My little boy started a new school this week and I have been packing these AppleCake sandwiches in his lunch as a sweet snack…. something healthy, easy and fun for him to eat during his day away from home!  I only shared my Mott’s AppleCake recipe on Spanglish Baby…. you’ll have to click here to read the recipe.  Make sure to pack your kid an AppleCake Sandwich, or heck, you don’t have to be a kid to enjoy these delights!

There’s something very reassuring about eating kale salad.  Number 1, you know you made the right choice for your body that day.  Number 2, this leafy green is high in fiber and has zero fat.  Number 3, Kale is high in Calcium, Vitamin A, C and K, and has more Iron than beef.  Number 4, Kale is an anti-inflammatory packed with powerful antioxidents!  These are reasons enough for me to want to eat this salad again and again.

I always shake up my Kale salad by making different dressings.  Remember to make your kale salad a few hours in advance and allow it to sit in the dressing just to soften the roughage up a bit.

Kale Salad in Tahini Dressing:

1- bundle Kale

2 – large lemons (juiced) 

1/2 – cup Joyva sesame tahini puree

2 – garlic cloves (minced)

3- tablespoons of lime flavored soy sauce

1/4 – cup water

1/2 – cup pine nuts ( I like to toast mine)

Start by rinsing your Kale well.

Then place on a cutting board and cut into bit size shreds.  Place in a big bowl.

In a mixing bowl add lemon juice, tahini sesame puree, minced garlic, soy sauce and water.  Mix well.  At first the mixture will curdle then as you continue mixing it will go smooth.

Pour over chopped Kale and mix well to combine.

Next add pine nuts and cover bowl with plastic wrap and place in the fridge for a few hours or over night. Enjoy!

 All photos taken by: Nicole Presley

The gorgeous salmon cake takes the spotlight.  This is the dish you pull out when you simply want to show someone you love them.  Packed with omega 3s, and one of the tastiest little cakes known to man.  This cake also works well as an apology.  Oh let me count the ways to express my heartfelt sentiments.  Place a top a salad for a heart healthy meal, or gobble them down fresh out of the pan.  My honey bunny likes me to make him french fries on the side.  Either way…. it’s all going to be a great meal. Cheers to your love with salmon cakes.

All photos taken by: Nicole Presley

Ingredients for salmon cakes:

2 1/2 – cups poached and shredded salmon (click here to see poached salmon instructions)

1/2 – cup diced yellow bell pepper

1/2 – cup grated carrot

1/4 – cup chopped green onion

1/2 – cup chopped mushrooms

1/2 – cup diced red onion

1/4 – teaspoon dil

1/2 – teaspoon toasted sesame seeds

1/2 – teaspoon garlic powder

1/2 – teaspoon black pepper

1 – teaspoon Lawry’s seasoning salt

1 – heaping teaspoon spicy brown mustard

2 – eggs

4 – tablespoons mayonnaise

1/4 – cup bread crumbs

2 – tablespoons vegetable oil

Dipping cream for salmon cakes:

1/2 – cup sour cream

1 – tablespoon spicy brown mustard

In a large bowl combine shredded salmon, yellow bell pepper, grated carrot, green onion, mushrooms, and red onion. Mix well to combine.

Then add in the flavorful stuff: dill, sesame seeds, garlic powder, black pepper, Lawry’s, and spicy brown mustard. Mix well.

Let’s add the stuff that will make it all come together. Eggs, and mayonnaise. Mix that in then add in the bread crumbs. Presto. We are ready to fry.

In a large sauce pan over a medium heat add vegetable oil and allow to get hot.  Then take 1/4 cup of salmon mixture and pat in your hands to form a patty.  Place in the pan and cook on either side for 5 minutes or until golden brown.

Make the dipping cream: Mix sour cream and mustard together. Serve atop  salmon cakes for a sensational experience. ENJOY!