Quinoa Cakes

Quinoa, a grain or seed? You decide. I won’t get into that. Should you eat it? YES!!!
It’s so versatile and easy to cook. From sweet to savoury, on its own or added to vegetables, a little goes a long way. So here is one of my fav’s.
My family loves these Quinoa cakes and I’m sure you will as well😉. These remind me of summer 2014☺️so bear with me, not bare with me😇these little cakes make me happy😄

Preparation/Cook time about a hour Makes 15 1/4cup size cakes

5 +1/2 cups (cooked )quinoa as per package instructions ~2 cups dry
3/4 cups finely chopped shallots(or onions)
1/4 cup more or less😐Olive oil-(or try Coconut oil)
1/2 tsp hot pepper flakes( I like mine pulverized😊
1/2 cup water
3/4 cup grated Parmesan cheese
1 cup homemade fresh breadcrumbs*
4 eggs beaten
1/4 c finely chopped parsley(in summer I prefer fresh chives which are so easy to grow😎

*to make fresh breadcrumbs cut a fresh loaf of italian bread into pieces small enough to fit into a VITAMIX or other blender. Process until they are crumbs. Voila😊


large non-stick skillet
Ice cream scoop 1/4 liquid measure



Sauté shallots in 2 tbsp olive or coconut oil with a pinch of salt and hot pepper flakes. Cook on medium heat until tender and set aside to cool.
Measure out the cooked and cooled quinoa, place in a large bowl. Add cooled shallots or onions.
Beat 4 eggs with 1/2 cup water, add Parmesan cheese, breadcrumbs and parsley.
Add the latter to the quinoa. Combine until blended. Let stand about 10 minutes.
On medium high heat add 1 tbsp oil in skillet. Measure out a level scoop full of quinoa into skillet. I cook about 5 per turn in my skillet. Make certain to leave some space between the cakes.



Now this is where things get pernickety 😁so hang in there with me.
After a few minutes of cooking, use the back of your spatula to ever to slightly press the cakes down to form patties. Continue searing for another 3 minutes.
5-6 minutes total per side. Patience😯 now gently turn each one over and cook for another 5-6 minutes or until they are nicely golden. You may need to coax the runaway quinoa back to their pod😅I mean patty.


They will be crunchy on the outside and tender on the inside.
Eat them cooled or warm. We like a little spicy aioli with ours😍Place them on a platter for summer bbq’s, or store them in an airtight container once cooled and take a few for lunch.
This is a basic recipe. Add in whatever you wish. I prefer mine simple.
Try them out. Let me know how it went.
Love to hear from you. Be kind😘

Asian inspired slaw



Cool down with this Asian slaw. No cooking required, make this ahead, keep refrigerated for a few days. Add some protein, keep it simple and quick. When I’m rushed for time I add leftover shredded chicken or store-bought shredded roasted chicken right to this slaw. It pairs well with shrimp and lobster too.
To save time purchase pre-shredded mixed cabbage or slaw and just add the dressing.
Use 4 cups of slaw.
If you have a food processor follow the instructions below.

1/4 head each of red and green cabbage, finely shredded in food processor~ 3 cups total
1/2 cup store-bought broccoli slaw
1/4 cup store-bought match stick carrots
2 green onions chopped
1 tbsp grated ginger(optional)*
1 1/2 -2 tbsp raw honey
2 tbsp cider vinegar
1 tbsp lime juice
Pinch of salt and pepper
Sesame seeds for garnish

Microwave honey for 10 seconds, then add vinegar,lime juice, salt and pepper. Stir to combine.
In a large bowl add the cabbage, broccoli slaw, carrots and green onions. Pour in the dressing and mix. Refrigerate at least an hour.
Garnish with sesame seeds.

Chopped chicken in lettuce cups

Another one of my favorites. This dish is light and flavorful. Try it hot or cold. Either way, it’s sure to please.
Chopped chicken in lettuce cups


6 -boneless skinless chicken breasts(4 oz cooked)
2 tbsp virgin coconut oil
1 large red onion, chopped
4 tbsp grated fresh ginger
3 small red chillies, deseeded and chopped
1 handful of cilantro, chopped
2 heads of iceberg lettuce, split in half and separated into leaves


1/4 cup or more fresh lime juice
1/2 cup or more fresh lemon juice
4 tbsp Thai fish sauce
2 tbsp raw honey, melted
salt to taste ( sea salt or Himalayan natural crystal salt)


Roughly chop chicken breasts then place in a food processor and pulse until chopped.
Heat coconut oil in a wok or large skillet. Cook chicken about 5 minutes until it turns white, breaking it apart so it cooks evenly. Make sure to drain off any excess liquid that comes out of the chicken.
Transfer chicken to a large bowl and add the onion, grated ginger, chillies and chopped cilantro.

In a small bowl combine the dressing ingredients. Toss the chicken with the dressing then season to taste.
To make the lettuce cups, separate the halved iceberg lettuce into leaves.
Place a few on top of each other to create individual bowls.
Spoon the chicken salad into the ” bowls” and serve.

Inspired by Diva Cooking (salads)

Cauliflower waldorf salad

This raw salad is the perfect side when you’re craving crunch. Try it on the side or even add some chopped chicken breast for added protein.


3 cups chopped cauliflower florets (about 1/2 head)
1 1/2 cup chopped celery (or romaine hearts)
1 tart-sweet apple, cored and chopped (like Honeycrisp)
1/4 tsp fresh ground pepper
5 tbsp walnut oil
2 tbsp cider vinegar
1 tbsp raw honey
1 very small shallot, finely chopped
1/2 small red chilli pepper seeded and chopped
pea sprouts ( or any sprouts) (optional)
1/2 cup chopped walnuts


Whisk, walnut oil, vinegar, honey and shallot together in a small bowl. In a medium bowl add the first three ingredients. Toss with the prepared dressing then add the chilli,sprouts and walnuts.

Breakfast Sausage Patties

Here’s another one of my favorite recipes. It’s quick and easy and only requires a handful of ingredients.
This recipe is from Cuisine at Home, however, I have omitted brown sugar because we are sweet enough 😉


1 lb ground chicken (or turkey)
1 grated apple (skin on)
1/2 c minced or grated onion
1 tbsp minced fresh parsley
1 tsp each kosher salt and pepper
1/4 tsp cayenne pepper
2 tsp coconut oil (or olive oil)
eggs (one for each patty)
parsley or thyme to garnish (optional)


Combine the first 6 ingredients in a bowl. Careful not to overmix. Heat oil in a skillet and using an ice cream scoop place the rounds in the skillet.IMG_6037

Then gently flatten the patties down leaving a small well in the centre for the egg. Cook until browned or about 5 minutes, then flip them and cook another few minutes. ( if you decide NOT to add the egg then continue cooking and remove from heat).* see note below

If you are adding the extra protein (egg) you will gently crack the egg into the well of each patty, cover the pan and continue cooking over med-low heat for about 7 minutes ensuring the whites are set and the yolks have begun to thicken. Add chopped parsley or thyme to garnish.

* another option is to prepare the patties ahead without the egg and store for another meal, then cook your egg separately and simply place your cooked egg over your re-heated patty.
Serve these up with a large spinach salad and 1/2 an avocado for lunch or dinner as well.

Mini salmon burgers

Mini salmon burgers

These bite-size burgers are so versatile. You can eat them hot or cold. Dress them up and serve them as
hors d’oeuvres, have them for breakfast lunch or dinner.

The original recipe is courtesy of Bon Appetit. I’ve never made the original recipe which calls for 3 cups of fresh breadcrumbs. I’m feeling a bit bloated just thinking about all that white bread.
Bottom line….skip the bread and do it my way.


5 tbsp olive oil (or more)
3 large shallots (3/4 cup)
1 cup dry white wine
1/2 cup fresh lemon juice
1- 4 ounce jar caper, drained and chopped ( I prefer salted capers-1/4 cup rinsed and chopped)
2 lbs chilled skinless salmon fillets (organic or wild preferably) cut into 1″ pieces and bones removed
2 large eggs, beaten
3 tbsp chopped fresh flat parsley or dill(your preference)
1 1/2 tsp salt
3/4 tsp ground pepper


Heat 4 tbsp of the olive oil in a heavy skillet over medium heat. Add shallots and saute until translucent, about 4 minutes. Increase heat to medium-high and add white wine, lemon juice and drained capers cooking about 12 minutes or until almost all the liquid has evaporated. Transfer this mixture to large bowl and refrigerate 30 minutes.
In a food processor, add salmon pieces and pulse (turning off/on) about 5 to 6 times. Add salmon to shallot mixture. Mix in beaten eggs, parsley (or dill), salt and pepper.
Form patties using a medium size ice-cream scoop. Place the patties on a baking sheet. (At this point the patties can be covered with plastic wrap and refrigerated up to 6 hours)

Heat 1 tbsp olive oil in a large heavy skillet over medium heat. Working in batches, add salmon patties, cooking 2 minutes per side, until golden brown. Try them with this wasabi aioli.

Wasabi aioli:

1/4 cup mayonnaise
1 tbsp wasabi paste ( look for it in a tube)