Baked Salmon Bowl with Blanched Asparagus

This is a recipe for an easy salmon bowl with baked salmon and blanched asparagus. It comes together very quickly as the fish only needs around 10 minutes to bake, and the asparagus are done in only a few. The longest process in this recipe is waiting for the rice to cook, which can vary according to the type of rice you use. For this recipe I used my favorite brand of jasmin rice.

The ingredients list shows the amount of each ingredient needed to make one bowl, so if you are preparing this dish for more people, keep this in mind and use more of each ingredient. In this dish I used tamari sauce which is a gluten free alternative to soy sauce but if you don't need to eat gluten free you can use regular soy sauce instead.

Ingredients:

200 gr salmon filet

1/2 cup rice

1 tbsp mayonnaise

1 tbsp tamari sauce

100 gr asparagus

1/2 avocado

1/2 cucumber

1 tsp mayonnaise

1 tsp tamari sauce

50 ml plain yogurt

1 tsp lemon juice

1 cm fresh ginger

2 handfuls arugula

Instructions:

1. Prepare the marinade for the salmon: in a bowl, mix the mayonnaise and the tamari sauce. Coat the salmon with the mixture on all sides and put it on a baking sheet lined with baking paper. Bake for 10-12 minutes at 180 degrees.

2. Rinse and cook the rice.

3. Blanch the asparagus by placing them in a large pot filled with boiling water for 2-3 minutes. After you take them out of the pot, place them in a bowl filled with very cold water to stop the cooking process.

4. Peel and slice the avocado and cucumber, and wash the arugula.

5. Prepare the serving sauce: in a bowl, mix the mayonnaise, yogurt, tamari sauce, lemon juice and finely chopped ginger.

6. Serve by placing rice in one side of the bowl, and the arugula in the other. Top with blanched asparagus, cucumber and avocado. Place the salmon filet on top, and drizzle everything with the yogurt sauce. Serve immediately. Bon appetit!

Cherry Coconut Quinoa Bake

My initial plan was to make quinoa, coconut and cherry bars. I thought they would have time to cool down, become very firm and stable and hold their shape and weather any storm. However, what I didn't take into account is the lack of any flour in this recipe and my lack of patience. That's right, once again I could not wait for the baked goods to cool down completely and possibly become all that I dreamed for them - stable individual(s) bars.

So, the name of this dessert is a generic "bake" because I don't know what else to call this. It is delicious, so I decided to share the recipe with you as is. If you subbed the shredded coconut for some coconut flour they might be able to hold their shape better. If not, you can just serve it in a bowl and appreciate this one for the flavor and not the looks. If you can't get a hold of cherries, you can always use frozen ones, or you can even use another type of berry such as strawberries or blueberries.

Ingredients:

100 gr quinoa

350 gr cherries (halved and pitted)

2 eggs

1 vanilla sugar (10 gr)

1 can coconut milk (425 ml)

100 gr shredded coconut

2 tsp baking powder

100 gr dark chocolate

dulce de leche

heavy cream

Instructions:

1. Wash the quinoa and cook it. Drain completely.

2. In a bowl, whisk the eggs with the vanilla sugar. Add the coconut milk.

3. Add the cooked and drained quinoa and shredded coconut. Mix well.

4. Add the cherries, making sure you mix them in gently.

5. Chop the chocolate into smaller pieces and add it to the batter.

6. Pour the mixture into a baking pan and bake for 40 minutes at 180 degrees.

7. In a small pan, mix a few tablespoons of dulce de leche with a couple of tablespoons of heavy cream and stir while it gently heats up to get a runny sauce.

8. Drizzle on top and serve! Bon appetit.

Blueberry Oatmeal Pancakes

This recipe is like a blueberry oatmeal but in a fun pancake form!

If you love to eat oatmeal for breakfast, you will most likely find these pancakes a great breakfast choice as well. They are full of ingredients that will keep you full, while also satisfying that craving for a sweet breakfast. In this recipe, I used fresh blueberries in the batter, but if you don't have access to them you can also use frozen ones.

To make sure that this recipe is gluten free, make sure to buy an oat flour (and oats if you want to make oatmeal) that has a certification of being gluten free. If the oats don't have the certificate it is probable that there was some cross-contamination since oats and wheat are often cultivated in the same fields, and processed in the same plants. Some people that are sensitive to gluten will, unfortunately, not react well to gluten free oats. This is something to pay attention to and it's important to listen to your body. You can try swapping the oat flour in this recipe with almond or coconut flour, or you can check out this pancake recipe that doesn't use oats but still has blueberries!

Ingredients:

1 egg

1 vanilla sugar (about 1 tbsp)

50 ml yogurt

30 gr oat flour

10 gr flax seed flour

30 gr potato starch

1/2 tsp baking powder

a handfull of blueberries

maple syrup

Instructions:

1 In a bowl, whisk one egg with the vanilla sugar. Add the yogurt and mix well.

2. Add the dry ingredients: oat and flax seed flour, and potato starch. Add the baking powder and mix well until a uniform batter forms.

3. Add a handfull of blueberries into the batter and incorporate them gently to avoid any damage to the berries.

4. Heat up a pancake pan with a little bit of coconut oil. Cook the pancakes on medium heat until they are golden on both sides.

5. Serve immediately. Stack the pancakes, add some more fresh berries and drizzle with maple syrup. Bon appetit!