….and there is peace! 🙂 School holidays are finished and as much I love the holidays I am so much enjoying the peace today – it’s just a shame I have to go back to work tonight!
So it’s back to the usual routine – up early – pushing Lachie to get himself moving but instead of sitting down at the computer once I organised lunch etc I walked! So new routine established.
The key to me keeping to this is organisation – so this morning I cooked and planned for my 7 nights. I made Michele’s Salmon and Sweet Potato Patties which are to die for as well as Chinese Poached Chicken and …. That should see me through until Friday and then my darling son will organise the next lot for me. Thank goodness he likes to cook and even better, is good at it!
Breakfast – Ricotta, honey and pear on Quinoa and Flaxseed toast – 286 calories
Morning Tea – one Salmon and Sweet Potato Patty –
Lunch – Turkey and Cranberry Sauce with salad on a roll (I enjoyed it yesterday!) – 204 calories
Water – 6 glasses
and that’s it because then I slept ready for work. The first and last day of my working week are always the hardest because its part of 2 days but I think I have worked out what works!
Edit: Salmon Patties with Tomato Salsa:
Serves 2 – Cook 20 minutes – Chill 1 hour – 393 cal per serve
- 250g sweet potato, cut into chunks
- 2tbsp skim milk
- 210g can pink salmon
- 2 shallots, finely chopped
- Freshly ground black pepper
- 2 tablespoons plain flour
- 1 egg, lightly beaten
- ¼ cup fresh wholemeal breadcrumbs
- 3 tsp olive oil
- Lemon wedges to serve
- 2 tomatoes, diced
- ¼ small red onion, finely chopped
- 1 cup roughly chopped parsley
Cook the sweet potato in a saucepan of lightly salted water for 10 minutes until tender. Drain and return to pan and place on a low heat for 1 minute until sweet potato is thoroughly dry. Remove from the heat and mash lightly. Add the milk, beating until very smooth. Set aside to cool completely.
Flake the salmon in a bowl. Add the mashed sweet potato and shallots. Season to taste and mix well to combine. Divide into 6 patties. Dust with flour, brush with a beaten egg and coat with breadcrumbs. Place on a tray and refrigerate for 1 hour.
To make the salsa, combine all ingredients.
Heat the oil in a large non-stick pan on medium. Cook the patties for 4 – 5 minutes each side until golden. Serve with the tomato salsa and lemon wedges.
Note: Make sure you chill patties for at least an hour otherwise they will break up when you cook them.