Grilled Salmon + Cassava Tostadas + Tomatillo Salsa


To be honest, I don’t follow recipes that often. Usually I get too excited about some new meal idea I have, or I’m making something for my blog, or I just don’t have time and throw together whatever I can at the end of the day (I think most of us fall into that last category). This time, however, was a little different. I saw Jodi’s (from What’s Cooking Good Looking) cassava flour tortillas topped with salmon and tomatillo salsa on instagram, and I was like, “Whoa. I need to make that.” They looked fun, light, flavorful, and super packed with nutrition. So, I saved the recipe, and next time I went to the store I made a list of all the ingredients I would need.


Fast forward a couple of days and I was cooking away in my little studio kitchen! I tried to document the process as I went, which makes recipes take about 3x as long, but I had fun the whole time :) I made a couple tweaks to Jodi’s recipe, and it all tasted UNREAL. Sid and I were totally blown away by how good the little tacos were, especially the cassava flour tortillas.

What is cassava, by the way? Cassava, also known as yucca root, is a root vegetable native to South America. It’s one of the main sources of carbohydrates for people in the tropics. Cassava can be ground into flour to be used for baking, and I believe it is one of the BEST flour alternatives. It’s rich in antioxidants (it contains a lot of vitamin C), it supports the immune system, it promotes skin and hair health, it’s easy to digest, it has a low glycemic index, and it may even relieve arthritis symptoms. It also contains a whole lot of vitamins and minerals, and it’s allergen-free :) Have I convinced you to buy some cassava flour yet?

Cassava flour is a little expensive, but it is way cheaper than buying already made cassava flour tortillas. I find a pretty good deal on it HERE.

Now go forth and make these wonderful little summer tacos! You won’t regret it :)


Grilled Salmon + Cassava Tostadas + Tomatillo Salsa

Servings: 10-12 tostadas


For the Salsa:

  • 6-8 tomatillos, husks removed and diced
  • 1 green pepper, diced
  • 1 jalapeño, (seeded if you don’t like it too spicy), diced
  • 1 red onion (about 1/2 cup when diced)
  • 2 cloves of garlic, minced
  • a drizzle of avocado oil (neutral oil)
  • a pinch of cumin
  • salt + pepper
  • a 1/2 lime, squeezed

For the Salmon:

  • 1 lb of wild salmon
  • salt + pepper
  • 2 cloves garlic
  • 1/2 tsp. each cumin & paprika
  • a drizzle of olive oil and a squeeze of lemon

For the Cassava Tostadas:

  • 1 cup cassava flour
  • 1/2 tsp. salt
  • 3 Tbs. olive oil
  • 3/4 c. water


  • Make the salsa: Pre-heat the oven to 400F. Place the tomatillos, green pepper, jalapeño, red onion and garlic onto a sheet pan, drizzle with the oil, season with the salt, pepper and cumin. Roast for 15-20 minutes, until all of the veggies are soft, but not yet brown. Remove, transfer to a bowl, add a squeeze of lime, and set aside until you’re ready to serve. This can be made days in advance and stored in an airtight container in the fridge.
  • Roast the salmon: Lower the oven temp to 300F. Place the salmon skin side down onto a baking sheet, season with salt, pepper, and the additional seasoning (if you like). Drizzle with olive oil and squeeze some lemon juice over the top. Cook for 15-25 minutes, depending on how cooked you want your salmon. I prefer 15-18 minutes for medium rare, but if you like it more cooked then leave it in for longer. Remove and gently flake off pieces using a fork.
  • While the salmon is roasting, make the cassava tostadas: Place the flour and salt into a medium bowl and stir. Then add the olive oil, and add the warm water a tablespoon at a time until the mixture comes together into a dough that is sticky but not too wet. The amount of water may vary, but should be right around 1/2 cup. When the dough has formed, knead it 10 or so times, and then form the tostada rounds. Pinch off a golf ball sized amount, roll it between you palms, and press it to flatted it. Transfer to a parchment lined plate, and do this until all of the dough has been formed. Heat some ghee or oil in large cast iron over medium heat. Place a couple of the dough rounds into the pan, don't overcrowd, and cook for about 3 minutes on each side, until they are golden. Transfer to a plate, and get ready to top and serve.
  • To add the toppings, I like to start with the yogurt then add a few pieces of the flaked salmon, then some avocado and radish and finish with the salsa and chives. Enjoy!

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5 Minute Blender Pancakes

Quick, Healthy, Budget-Friendly-16.jpg

5 Minute Blender Pancakes (gf)

Serves: 2

Time: 5 minutes


  • 2 eggs

  • 1 c. oats

  • 1/2 c. almond milk

  • 1 banana

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • 1 tsp. cinnamon


  1. Combine all of the ingredients in a blender. Blend until the mixture is smooth. Preheat a cast iron skillet with some coconut oil over medium-low heat. Pour pools of batter into the pan, and flip when bubbles appear on the top of each pancake.

  2. Enjoy with nut butter, greek yogurt, jam, berries, or maple syrup! You can’t go wrong with the toppings :)

Ramen Bowl

homemade ramen

I think most of us have tried the 3 minute “Cup Noodles” or “Top Ramen” packages in our lifetime. Some of us maybe more than we would like! While this isn’t quite as quick and easy as just adding boiling water, it’s still pretty quick and easy. I came down with a cold last week and I was craving some warm and comforting soup, so I came up with this healthy version of top ramen. I hope you enjoy it as much as I did!

I found these noodles at Whole Foods, but most stores should have something similar.

I found these noodles at Whole Foods, but most stores should have something similar.


Ramen Bowl

Serves: 2

Time: 15-20 min.


  • 1 bunch green onions

  • 3 cloves garlic

  • 1 inch piece of ginger, grated

  • 2 large carrots

  • 2 stalks celery

  • 2 “cakes’ or ramen noodles

  • 1 Tbs. coconut aminos or soy sauce

  • 4 cups chicken or vegetable broth

  • 1 soft boiled egg

  • 1/2 tsp. salt


  1. Begin by brining a small pot of water to a boil. Once boiling, place two eggs in the boiling water. Set a timer for 8 minutes. Once the timer goes off, remove from the boiling water and set aside.

  2. Wash and chop the green onions up to the light green parts. Peel and mince the garlic and ginger.

  3. Heat 1/2 Tbs. coconut oil in a medium-size pot over medium-low heat. Add the chopped green onions, garlic, and ginger, and sauté over medium-low heat for 3 minutes.

  4. While the green onion, garlic, and ginger are sautéing, wash and chop the carrots and celery into small pieces. Add to the pot and sauté for another 3 minutes.

  5. Add the coconut aminos, broth, and salt to the pot, and simmer for 5 minutes.

  6. Once the vegetables begin to soften, add the noodles and simmer for another 3 minutes until the noodles are soft.

  7. Top with chopped green onions, chopped cilantro or parsley, and the soft boiled egg.

homemade ramen bowl