Smoked Sockeye Salmon and Kale Salad

I have been sick this week and have not had much of an appetite.  Today was my first day back in the kitchen and this salad was just what the doctor ordered.  My energy had returned within an hour of eating this salad, which was the perfect dose of protein and healthy fats.

Smoked Sockeye Salmon and Kale Salad

Ingredients:
1 bundle fresh kale, torn into small pieces
1 avocado, pitted and cut into pieces
1 package Trader Joe's smoked sockeye salmon, cut into pieces
2 tbsp. olive oil
juice from 1 lime
lemon pepper
Asiago cheese, freshly grated

Directions:
Tear the kale into small pieces and place in a large bowl.  Toss the kale with the olive oil.  Slice the avocado, drizzling with lime juice and sprinkling with some pepper.  Tear the smoked salmon into small pieces and top with lemon pepper.  Arrange the avocado and salmon over the kale and grate Asiago cheese over the top.

Smoked Sockeye Salmon and Kale Salad

Cauliflower Casserole: Supreme Pizza Style

We love the cauliflower casserole, but sometimes loaded faux-tatoes get boring.  Switching it up is always interesting.  I have made a jalapeno popper variation and a buffalo chicken rendition, but I do believe supreme pizza toppings give the cauliflower casserole my favorite flavor.  Whether it be because we haven't had pizza in three months or that this was an awesome way to use some ingredients I had on hand, I would highly recommend trying this one out.

Cauliflower Casserole: Supreme Pizza Style

Ingredients:
1 head cauliflower, cut into small florets (it is important that you use fresh cauliflower, not frozen)
1 bag fire roasted red, green, and yellow peppers with onions (you could use fresh if desired)
2 cloves garlic, minced
2 tbsp. Italian seasoning
Salt
Pepper
1/4 cup no sugar added pizza sauce
1/4 cup Parmesan Cheese, shredded
1/4 cup Mozzarella Cheese, shredded
Canadian Bacon (optional)
Pepperoni (optional)

Directions:
Preheat the oven to 400 degrees.

On a baking pan, arrange the cauliflower in a single layer, drizzling with olive oil and topping with a sprinkle of Parmesan, salt, pepper, and Italian seasoning.  Bake for 20 minutes.

In a skillet, saute the blend of peppers and onions with the garlic.

Once you remove the cauliflower from the oven, place the it in a large mixing bowl, an mix with the remaining Parmesan and pizza sauce.

Spread the mixture in the bottom of a prepared baking dish. Top with the sauteed peppers and onions, Canadian Bacon, pepperoni, and any other toppings you want to add.  Sprinkle with Mozzarella and bake for about 20 minutes, or until the cheese begins to brown.

Cauliflower Casserole: Supreme Pizza Style

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes

We have not eaten pasta since before we became followers of Keto on January 3, so when I discovered that I could make "pasta" out of zucchini by using my mandolin slicer, this recipe was born.  My husband and I loved it and it made for an even better lunch of leftovers today.

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes:

Ingredients:
3 zucchini, sliced into thin strips using the mandolin
4 cloves garlic, minced
1 cup fresh spinach
1/4 cup sun dried tomatoes
1 tbsp. capers
1/4 cup Feta cheese
1 tbsp. olive oil
salt
pepper

Directions:
After slicing the zucchini with the thinnest setting on the mandolin, place the zucchini, garlic, salt, and pepper in a large pot over medium high heat.  Saute until the zucchini begins to soften.  Add the spinach to the zucchini mixture, allowing it to wilt completely.  Add the sun dried tomatoes and capers to the pot, lowering the heat.  Once all ingredients are combined, remove from the heat and top with Feta cheese. 

We served this dish with Trader Joe's Basil Pesto Turkey Sausage and had enough leftovers for lunch today.  Delicious!

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes, served with Trader Joe's Basil Pesto Turkey Sausage

Keto Cauliflower Biscuits

I have tried making are recipe similar to these in the past based on my loaded faux-tatoes only to result in most of dinner stuck in the muffin tin. These, however, are amazing. I used Trader Joe's Coconut Oil Spray and parchment paper, measuring out each biscuit in my 1/3 baking cup. Unlike the egg cups that I have made for breakfast in the past, these are not too "eggy" and take on the texture of a real biscuit.  Loving that by being made with almond flour, they pack only 3 carbs each.  I could brag about these biscuits forever, but you'll have to try them for yourself.

Keto Cauliflower Biscuits:

Ingredients:
1 head cauliflower (riced in the food processor)
1/2 cup almond flour
2 eggs
5 slices bacon (cooked and crumbled)
2 tbsp. pickled jalapenos
2 cloves garlic, minced
1/4 cup Parmesan cheese, shredded
1/4 cup Sharp Cheddar cheese, shredded
1 tsp. onion powder
Salt
Pepper

Directions:
Preheat the oven to 400 degrees.

Cut the cauliflower into florets and put them in your food processor.  Pulse the food processor until the cauliflower begins to take on the texture of rice.

In a large skillet, sprayed with coconut oil spray, saute the garlic, bacon, jalapenos, and riced cauliflower. Allow the mixture to cook over medium heat until the cauliflower begins to soften.

Remove the mixture from the heat and place into a large mixing bowl.  Combine the cauliflower mixture with the eggs, almond flour, cheeses, salt, and pepper.

On a prepared baking sheet, covered in parchment paper and sprayed with coconut oil, scoop the cauliflower mixture out using a 1/3 baking cup.  You'll want to make sure the mixture is packed together and not separated in the cup.  You should be able to make 12 biscuits.

Bake for about 30 minutes or until the biscuits turn golden brown.  Cool for a few minutes before enjoying!

Keto Cauliflower Biscuits

Trader Joe's Coconut Oil Spray is essential for Keto cooking.  I was thrilled to find it!

Smoked Trout and Artichoke Salad

I originally set out to create shrimp salad before I discovered that my shrimp had gone bad. Still, I was able to improvise by using the Trader Joe's Smoked Trout that I bought a few days ago.  The smoky flavor of the trout really compliments the artichokes and lemon pepper.  Also, for those of you who are not big fans of seafood, trout has such a mild flavor and by purchasing it smoked, it saves on the work of cooking it.

Smoked Trout and Artichoke Salad:

Ingredients:
1 package of smoked trout (found in the refrigerator at the store)
1 package frozen artichokes (steam in the microwave then drain)
2 tbsp. Miracle Whip
1 tsp. lemon juice
1/2 small onion, chopped finely
1 tsp. lemon pepper
1 tsp. parsley

Directions:
Steam the frozen artichokes in the microwave and drain off the water.

In the meantime, combine the Miracle Whip with the lemon juice.

Add in the steamed artichokes, onion, and spices.  After flaking the trout into the bowl, combine all ingredients well.  Allow to chill for about 30 minutes before serving. 

We enjoyed this dish on its own, but it would also be awesome served with crackers or pita chips for those of you who are not following a Ketogenic diet.

Smoked Trout and Artichoke Salad

Sockeye Salmon and Roasted Cabbage

This dinner was so fabulous... and simple... that I have to share!

Lemon Pepper Sockeye Salmon:

Ingredients:
1 large piece of Alaskan Sockeye Salmon (We always cut a large piece in half, so it will serve 2)
McCormick Grill Mates- Lemon Pepper Seasoning
1 cedar plank

Directions:
About 2 hours prior to cooking, you'll need to soak your cedar plank in salted water.

Preheat the oven to 400 degrees.

Coat the sockeye salmon with lemon pepper seasoning.  Place on the cedar plank and bake on the top rack for about 20 minutes.

Lemon Pepper Sockeye Salmon and Roasted Cabbage

Roasted Cabbage:

Ingredients:
1 head of cabbage
2 tbsp. olive oil
4 cloves garlic, minced
1 tbsp. wild mushroom infused Falk Salt (available at Central Market.  Regular sea salt would also work)
1 tbsp. rainbow peppercorns (Trader Joe's sells the peppercorns with a built-in-grinder for $1.99- a steal)

Directions:
Preheat the oven to 400 degrees.

Starting at the stalk end of the cabbage, cut it into 1-inch wide pieces.  Arrange the 4 pieces on a baking sheet.  Brush each side of the cabbage slices with olive oil and sprinkle on the salt and peppercorns.

Bake for 20 minutes, flip the cabbage pieces, then bake for 20 more minutes, or until the edges begin to turn crispy and golden brown.

Roasted Cabbage with Garlic, Wild Mushroom Infused Salt, and Rainbow Peppercorns

Keto Skickerdoodles

Playing around in the kitchen last night and came up with a Keto friendly recipe for Snickerdoodle cookies.  These are not incredibly sweet, but the almond flour offers a subtle hint of sweetness that partners well with cinnamon and nutmeg.

Keto Snickerdoodles:

Ingredients:
1 cup Almond Flour
1/4 cup Erythritol
2 tbsp. Kerrygold Irish Butter
2 egg whites
1/4 tsp. baking soda
pinch of salt
1/4 tsp. lemon juice
1 tsp. cinnamon
1/2 tsp. nutmeg

Directions:
Preheat the oven to 325 degrees.

Combine the almond meal, egg whites, baking soda, salt, lemon juice, cinnamon, and nutmeg in a mixing bowl.

Line a baking sheet with parchment paper.

Melt the butter in a microwave safe bowl.  Roll the dough into 1 inch balls, dipping each in the butter then rolling it in the erythritol before placing on the baking sheet.  You can also sprinkle on additional cinnamon if you'd like.

Bake for about 20 minutes, allowing to cool before serving.

This recipe makes one dozen cookies.

Keto Snickerdoodles