I have to admit, this whole quarantine thing is really bringing me to a place mentally that I haven't been to in years on top of giving me totally new anxieties. Every other hour I go from being okay to convinced I have or am going to catch this virus. All this during spring allergy season when my breathing is already sub-par? Ugh. And don't get me started on thinking about my friends and family at this time. It feel like everything is just so out of my control! And in a way, it is.
There are a few things I find comfort in during this time, however. Knowing I'm not the only one experiencing these overwhelming feelings of anxiety and depression. Reintroducing calming self care like yoga and meditation back into my daily routine. Cooking for and therefore caring for my boyfriend and his dad (I LOVE cooking in general, but cooking for the people I love is my absolute favorite). This time has allowed me to get creative with what's on hand knowing that a grocery store run isn't so easy to do. And while we may be stuck inside for who knows how long I refuse to let it stop us from enjoying every meal.
**NOTE: Truthfully, I wrote this post before all of the crazy events that have taken place over the past few of weeks. Sure, coronavirus was a concern then, but it hadn't kicked into full gear. I thought about rewriting this to be more appropriate to the time, but decided it best to keep it as is. After all, there was an authenticity to it when it was originally written and why would I want to take that away from it? In all seriousness, I hope this recipe serves you all well while we are quarantining. Stay safe, eat good food, and enjoy.**
When it comes to meat, fish and seafood tend to be my favorite (sorry, pork, you are close but not quite #1). Yet every winter my fish consumption drops as I tend to crave heavier, filling meals. But who is to say I can't enjoy a hearty fish dish? Why does my brain automatically pass it over as if it won't be satisfying?
I’ve been making a conscious effort to be healthier. Not that I wasn’t before, but my sweet tooth was getting a bit out of control, plus I made the decision a couple months back to manage my PCOS with diet and lifestyle rather than with medication (honestly, I hate taking pills. Talk about an anxiety trigger). With this effort, I am learning a lot about not only my habits and cravings, but simple ingredient swaps I can do to make my go-to meals that much better for me.
Enter salmon cakes. I LOVE making salmon cakes. They are crazy easy to do and are a great pantry dinner (I use canned salmon for these). Typically I make these using [gluten free] breadcrumbs and end up frying them in a pan with vegetable oil, but that’s old me. New me swaps for better ingredients that are still yummy and satisfying while being healthier. So this version has almond flour in place of breadcrumbs and coconut oil in place of vegetable oil.
Ali is a Brooklyn based blogger and Certified Health Coach with the Institute of Integrative Nutrition, providing you with recipes to inspire you to cook more at home! She is a firm believer in knowing that eating healthy can be made easy and inexpensive if you simply know how to cook and understands that for the average person there needs to be balance between "healthy" and "unhealthy". Whether you are looking for easy weeknight recipes, delicious snacks, or want to try something new, Ali's recipes are easy to follow at all skill levels! For more info about Ali and her offerings, check out the About page.