i dusted the other day.

this may not be of any notable value in your home, but for me, it’s amazing.

usually i dust right around the time that one of the bunnies threatens to eat a child. that’s just how i roll.

but you see, i made this nifty little schedule a couple of weeks back that would ideally help me keep the house in some semblance of a working order. my thought was, if i can get into some kind of a routine now, then after baby dubs arrives i’ll at least have a normal routine to shoot for getting back into.

failing to plan is planning to fail.

shoot for the moon and you’ll land among the stars.

kill the dust bunnies before they bite the children.

that sort of thing.

i still have not successfully completed a single day on this schedule, but it is helping. the bed gets changed every week, laundry gets done and our bathtub has only grown legs and walked away once in the past month.

the schedule said dust, so i dusted.

i also did not change out of my pajamas until 2pm on this day, it was all around goodness.

and in the middle of this pajama clad, dusting spree, i made these bad boys.

i must admit, i was a skeptic.

a) these are salmon cakes. cakes made out of meat in general – not a fan. crab cakes, nah. burgers? not my thing. spam, oh heck no! have you met me?!

and

b) these are salmon cakes made from canned salmon. i’m entirely skeptical of any canned fish but tuna. not for any good reason, it’s just uncharted waters for me.

but i decided to give it a shot, because fish is good for you. like amazingly good for you. omega 3’s and all that jazz.

your heart and brain will want to kiss you and buy you chocolates after you eat salmon.

but

salmon’s not cheap.

especially the good, caught-in-the-wild kind that’s sustainable.

so ben and i eat fish…ummm…4 times per year.

but canned salmon…canned salmon is much more within our budget. even the good stuff.

these salmon cakes will make your heart and brain want to kiss you and buy you chocolates, and your wallet will be buying you flowers. you can thank me later.

(side note, salmon cakes are gluten-free, the flat bread i served with them is dairy free and vegan and given the right blend of flours would be an easy convert to the gf side)

enjoy ♥

Salmon Cakes
Adapted from Nourished Kitchen

you will need…
15 oz. canned wild-caught salmon, large bones removed (don’t worry
about the little rib guys)
1 large or 5-6 baby carrots, finely chopped
1/2 of an organic red bell pepper, finely chopped
1 leek, light green part only, finely chopped
3 organic, free-range eggs
4-5 cloves of garlic, crushed
freshly ground black pepper and sea salt to taste
extra-virgin olive or coconut oil for cooking

chop up your veggies and de-bone your salmon.

in a large bowl toss the salmon and veggies.

add eggs and spices and mix thoroughly (i used a fork, it worked pretty well).

heat 1-2 TBSP of oil in a heavy skillet over medium heat. drop heaping spoonfuls of salmon mixture into the skillet.

(i used a soupspoon)

cook until browned on both sides, about 8 minutes per side. serve warm over a bed of fresh baby spinach.

Ben’s favorite flatbread
Adapted from about.com’s article on flatbread (who knew!)
you will need…

3 cups of whole wheat flour
1 cup of cold water
3 TBSP extra-virgin olive oil, plus more for cooking
2 tsp baking powder
a pinch of baking soda
sea salt and various herbs to taste

in a large bowl, mix all ingredients until a dry dough forms, think play-doh consistency and not sticky. Add more water if the mixture is too dry (i added maybe a couple tablespoons worth extra).

heat 1-2 TBSP of oil in a heavy skillet over medium heat for cooking.

form dough into golf ball sized lumps and press out by hand until about 1/2 inch thick.

place breads into the pan and cook till golden brown, about 3-5 minutes each side.

you may need to add a bit more oil between batches to keep the dough from sticking.

serve with anything, these puppies are good.