At the "cantine" (cafeteria) my bébés ate 7-course, hot, whole-food, well-rounded lunches. 🙌 As a course of habit, and preference, I choose to send hot, gluten-free lunches to school with the bébés everyday. Having a healthy, balanced lunch is very important for growing minds and is most definitely a high priority of mine.
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So, presently, I am in the midst of some major back-to-school meal planning! To make things easier for me in the mornings, their lunches are oftentimes simple variations of leftovers.
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Exhibit A: Brain boosting, veggie-filled, protein packed, gluten- & grain-free salmon patties 💪 (or as my bébés refer to them, salmon nuggets.)
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Salmon - 275g (cooked, ideally from the previous night's dinner)
Almond flour - 35g
Ground flaxseeds - 1 tb
Eggs - 2
Mayonnaise - 1/8 cup
1 small zucchini, finely chopped and sautéed with
2-4 garlic cloves, also finely chopped
A good amount of ghee or avocado oil
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Sauté zucchini and garlic in avocado oil or ghee in a large frying pan. Flake the salmon in a bowl along with the almond flour & flaxseeds. Add the eggs, mayonnaise and salt and pepper, to taste (don't forget, you probably added salt to your salmon the night before!) After the zucchini and the garlic are lightly sautéed, add to salmon mixture and mix. Scoop rounded tablespoons out, shape and fry in a thin layer of ghee or avocado oil.