Tag: dairy-free

Green Bowl Of (Salmon) Power

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This is a killer low carb bowl of Summery sushi-esque goodness.

gluten-free, paleo, low-carb, keto, pescatarian

Green Bowl of (Salmon) Power

1 salmon fillet, boned and skinned

1 Tbsp soy sauce or coconut aminos

1 Tbsp sesame oil

1 Tbsp garlic powder

2 tsp black pepper

Cucumber, chopped – measure with your heart

1/2 avocado

2 Tbsp basil, chopped

1 scallion, chopped

1 Tbsp pickled ginger, chopped

Spicy mayo

Togarishi

Sesame seeds

Preheat your air fryer to 400C.

In a small bowl, combine the soy sauce, sesame oil, garlic powder and black pepper.

Cut the salmon into bite-sized pieces and add to the sauce. Coat well.

Add the salmon to the preheated air fryer and set for 4 mins. Cook, shaking a couple times.

While the salmon is working, chop the cucumber, avocado, scallions and ginger. Add to a bowl. Add the salmon and top with the spicy mayo, togarishi and sesame seeds.

Serves 1

Singapore Sling Smoothie

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This is a nice and light smoothie with all the main flavors found in a Singapore Sling – minus the gin.

Note: As written, this smoothie may be a bit bitter for some. I would suggest adding a date if you are sensitive to that flavor.

gluten-free, vegetarian, vegan

Singapore Sling Smoothie

Big hand frozen cherries

Equal amount pineapple chunks

2 Tbsp lime juice

1/2 avocado

1 tsp nutmeg

1/4 grapefruit, peeled and chopped

1/2 small beet, chopped

Big hand spinach

1 scoop protein powder

3/4 c water

Combine and blend.

Serves 1

Lower Carb Pad Thai

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This isn’t keto (if you want keto, check this recipe), but it is relatively low in carbs. Like my other recipe, this is just a riff on pad Thai, but it’s glorious.

gluten-free, low-carb, pescatarian

Lower Carb Pad Thai

1 package shirataki noodles

3 Tbsp brown sugar

2 Tbsp tamarind paste or pomegranate molasses

2 Tbsp fish sauce (Red Boat is gf!)

3 Tbsp lime juice

2 Tbsp soy sauce or coconut aminos

4 cloves garlic, minced

2 tsp ground ginger

1 scallion, sliced

1/4 c cilantro, chopped

2 – 3 Tbsp basil, chopped

2 eggs

Shrimp – use your heart and wallet

Red pepper flakes

Big hand peanuts

First, prep your sauce by mixing the sugar, tamarind or pomegranate, fish sauce, lime juice, soy sauce and ground ginger. Set aside.

Next, rinse your noodles and set aside.

Grab your proteins and set aside.

Mince the ginger; set aside.

Chop the scallions, cilantro and basil – set aside.

Add 1 Tbsp sesame oil to a large pan over medium-high heat.

Heat till shimmering, then add the rinsed noodles. Stir fry 1 minute.

Add the eggs. Let sit 1-2 minutes or until mostly cooked; stir into ribbons.

Add the garlic and shrimp and stir-fry until the shrimp is cooked 3/4 of the way through.

Add the sauce. Stir fry until the liquid is boiled off by at least 2/3.

Add the cilantro and basil and stir.

Top with a big hand peanuts and sprinkle with red pepper flakes.

Note: This would be great with bean sprouts

Serves 1 – 2

Thai Peanut Quinoa Salad

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This is a bright, fresh salad. A touch salty as written, but pairs perfectly with an added protein – which balances.

gluten-free, vegetarian, vegan

Thai Peanut Quinoa Salad

1 cup quinoa

2 cups water + your favorite stock situation

2 tsp olive oil

2 mandarin oranges, segmented and chopped

1 large carrot, diced

1/4 cup cilantro, chopped

1 large scallion, chopped

Hand full salted peanuts

6 leaves basil, chopped

1 Tbsp peanut butter

2 Tbsp soy sauce or aminos

1 Tbsp sesame oil

2 Tbsp lime juice

1.5 tsp coconut syrup

1 Tbsp garlic powder

To make the quinoa, add the quinoa, stock/water, olive oil and a few grinds salt to a rice cooker. Cook on the rice setting until finished.

While that works, whisk together the peanut butter, soy sauce, sesame oil, lime juice, coconut syrup and garlic powder to form a dressing.

In a large bowl, add the rest of the ingredients. Toss with the cooked quinoa and dressing. Sprinkle the peanuts over to serve.

Serves 3-4 with a protein

Mango Lime Smoothie

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This is another odd combo that just works. Cardamom & mango isn’t totally unfamiliar to me, but the addition of semi-aggressive lime just brings this smoothie over the top. And the addition here of orange veggies makes it really pretty to look at, too.

gluten-free, vegetarian, vegan, paleo

Mango Lime Smoothie

1 large mango

4 small limes – zest + juice

3-4 tsp ground cardamom

1.5 c oat milk

1/2 c chopped sweet potato

1 medium carrot

1 avocado

2 scoops protein powder

Blend

Serves 2

Thai Smoothie

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Another kinda-weird sounding smoothie that works. I will be making riffs on this one for months to come.

gluten-free, vegetarian, vegan, paleo

Thai Smoothie

6 leaves fresh basil (Thai would be best, but Italian is fine)

1 Tbsp lime juice

Big hand full spinach

1 scoop unflavored protein powder

1/2 apple

1/2 avocado

1-2 tsp fresh ginger

100ml pineapple juice

Fill the blender cup up with pineapple 1/2 – 1c chunks

Blend to combine.

Serves 1

Salad Smoothie

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This is exactly what it sounds like. I wanted to see if I could just drink a salad for breakfast – and I’m happy to report, this wasn’t half bad. It’s by no means sweet, but has a nice spice that woke me right up.

gluten-free, vegetarian, vegan, paleo

Salad Smoothie

1/2 Persian cucumber

Big hand lettuce

1/2 jalapeño

3 Tbsp fresh parsley

1 Tbsp pepitas

1/2 tsp dried dill

2 Tbsp chives

3 Tbsp yogurt (I used vegan Skyr style)

1/2 avocado

1 scoop unflavored protein powder

1 Tbsp lemon juice

1 small nectarine

Few cracks salt & pepper

3/4 cup water

Blend to combine.

Serves 1

Salmon & Fruits Salad

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Salmon and an aggressive amount of Summer fruit sounds like an odd pairing, but the fat in the fish really works well with the sweetness of the fruit.

gluten-free, paleo, pescatarian

Salmon & Fruits Salad

Salmon steaks – I had 2 pre-portioned steaks and used those

Garlic powder

Sweet paprika powder

Dried oregano

Salt & pepper

Lemon juice

A little oil

I preheat my air fryer to 400c for 3 mins, sprinkled the flesh side of the fish liberally with the spices and lemon juice and placed in the heated basket skin side down. I then hit the fillets with a couple blasts garlic oil and cooked for 4 mins. I de-skinned my fillets to serve.

While the salmon was going, I chucked the salad in a large bowl:

1/2 -1 cup watermelon, cut into bite-sized pieces

20 cherries, pitted and sliced

10-12 strawberries, hulled and quartered

2 nectarines, pitted and chopped

2 tsp each of fresh chopped: mint, cilantro & chives

1 tsp dried dill (fresh would be better but I used what I could find)

I tossed all with a dressing from:

1 Tbsp Dijon mustard

2 tsp fruity vinegar (my current is ume plum)

2 tsp sweetener (my current is coconut syrup)

2 Tbsp olive oil

2 tsp sweet paprika

1 tsp chili powder

Generous cracks salt & pepper

I finished my salad with sprinkles of flaked almond and my current favorite spicy topper – togarishi

Makes 2 big salads but could stretch with more fish

Cucumber Herb Salad

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This fresh salad is tangy, herby and makes a great foil for a light Summer protein.

gluten-free, vegetarian, vegan, paleo

Cucumber Herb Salad

1 -2 medium cucumbers, sliced into thin rounds

Sprinkle crushed red pepper flakes

1 Tbsp Dijon mustard

1 small wire or red onion, sliced into thin moons

1-2 Tbsp fresh mint, chopped

2-4 Tbsp fresh parsley, chopped

3-4 Tbsp chives, snipped

2 tsp garlic powder

1-2 Tbsp lime juice

2 Tbsp sesame oil

2 tsp apple cider vinegar

Generous cracks salt & pepper

Combine all ingredients but the cucumber and onions to form a dressing. Toss with the veggies and serve with your favorite protein – or on a thick slab of toasted bread.

Serves 2

Beet & Olive Salad

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Another weird one, but another goodie. This salad is rich & filling due to the carbs + fats, but interesting enough to serve as a light lunch.

gluten-free, paleo, vegetarian, vegan

Beet & Olive Salad

4-6 pre-roasted & peeled beets, chopped

1/2 cup your favorite olives, chopped

1 medium shallot, minced

2 Tbsp capers, fried until just-crispy

Juice + zest of 1/2 a lemon

1/4 cup olive oil

3 Tbsp fresh mint, chopped

3 Tbsp fresh parsley, chopped

1 avocado, chopped

1 large hand full baby spinach per serving

Generous sprinkle red pepper flakes

Generous sprinkle your favorite nut (I used slivered almonds)

Flake salt & cracked black pepper

First, tear or roughly chop your beets, spray with oil and air fry 15 – 20 mins, shaking a few times, until a bit crispy around the edges.

In a large bowl, whisk the shallot, lemon, oil, herbs & red pepper.

Toss all the rest of the ingredients into the dressing; top with cracked pepper + flake salt.

Serves 2-3 for lunch