Five Ingredient Tuna Cakes (GF)

So if you haven't already seen me talk about Safe Catch tuna on Instagram, let me give you a little introduction. They sell pretty much the only canned tuna I will ever buy again. They have the lowest mercury limit of any tuna brand (their elite tuna is 10x stricter than FDA regulations), making it safe for both pregnant women and children to eat regularly. They test every single tuna and pack each can with just the tuna and it's natural juices. Does it get any better than that? It actually does because you can use the code allroads for 10% off your order on their website!

I've loved playing around with this tuna in the kitchen ever since discovering it, and I can't wait to bring you guys some delicious recipes here on the blog. To start it all off I made these super easy, super delicious tuna cakes. They're perfect for an easy dinner, and the leftover are great to pack for lunch.

Here's What You'll Need:

1) 5 oz Safe Catch Elite Tuna
2) 1/2 cup cooked Chosen Foods quinoa
3) 1/4 cup onion, chopped
4) 1 tbsp German mustard
5) 1 egg


1) In a bowl, mix together the ingredients with your hands.
2) Form the mixture into 2-3 patties (depending on size), squeezing tightly to rid of excess liquid.
3) In a pan on the stove top over medium high heat, add the patties and cook for 3-4 minutes per side. If the patty crumbles a bit when flipping, just reassemble it using a spatula. 
4) Remove from heat, serve, and enjoy!

I served mine over a couple of tomato slices. They'd also be great on their own or on top of a salad. You can add some extra mustard or hot sauce for a little kick. Let me know how you ate yours and what you think in the comments below!

Honey Sriracha Salmon Over Spiralized Broccoli Stems and Bell Pepper

So I have about a billion thoughts I want to get across in the post, and they're all a little jumbled in my head so bare with me. 

I'm a HUGE fan of spiralizing! And over the past year or so, I've come to realize how many different, amazing things you can spiralize. Two of these perhaps not-so-predictable things are bell peppers and broccoli stems. I've touched on broccoli stems with a couple other recipes and I think bell peppers once before, but I want to do a quick recap of how to spiralize each.

Broccoli stems are easy. Cut them off and shave off the side nub parts with a knife. The idea is to get the stem as cylindrical as possible, but don't go too crazy. It will be fine, trust me. Just try to get anything that's jutting out a ton off the sides. Cut the ends so they're flat, and spiralize as if it's a zucchini. 

Bell peppers seem complicated, but they really aren't. Cut off the top of the bell pepper, maybe about a centimeter below the stem, and remove the seeds from the inside. Have the open top part facing the blade when you spiralize, and the bottom of the pepper will attach the spiky end. Spiralize as you would any other vegetable. I've found that peppers tend to have a lot of juice, so just be aware you may want some paper towels nearby.

Okay, so now that we've covered how to spiralize them, I'm going to briefly touch on spiralizers. Every time I post a spiralized recipe, I get a lot of questions about which spiralizer I suggest. My major suggestion is to invest in a good one. I wouldn't settle for a small hand one, honestly, because you really won't use it that much because you just can't use it on as many things. My suggestion would be the Inspiralizer. It's comparable to some other, good quality spiralizers, but it reduces the amount of wasted vegetable which is actually a huge deal. For more information or to buy one, feel free to click the link below.

Turn veggies into noodles with the Inspiralizer

So onto the recipe. I've had the fortune of coming across Fix Hot Sauce lately, and it has literally be a game changer. It is by far the best sriracha I have ever had. They are not paying me to say this, I am not endorsed by them, it is JUST THAT GOOD. So I've pretty much been putting in on or in anything and everything. So I figured why not a nice, simple recipe with sriracha and throw in honey for a touch of sweetness.

Slight tangent here, I buy broccoli a lot. And if I buy broccoli, you pretty much know that there's some sort of broccoli stem concoction coming your way because they may be very high up there on my favorite vegetables to spiralize list. I also may or may not shop for broccoli by broccoli stem size now (insert embarrassed buldgey eyed emoji here).

So I had my broccoli stems laying around, and I thought they would be the perfect compliment to an Asian-ish salmon. Bell peppers came into my mind next, and the rest is history really.

Here's What You'll Need:

-3 red bell peppers, spiralized
-6 broccoli stems, spiralized (may need more or less depending on size)
-1 lb of salmon, cut into 3 equal pieces
-1/4 cup water
-1/4 cup Tamari (or low sodium soy sauce or liquid aminos)
-2 tbsp sriracha
-2 tbsp honey
-2 cloves garlic, minced
-1 tbsp coconut oil


1) Mix together the water, Tamari, sriracha, honey, and garlic in large bowl or container. Marinate the salmon pieces in the sauce for at least an hour covered in your fridge.
2) Preheat your oven to 425 degrees.
3) Cook the marinated salmon for about 12 minutes. The rule of thumb is 4-6 minutes per half inch thickness, so times may vary. DO NOT THROW OUT THE REMAINING MARINADE. You'll be using it as a sauce. 
4) In the meantime, heat up the coconut oil in a large skillet over medium high heat. Toss in the broccoli stems and cook for about a minute.
5) Add in the bell pepper and cook for another minute or so.
6) Add in the leftover marinade and let it cook for 3-5 minutes.
7) Once the salmon is cooked, remove it from the oven.
8) Plate the pepper and broccoli stem mixture and top each with a piece of salmon.
9) Enjoy!

Not a fan of spiralizing or not want wanting buy a spiralizer at the moment? Feel free to make the salmon alone. I served mine in a variety of ways over on my Instagram, and you can still save the marinade to use as a sauce.

Let me know what you think in the comments below!

Parmesan Lemon Tilapia over Garlic Broccoli Noodles

For all of you broccoli lovers out there, how many of you feel wasteful when you just chop off the stems? The florets are the part everyone eats, so don't feel badly. We're pretty much taught to toss those stems. The florets are served on everything from pasta to pizzas, as side dishes, you name it. You might even wonder, can I even eat the stem? The answer is YES!!!!, and I will show you a great (and delicious) way to do so!

Broccoli stems pretty much taste like, well, broccoli. They have a similar taste the florets, maybe a little milder. So they are pretty much good with everything! I decided to toss them with some garlic and top with a little fish, and trust me the combination is spot on!

To spiralize the broccoli stem, you cut off the florets and try to smooth out the sides, cutting off any parts that jut out. Also cut off the bottom so that it is flat. Ideally you want it to look semi-close to a cylinder. If you see the picture below, it isn't perfect but still produces great broccoli noodles.

Once you have your broccoli noodles, you're ready to go!

Here's What You'll Need:

-3-4 broccoli stems, spiralized (amount depends on thickness and length, the thicker and/or longer, the fewer stems needed)
-1 tsp olive oil
-1 clove garlic
-6 mushrooms, sliced
-1 medium tomato, chopped
-red pepper flakes to taste
-2 tilapia fillets (about 6 oz each)
-1/2 lemon, juiced
-2 tbsp parmesan


1) Heat up the oil in a pan, and throw in the garlic, cooking for about a minute.
2) Add the broccoli noodles and let them cook for about 3 minutes alone.
3) Add in the mushrooms, tomato, and red pepper flakes and continue to cook for an additional 3-5 minutes.
4) Meanwhile, coat the tilapia fillets with lemon juice and toss each in parmesan.
5) In a separate pan, cook the tilapia for about 5 minutes on each side over medium high heat.
6) Once cooked, split the broccoli noodles between two plates, top each with a piece of tilapia, and enjoy!

Let me know what you think in the comments below, and feel free to subscribe for e-mail updates!

Spicy Fish Tacos

I'm a big fan of Mexican food. Well really, I'm a big fan of all food, but Mexican food holds a special place in my heart. I LOVE spicy, and Mexican food tends to do the best job of capturing delicious and spicy in one (in my opinion). 

I'm going to be honest, I have only had fish tacos once before this recipe. And they were not good. That was four years ago. So yeah, really not good. But I decided that I was going to take on the fish taco.

I love tacos in general, and I needed to prove to myself that these bad fish tacos were a fluke. And, in my opinion, that's exactly what happened. These tacos are fresh and spicy with great flavor. And they feature one of my favorite new ingredients, Wrawps.

Here's What you'll need:

-About 1 lb of tilapia (4 small fillets)
-1/2 large tomato, cubed
-1/4 cup red onion, chopped
-1/4 tsp dried cilantro or about 1/2 tsp fresh
-2 tsp nonfat plain Greek yogurt
-1/2 avocado, sliced
-1/4 cup spinach
-2 spicy Wrawps, cut in half
-sea salt to taste
-black pepper to taste
-chili powder to taste


1) Season each piece of tilapia, sprinkling salt and pepper on both sides (just enough to coat each side) and chili powder on one side of each filet. 
2) Heat a pan to medium high heat, and cook the fillets for about 3 minutes per side or until fully cooked (may vary by stove).
3) Warm up the Wrawps over the tilapia for about a minute to make them a little more malleable. I literally put the Wrawp pieces on top of the tilapia a minute before it's done, cover the pan, and the Wrawps are perfect.
4) Put the Wrawp pieces on plates (two per plate), and evenly distribute the spinach onto each. Top each with a piece of the fish and avocado.
5) In a bowl, mix together the tomato, onion, cilantro, and some salt and pepper as desired. 
6) Top the tacos with the tomato and onion mixture and a little Greek yogurt (about 1/2 tsp per taco).
7) Enjoy!

I'd love to hear what you think in the comments below! And feel free to subscribe to e-mail updates so that you never miss a post.