Cook your way to balanced hormones with these delicious spring recipes.
Spring is here and I can’t think of a better way to celebrate than with two light and fresh spring recipes! Not only are they delicious and easy to make, they are both great for helping to balance hormones. There are many things to keep in mind if you’re trying to naturally balance your hormones. Exercise, good sleep, and staying hydrated are key components. When it comes to food, making sure you’re getting enough protein and healthy fat is essential, while lessening the amount of processed foods, hydrogenated oils and re-fined sugar.
Fatty fish is a great source of omega-3s, as well as a great source of protein. My Mini Mediterranean Salmon Burgers are perfect for busy weekdays, or for adding to a meal prep rotation. You can use fresh, wild-caught salmon, or wild-caught canned salmon – both work very well! Be sure to make these burgers small, as they are quite delicate and break easily when prepared too large in size. Serve as mini sliders, or keep it light with extra toppings like crisp butter lettuce, cucumber, and shallots. It is perfectly versatile! Finish with a dollop of delicious dairy-free tzatziki for the ultimate mediterranean feel and extra healthy fat and protein!
Tzatziki is usually made with full-fat greek yogurt. For this dairy-free paleo version, I used plain coconut yogurt and you won’t be able to tell the differ-ence! Mixed with grated cucumber, garlic, lemon and cumin, it’s a spread you will continue to make in the summer months ahead. The recipe makes a little extra so cover, refrigerate, and enjoy throughout the week with vegeta-bles, proteins, or crispy gluten-free bread.
Mini Mediterranean Salmon Burgers
Makes: 10 mini burgers
- 2-213g cans wild caught salmon (or 1 pound skinless wild salmon fillet, see notes)
- 2 eggs
- ½ cup + 1 tbsp almond flour
- 1 small shallot, minced
- ¼ cup kalamata olives, seeds removed and minced
- 2 tbsp minced sundried tomatoes
- 1 tsp dried oregano
- 2 tbsp avocado oil, for cooking
- Pinch salt and pepper
- Dairy-free cucumber tzatziki
- Butter lettuce
- Cucumber slices
- Sliced shallot
- Fresh tomato slices
- Substitute: gluten-free buns
Transfer the fish to a large bowl and add the remaining ingredients. Separate the mixture into 10 small portions. Roll each portion into a ball, then flatten with the palms of your hands into a patty shape.
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the burgers to the skillet and cook for two to three minutes per side, or until golden brown and edges start to crisp. If you are using fresh salmon, you may need to cook them one to two minutes extra.
Serve hot in a gluten-free bun with tzatziki and layer with additional toppings of choice, or wrap in butter lettuce for a low-carb option.
Note: If you choose to use fresh salmon, cut the salmon fillet into 1-inch chunks, and add the pieces of salmon to a food processor. Pulse four to five times, or just enough to break down the fish into a chunky minced texture.
Dairy-Free Cucumber Tzatziki
- ½ english cucumber (or 3 small persian cucumbers), ¾ cup grated
- 1½ cups plain coconut yogurt
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp dried dill
- ½ tsp ground cumin
- Salt and pepper, to taste
Cut the cucumber in half lengthwise, scoop out the seeds in the centre, and discard the seeds. Using a box grater, grate the cucumber into fine shreds. Squeeze any excess liquid from the grated cucumber and transfer to a bowl.
Add the yogurt, lemon juice, garlic, dill, and cumin. Mix very well to combine and season with salt and pepper to taste. Cover, and refrigerate until ready to serve.