I'm beginning to hate my alarm clock. If I wasn't so tired and groggy when it wakes me up every morning, I might actually consider taking a baseball bat to the damn thing. Except, my alarm clock is my iPhone, and I kind of need that, so maybe not.
But that doesn't mean that I'm not tempted.
This whole wake up at 5:30-in-the-freaking-morning thing isn't working for me. No bueno. No sir. But I'm one of those people that likes to arrive everywhere early, just in case, so, it kind of makes sense that I would wake up at 5:30am to make it to my 8am class, right? I mean, 2 and a half hours to throw clothing on, grab a cup of coconut oil blended coffee and make the 15 minute drive to campus makes total sense. Rightttt?
Ok. I might be slightly deranged. But still. I have a fear of getting to class late. And this usually means that when I get to Ohio State's campus at 6:30, I'm in need of coffee, again. Which, in turn, means that I stand outside the tiny campus coffee shop for a half hour, freezing my tushie off because they won't open the freaking doors even two minutes early, even though they can clearly see me standing there. Sigghhhhhh. Sorry. Rant over. I promise.
Because I am physically on campus all day, hopping from class to class, I have no time to eat. This is where food prep becomes my best friend. On Mondays and Wednesdays I hard boil eggs, cut up carrot sticks and celery and make my own jerky. It makes my life so much simpler when I don't have to worry about feeding myself and can stick to worrying about my classes.
Lately, I've been on a little bit of a fish kick, so when I was thinking about how to add more protein into my packed lunches, I decided that salmon patties were the perfect solution. They're oh-so-delicious, and perfect for popping in your mouth on the go. Give 'em a try!
Salmon Scallion Patties
2 Tbsp olive oil, for pan frying
1 can (8 oz) of skinless, boneless salmon
2 Tbsp coconut flour
1/4 cup of scallions, finely chopped
Juice from one freshly squeezed lemon
1/4 tsp of chili powder, for an added kick (optional)
1 tsp of sea salt
Dump the contents of the can of salmon into a medium sized mixing bowl. Using a fork, shred the salmon until desired consistency is reached.
Add the coconut flour, egg, and lemon juice and mix well. Then add the spices (the sea salt and chili powder) and continue to mix until well combined. Finally, incorporate your chopped scallions.
Preheat a frying pan on your stovetop over a medium heat. Using your hands, form the salmon mixture into patties. Then, pour the 2 tablespoons of olive oil into the pan. Place your patties into the hot pan.
Cook until the bottom is a golden brown (about 5 minutes) and then, using a spatula, flip them, cooking for an additional five minutes. Squeeze additional lemon juice over them and serve warm with a side salad.