Coffee Creamer KETO (Jen)*

 

Those creamers you buy in the store are full of junk.  Yuck.  Make your own so at least you can read the label! This creamer is so thick and delicious!
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🧡 Let's Get Cooking! 🧡
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SERVINGS: 10-12
Calories 51 | Fat 0.3g | Protein 0.1g | Net Carbs 2.1g 

Ingredients :

• 3 cups of water
• 1/2  a cup of cashews 
• raw half a cup of raw walnuts
• 3 Medjool dates
• Ceylon cinnamon 
• 3 pinches salt
• 1/2 T Madagascar bean vanilla powder

Instructions :

• Add all ingredients to a blender and blend well.  Pour into a carafe and store in the refrigerator for up to a week.

Source: Jen

Salmon Bowl KETO (Maya)

Make this easy salmon bowl recipe in just 30 minutes, with flaky teriyaki salmon, crisp veggies, creamy avocado, and brown rice.


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Let's Get Cooking!
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SERVINGS: 8 (1 Tablespoon - Total 1/2 Cup)
Calories 51 | Fat 0.3g | Protein 0.1g | Net Carbs 12g | Sugar 11.9g

Ingredients :

• 1 organic lemon 
• 1/2 cup Coconut aminos (or low sodium soy sauce)
• 1/4 cup Honey
• 1 tbsp Apple cider vinegar
• 1/4 tsp Blackstrap molasses
• 1/2 tsp Garlic powder
• 1/2 tsp Ground ginger
• 1/2 tsp Sesame oil (optional)

Instructions :

• In a small saucepan, whisk together coconut aminos, honey, apple cider vinegar, molasses, garlic powder, and ground ginger.
• Bring the sauce to a gentle boil, then reduce heat and simmer for 8-10 minutes if you’ll be serving at room temperature, or 15-20 minutes if you’ll be serving it warm. The sauce will thicken as it cools, so if you cook it for less time, it will reach the right consistency once cooled, or if you cook for more time, it will be the right thickness almost right away but will harden when cooled.
• Remove from heat. Whisk in the sesame oil, if using.

My Recipe Tips :

• Be careful not to overcook the fish. I highly recommend using a meat thermometer like this and removing the fish once it hits 130-135 degrees F. It will rise a few more degrees after tossing with the sauce right before serving, but this range will ensure that your salmon bowl isn’t dry.

• Does your skillet matter? Sort of. I usually prefer a cast iron skillet for even heat distribution, but this time I just used a stainless steel skillet and it worked fine. I recommend against very lightweight pans, because they don’t retain heat well and your fish will stick more easily.

• If you have picky eaters, customize your salmon bowls for each family member. I usually make mine with cauliflower rice and brown rice for my kids. If your family likes different toppings, plate them all separately and let each person top their bowl how they like. Oh, and we all love a bowl of egg drop soup as a starter with these!

Ingredients & Substitutions :

Here I explain the best ingredients for my salmon bowl recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Salmon – I prefer wild-caught, but any kind you like will work. Check out my pan seared salmon recipe to help you choose. We’ll cut the fish into 1-inch cubes, so I sometimes use this recipe as a way to use up odd-shaped fillets.
• Teriyaki Sauce – I used my homemade teriyaki sauce recipe made with coconut aminos (or you can use low-sodium soy sauce or tamari), honey, apple cider vinegar, blackstrap molasses, garlic powder, ground ginger, and sesame oil. It’s naturally gluten free.
• The Base – I made this salmon rice bowl using brown rice, but feel free to use white rice or even quinoa. When it’s just my husband and me eating it, I usually choose lighter cauliflower rice.
• Vegetables – I used carrots, cucumbers, radishes, and avocado slices. Sometimes I use leftover sauteed radishes instead of fresh. Feel free to add other fresh or cooked veggies. In the past I’ve experimented with broccoli, snow peas, bean sprouts, zucchini, mushrooms, edamame, and roasted sweet potatoes.
• Olive Oil – For sauteing. Avocado oil works, too.

WhyYou'll love this Recipe:

• Moist, flaky bites of salmon – Most salmon bowls I’ve seen either use raw fish (more like a poke bowl) or just overcook the salmon completely. This recipe leaves your fish incredibly moist and flaky, neither raw nor dry. And it’s a nice change of pace from the chicken bowls and beef bowls I usually make.
• Sweet, sticky, umami-packed sauce – My easy homemade teriyaki sauce coating each bite of salmon makes it special and offers so much flavor. It’s the perfect contrast to the bright, crisp veggies and hearty base.
• Easy to make – You can have this dish on the table in just half and hour, using simple grocery store staples.

Storage Information:

• Store: Cool homemade teriyaki sauce completely, then keep in an airtight container (such as a mason jar) in the refrigerator for up to 2 weeks. It will harden in the fridge, so just reheat it to make it viscous and pourable again.
• Freeze: Transfer to an airtight container and place it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.

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Source: Wholesome Yum - Maya

Teriyaki Sauce KETO (Maya)

This is a great staple recipe for so many dishes.  Teriyaki Sauce is amazing but full of corn syrups and added sugars.  Make your own, it's so easy!

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SERVINGS: 8 (1 Tbsp/serving, Makes 1/2 Cup

Ingredients :

• 1/2 cup Coconut aminos (or low sodium soy sauce)
• 1/4 cup Honey
• 1 tbsp Apple cider vinegar
• 1/4 tsp Blackstrap molasses
• 1/2 tsp Garlic powder
• 1/2 tsp Ground ginger
• 1/2 tsp Sesame oil (optional)

Ingredients and Substitutions :

Here I explain the best ingredients for this easy teriyaki sauce recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Aminos Or Soy Sauce – I use coconut aminos to make a healthy teriyaki sauce, but you could also use low sodium soy sauce (if you tolerate soy), tamari, or another soy sauce substitute.
• Honey – Regular conventional honey makes a great natural sweetener for teriyaki sauce, or use sugar-free honey to make sugar-free teriyaki sauce.
• Apple Cider Vinegar – White wine or rice vinegar will give the sauce a lighter taste. You can also use white distilled vinegar, but this will give a more aggressive flavor.
• Blackstrap Molasses – I prefer molasses for a deep flavor without a lot of added sugar. Brown sugar will provide similar results, but you’ll need more, the flavor will be less potent, and the sauce will be sweeter.
• Garlic & Ginger – A combination of garlic powder and ground ginger create a rich and complex flavor profile. If you prefer, you can substitute 4 cloves of minced fresh garlic and 1-2 tablespoons of minced fresh ginger.
• Sesame Oil – Although optional, I recommend adding this at the end for flavor. It adds depth and complexity, and also helps bring out the sweetness of the other ingredients.

Instructions :

• In a small saucepan, whisk together coconut aminos, honey, apple cider vinegar, molasses, garlic powder, and ground ginger

• Bring the sauce to a gentle boil, then reduce heat and simmer for 8-10 minutes if you’ll be serving at room temperature, or 15-20 minutes if you’ll be serving it warm. The sauce will thicken as it cools, so if you cook it for less time, it will reach the right consistency once cooled, or if you cook for more time, it will be the right thickness almost right away but will harden when cooled.

• Remove from heat. Whisk in the sesame oil, if using.

Pro - Tips :

• TIP: This quick teriyaki sauce thickens as it cools, so remove from heat when it’s a bit thinner than you want.

• If you cook it for less time, it will reach the right consistency once cooled, or if you cook for more time, it will be the right thickness almost right away but will harden when cooled. You can thin out with cold water if needed.

Why You'll this Recipe :

• This Salmon Bowl Recipe Is Sweet, Sticky Bliss

• Moist, flaky bites of salmon – Most salmon bowls I’ve seen either use raw fish (more like a poke bowl) or just overcook the salmon completely. This recipe leaves your fish incredibly moist and flaky, neither raw nor dry. And it’s a nice change of pace from the chicken bowls and beef bowls I usually make.

Easy to make – You can have this dish on the table in just half and hour, using simple grocery store staples.

Source: Wholesome Yum (Maya)