Thursday, April 2, 2015

Sweet Potato Tuna Cakes

As the final scores of the CrossFit Open come out it is always tempting to compare yourself to your friends, teammates, other people you know from competitions or other boxes, etc. I am guilty of the same thing. Obviously looking at scores and thinking you should have done this, they are better at that, in any other competition you would have beaten them... whatever analyzing you do... is going to happen, but I need to remind myself of this (and I am guessing so do a lot of people)... They will never be you and you will never be them. We all have different strengths, weaknesses, body shapes, mental drive, etc. and that makes us all different athletes. Even compared to my twin we have different strengths and weaknesses fitness-wise. Competition is a big part of CrossFit- either against yourself, the clock, your friends, but keep in mind this is supposed to be fun... and comparing yourself to others constantly will not make you a better athlete- you know you best so work on you- and lean on your friends for support because your real friends want you to succeed and will help you.  :-)

I have mentioned these cakes before...they are a copy-cat recipe from Nom Nom Paleo - Spicy Tuna Cakes. I have made them a lot now because they are delicious, but I have found that I pretty much never have all of the ingredients which is where my version of the recipe comes from. I simplified the original recipe and had to increase how many "cakes" the original recipe made because it wasn't enough. :) I have also put in the recipe for my spicy mayo dipping sauce... can't have the without that! 

Sweet Potato Tuna Cakes

(Printable Version)

(Makes 24 Cakes)

- 2 Baked Sweet Potatoes
- 4 Eggs
- 2 tsp Red Pepper Flakes
- 2 Tbsp Lemon Juice
- 4 Green Onions, Chopped (These I often don't have and therefore omit)
- 3 7-oz Cans of Tuna in Water (drained and flaked- 20+ oz total would be your goal)
- 1/2 tsp Garlic Powder
- Salt and Pepper
- 2 Tbsp Melted Ghee or Butter
- Siracha (Optional)

1. Bake the sweet potatoes- poke them with holes with a knife and bake at 400 degrees for 45min-1 hr. Let them cool until you can handle them- then peel and mash them in a large bowl.

2. In the large bowl, add the rest of the ingredients, except the butter, to the mashed potatoes. Mix until well combined. (Use your hands, get in there!)

3. Melt the butter, using a brush or your hands, grease a 24 muffin tin. Add any remaining butter to mixture. 
4. Scoop about 1/4 cup of the mixture into each of the 24 muffin tin spots. Press down slightly with your hand or a spatula so each tin is about 1/2 full.

5. Bake 20-25 minutes. Cool before removing. Serve with the dipped sauce below!

Servings 24.0
Amount Per Serving
calories 54
% Daily Value *
Total Fat 2 g3 %
Saturated Fat 1 g4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 42 mg14 %
Sodium 113 mg5 %
Potassium 109 mg3 %
Total Carbohydrate 2 g1 %
Dietary Fiber 0 g2 %
Sugars 1 g
Protein 6 g12 %
Vitamin A40 %
Vitamin C6 %
Calcium1 %
Iron1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Spicy Mayo

- 2/3 Cup Avocado Oil (or Olive Oil)
- 1 Egg
- 2 tsp Dijon Mustard
- 2 tsp Lemon Juice
- 1/2 tsp Garlic Powder
- Pinch of Pepper and Salt
- 1/4 Cup Hot Sauce (I used Frank's)

Combine the avocado oil through salt and pepper in bowl or mason jar. Using an immersion blender or your very strong arm- mix the ingredients until a mayo-type consistency is formed. Add the hot sauce and mix again. Some mayo recipes call for you to add the oil slowly but I have never had this fail by adding everything and mixing on high. :) Lazy. 

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