Happy hump day my friends. How’s your week going so far? Mine is moving along nicely and has involved my furniture, a sweaty spin class and SL’s favorite – a family meeting!
Do you do family meetings? Every few months SL and I sit down, eat dinner at the table like adults and discuss finances and house things and the future.
I’ve been MIA from WIAW lately but wanted to pop in today to share my eats from yesterday.
Breakfast: Leftover taco meat with riced cauliflower. This was ugly and I didn’t take a picture. You’re welcome.
Lunch: Lexie’s Paleo tuna cakes. More on those below.
These paleo tuna cakes came out WAY better than I thought and I will absolutely be making them again. They are perfect for meal prep days. Yesterday, I ate them with a small green salad and side of roasted red pepper sauce.
Dinner: Chicken and rice bake.
I’ve made versions of this recipe for my entire life. Once I was old enough to use the oven, my mom would leave all of the ingredients for this recipe out for me and I would mix things together and pop it in the oven and dinner would be ready in 45 minutes.
This chicken and rice recipe was the first thing I ever made and I’m still not sick of it. Over the years though, I have made healthier swaps but the recipe continues to be easy as can be.
To add more greens to my life, I had yet another small green salad on the side.
Paleo Tuna Cakes
First and foremost, these tuna cakes are delicious. I change basically every single recipe I make to suit my needs. Here is how I altered Lexie’s recipe for Paleo Tuna Cakes to suit my needs.
Paleo Tuna Cakes
- Swapped Genova Seafood Tuna for Safe Catch Elite (from Thrive Market)
- Omitted scallions and parsley (because I didn’t have any)
- Swapped almond flour for Bob’s Red Mill Paleo baking flour
- Added extra lemon juice (because I’m extra)
- Omitted lemon zest (because I’m lazy)
Roasted Red Pepper Sauce
- Swapped mayo for coconut cream (because I don’t like mayo and coconut cream has a similar texture)
And that’s a wrap on WIAW!