Last week my husband and I completed another round of a 5 day mini reset. It’s so much sweeter when Rob joins me since meal planning is much easier. And it warms my heart that he realizes the importance of giving our bodies a break from digesting foods that may be bothersome to us long-term.
During the 5 days most people experience better sleep, more energy, and better digestion. It is crazy how much better you can feel in just five days by making a few dietary changes. Rob does say it’s not easy but I always tell him, “if it was, there would be no over-weight or sick people in America
.”
One of my favorite side dishes to whip up during the reset is cauliflower popcorn. If you haven’t tried Nutritional Yeast, go grab some! You’ll find me using this stuff daily during the reset. You won’t miss real cheese…it’s that good!
I love experimenting with new “Reset Friendly Meals” and this round was no different.
Last week we had some fresh walleye thanks to some dear friends! Gathering around my dining room table to enjoy this seasonal & tasty fish has become a tradition but instead of preparing it like this, we baked it with a very simple lemon sauce at 500°F for 8 minutes. It turned out PERFECT!
However, as good as fresh walleye is right from the lake to the pan, leftovers are pretty awesome too when you combine them with peppers, onions, left over sweet potatoes, and other tasty ingredients. So instead of using worthless fillers like breadcrumbs or stale crackers, I used my slow roasted sweet potatoes. These cakes are a great balance of all our macros in one meal…PROTEIN, COMPLEX CARBS, & HEALTHY FATS.
As much as I love these Baked Crab Cakes, and this vegetarian version, these Walleye Cakes are incredible. I used coconut oil to fry them which gives them an enticing crunchy exterior and a melt-in-your-mouth center. Don’t fear this fat my friends! It’s anti-inflammatory and highly digestible. I love adding coconut oil to my morning jo to give my brain a boost and I promise, this fat won’t get stored, but used ASAP!
SO next time you have left over walleye, try these
.
WALLEYE CAKES
INGREDIENTS:
- 1/4 cup coconut oil or avocado oil
- 4 to 5 left over cooked walleye fillets (8 ounces)
- 1/2 red, yellow, and orange peppers diced
- 1 medium yellow onion diced
- 3/4 teaspoon of Pink Himalayan sea salt
- 2 to 3 cloves garlic minced
- 1 cup left over sweet potatoes puree
- 2 eggs beaten
- 1/2 cup almond or tapioca flour
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon of ground cumin
- 1/4 teaspoon of black pepper
- 1/2 cup of chopped fresh parsley and basil
DIRECTIONS:
- In a large cast-iron skillet, heat 2 tablespoons of oil over medium-high heat. Add the onion, peppers and 1/4 teaspoon salt. Cook until soft. Add garlic and continue cooking, stirring constantly for one minute.
- In a bowl with the sweet potato puree, combine the onion mixture, walleye, eggs, flour, herbs, lemon juice, mustard, cumin, pepper and the remaining salt.
- Pre-heat the oven to 250°F. Line a baking sheet with paper towels.
- Wipe out pan you cooked onion and peppers in. Add more coconut oil and warm over medium heat. When the oil begins to simmer but is not smoking, scoop 1/4 cup of the walleye batter and gently place in pan. Use a spatula to press dow slightly so the cakes are about 1 inch thick. Cook until nicely browned on the bottom, about 3 minutes. Carefully flip and cook another couple of minutes.
- Transfer the cakes to the baking sheet to keep warm in oven while you fry the remaining cakes.
- To serve, arrange them on individual plate with fresh greens and top with fresh guacamole or slices of avocado. YUM.
[reminder]How do you like your walleye? [/reminder]
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