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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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)

Best Skirt Steak with Marinade KETO (Maya)

Sizzle up my juicy skirt steak recipe with the best sweet and savory 4-ingredient marinade! It's quick, easy, and tender every single time.

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 4 (1/4 steak) | 1.2 net carbs | 24.6 g Protein | Total Cook Time 3 hrs 10 Minutes

• Why You'll Love this Recipe: 

• Juicy, tender steak – Most of my steak recipes use my trusty stovetop-to-oven method, but since this cut is so thin, the easiest and best way to cook skirt steak is the stovetop alone. A quick sear creates a golden crust with all the juices and flavors locked inside.
• Flavorful marinade – The most important part is to tenderize the beef, and my marinade for skirt steak does this beautifully. But I also love the blend of sweet, savory, and umami flavors. And you only need 4 main ingredients for it, plus salt and pepper.
• Cook to your liking – With my handy time chart, you never have to overcook (or under cook) your steaks again. And since we’re using the stovetop, you don’t have to worry about the weather being nice enough to grill.
• Family friendly - everyone will love this of all ages.
• Versatile - make a bowl and throw in the traditional Chipotle Bowl ingredients like rice, guacamole, tomatoes, lettuce, cheese, pico and beans (if your not KETO)

• Ingredients : 

• 1/4 cup Olive oil (plus 1 tablespoon additional for searing)
• 2 tbsp Coconut aminos (or low sodium soy sauce)
• 2 tbsp Lemon juice
• 4 cloves Garlic (minced)
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 lb Skirt steak (1/2 inch thick, cut crosswise into 2 large pieces)

• Instructions : 

• In a small bowl, whisk together the olive oil, coconut aminos or soy sauce, lemon juice, garlic, salt, and pepper.
• Place the steaks in a gallon zip lock bag and pour the marinade over them. Seal the bag and move the marinade around to coat well.
• Marinate skirt steak in the refrigerator for at least 3 hours, but no more than 24 hours. (The meat can get mushy after that.)
• Remove the steak from the marinade and discard the marinade. Pat the surface dry.
• Preheat a large cast iron skillet over medium-high heat. Once it’s very hot (a drop of water added to it should sizzle away), add a tablespoon of olive oil.
• Add the skirt steak to the pan and sear for amount on chart below. 
• NOTE: For a nice sear, due to the short cook time, do not move the steak around except to flip. The time will vary depending on your steak thickness and pan, so use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
• Transfer the steak to a cutting board or plate. Tent with foil and rest for 5 minutes. Then, slice thinly against the grain to serve.

Ingredients Notes : 

The Steak:

• I highly recommend getting outside skirt steak, which will be labeled as such. Sometimes I have to ask the butcher for this cut.
• Even though it costs a bit more than inside skirt steak, the difference in tenderness is huge. It’s also usually a bit thicker, which means it’s harder to overcook it. The inside variety is more tough and chewy, but if that’s all you’ve got, it still turns out pretty great with a good marinade like this one.

Skirt Steak Marinade:

The marinade in my skirt steak recipe doesn’t have too many ingredients, but each is very important to make it tender and juicy. You’ll need:

• Olive Oil – For the skirt steak marinade and for searing. It brings out the flavors and helps you get that nice, golden sear. Avocado oil is a good substitute.
• Coconut Aminos – This adds a sweet, savory, and umami flavor all in one. You can use reduced sodium soy sauce instead, but coconut aminos is my fave because it’s sweeter and less salty.
• Lemon Juice – An acidic ingredient is super important for tenderizing the meat. I keep bottled lemon juice on hand for recipes like this one where it doesn’t make much difference. Lime juice, balsamic vinegar (similar to my balsamic steak marinade), or really any kind of vinegar will have a similar tenderizing effect, with different flavors.
• Garlic – I prefer fresh minced garlic cloves, but you can use 2 teaspoons of jarred minced garlic as a shortcut.
• Sea Salt & Black Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of meat, so adjust accordingly. Use a bit less if you opt for soy sauce instead of coconut aminos.

• Expert Tips : 

• Cut the steak to fit your pan. Skirt steak (especially outside skirt steak) is usually pretty long, so it won’t fit into your pan whole. I always cut it crosswise into 2 pieces to fit in my skillet, though sometimes it comes that way from the store.
• Choose the right skillet. I use my 12-inch cast iron skillet to cook both pieces at the same time. If you don’t have one that big, you may need to cut the steak into shorter pieces and cook in batches. But I highly recommend cast iron for the best sear!
• Marinate overnight if you can, but don’t overdo it. I’ve found that 3 hours is the bare minimum, but for the most tender marinated skirt steak, overnight is better. Just don’t go over 24 hours, or the meat starts to get mushy.
• Preheating your pan is crucial. This ensures a good sear and prevents sticking. You’ll know it’s ready when a drop of water sizzles away instantly.
• Use tongs to flip the steak easily. Since it’s so long and thin, any sort of turner will be a challenge.
• After resting, slice thinly against the grain. This breaks up the tough muscle fibers, making each bite even more tender. The grain usually runs across in the short direction (look at the lines in my picture above), but I usually find an angle that’s still perpendicular without making the slices excessively long. If you do end up with long slices, you can always cut them shorter afterward to eat, or cut into shorter pieces before slicing thinly.

Storage : 

• Store: Pop any leftovers in an airtight container and stash them in the fridge for up to 3-4 days. They taste amazing in tacos or my steak salad later!
• Meal Prep: Since you need time to marinate anyway, my skirt steak recipe is perfect for meal prep! Just marinate it the day before and it only takes a few minutes the day-of. If you want to make the marinade more than 24 hours ahead, you can — just wait until the day before to add the steak.
• Reheat: Place the steak in a baking dish, add a splash of broth to the bottom, cover with foil, and warm in the oven at 250-300 degrees F for about 10 minutes. This creates a steamy environment that keeps the meat juicy.
• Freeze: I’m not a big fan of freezing cooked steak, but if you need to, it’ll last up to 3 months in the freezer. It’s pretty handy for tossing into soups, sandwiches, salads, or casseroles. Just thaw it in the fridge overnight.

Source: Wholesum Yum

Almond Flour Biscuits KETO (Maya)

These biscuits are so versatile. Eat them with jam, honey, or savory with a meal. 

❤ With love and full tummies ~ Mama Bear  ❤

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Servings: 12 | 2.5 Net Carbs

Ingredients :

• 2 cups Blanched Almond Flour 
• 2 tsp Baking powder 
• 1/2 tsp Sea salt 
• 2 large Eggs (whisked) 
• 1/3 cup Unsalted butter (measured solid, then melted; can use ghee or coconut oil for paleo or dairy-free) 
• 1/4 cup Sour cream (optional, can omit or use coconut cream for paleo or dairy-free)

Instructions :

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
• Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). 
• Form into rounded biscuit shapes (flatten slightly with your fingers).
• Bake for about 15 minutes, until firm and golden. Cool on the baking sheet for 25 minutes.

Tips & Tricks :

• Bring your ingredients to room temperature. If your eggs or sour cream are cold, they can solidify the melted butter before it mixes well, leading to lumps.
• Use a whisk for dry ingredients. It breaks up lumps more easily than a spoon or spatula. You could sift your flour instead, but this is a pain with almond flour — I much prefer the whisk.
• Leave just enough room. Keto biscuits don’t spread or rise much, so you only need about an inch of space between scoops, but if you place them too close, they’ll run together.
• Flatten the biscuits to the height you want. I mentioned they don’t rise a lot, right? I did. So make sure they are close to the height you want before baking.
• Let them cool for a few minutes. While they’re wonderful fresh out of the oven, the texture actually gets even better if you let them cool from hot to warm. Any crispness on the outside does soften once they cool completely, though, so warm is the sweet spot!
• Why are they crumbly? Because they are gluten-free, low carb biscuits. 😉 But honestly, I love that they are crumbly because that’s what makes them so moist and buttery! You can add an extra egg if you want them sturdier, but to me they taste better with 2. If you’re looking for something sturdy and chewy, try these keto dinner rolls for a better fit.

Flavor Variations :

This is the basic keto biscuit recipe I make most often, but you can easily customize it with add-ins:

• Rosemary Garlic – Mix in a tablespoon of fresh rosemary and 1-2 cloves of minced garlic with the dry ingredients. Perfect alongside a salad or filet mignon.
• Parmesan Herb – Replace 1/4 to 1/2 cup of the almond flour with grated parmesan cheese, plus a teaspoon of Italian seasoning. So good with my keto chicken parmesan!
• Cheddar Bacon – Stir in 1/2 teaspoon of smoked paprika, 1/2 cup of shredded cheddar cheese, and 1/4 cup of crumbled bacon before baking. Or try my cheddar bay biscuits instead.
• Sweet Cinnamon – Many of you have asked if you can make these almond flour biscuits sweet, and you can! Just replace 1/4 cup of the almond flour with 1/3 cup of sugar replacement, along with a teaspoon of cinnamon and 1/2 teaspoon of vanilla extract. 

Nutrition :

• 1 biscuit | Nutrition info below is per serving.  Calories 173| Fat 16.2g | Protein 5.2g | Total Carbs 4.5g | Net Carbs 2.5g 

Eggs Benedict Breakfast Casserole KETO (Maya)

All I have to say is YUMMY.  What an amazing way to make eggs Benedict without the bread/carbs.  

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Servings: 8

Ingredients :

• 3 tbsp Olive Oil
• 1 head Cauliflower (cut into small florets) OR 1 Bunch of Fresh Asparagus
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 8 large Eggs (whisked)
• 8 oz Canadian Bacon (chopped)
• 1 1/2 cups Cheddar Cheese (shredded, divided)
• 1/2 cup Hollandaise sauce
• 2 tbsp Chives (chopped)

Instructions:

• Preheat the oven to 400 degrees.

• In a large bowl, toss together the cauliflower, olive oil, salt, and pepper.

• Arrange the cauliflower in a single layer on a large baking sheet. Roast for 25-30 minutes, until golden brown. When the cauliflower is done, leave the oven at 400 degrees.

• OR arrange the asparagus in a single layer on a large baking sheet.  Roast for 15 minutes. When done, leave the oven on at 400 degrees F

• Meanwhile, in a large bowl, whisk the eggs.

• Arrange the cauliflower/asparagus at the bottom of a 9x13 baking dish.

• Pour the eggs over the cauliflower/asparagus. Sprinkle 1 cup cheddar over the eggs. Top with Canadian bacon, then remaining cheddar.

• Bake the casserole for 18-20 minutes, until cheese is melted and eggs are cooked through.

• Let the casserole cool for 10 minutes. Drizzle with hollandaise and sprinkle with chopped chives.

Nutrition :

Calories 330

Fat 26g

Protein 19.6g

Total Carbs 5g

Net Carbs 3.4g

Fiber 1.6g

Sugar 1.8g

Source: Maya Wholesum Yum and Nikki

Creamy Cole Slaw Salad KETO

Servings: 6  3/4 cup servings

Net carbs per serving: 2g

INGREDIENTS

• 4 cups Shredded coleslaw mix (primarily cabbage with small amount of carrots)
• 1/4 cup Mayonnaise
• 2 tbsp Apple cider vinegar
• 1 tbsp Erythritol *
• 1 tsp Celery seed
•  Sea salt (to taste)
•  Black pepper (to taste)

INSTRUCTIONS

1. Place the shredded coleslaw mix into a large bowl. Set aside.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, and celery seed. Season with sea salt and black pepper to taste.
3. Stir the dressing into the shredded coleslaw mix and toss to coat.
4. If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.

Cauliflower "Potato" Salad KETO

The cauliflower taste is actually quite mild, and the texture is very much like regular potato salad. The key is cooking the cauliflower to the same softness as cooked potatoes would be. Make sure your florets are very small, too.

Other than the cauliflower, this low carb potato salad is just like the one you’re probably used to. It has the classic add-ins of hard boiled eggs, celery, and onions. The dressing is your typical mayonnaise base with mustard, vinegar, and spices. So simple, and so good.

And, you’ll love that you can get all the same flavors without the carbs.

SERVINGS  5   1-cup servings

Net carbs per serving (1 cup): 6g

INGREDIENTS

• 1 large head Cauliflower (cut into small florets)
• 2/3 cup Mayonnaise
• 1 tbsp Apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1/3 cup Onion (finely diced)
• 1/3 cup Celery (finely diced)
• 2 large Eggs (hard boiled, chopped)
• Chives, Parsley or Dill (for garnish - optional)

INSTRUCTIONS

Cook the cauliflower on the stove or in the microwave.

Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.

Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.

Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.

Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

Creamy Cucumber Salad KETO

Creamy cucumber salad is the perfect low carb summer salad, and fortunately it’s extremely easy to make it. Cut up the cucumbers, onions, and herbs, stir together a few things for the dressing, and mix it all up. You’re good to go!

SERVINGS 6   1-cup servings

Net carbs per serving (1 cup): 6g

INGREDIENTS

• 1/2 cup Sour cream
• 2 tbsp Fresh dill (chopped)
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 6 cups Cucumbers (chopped)
• 1 small Red onion (thinly sliced)

INSTRUCTIONS

In a large bowl,whisk together the sour cream, dill, olive oil, lemon juice, and garlic powder. Season with sea salt and black pepper to taste.

Stir in the chopped cucumbers and red onions.

Roasted Tomato Soup KETO

This roasted low carb tomato soup version is just like that – thick, warming, a little creamy, and bursting with the flavors of roasted tomatoes and fresh basil.

You can actually substitute the fresh roasted tomatoes with a can of roasted tomatoes in a pinch – simply skip to step three in the recipe, if you must. Just know that the flavor of roasting them yourself is unmatched. I encourage you to try it if you can.

SERVINGS  6  servings (~3/4 cup each) 

Net carbs per serving: 6g

INGREDIENTS

• 10 medium Roma tomatoes (cut into 1" cubes)
• 1 tbsp Olive oil
• 4 cloves Garlic (minced)
• 1/4 cup Water
• 1/4 cup Heavy cream (or coconut cream for paleo)
• 2 tbsp Fresh basil (minced)
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

INSTRUCTIONS

Preheat the oven to 400 degrees F. Line a baking sheet with foil and grease lightly.

Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers.

Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender.)

Pour the tomato puree into a pot over medium heat. Add water. Season with garlic salt and black pepper to taste. Simmer for 10-15 minutes.

Stir in the cream and minced basil.