Yellow Mango Salsa

Happy Cinco de Mayo! It is 68 degrees and sunny, and I am counting down to my 5-mile evening walk with Chloe. Walking season is officially underway, and I am trying to get in at least 20 miles a week. I decided a long time ago that I love exercising, but walking will always win as my favorite. My ultimate dream is to be the 90-year-old woman in a head-to-toe matching warmup suit walking all around the neighborhood pumping one-pound hand weights. I figure it is never to early to start reaching for your dreams, and I think I am on my way in more ways than one!

Speaking of reaching my dreams, the Kickstarter campaign for my upcoming cookbook Bowls of Love has been insanely successful! The campaign is only on day 4 of 28, and it crossed the 75% funding line today! The whole experience has been incredible, and I cannot thank my backers enough! 

Now, I am off to tend to the guacamole!   

Yellow Mango Salsa: Serves 4-6, Prep time: 10 min, Cook time: N/A

Ingredients:

- 1lb. mini yellow tomatoes (or any other variety of tomatoes), diced

- 2 yellow ataulfo mangoes (or 1 large regular mango), peeled & diced

- 2 small orange bell peppers, diced

- 1/4 cup finely chopped fresh mint

- 1 lime

- 1/2 tsp. garlic powder

- 1/2 tsp. salt

- 1/8 tsp. pepper

Instructions:

1. Add all ingredients in a bowl

2. Stir well to combine, and then refrigerate for a few hours (if possible) - the longer it sits, the better the flavors taste!

3. Serve on top of your favorite Paleo tacos or as a fresh side dish all Spring and Summer!

Slammin' Salmon Cakes w/ Strawberry Avocado Salsa

Good morning from rainy Boston! Yesterday's cooking class was quite an experience. The turnout was lower than expected, but I still gained the experience of cooking food for 12 people for a solid 7 hours. Needless to say, my feet and back are tired, but it was great. I am separating the three courses into three different posts, and I hope you all enjoy the recipes. Before everyone came, I took out some interesting reading materials and also laid out some of my go-to paleo products so people could see some of the food I eat and ingredients I use. 

We started off the feast with salmon cakes/patties/burgers/whatever. I am going crazy over this canned wild salmon I found at Trader Joes, and I'm sure I will come up with some other salmon recipes over the next few weeks. Salmon cakes are incredibly easy to make, and they are perfect for leftovers. You can have one over scrambled eggs for breakfast, with a salad and sliced avocado for lunch, and with some roasted broccoli and a sweet potato for dinner! This is making me hungry...

Ingredients:

- 1 avocado, chopped

- 2 medium tomatoes, chopped

- 5-7 strawberries, chopped

- 1 lime

- Salt, pepper, & garlic powder

- Two 14.5 oz. cans of wild salmon

- 1 large onion, diced

- 3 eggs

- 1/4 cup + 2 Tbsp. coconut flour

- 2 Tbsp. dill

- 1 lemon

- Salt, pepper, & garlic powder

Instructions:

1. Preheat oven to 375 degrees

2. Mix avocado, tomatoes, strawberries, and lime juice in a mixing bowl

3. Add salt, pepper, and garlic powder to taste

4. Refrigerate so flavors meld while you prepare the salmon cakes

5. Add canned salmon to a large mixing bowl. Note that this wild salmon from Trader Joes (only $2.99!) has skin and bones. You can mash it all together to get the full health benefits.

6. Add onion, egg(s), coconut flour, dill, lemon, salt, pepper, and garlic powder

7. Mix well with a fork, and then dive in with your hands to solidify the mixture

8. Form into patties and arrange on a foil-lined baking sheet

9. Bake for 30 minutes and then remove from oven and let sit for 5 minutes

10. Serve with a dollop (or two) of salsa