Herbed Potato Patties

Lake Superior Kitchen, Potato Fritters

I haven’t been very active on here lately.  We’re in a busy season of life with jobs, kids, community, etc.  I have been trying to focus on what we value most and focus my time on those things.  I need to be present during our family time, invest in relationships, and get rest.  So, I’m still cooking every day, and even making new recipes, but I’m a little behind with photographing and documenting.  But, life has seasons.  This one is good-just requires different attention.  Thanks for your patience with me!  I made this recipe quite awhile ago now and am finally gettin around to sharing it!  It is so tasty and easy-you'll love it!

Herbed Potato Patties

1 hour, serves 6


7-8 small red potatoes

1/4 c olive oil plus some for frying

3/4 t salt

1/2 t garlic powder

1 t fresh thyme, minced

1 t fresh rosemary, minced


  1. Fill large pot with 2 1/2-3 quarts of water.  Add the potatoes and bring the water to a boil.
  2. Boil the potatoes until they are soft enough to break with a fork, about 20 minutes.
  3. Strain the water from the potatoes and move the potatoes to a large mixing bowl.
  4. Add the olive oil to the potatoes and mash until smooth.
  5. Add the salt, garlic powder, thyme, and rosemary and stir until well combined.
  6. Heat additional olive oil in a large nonstick skillet.  Scoop a small amount of the potatoes, shape it into a patty, and place gently on the skillet.  After several minutes, once the fritter has browned slightly, flip to the other side and fry for several more minutes.

Herbed Potato Patties, Lake Superior Kitchen, grain free, whole30, paleo

Cauliflower Bites

Cauliflower Bites, Lake Superior Kitchen, Whole30, Paleo, Grain Free

I realize I was just lamenting about the cold, but it really feels like Spring out there lately!  It’s been so sunny and pretty warm for Northern Minnesota!  I keep seeing Easter things everywhere I go.  I ended up giving up shopping for Lent.  I’ve never been a big shopper; I’m very careful with money and am too tired by the end of the day to go to the store. :). So, what I was really trying to address was the random internet searching of things, grabbing extra stuff at Target or somewhere else that I really don’t need, and just thinking about “needing things” that, in reality, I don’t need at all.  I’ve used the time to unsubscribe from a lot of emails.  In the past, I’ve found myself seeing some sort of deal in my email, scrolling through whatever website for any length of time, and then not actually buying anything.  The purchasing has never been as much of a problem as the looking and thinking about purchasing things I don’t need.  I haven’t gone to the store for anything but groceries since the start of Lent and it’s been really nice.  If I think I might want or need something it’s a simple “nope, I don’t.”  I’ve tried to focusing on addressing the mental and emotional side of accumulating stuff.  Such as asking myself, “What are the times when I most want to buy something new?” And, “What am I actually feeling during those moments?” When my house feels chaotic and messy (as often happens with three kids under 5), I find myself thinking what else I could have to organize better, or what toys would occupy the kids better, or what plant or book would make me feel more peaceful.  It’s so easy to numb the heart of these times with superficial things.  What I actually need is to find peace in the crazy, purpose in boring, and fulfillment from what actually matters in life.  We have a few more weeks of Lent, so we’ll see what else I have to learn!

Cauliflower Bites

25 min, serves 6


1 cauliflower, chopped and blended (leaves about 2 cups)

2 eggs

3 garlic cloves, minced

1/2 t salt

2 T green onion, diced

1/2 c almond flour

Butter or olive oil for frying


  1. Chop cauliflower and blend it to an even, somewhat smooth consistency.  I do this by blending the cauliflower chunks in water and straining out the water.
  2. Put the cauliflower in a cheesecloth and wring out the extra water.  You should have about 2 cups of cauliflower to use.
  3. Place cauliflower and the rest of the ingredients in a medium bowl.  Stir together until everything is fully combined.
  4. Heat butter or olive oil in a nonstick skillet.  Shape the cauliflower mixture into small balls and flatten slightly with your hands.  Fry for about 5 minutes on each side, so that both sides are nicely browned.
  5. Serve as an appetizer or side dish with any meal!

Cauliflower Bites, Lake Superior Kitchen, Paleo, Grain Free, Whole30

Coconut Banana Muffins

Lake Superior Kitchen, Coconut Banana Muffins, Grain Free, breakfast, paleo

Alright, I’ve hit the part of winter where I’m losing motivation to go outside.  I don’t want to ski or build a snowman, I want to sit on the beach in the sunshine.  I want to go outside with one layer of clothes, rather than six.  We’re getting there, right? I’m not a naive Duluthian.  I’ve lived here all my life; I know we’ll probably get three more snow days before Spring comes at the end of May, but I can hope.  In the meantime, maybe I’ll invest in some more houseplants.  That always makes me feel cheerful.  Or I could visit the Sun Spot.  I’ve never tried Duluth’s mobile spot to combat winter blues but I think it might be just what I need.

These muffins are so delicious.  Everyone in my family loved them.  And I loved knowing the kids were eating them with all those good ingredients.  I will probably double the batch next time because this one did not last nearly long enough.

Coconut Banana Muffins


1 stick butter, softened

1/4 c honey

1 egg

2 t chia seeds

2 bananas, mashed

1/2 c coconut

1/2 t baking soda

1/2 2 cinnamon

1/2 t salt

1/2 t vanilla

1/3 c coconut flour

1 c almond flour


  1. Heat oven to 375 
  2. In medium bowl, mix softened butter, honey, and egg until fully combined.  You’ll have to whisk it to mix the honey in well.
  3. Add chia seeds, mashed bananas, and coconut and mix well.
  4. Add baking soda, cinnamon, salt, and vanilla and stir well.
  5. Add coconut flour and almond flour and fold it into the batter.
  6. Scoop batter into greased muffin tins and bake for 18 minutes, or until knife inserted comes out clean.
  7. Let cool on cooling rack for several minutes before eating.

Paleo Coconut Banana Muffins, Lake Superior Kitchen, Grain Free, Breakfast, no sugar