I try to switch up my kids meals daily. Especially with my oldest. He gets used to routine very easily and it’s hard to break apart from it.
Sometimes it is the silliest things, like if his dad is working nights and I do bedtime for X amount of nights, it can be hard for him to change it up and have dad do bedtime on his first night off.
So while I have a list of breakfasts or lunches, I try to rotate them so that each day of the week it is different. Sounds exhausting but it’s really not that bad once you get used to it.
And like I said, it’s not like I have to come up with new recipes all the time because that would be exhausting,
When it comes to lunches, I try to include protein with every meal but I find myself rotating eggs and ham a lot. While I try to buy better versions of cured meats, they are still pretty high in sodium so I try to limit how often we eat them. And let’s be honest, I love eggs, but there is only so many ways you can eat eggs.
I have tried to include tuna as an additional protein option but it is not always easy to get the kids to eat it. I would totally just eat a tuna salad with some veggies but boys.. not so much.
These little tuna cakes were a huge hit though. The little one ate it right up and the toddler topped it up with some ketchup because well, ketchup is life when you are 3.
They were pretty easy to make, although they don’t stick together 100 % so you have to be gentle while flipping them. They key is to get as much moisture out as possible.
If you have the time, setting them in the fridge for 30 minutes certainly helps getting them to set a little before adding them to the pan.
You can totally just have them as is, but I did enjoy them wrapped in lettuce.
You could probably also bake them but I would think they would dry up a little bit and possibly not hold up as well.
- 2 cans tuna
- 1/2 cauliflower 1.5 cup
- 1/4 cup breadcrumbs
- 3/4 cup cheddar cheese shredded
- 1/2 cup carrots shredded
- 1 tsp garlic powder
- 1 egg
- Roughly chop cauliflower and steam on the stove for 8-10 minutes or until fork tender. Drain the water very well and mash with a fork or potato masher.
- Drain tuna very well. Take a cheesecloth – or layer a few sheets of paper towel- place the shredded carrots and tuna in the center and spin it until you get most of the water out.
- In a bowl, mix in all of your ingredients.
- Form 6 even patties. If time allows, I recommend making them in advance and store in the fridge for 30 minutes to help them set.
- Heat oil in a pan on high heat. Sear patties then turn down to medium-high heat and cook for 5-7 minutes or until golden brown. Flip then repeat.
- Best enjoyed right away by itself or in a lettuce wrap with red onions and BBQ sauce.