This weekend was all about food on the go. Had a very stressful weekend as we were moving house. Made even more stressful by 2 crying kids looking for their barbies and play-doh. And the internet is gone for 2 weeks! If I didn’t reach for the Ferrero Rocher this weekend, I should make it through the rest of the month.
We often hear that breakfast is the most important meal of the day. For me it definitely is. I normally eat porridge and eggs, so needed an alternative to the porridge for this month. Below is my all in one smoothie that keeps me going for a few hours. I like to add almond butter for some healthy fats. Feel free to substitute other ingredients.
With all the saucepans in boxes, we needed something that we could grab and go. These tuna cakes are perfect for lunch, dinner or even breakfast. I normally bring a few to work. Make sure you make a large batch as they will keep in the fridge for up to a week. They can be eaten cold or re-heated. If you like tuna, you’ll love these.
1tbsp flax seed
Super Greens Powder
1 tbsp almond butter (optional)
Thai Style Sweet Potato and Tuna Cakes (makes 12)
3 tins (approx 350g) tuna in brine, drained
2 large sweet potatoes, baked and mashed
3 tbsp butter (or coconut oil), melted
1 stick lemongrass, very finely diced
Large handful coriander, finely chopped
1 heaped tsp chilli flakes
Zest of 1 lime
1 clove garlic, grated
Salt and pepper to taste
Pre-heat oven to 180 C
Grease a 12 hole muffin tray with some of the butter
First mix the lemongrass, chilli, coriander, lime zest and garlic.
Add the tuna and mix.
Then add the butter and sweet potato mix.
When combined, put the mix in the muffin tray evenly and press down with the back of a spoon
Bake for 30 mins.