Salmon & Egg Breakfast Scramble

 Author: Ulanda Sanders (Whole30 Beginners FB Group)

Beat 3 to 4 eggs in a bowl prepared for scrambling,

Drain the salmon juice off the salmon and set aside.

Add a tablespoon of ghee to a frying pan on medium heat. Prepare the pan for scrambling eggs.

When the ghee is melted, add the salmon to the pan and scramble, (all you are doing is heating and separating it , cause it is already cooked)

Once the salmon is scrambled for ~ 3 mins, pour in the beaten eggs and continue to scramble until eggs are the consistency you prefer.

Add the salmon juice to the salmon & eggs scramble & heat for 1 to 2 more mins. Ready to eat!

 A good addition to this recipe for your meal would be to add some chopped spinach to this!

Maryland Crab Cakes Redux

Beth Salerno Teixeira

From Beth, author of this recipe: We Marylanders are picky about good crab cakes. I needed a compliant recipe for my son's birthday that didn't have all the distracting fillers, so I created my own. He loved them. See for yourself:

1 can lump crabmeat or 16 oz fresh
1 egg
2 tsp Old Bay
1/8 tsp dry mustard
1 1/2 Tbsp mayo
1 1/2 Tbsp yellow mustard
1/2 tsp lemon juice
1 1/2 tsp olive oil or ghee
1 tsp parsley flakes
1/4 cup unblanched almond flour

Mix fillers first then fold in crabmeat and mix in the egg.

Form 8 cakes
Bake 375 for 12 min
Pan sear in 1 Tbsp oil 1 min each side until golden brown

Kelp Noodle Bowl

Erin Higuchi Pipal

What a great idea!  Kelp noodle bowl! One bowl/dish meal! Contains all your components -- veggies, protein, and fat!  Thanks to Erin for sharing this on the First Timers and the All The Way groups!

For those wondering if this is really Whole30 approved: YES it is.  Click HERE for the Forum link where it is ok'd.

The above are the Kelp Noodles used in this recipe (Erin got them at a local co-op, but we're pretty sure they can be found at Whole Foods) show as their ingredients: water, kelp, sodium alginate.

This is more of an "eyeball it" type of recipe rather than one with exact measurements -- play around with it when you make it!

Equal parts chicken stock and water
Julienned ginger root
Sliced daikon
Mushrooms
Watercress
Green Onion
Cilantro
Fish Sauce
Coconut Aminos
Salt
Frozen Shrimp
Seaweed gomasio
Toasted sesame oil

Bring chicken stock and water to a boil, simmering along with thinly julienned ginger root and sliced daikon.

Add mushrooms and watercress. While waiting for daikon to soften, cut up green onion and cilantro for garnish.

To the broth, add fish sauce and coconut aminos to taste, with a dash of salt.

When daikon becomes transparent, throw in some frozen shrimp, and simmer until pink.

Place kelp noodles in bowl, straight from the package! Ladle soup over noodles. Once served, garnished with cilantro and green onion, seaweed gomasio and toasted sesame oil.

Tilapia Filets with Roasted Red Pepper Mayonnaise

Modified from Betty Crocker recipe

1 Tbsp Ghee
1 1/2 - 2 lb tilapia filets
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika (smoked paprika would be wonderful!)
1/2 cup homemade mayonnaise (recipe HERE)
1/4 cup chopped roasted red bell peppers (from a jar)
1/4 tsp cumin
1 garlic clove, minced

Heat oven to 400°F. Using about 1/4 of the Ghee, lightly grease shallow baking pan.
Arrange tilapia fillets in buttered pan. Brush fish with remaining butter; sprinkle with salt, pepper and paprika.

Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

Meanwhile, in small bowl, combine all remaining ingredients; blend well.


Serve fish with mayonnaise mixture.

NOTE:
Instead of the roasted red bell peppers, for those who enjoy some heat: use some ancho chile powder or some chipotle powder in your mayonnaise.

Fish Baked in Lettuce Packets

Modified from Betty Crocker recipe

What a great idea -- something different than wrapping fish in cabbage (which not everyone can tolerate)!!!

6 large lettuce leaves or 12 small lettuce leaves
1 medium carrot, shredded
1 small zucchini, shredded
1 1/2 pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons Ghee

Heat oven to 400ºF. Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.

Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; put a small dab of ghee on top.

Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork.

Salmon Burgers

Cathy Nors

14.75 oz can pink salmon
1 cup grated cauliflower
diced onion
black pepper
1 egg

Combine all ingredients and then brown your patties in olive oil when cooking,and enjoy!

Salmon with a Coconut Crust

This recipe is just too easy and too good to believe!

A few simple ingredients, very easy prep, then bake for 15 minutes.  What more could you ask for?

Instead of the egg wash, you could also dip the salmon in almond milk or coconut milk.

For Caveman Strong's full recipe and instructions, go HERE.

Salmon Loaf

I made this again recently and love it every time I make it!

It's loaded with those good-for-us Omega-3's, and the salmon is very satisfying. Mine split easily into 5 pieces.

1  15-oz can salmon (without the bones), drained
1 - 1.5 cup diced celery or diced bell peppers
1/3 cup chopped roasted onions (optional)
1/2 can pumpkin puree (7.5 oz) or equal amount mashed sweet potatoes or mashed potatoes
1 Tbsp flaxseed meal
2 eggs
Salsa (optional)

Combine all the ingredients and put into a loaf pan.  Put a little bit of your favorite salsa on top.

Bake at 425° for 40-45 minutes.

MUFFINS
To make about 7 jumbo muffins of about 1/3 cup each, use a 1/3 cup measure and pack it in really good and then add more to each one as desired.

Cooking time for muffins is about 30 minutes, depending on whether the muffins are standard size or jumbo size.

Aunt Ruth's Friday Night Crockpot Crab Fest

Recipe Author: Ruth Brusin

1 medium onion, chopped
1/2 lb mushrooms, diced
1 12 oz can tomato sauce
1 12 oz can diced or crushed tomatoes
6 oz can tomato paste
1/2 tsp garlic powder or 1 clove garlic, crushed
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1 lb crabmeat
Spaghetti Squash (cooked and shredded)

Saute onions and mushrooms in a pan over low heat.  When done, transfer to your crockpot.

Add everything else except the spaghetti squash and stir together well.  Cover and cook on low 4-6 hours.

Serve over spaghetti squash.