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.


✨Share this post and let’s spread the joy of authentic home cooking! ✨


~ * ~ * ~ * ~
Let's Get Cooking!
~ * ~ * ~ * ~

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.

\

Source: Wholesome Yum - Maya

Summer Tuna White Bean Salad - Stanley Tucci

I saw this post and thought ... not only Stanley Tucci an amazing cook but damn, this salad looks delicious.  He calls in summer in a bowl. He didn't call  for lemon but I am a lemon FREAK so I am using it. Also, dill weed would be a beautiful compliment as well! 

✨Share this post and let’s spread the joy of authentic home cooking! ✨

~ * ~ * ~ * ~

Let's Get Cooking!

~ * ~ * ~ * ~

SERVINGS: 4

Ingredients :

• 1 can rinsed white beans
• English cucumber diced
• 1 tomato or handful of grape tomatoes - diced
• slivers of red onion
• fresh basil - torn up or cut into strips
• 1 pouch or can of tuna in olive oil
• olive oil to drizzle
• salt and pepper
• lemon - optional

Instructions 

• Gently warm up beans in pan or microwave. 
• Combine all ingredients. 
• Toss all together and top with olive oil, squeezed lemon and salt and pepper. 

Source All recipes - Stanley Tucci

Salmon: Smoke Salmon Salad (Maya)

  

This smoked salmon salad is made with avocado, blueberries, and salmon, and drizzled with creamy sweet lemon dressing. Done in 10 minutes!

❤ With love and full tummies ~ Mama Bear  ❤

• ~ * ~ * ~ * ~

  Let's Get Cooking!

  ~ * ~ * ~ * ~

  
  

  ✨Share this post and let’s spread the joy of authentic home cooking! ✨

  
  

  
  

  Servings: 4 (1.5 cups)  | 7.4 net carbs | 10.8 g Protein 

• Why You'll Love this Recipe: 

Variety of flavors and textures – Think crisp greens, crunchy pistachios, salty smoked salmon, creamy avocado, and sweet blueberries, all enveloped in a sweet and creamy lemon poppy seed dressing. I love Every. Single. Part of this.

Simple, real food ingredients – Unlike those bagged mixes, my smoked salmon salad has no refined sugar or mystery preservatives. And with all those superfoods in there, I rotate this with my detox soup when I want to recover from a heavy meal.

Super easy – Let’s be real, salads are usually already easy, but this one requires almost no chopping. You can toss it together in just 10 minutes!

Ingredients and Substitutions:

You need just 5 ingredients for the salad part, and the only thing you have to chop is the avocado (maybe the salmon too if the pieces are large):

• Sweet Kale Salad Mix – I like to buy a sweet kale salad kit and remove the add-ins it comes with, but you can use any mix you like, or just one type of leafy greens, such as baby spinach, arugula, or kale. You can also make your own by combining kale, green cabbage, red cabbage, broccoli, Brussels sprouts, and chicory.
• Smoked Salmon – I usually buy cold smoked salmon, but this smoked salmon is even better when I get a chance to make it with my homemade lox. You can also use oven baked salmon or blackened salmon instead if you prefer flaky fish instead of smoked.
• Pistachios – For crunch and a unique flavor. From now on I’m using Wonderful no shells unsalted ones!
• Blueberries – For a juicy burst of sweetness. Other berries, including my homemade dried cranberries, would taste amazing here.
• Avocado – I usually cut it into cubes, but you can do slices if you prefer.

Ingredients :

• 12 oz Sweet kale salad mix (or chopped kale or any greens you like)
• 4 oz Smoked salmon (cut into bite-sized pieces)
• 1 cup Blueberries
• 1/3 cup Wonderful Unsalted No Shells Pistachios
• 1/2 medium Avocado (cubed)

Creamy Lemon Dressing:

• 1/4 cup Mayonnaise
• 2 tbsp Honey (I used sugar-free honey, but any kind works; to taste)
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 1/4 tsp Garlic powder
• 1 tsp Poppy seeds (optional)

Instructions :

• In a large bowl, combine sweet kale salad mix, smoked salmon, and blueberries.

• In a small bowl, whisk together the mayo, honey, olive oil, lemon juice, garlic powder, and poppy seeds (if using).

• Pour the dressing over the smoked salmon salad and toss together.

• Add the pistachios and cubed avocado, then toss again.

Tips & Tricks :

• If you’re mixing the greens yourself, a food processor makes it quick! When I do this, I use the slicing attachment, which gets me sliced brussels sprouts like the bag mixes and shreds my greens without making them too fine.
• Taste the dressing before adding it to the salad. You may want more salt depending on your brand of mayo and your preference, or an extra tablespoon of honey to make it sweeter.
• You can let this salad sit if you want the greens less tough. I love their crisp crunch, but they soften and the flavors develop more if you let the salad sit mixed with the dressing. Just do this before adding the pistachios and avocado.
• Want more veggie variety? Sometimes (especially in the spring and summer), I add diced cucumbers or tomatoes, green or red onions, or herbs, like fresh dill or parsley.
• Want to make it more hearty? Try leftover roasted sweet potatoes or canned corn for more starch. For more protein, I love adding diced hard boiled eggs, or crumbled feta or goat cheese.

Storage :

• This smoked salmon salad tastes best fresh, but because it uses hearty greens, it actually keeps quite well in the fridge for up to 3 days. I do recommend adding the avocado and pistachios right before eating, as the avocado will brown and nuts can lose their crunchy texture if stored with the dressing.

• Source : 
• Maya - Wholesome Yum

Frozen Cole Slaw ❤️ (Nikki/Grandma Doris)

 

This is my Grandma Doris Beineke's recipe that I got from my mom's cookbook.  Never thought to try to freeze coleslaw, but why not?  This is a vinegar-based dressing, rather than mayonnaise, which means that your slaw will freeze really well.  A great way to make a big batch and take it out whenever you have a craving for it!

If you are looking for a tried and true coleslaw recipe that is simple to make and tastes amazing, you’ve found it! This recipe gives you a fabulous make-ahead sweet and tangy slaw that stays crisp even after being kept in the freezer!

❤️ With love and full tummies ~ Mama Bear  ❤️ 

✨Share this post and let’s spread the joy of authentic home cooking! ✨

~ * ~ * ~ * ~

Let's Get Cooking!

~ * ~ * ~ * ~

From my mom's cookbook in her handwriting: 

Makes 25 servings

Ingredients :

• 2 heads of Green Cabbage - shredded
• 2 carrots - shredded
• 1 green bell pepper - diced (optional)
• 1 tablespoon salt
• 1 cup white vinegar
• 1/4 cup water
• 2 cups sugar
• 1 tablespoon celery seed
• 1 tablespoon mustard seed

Instructions :

• Shred cabbage with a food processor, or a vegetable shredder.
• Place cabbage and salt in a large bowl. Toss to coat the cabbage with salt and let it sit for an hour.
• Drain and squeeze out the cabbage to thoroughly remove any excess liquid. Place the cabbage back in the bowl.
• Add shredded carrots and chopped bell pepper. Toss to combine.
• While the salted cabbage is sitting, combine vinegar, water, sugar, and celery and mustard seed in a medium saucepan over high heat. Bring the mixture to a boil and boil for 1 minute or until the sugar is dissolved.
• Cool the dressing until it is lukewarm.
• Pour the dressing over the cabbage mixture and stir to combine.
• Place the coleslaw into freezer-safe containers and freeze the slaw.
• When you are planning to use the slaw, thaw it in the refrigerator overnight.

Notes :

How to Thaw Freezer Slaw

When ready to use, thaw the coleslaw in the refrigerator. Once it is thawed, drain excess fluid, and add mayonnaise to suit your taste if you prefer a creamy coleslaw.

It’s best to use the thawed coleslaw within 3 days. Any longer and the texture will soften and the flavor will not be as robust.

Source:  Me - adapted recipe from Grandma Doris Beineke

Creamy Cucumbers (Nikki/Muriel) ❤️

We always ate these growing up.  I guess I never knew that my Grandma Wickstrom's sister (Jeanette's) daughter, Muriel Johnson, had the recipe until I was going through my mom's (Lonnie) cookbook.  We spent every holiday and special occasion with them.

These cucumbers are so yummy, especially on a hot summer day. 

This is Lonnie's hand-written recipe from her cookbook: 

❤️ With love and full tummies ~ Mama Bear  ❤️ 

✨Share this post and let’s spread the joy of authentic home cooking! ✨

~ * ~ * ~ * ~

Let's Get Cooking!

~ * ~ * ~ * ~

Makes 4-6 servings 

Ingredients :

• 2 large English or regular cucumbers, sliced (I prefer English)
• 1 large Red onion sliced into thin, long slices
• 1/2 cup white vinegar
• 1 pint sour cream or 1/2 & 1/2 or I like sour cream
• 1 tablespoon fresh or dried dill
• 1 tablespoon salt
• ice cubes

Instructions :

• Slice cucumbers and onions and place in a bowl with sprinkled salt for 2 hours in the refrigerator. 
• Drain off the ice water. 
• Add the vinegar and cream in a separate bowl and mix together with a whisk or fork.  Add dill and some pepper to taste.
• Add the chilled cucumbers with the "dressing" and mix.
• Keep refrigerated until ready to serve.  

Source: Adapted from Muriel Johnson (daughter of my Grandma Wickstrom's sister Jeanette Malm)

Apple, Mandarin Orange, Pear and Feta Spinach Salad with Orange Poppy Seed Dressing

Apple Mandarin Orange Pear and Feta Spinach Salad is the ultimate fall salad! It has delicious fresh flavors, beautiful colors and when finished with this Orange Poppy Seed Dressing no one can resist. It’s sure to be one of your fall favorites!

The flavors, the colors, the textures, the sweet, the salty, the tang it’s all spot on .You get those tender spinach leaves laden with crisp sweet apples, bright tangy oranges and those soft and juicy mellow pears.

Then you add toasted crunchy pecans and salty feta to that blend and finally finish it all off with the most irresistible Orange Poppy Seed Dressing!

With love and full tummies ~ Mama Bear 

✨Share this post and let’s spread the joy of authentic home cooking! ✨

~ * ~ * ~ * ~

Let's Get Cooking!

~ * ~ * ~ * ~

Makes 6 Servings

Ingredients :

Salad:

• 9 oz. baby spinach
• 3 small mandarin oranges, peeled and segmented
• 2 small red gala apples, cored and diced
• 2 bartlette pears, cored and diced
• 1 cup pecans, toasted and roughly chopped
• 3/4 cup feta cheese, crumbled

Orange Poppy Seed Dressing:

• 1/4 cup olive oil
• 1/4 cup canola or vegetable oil
• 2 tsp orange zest
• 1/4 cup fresh orange juice
• 2 Tbsp fresh lemon juice
• 2 Tbsp honey
• 2 tsp Dijon mustard
• 1 Tbsp poppy seeds
• 1/4 tsp salt

Instructions:

For the dressing:

• Add all of the dressing ingredients to a jar, cover with lid and shake to emulsify. 
• Chill for 30 minutes if possible. Shake again just before pouring over salad.

For the salad:

• Layer spinach, apples, mandarin oranges, pears, pecans and feta into a large salad bowl. 
• Drizzle with dressing and toss to evenly coat. Serve immediately.

A Salad People with Request Again & Again :

• This a salad that everyone is going to remember. And not only that they’ll be begging you to make it again, and again!
• But for a shortcut you can just tell everyone it’s Autumn/Fall Spinach Salad with Best Dressing :).
• It’s basically and autumn version of the beloved strawberry spinach salad with poppy seed dressing.
• If you like fruit and if you like salads you will be head over heals crazy about this one.

Notes :

• For make ahead you can prep the dressing a day or two in advance and chill in the refrigerator, crumble the feta, and toast the pecans. Then wait to cut up the fruit so it doesn’t brown until your ready to serve.

• Serve this salad right away. That soft spinach leaves will start to wither pretty quickly once that dressing is added if they sit.

How to Let Those Colors Shine :

• If you want to be super particular and to let the colors shine you can layer the fruit over the top with the skin side of the apples and pears facing upward (in other words just cut them keep them together and move them skin side up when you transfer them to the salad, if that makes sense).

• And looaaddd on that dressing! It is just too good!

Source: Cooking Classy

Pear, Pomegranate and Spinach Salad

Pear, Pomegranate, and Spinach Salad is a colorful, healthy, and flavor-packed salad that’s perfect for your holiday menu. Bright spinach is topped with salty feta, tender pear slices, pomegranate seeds, toasted walnuts or pecans for crunch, and a tangy apple cider vinaigrette. This is the perfect Christmas salad, Thanksgiving side dish, or delicious fall lunch.

With love and full tummies ~ Mama Bear 

✨Share this post and let’s spread the joy of authentic home cooking! ✨

~ * ~ * ~ * ~

Let's Get Cooking!

~ * ~ * ~ * ~

Makes 6 Servings

Salad Ingredients :

• 2/3 cup chopped walnuts or pecans , toasted
• 3/4 cup pomegranate arils
• 3 oz feta cheese , crumbled
• 1/2 cup dried cranberries
• 2 Bartlett pears (firm but ripe), cored and sliced
• 9 oz baby spinach

Dressing Ingredients :

• 1/4 cup apple cider vinegar
• 3 Tbsp extra-virgin olive oil
• 1 1/2 Tbsp honey
• 1 tsp Dijon mustard

Instructions :

Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with the desired amount of dressing then toss to evenly coat. Serve immediately.

Fall Salad Variations:

There are so many fun ways to mix up this salad to use seasonal vegetables or to accommodate the dietary needs of your loved ones during the holiday season. Try these variations:

• Try goat cheese for a creamier taste than feta
• Swap the spinach for more mild lettuce, or kale or arugula for a stronger flavor
• Add sharper flavor with red onions or lemon juice
• Use pomegranate juice and maple syrup to create a vinaigrette
• Add roasted sweet potatoes or butternut squash for more fall flavors

Nutrition :

Calories 271 Calories | Fat 17g | Saturated Fat 4g | Cholesterol 13mg | Sodium 204mg | Potassium 412mg | Carbohydrates 30g | Fiber 5g |Sugar 21g

Source:  Cooking Classy

Arugula Salad with Parmesan, Almonds and Cranberries

A super simple salad made with a tasty blend of peppery arugula, sharp Parmesan, flavor concentrated dried cranberries, nutty almonds and a bright dressing.

With love and full tummies ~ Mama Bear 

✨Share this post and let’s spread the joy of authentic home cooking! ✨

~ * ~ * ~ * ~

Let's Get Cooking!

~ * ~ * ~ * ~

Makes 8 servings

Ingredients :

Salad:

• 5 oz. baby arugula (full grown works too)
• 2/3 cup sliced almonds, toasted
• 1/2 cup dried cranberries (sweetened variety)
• 1/2 cup shaved Parmesan (1.5 oz)

Dressing

• 1/4 cup extra virgin olive oil
• 2 Tbsp fresh lemon juice or 2.5 Tbsp balsamic vinegar
• 1 Tbsp honey
• Salt and freshly ground black pepper, to taste

Instructions :

Make the dressing: 

• In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste. Chill for 15 minutes if time allows.

To assemble salad: 

• Toss the arugula with about 2/3 of the dressing then on a serving platter or individual salad plates layer half the arugula, half the almonds, half the cranberries and half the Parmesan.

• Repeat layering then drizzle with the remaining 1/3 of the dressing. Serve right away.

Notes :

Make Ahead

• The dressing can be made up to 5 days ahead and stored in the fridge.
• Ingredients can also be prepped several days in advance just wait to toss dressing with salad until you’re ready to serve (otherwise the leaves will wilt and get soggy).

How to Toast Almonds in the Oven

• To toast the sliced almonds preheat the oven to 350 degrees.
• Spread almonds out even on a baking sheet.
• Toast in oven until just barely golden brown, about 6 to 8 minutes (for more even cooking you can toss halfway through).
• Let cool before using.

Source:  Cooking Classy

Chicken Salad - KETO High Protein*

✨Share this post and let’s spread the joy of authentic home cooking! ✨

~ * ~ * ~ * ~

Let's Get Cooking!

~ * ~ * ~ * ~

Ingredients :

• 2 C Shredded Chicken (Rotisserie)
• 1/2 Carrot
• 1 Stalk Celery
• 1/4 Cup Onions
• 2 Small Dill Pickles
• 1/2 Cup Cottage Cheese
• 2 T Greek Yogurt
• 1 T Dijon Mustard
• 1 tsp Pepper
• 1/2 T Minced Garlic

Instructions :

• Dice carrot, celery, onion and pickles into small pieces.

• Place cottage cheese, Greek yogurt, mustard, pepper and garlic in a bowl and using an immersion blender, blend all together.  You can always use a mini processor or a smoothie machine too.

• Add chicken and mix it all together and enjoy!  Great with crackers or in a sandwich or all by itself.

• Optional:  omit pickles and carrots and add green grapes and walnuts. Dried cranberries are amazing too! The sauce is so versatile so play with the ingredients to your liking.  You can always replace the chicken with tuna as well.  Just a thought!

Source:  James Bok Instagram

Leftover Turkey Salad/Wraps KETO (Carolyn) *

 

This low carb turkey salad is a fantastic way to use up those Thanksgiving leftovers. Make it into tasty and healthy turkey salad wraps with some keto vegetable crusts. 

✨Share this post and let’s spread the joy of authentic home cooking! ✨

~ * ~ * ~ * ~

Let's Get Cooking!

~ * ~ * ~ * ~

Prep Time10minutes minutes

Total Time10minutes minutes

Servings4 servings

Calories457kcal

INGREDIENTS:

• 2 cups leftover cooked turkey, chopped
• 2 stalks celery, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh sage
• ¼ cup chopped toasted pecans
• ¼ cup sugar free dried cranberries (I have a recipe here for it - freezes well!)
• ⅓ cup avocado oil mayonnaise (ie: Chosen)
• Salt and pepper to taste
• 4 Low carb tortillas (I like HERO, Zero and Mission)

INSTRUCTIONS:

• In a large bowl, combine the turkey, celery, lemon juice, sage, pecans, and cranberries. Stir to combine.
• Add the mayonnaise and stir until well coated. Season to taste with salt and pepper. 
• Divide the mixture among 4 low carb wraps and roll up tightly. Cut each roll in half and serve.

Notes:

Nutritional info includes the wraps. For the turkey salad alone, each serving has:

Food energy: 337 cal Calories from fat: 206 Cholesterol: 47mg Carbohydrate: 3.69g Total dietary fiber: 1.76g Protein: 26.01g

Nutrition:

Serving: 1wrap | Calories: 457kcal | Carbohydrates: 6.69g | Protein: 35g | Fat: 31.9g | Fiber: 1.8g 

Source: Carolyn Ketchum of All Day I Dream About Food

Open ClipTo

Clip Highlight

Clip Page

Clip Note