Health: Pineapple Brakfast Sandwich

Ingredients: 

• 1/2 cup finely chopped fresh pineapple
• 4 tablespoons Neufchatel or part-skim ricotta cheese
• 2 slices whole grain bread, toasted
• 4 large strawberries, sliced
• 2 tablespoons chopped walnuts
• 
  
• Method: 

  In a small bowl, combine pineapple and Neufchatel and then spread evenly on bread. Top with strawberries and walnuts and serve.
  Nutritional Info: 

  PER SERVING:220 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 230mg sodium, 21g carbohydrate (4g dietary fiber, 8g sugar), 8g protein

  Find more recipes from the source

Salmon Cakes

I make these all the time, it's kind of a lengthy process, but well worth it!  Try these yummy Salmon Cakes for dinner tonight!  xoxo Chelsea

Ingredients

1/2 pound fresh salmon

Good olive oil

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

3/4 cup small-diced red onion (1 small onion)

1 1/2 cups small-diced celery (4 stalks)

1/2 cup small-diced red bell pepper (1 small pepper)

1/2 cup small-diced yellow bell pepper (1 small pepper)

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon hot sauce (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)

3 slices stale bread, crusts removed

1/2 cup good mayonnaise

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

Directions
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

(courtesy foodnetwork.com)

Homes We Love

We've pulled together some of our top favorite home decor shots from the many inspirational sources of the world wide web. Home is our place to feel safe, comforted, warm and ultimately happy. These photos serve as great inspo for decor ideas, color palettes, as well as with capturing that "at home" essence that us women love to create. From kitchens to backyards, bedrooms and living rooms, we hope these photos inspire you as much as they have us :)