Grilled Salmon + Cassava Tostadas + Tomatillo Salsa

 
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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.

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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 :)

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Grilled Salmon + Cassava Tostadas + Tomatillo Salsa

Servings: 10-12 tostadas

Ingredients

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

Instructions

  • 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

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5 Minute Blender Pancakes (gf)

Serves: 2

Time: 5 minutes

Ingredients:

  • 2 eggs

  • 1 c. oats

  • 1/2 c. almond milk

  • 1 banana

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • 1 tsp. cinnamon

Instructions:

  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 :)

Chickpea "Tuna"

chickpea tuna

Chickpea “Tuna”

Serves: 2

Time: 5 min.

Ingredients:

  • 1 can of chickpeas

  • 1 Tbs. mayo

  • 1 tsp. lemon juice

  • salt & pepper to taste

Instructions:

  1. Mash up the chickpeas with a fork. Add the mayo, lemon, juice, salt and pepper and mix it all together. I also love adding chopped apples and celery, as well as chopped fresh herbs (basil, dill, or parsley). You can put it on a sandwich, a wrap, or on a salad!

 
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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.

 
 
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Ramen Bowl

Serves: 2

Time: 15-20 min.

Ingredients:

  • 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

Instructions:

  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

Chocolate Peanut Butter Smoothie

chocolate peanut butter smoothie

I’ve been drinking this smoothie every other day for about a week now. I can’t get over how good it is! It’s smooth, creamy, and PERFECTLY sweet. It feels like I’m eating dessert, but there’s so much goodness in it. I’ve switched it up by using different types of milk and nut butters. It tastes great with cashew or almond butter as well. You can also add frozen cauliflower or frozen avocado for even more creaminess! I hope you enjoy modifying this smoothie to fit your taste :)

Chocolate Peanut Butter Smoothie

Serves: 1

Time: 3 min.

Ingredients:

  • 1/2 frozen banana

  • 2 dates

  • 2 Tbs. peanut butter

  • 1 Tbs. cocoa powder

  • 3/4 c. almond milk (or other milk)

  • 2 c. ice

  • 2 scoops collagen peptides (optional)

Instructions:

  1. Put all the ingredients in a blender, and blend until smooth and creamy. Add granola, chia seeds, hemp seeds, or shredded coconut to the top. Yum!

Quick Lentil Curry

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It’s warm, flavorful, and just the right amount of spicy (coming from someone who doesn’t handle spice very well). This recipe can be served with brown rice, quinoa, or with naan. I also added a spoonful of plain whole milk Greek yogurt to balance out the rich flavor of the curry. I hope you enjoy this quick, healthy, and budget-friendly meal!

 
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Quick Lentil Curry

Serves: 4

Time: 15 min.

Ingredients:

  • 1 onion (.50)

  • 2 cloves garlic (.15)

  • 1.5 Tbs. curry powder (.50)

  • 1 can tomato paste (.50)

  • 1 can full fat coconut milk (2.99)

  • 1 cup cooked lentils (you can buy pre-cooked from TJ’s) (.69)

  • 2 cups spinach (1.00)

  • 1/2 lime, juiced (.50)

  • 1/2 tsp. salt (.05)

Instructions:

  1. If the lentils aren’t already cooked, begin by boiling 3 cups water or broth. Once boiling, add the lentils, then cover and simmer until tender (about 15 minutes).

  2. Wash the onion and chop into small pieces. Peel and mince the garlic cloves. Heat 1 Tbs. oil in a cast iron pan over medium-low heat.

  3. Sauté the onion until translucent, then add the minced garlic. After another 5 minutes, add the tomato paste and curry powder. Stir until evenly distributed.

  4. Add the coconut milk, cooked lentils, spinach, lime juice, and salt. Let everything simmer for 5-10 minutes.

  5. Serve with rice, quinoa, or naan. Garnish with chopped parsley and plain yogurt.

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Pumpkin Cinnamon Sourdough Twist Bread

 
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I love my parents house for a few reasons:

Obviously, because my family is there :)

It’s in the countryside where there’s beautiful green fields, trees, and peace and quiet.

My mom cooks the most amazing food.

They have a wood stove!

With the rain, changing colors, and cooler weather comes warm, cozy fires :) Since Sid and I are driving back to Santa Barbara in just a couple of weeks, I feel like I have to take full advantage of fall while I’m here in Washington. I know we’ve barely finished summer, but I’m already dreaming of pumpkin baked goods and everything that comes with fall! It’s like I have two weeks to soak up fall before I move back to summer in Santa Barbara.

Recently, I came across a photo of a Chocolate Cinnamon Sourdough Twist bread on mydailysourdoughbread.com, and I thought it looked pretty amazing. Unfortunately, I’m trying to stay away from all added sugar for a month. There goes the chocolate cinnamon twist bread… BUT… I can have dates! And you know what’s almost as good as chocolate? Pumpkin.

Let’s do this!!!

 
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Levain:

  • 1 Tbs. Sourdough starter

  • 100 g. warm water

  • 100 g. whole wheat flour

Bread Dough:

  • 200 g. Levain (all of it)

  • 180 g. warm whole milk (I subbed 100 g. coconut milk + 80 g. water)

  • 180 g. pumpkin puree

  • 1 egg yolk

  • 2 Tbs. melted butter

  • 390 g. whole wheat flour (or mixture of white/wheat)

  • 6 g. sea salt

Filling:

  • 12 dates, pitted

  • 1/4 c. pumpkin puree

  • 2 Tbs. butter

  • 1 Tbs. cinnamon

  1. The night before you make the bread, prepare the levain. Add the starter, water, and flour to a bowl, mix together, cover with plastic wrap, and let it sit overnight.

  2. In the morning, combine your levain, the warm milk, melted butter, pumpkin puree and egg yolk. Stir with a spoon until well combined.

  3. Add the flour and salt, and mix together with your hands until there’s no more dry bits of flour.

  4. The dough will be sticky, but do your best to need the dough for 5 minutes.

  5. After you’ve kneaded the dough, let it sit for 30 minutes. After 30 minutes, stretch and fold the dough. To stretch and fold the dough, pick up one side of the dough with wet hands and fold over the rest of the dough. Repeat on all four sides of the dough. You will perform three more sets of this spaced 30 minutes apart for a total of four sets of stretches and folds. After four sets of stretches and folds, let the dough sit for one more hour.

  6. While the dough is rising, prepare the filling. In a food processor, combine the dates, butter, pumpkin puree, and cinnamon. Food process until smooth.

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7. Once the dough has finished rising, flour a clean surface and roll out the dough into a large rectangle about 5-10 mm thick.

8. Spoon the filling onto the rectangle of dough, and spread out evenly over the surface all the way to the edges. Picking up the edges on the long side of the rectangle, carefully roll the dough up into a long log.

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9. Slick the log all the way down the middle. Open up the two pieces of dough so that the two halves face outward. Carefully twist the two halves over each other to form a braid.

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10. Prepare a circular baking pan or a cast iron skillet with a piece of parchment paper smeared with 1-2 tsp. butter. Place the braid in the cast iron so that it forms a circle, and pinch the two ends together. Let rise until almost doubled in size, or about 1.5 hours.

 
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11. Preheat the oven to 375º F. Place the bread in the oven for 40-45 minutes. Let it cool before slicing into it!

 
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