It’s been awhile since I’ve shared a recipe around here and that’s honestly due to the fact that I’ve been too busy/exhausted to do much in the way of cooking or baking these days. Z and I have been eating the same breakfasts, pretty simple lunches and (with our opposite schedules at the moment) I am on my own for dinner most nights leading me to throw together a random assortment of foods and call it a night.
Once this wedding is over and I start my transition into a domestic diva/happy housewife hopefully this will change and I’ll regain my motivation for recipe experimentation…
That being said, I have been wanting to try these tuna quinoa cakes ever since I saw them on the blog Slim Sanity back in June. JUNE! That’s how long it’s been (gosh I’m slacking). I had all the ingredients on hand and with a few tweaks here and there I created the following:
Tuna Quinoa Cakes
Adapted From: Slim Sanity
Makes: 9 cakes
- 2 5 oz cans tuna, drained (I used TJ’s brand no salt added)
- 3/4 c cooked quinoa
- 2 c yellow squash, grated (~1 medium sized squash)
- 1/4 c shredded cheddar
- 2 tbsp spelt flour
- 1/2 tsp pepper
- 1/4 tsp smoked paprika
- 3 tbsp liquid egg white (or 1 egg)
- Preheat oven to 350 degrees.
- Grate squash. Remove excess water by squeezing in a paper towel. Add to a large bowl.
- Add in remaining ingredients.
- Spray a muffin pan with non-stick spray. Place mixture into cups, filling to the top. Should make about 9 cakes.
- Bake at for 20 minutes until heated thoroughly and browned.
- For a crispy top: place under broiler for ~2 minutes before serving.
In that tiny little muffin-sized cake you get a dose of protein, healthy fat, grain, AND veggies! Definitely a winner. Not to mention the taste was similar to that of a fish stick…something I can’t even remember the last time I’ve had!
That’s what we’ll call this recipe: a healthy grown-up fancy fish stick.
I want to know…
Do you ever get in cooking ruts?
What are some of your easy, go-to meals when you lack motivation?