I don’t talk to that many people about my diet in real life, because let’s face it, people that go on and on about their dietary restrictions can be boring. But, when I do find someone who is interested and I explain what I should and should not eat, the reaction I usually get is something along the lines of, well…what do you eat?? This question is usually followed with isn’t that expensive? and how do you find the time!?
I am so grateful that, prior to being diagnosed with Crohn’s, my husband and I had experimented with the Paleo diet and the even more restrictive Whole30. We had done that to lose weight (ha…ha…becoming less and less of a problem every day…!) and it worked well for us. It also forced me to learn how to cook meats (I was previously mostly vegetarian), how to make a lot of new things from scratch, and how to get creative with substitutions. These diets prepared both our palates and skill sets for SCD. The biggest problem I had with Whole30 cooking–and with the SCD–is the amount of time required to prepare for and make meals. It can also be expensive.
I will write more in response to the usual questions in another entry, but one big way we have coped with the challenges posed by preparing SCD legal meals is by becoming super organized about our shopping and meal planning. I can tell you, always, exactly what meals we are going to have between now and my next planned grocery shopping trip. I think ahead by a couple of days so I know if I need to get started on a new batch of almond milk or bone broth. I always make enough of everything so that we have leftovers to take for lunch. We make breakfast for dinner a lot. And I have an arsenal of a few tried and true recipes that are very quick to make in a pinch, and that rely on ingredients that are inexpensive, healthy, and that I will always have on hand–the kind of recipes you can talk yourself into making even when you are getting home late and exhausted and running low on groceries. This is one of those recipes.
Use your hands to press the mixture into 6-8 patties. You may notice that the canned salmon has some tiny bones and skin in it. I try to pick out the bones but most cans say that they are edible, and in fact, they do seem soft enough that you won’t notice them once the salmon is cooked. Kind of freaky but…eh…just try not to think about it.
Serve with roasted vegetables (I served with my Mediterranean Roasted Veggies) or salad greens. I had some leftover Everyday Paleo Garlic Basil Mayo so I added a dollop of that to the eat with the patties and veggies. Tzatziki would also be nice.
Quick Salmon Cakes Ingredients
- 1 14.75 ounce can wild-caught salmon (it should only list fish, water, and possibly sea salt as ingredients. Whole Foods’ 365 store brand works well), drained and flaked
- 1/4 cup blanched almond flour or almond meal
- 2 eggs
- 1/2 large onion, finely diced
- 2 tablespoons butter
- 2 tablespoons coconut oil or other cooking oil
- 2 teaspoons dried dill weed
- 1 teaspoon dried ground mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Heat butter over low heat and add diced onions. Cook on low heat until soft. Let cool slightly.
- Combine onions with all other ingredients except for cooking oil into bowl. Mix well with hands and shape into 6-8 patties. Try to squeeze out extra moisture as much as possible.
- Heat cooking oil over medium heat and slide patties into pan. Cook for a few minutes on each side, until golden brown.
- Serve with roasted veggies (pictured here are my Mediterranean Roasted Veggies) or salad greens, and your favorite creamy salad dressing or dip if desired.