Tuesday

Lunch:

Savory Tartlet w/Leeks, Zucchini, Sun Dried Tomatoes, Rosemary, and Thyme (YUM!!!)

I found a version of this recipe in my new favorite cookbook, The Gluten-Free Almond Flour Cookbook. The tart dough couldn't be easier and can be modified in so many ways. So, here it is:

Tart Crust:

Makes one 9" tart or about six 3" tartlets

1 1/2 C. Blanched Almond Flour

1/2 tsp. sea salt

1/4 C. Grapeseed Oil (I used EVOO)

1 T. Water

Mix all of the ingredients together and from there, the possibilities are almost endless. Once the dough is pressed into your tart pan (Elana recommends a 9" pan...I halved the recipe and used three tartlet pans, about 3" in diameter), bake at 350F for 15-20 minutes, until golden brown. Cool before filling.

I chose to add chopped rosemary and thyme to my dough, as it is growing in my yard...good choice I'd say! The thing that's nice about this dough is that it's incredibly easy to assemble and just as easy to press into shape. Anyone who attempted pies this Thanksgiving knows that perfecting pie dough is an art...this dough just gets pressed into the tart pan and is pretty much good to go!

To my baked tart shells I added the following mixture:

2 Eggs, whisked

1/2 Medium Leek, quartered lengthwise and then thinly sliced

1/2 Medium Zucchini, small diced

3 Sun Dried Tomato Halves (I got mine from my Mom's garden, but have also found them at Whole Foods in the produce department...not oil-packed), julienned

1 T. EVOO

Sea Salt and Pepper, to taste

Saute the leeks and zucchini with EVOO until soft and slightly browned, 5-7 minutes. Let cool. Whisk eggs and add leeks, zucchini, tomatoes, salt, and pepper. Evenly distribute the mixture into cooled tart shell(s). Bake at 350F for 15-20 minutes, until egg mixture has set.

Dinner:
Thai Fish Cakes w/Coconut-Lime Crema
Leftover Butternut Squash Soup

The inspiration for this recipe was found in The Gluten-Free Almond Flour Cookbook. Here's what I did:

Thai Fish Cakes
Serves 3ish

1 lb. Skinless Sockeye Salmon Filet, cut into 1" cubes
1/4 C. Blanched Almond Flour
1/4 C. Coconut Flour (she uses unsweetened, shredded coconut, which I didn't have)
3 Eggs, beaten
2 T. Finely Chopped Fresh Cilantro
1 T. Peeled, Grated Fresh Ginger (I keep my ginger in the freezer and use a microplane to grate it...no need to peel and always ready to use)
1 T. Finely Chopped Fresh Mint
1 T. Minced Jalapeno
1/2 T. Toasted Sesame Oil
2 T. Olive or Coconut Oil

Mix all ingredients, except for canola oil. Form salmon mixture into golfball-size balls. Heat canola oil in a pan over medium-high heat. Cook patties for 3 minutes on the first side and 3-5 minutes on the second side, until golden brown (salmon should still be slightly pink in the middle). Serve with coconut-lime crema and cilantro garnish.

Coconut-Lime Crema
1/4 C. Coconut Milk
Juice of 1/2 Lime
Dash of Sea Salt

Mix ingredients and serve.

-I'll post picture tomorrow...once my camera battery is charged...since I have enough for leftovers!

CrossFit Workout:
3 Minutes of Jumprope
Strech
~and~

"Jackie"
Row 1000M
50 Thrusters (45lb)
30 Pull Ups