Salmon Patties

Last night I bought fresh salmon to make sushi and only ended up using a tiny bit. I am not a big fan of salmon, but I do enjoy a good fishcake. 

With the leftover salmon, I decided to create my own salmon fishcake recipe. Take a look! This recipe made 8 large patties! 🙂


– 1 fillet of fresh salmon

– 3 tbsp of olive oil

– 6 small potatoes

– 1 egg

– 1 tbsp of Sriracha sauce 

– 1/2 cup of diced fresh parsely and green onion

– 1/2 small onion

– 1 tsp of garlic

– salt and pepper to taste (your preference) 

– lemon zest to taste

– 1/2 cup of flour


1 – Cook salmon in 1 tbsp of oil for ten minutes – add salt and pepper to salmon, if you wish

2 – Boil potatoes, peel, then mash

3 – Fry onions and garlic in 1 tbsp of oil

4 – Add all ingredients together with the potatoes (salmon, Sriracha, lemon zest, salt/pepper, parsley/green onion, egg) and mix well

5 – Form into small balls, roll in flour, and then flatten into a patties

6 – Fry in 1 tbsp of oil for 3-4 minutes on each side, on medium heat

Bellow are my pictures of the step-by-step process to making these salmon patties. 

One of the main ingredients, the salmon  

The cooked salmon – It only took about 10 minutes to cook on medium 

 The other main ingredient

 Mashed potatoes 

SautĂ©ed onions and garlic  

All of the ingredients in the bowl, waiting to be lighty mashed 🙂  

All mixed up!

Roll the mixture into balls then roll in flour (will help to keep the mixture together) then flatten into patties  

Place in pan, 4 at a time, and fry for 3-4 minutes on each side  

Almost ready!  

The finished product! 

I have to admit, these were some of the best fishcakes that I have made 

Try out my recipe and let me know what you think!



Stuffed Haddock

This morning I took out three haddock fillets that I had frozen a couple of weeks ago, knowing that I wanted to make haddock this evening for supper, BUT, ‘how?’ was the question (and the question I often have when cooking haddock). I usually fry haddock in a pan with a little bit of olive oil, lemon, and dill or I will make fish cakes – I rarely get creative when making haddock. I want that to change!

This morning, I jumped online (my large cookbook) and quickly found a recipe from The Canadian Living website. When I read this recipe it seemed so simple and better yet, I had all of the ingredients. Reading this recipe, I knew that I wanted to add a couple extra ingredients and that I wanted to make a few changes. 


Using this recipe as an inspiration, here is my own rendition on Canadian Living’s Haddock Stuffed with Broccoli and Canadian Cheese Pilaf. Enjoy!

Here is the finished product to start… to get you excited about making this recipe!



– 1 small onion

– 1 cup of kale 

– 1/2 cup of broccoli floret – small pieces

– 9 or so pieces of asparagus 

– 1/2 cup of diced tomato

– 1/2 cup of medium cheddar cheese (40% less fat)

– 1/2 cup of brown rice 

– 4 large haddock fillets

– 1 tbsp of oilive oil

– 1 tsp of minced garlic

– 1 tbsp of fresh parsley 

– 1 tsp of salt, pepper, dill, red pepper flakes


1 – Cook rice (follow directions on box)

2 – Steam broccoli and pieces of asparagus 


3 – In a large pan, add olive oil. Fry onions and garlic for a few minutes and then add cooked rice and broccoli. *Place steamed asparagus aside.


4 – Add kale and diced tomatoes in the mix. Also, add red pepper flakes.

5 – Cook ingredients until the onions and kale are soft. Then add the cheese.



6 – Place rice mixture in centre of the haddock fillets, add 2-3 asparagus inside as well, then roll up. Place fillets on greased tinfoil (on a baking pan). 


*I needed to use toothpicks to keep the haddock together.

7 – Sprinkle salt, pepper, dill, and parsely on top of fish and then bake at 350 degrees for 15 minutes.

VoilĂ ! The finished product.



This recipe makes four servings and best served with a mixed green salad.

I only had three pieces of fish so I had left over rice mixture, but it will be good to eat tomorrow with a salad. Therefore, in the fridge it goes!

Enjoy this healthy, straightforward, and most importantly, full-flavored recipe.


Cabbage Rolls

On this snowy night at the end of March (yes, I said snowy night…end of March), I was feeling comfort food (who wouldn’t be), but not the calories that go along with it. 


I decided to make up my own recipe of cabbage rolls using healthier alternatives, such as ground turkey, light soup, and light cheese.

If you enjoy cabbage rolls, I suggest that you try this recipe. It is simple, cheap, tasty, and better yet, healthy. You could even make it more healthier and not add cheese….yeah, probably not. 

VoilĂ , my recipe… and my pictures…my not so professional pictures.

What you will need for the meat mixture:

– 1 package of extra lean ground turkey

– 2 tsp of garlic

– 1 small onion

-1 small red and orange pepper

– 1/2 tsp of pepper

– 1/2 tsp of red pepper flakes

– 1/2 tsp of paprika

Chop veggies and then cook with spices and ground turkey



You will also need:

– 1 cup of brown rice *Next time I will only use 3/4 cup of rice – 1 cup of cooked rice is a little too much

After the rice is cooked, mix with the meat, veggies, and spices


– 1 head of cabbage (6 pieces) and boil for a few minutes, until cabbage is soft (but not too soft)


For the sauce, this is what I used:

– 2 cans of light Campbells tomato soup

– 1 tbsp of lemon juice

– 1 tbsp of Worcestershire sauce

– 2 tbsp of Ketchup

I combined half of the sauce mixture with the rice and with the ground turkey.


Then I placed the meat/rice mix in the cabbage pieces and then formed my rolls. Take a look:



Once the rolls were made, I poured the rest of the sauce on top of the cabbage rolls. I also added 1 cup of light medium chedar cheese and then baked the rolls at 350 for 30 minutes.


Fresh from the oven – my colorie friendly cabbage rolls! 


I Just had my first bite…delish! 


Sriracha Tofu

Sriracha Sauce. A sauce I was recently introduced to and loved it at first taste! It is tangy but also has some zip.

Tofu. A protein I would normally only eat in Pad Thai (and rarely noticed it – I always thought it was a scrambled egg). However, tonight I bought tofu for the first time. I bought tofu because I saw a recipe on Pinterest that looked so delicious that I could not pass up. Check out the website where I found this awesome recipe: 

It doesn’t taste like kitchen

What I did differently: I used honey instead of agave (sweetener) and I did not have cornstarch to thicken the sauce so I used flour instead.

What I enjoyed about this recipe: It is so easy to prep and to make. Also, it had a little snap, which I like. 

If you have not tried tofu before, but love spice, this might be a good recipe to start off with, as the tofu is cut up into small cubes. For those who have not had tofu before, yes it is an acquired texture. You must try and then decide if you like it. To be honest, I never thought I would like tofu, but I really did enjoy it, and will begin to incorporate into my cooking more often. *There are so many varieties of tofu. Therefore, take a look at this article that explains the diffetent types of tofu that you can buy: 

@ the kitchen

If you love tofu, but do not love spice, do not add 3 tbsp of Sriracha sauce.

Yet, if you love both main ingredients, you will definitely love this recipe! Check out my pictures and then attempt this easy recipe and let me know what you think! I look forward to hearing from you.

Tofu mixed with flour 

Fry tofu (4 minutes on each side) 

Fry tofu (another 4 minutes) 

Once tofu is cooked, prepare the sauce 

Mix tofu and sauce together 

Et voilĂ ! 

Overnight Oats

I have been on an oatmeal kick for the last couple of weeks. I have been eating regular oats with fruit (usually blueberries), cinnamon, and brown sugar. It is a healthy, easy, and filling breakfast – I love it!

When I was visiting my sister last week, she was making overnight oats. I had seen many overnight oat recipes online but always seemed to skip them. When I saw my sister make her overnight oats and saw that they looked really tasty, I asked myself why I was not doing this!? I loved the idea of making my breakfast the night before and having enough breakfast for the next few days.

Therefore, this recipe is her recipe. However, she did not add the banana, she added brown sugar instead. The banana idea came from a friend of mine – very tasty!

-1cup of oats
-1cup of almond milk
-1 ripe banana
-2tsp of cinnamon
-4-5 small apples, sliced thinly

– Add oats, almond milk, banana, cinnamon in a bowl and mix well
– Place mixture in a pie plate
– Place sliced apples over oat mixture
– Cover with plastic wrap and place into fridge overnight
– Take out of the fridge the next morning and dish yourself a portion
– Some will eat this cold, but I prefer heating it







Chicken Pad Thai

DELICIOUS! Is the first word that I will use to describe this recipe, and SIMPLE, is the second word that I will use to describe this recipe.

If you are in the mood for Thai some night and do not want to go out and spend 15-17 dollars at a restaurant, I suggest that you try making this glorious dish. It is tangy, light, and full of flavour. It also has a little zip, for those who enjoy a little spice in their life.

Last night, I went out for supper with a friend and I was torn between two dishes, Chicken Shawarma and Pad Thai. I went with the Shawarma…and had no regrets, but I was still craving Pad Thai. Therefore, I went online when I got home and came across this wonderful recipe. Check out the link below to find the full recipe.

Le creme de la crumb

I adapted this recipe, however. I did not use fish juice. I added Worcestershire Sauce instead. I also added another tsp of PB and more vegetables, such as carrots and green/red pepper. Also, I added 1 tsp of Sesame Oil.

Here is the finished product:


I hope you enjoy it as much as we did!

Crockpot BBQ Chicken

I LOVE pulled pork, but I do not like to eat pork too often, therefore I made an easy pulled CHICKEN recipe. This recipe is SO simple and SO good! You must try it out!

Check out my recipe:

– 2 boneless chicken breasts
– 1 cup of BBQ sauce (I used Sweet Baby Ray’s)
– 1/4 cup of low fat Italian salad dressing
– 1/4 brown sugar
– 1 tbsp of Worcestershire sauce

– Combine all ingredients together in a bowl and mix well.
– Place chicken breast in the crockpot and pour mixings over chicken.
– Cook on low for 8 hours.
– After 8 hours, take a fork and pull the chicken apart. The smell is divine!
– Best served on fresh buns with coleslaw! A side of corn on the cob is always nice too! Enjoy!

– 1 Macintosh apple, 1 carrot, 1/2 cup of red cabbage, all chopped Julienne style.
– A quirt of lemon juice, a dash of pepper, and a few tablespoons of calorie wise coleslaw dressing.
– I also added a few cranberries.

Et voilĂ ! Our supper:








The BBQ sauce that I used is from the States. I have not seen it here in Canada. Use the BBQ sauce that you prefer and I am sure that the taste will be just as good! Enjoy!