe says to measure out 1T worth of shallot and set aside the remainder, so if you use a large shallot you've got extra to use up in some other recipe or just throw it in with the salmon or just use a small shallot and don't be overly fussy about it). Combine red pepper, green onions, parsley, eggs, almond flour, mustard, melted butter in a mixing bowl and then incorporate the salmon. Form into 4 patties, set on a plate and refridgerate while making the beurre blanc. In a small saucepan combine the shallot, wine and vinegar and bring to a boil over medium high heat. Turn down heat to medium and cook until barely and liquid remains, about 5-7 minutes. Stir in cream and a pinch of white pepper and cook for 1 minute. Add butter, 1-2 cubes at a time, whisking continuously and waiting until butter is nearly melted before adding more. Once all butter is added and mixture is completely liquiefied, remove saucepan from heat. Season with salt and strain through fine meshed sieve into small bowl, discard solids. For the salmon cakes, heat fat (the recipe calls for grapeseed oil but I used butter, really any fat I think is fine), in a large heavy skillet. Cook cakes for 4 minutes then turn over and cook for a further 3 minutes. Plate the salmon cakes and drizzle with beurre blanc.
