I am so sorry for skipping out on your these last few weeks, I won’t bore you with the details but, boy-O-boy things have been a little cray, cray up in here!

For reals!

It seems that no matter how organized I think I am, how much I plan, or how hard I try, something always seem to come up to throw a spanner in the works!

Tell me that I’m not the only one who has days/weeks/months like this?!

It’s been one thing after another . . . “oi with the poodles already!” (please tell me you get my Gilmore Girls reference?!)

Anyway, it’s times like these that I am extremely thankful for recipes like this . . .

5 minute, 3 ingredient curry chicken lettuce cups.

You guys . . . these deliciously simple, seriously flavorful, pretty little lettuce cups have literally saved my life these last few weeks!

3 ingredients, 5 minutes in the making – erry-body got time for that!

But let me tell you, these simple little lettuce cups are packed with so much flavor that your taste buds, tummy and anyone you share them with, will be all kinds of happy.

I’m talking major dorky happy dancing will be happening all over the dining room – or kitchen in my case, which is exactly what happened here the first time I made these.

What, doesn’t everyone get this excited about food?!

Admit it, you know you do – that’s one of the reasons I love you so much 

Speaking of love . . .

These curry chicken lettuce cups . . .

Quick and easy to prepare made with just a handful of ingredients that I bet you have on hand already.

They are naturally gluten free, dairy free, keto and paleo friendly as well as being 100% whole 30 compliant but, most importantly, they are delicious, nutritious and something the while family will just adore!

Serve them simply as they are ( and if you wanted to go ahead and add a couple of slices of crispy bacon to the mix I wouldn’t be mad about it – seriously, let’s do that because, BACON!!!!!)

Or, you could eat it with some of your favorite crackers, plantain or tortilla chips, roll it up in a tortilla, serve it on toast or as a sandwich for a quick and easy yet seriously satisfying, super simple lunch.

Or, you could enjoy it with some perfectly roasted pumpkin or crisp and crunchy roasted baby potatoes and garlic roasted Brussels sprouts and have yourself an absolutely amazing dinner.

However you choose to eat it you really can’t go wrong!

All natural, quick and easy, light, fresh, crisp and crunchy, creamy, dreamy, perfectly spiced curry chicken lettuce cups . . . .

Make them. Eat them. Love, love, love them.

5 Minute, 3 Ingredient Curry Chicken Lettuce Cups

{Low Carb – Gluten Free – Dairy Free – Keto & Paleo Friendly}

Makes  2 – 4 all natural, quick and easy, light, fresh, creamy, dreamy, crispy, crunchy, seriously flavorful lettuce cups. (1-2 servings)

Ingredients –

1 cup of cooked chicken – chopped or shredded

For the dressing –

2 Tablespoons of mayo – Homemade or store bought will work –  ( I use Primal Kitchen Foods – {Paleo} Avocado Oil Mayo) ** – could sub coconut or Greek style yogurt

1 teaspoon of your fave curry/Indian spice mix

A squeeze of lime juice (about 1/2 teaspoon)

Salt and pepper to taste

For serving –

Baby coz or butter lettuce leaves, washed and dried

1/2 an avocado, sliced

1-2 Tablespoons of pomegranate arils – fresh or freeze dried
*You could sub dried cranberries, cherries or even red grapes would work here too

Coriander (cilantro)

Method –

1 – Place all of the dressing ingredients into a small bowl or glass jar and stir to combine.

The dressing is quite thick so feel free to add a splash of water (or milk of choice) about 1/2 tsp at a time, to reach desired consistency.  I usually take 1/2-2/3 of the dressing and stir it into the chicken before thinning out the rest to drizzle over the top;

1 – This helps the salad mix hold together nicely in my lettuce cup and,

2 – No one likes a watery salad!!

Then I thin it out whats leftover to drizzle over the top, because I love me a good drizzle!

2 – Place your cooked chicken into a small bowl, add 1/2-2/3 of the dressing and stir to combine.

3 – To serve – Place a few slices of avocado into your prepared lettuce cups, top with your creamy, dreamy, chicken salad, sprinkle with fresh coriander, pomegranate arils and drizzle over the last of that dreamy dressing!

Enjoy xo

** I order my Primal Kitchen mayo online from iHerb.com – the prices are amazing, shipping is super fast, the customer service is top notch!

You can use my code NHN329 to get an extra 5% off

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Question of the day –

What’s your current quick and easy lunch time obsession?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your creamy, dreamy, curry chicken lettuce cups cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post 5 Minute, 3 Ingredient, Curry Chicken Lettuce Cups {Low Carb – Gluten Free – Dairy Free – Keto & Paleo Friendly} first appeared on Better with Cake.

Rockin’ Moroccan roasted carrots with spicy tahini and lime dressing !!!!

Insert alllllll the heart eyed emojis here →

Sweet, tender baby carrots are tossed in an earthy, aromatic Moroccan spice mix then oven roasted until crisp, crunchy and caramelized to perfection before being drizzled with a light, fresh, creamy, dreamy, deliciously nutty, slightly spicy tahini and lime dressing then sprinkled with pretty little pomegranate arils!!!!!

So much deliciousness I can hardly stand it!

You guys know how much I love my roasted veg (see here,  here and here ) but , these rockin’ Moroccan roasted carrots may have taken my obsession to a whole new next level!

They are sweet, spicy, crisp and crunchy and packed with so much flavor flave that your pretty little head may just explode!

Whoever said vegetables had to be boring and tasteless?!

Not this gal that’s for sure!

Eat them simply as they are, served on a pile of salad greens with a couple of soft boiled eggs for a delicious twist on breakfast or a fun way to spice up your meat-free Monday, or for a heartier, more traditional meal serve them along side your protein of choice.

However you choose to do it you really can’t go wrong!

All natural, quick and easy, soft, tender, crisp, crunchy, sweet and spicy, seriously flavorful, rockin’ Moroccan roasted carrots with the creamiest, dreamiest, tahini and lime dressing . . .

I literally can’t even . . .

Just do it already!

Make them. Eat them. Love, love, love them.

Rockin’ Moroccan Roasted Carrots with

Spicy Tahini and Lime Dressing

Ingredients –

1 bunch of “Dutch” baby carrots, halved

1-2 teaspoons of coconut oil, melted and cooled (you just want enough to give your carrots a very light coating) – my fave is this cold pressed coconut oil by Loving Earth

1-2 Tablespoons of Moroccan Seasoning – Homemade or Store bought – If I’m not using my own healthy, homemade Moroccan spice mix I like to use the Rockin’ Moroccan Medley by The Spice Trading Company

Salt and and freshly ground black pepper to taste

For Serving –

1-2 Tablespoons of Spicy Tahini and Lime Dressing

1-2 Tablespoons of pomegranate arils – fresh or freeze dried

1-2 Tablespoons of fresh coriander (cilantro)

Method –

1 – Preheat your oven to 175’C/350’F

2 – Line a baking tray with baking/parchment paper and set aside.

3 – Place your sliced carrots into a bowl, or directly onto your baking tray then drizzle with coconut oil, season with Moroccan seasoning and an extra pinch of salt and pepper if desired, and toss to coat.

4 – Place your carrots onto your prepared baking sheet, make sure your carrots are  evenly spaced on your baking sheet, you want to make sure they have some room to breathe, this is important, it ensures our carrots get nice crispy (not sad and soggy) edges!!!

5 – Roast for 20-25 minutes until the flesh is soft and tender and the edges are nice and crisp.

6 – Once your carrots are crisp and caramelized, transfer to a serving plate, drizzle with some of your spicy tahini and lime dressing, scatter over your pretty little pomegranate arils, sprinkle with coriander (cilantro) and finish with a cheeky squeeze of lime.

7 – Enjoy as a side with your protein of choice, or with build an epic salad with a couple of soft boiled eggs, some garlic roasted Brussels sprouts, some perfectly roasted baby potatoes, some sliced avocado and a mountain of baby salad greens.

Enjoy xo

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Question of the day –

Are you a fellow roasted veg lover?! Whats you’re favorite way to prepare it? And of course how do you like to eat it?! Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your Moroccan spiced carrots (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

The post Rockin’ Moroccan Roasted Carrots with Spicy Tahini and Lime Dressing first appeared on Better with Cake.

You guys . . .

These spicy tuna, tahini and lime salad lettuce cups are so quick and easy to prepare but they are so insanely delicious, packed with so much flavor that your pretty little head may just explode!

You guys know how much I love a good lettuce wrap (see  here , here, here and here ) and these bad boys are my latest obsession.

One taste and I know you will be as in love with them as I am!

Especially that light, fresh, creamy, dreamy, garlic infused, tahini and lime dressing . . . oh my word!

The combination of that deliciously creamy, slightly nutty tahini combined with a pinch of garlic, a sprinkling of red pepper flakes and light. freshy, zesty squeeze of lime is absolute perfection!

I seriously want to take a bath in that dressing.

Ok maybe not, especially considering that there are red pepper flakes are involved . . . but I think you get the point!

It’s seriously good!

So good in fact, you might want to go ahead make yourself a double – triple – quadruple batch because if you’re anything like me (which I’m pretty sure you are seeings as we are food and fitness lovin’, invisible internet BFF’s and all)  you are going to want to eat it on allllll of the things! #cantstop #notsorry

It’s such a quick and easy way to add a tonne of flavor to a delicious, nutritious, 5 minute meal!

Serve them simply as they are or, for a heartier meal you cold roll it into a tortilla,  load them on to a slice or two of your favorite bread, or a couple of crackers for a quick and easy yet seriously satisfying, flavor packed lunch.

Or you could even serve them along with some light and fluffy cauliflower rice (or regular rice or quinoa if you prefer) and garlic roasted Brussels sprouts and have yourself an absolutely amazing dinner.

I personally adore them served straight up as they are, in all their unadorned, simplistic (slightly messy) glory. I love the contrast in texture and the cool, crisp freshness that those crunchy little lettuce leaves bring to the table – but play around, do what you feel just promise me you’ll make them sooner rather than later.

However you choose to eat them you really can’t go wrong!

There’s just so much much to love I tell you!

And oh how I do dearly love thee, let me count the ways . . .

1 – Our spicy tuna, tahini and lime lettuce wraps are super quick and easy to prepare, made with just a handful of ingredients that I bet you have on hand already.

2 – They are packed with protein and heart healthy fats which means that not only are they all kinds of delicious but, these pretty little lettuce cups are guaranteed to keep you feeling full and satisfied for hours on end.

3 – They also happen to be naturally gluten free, dairy free, nut free, low carb, keto and paleo friendly as well as 100% Whole30 compliant but, most importantly . . .

4 – They are insanely and I mean I N S A N E L Y delicious, seriously nutritious and something the whole family will absolutely adore!

10 ingredients, 5 minutes in the making = Deliciously winning on so many levels!

Honestly, I don’t know what else to tell you . . . please just do yourself a favor and go make them already!

All natural, quick and easy, light, fresh, sweet and spicy, creamy, dreamy, vibrant, delicious, seriously nutritious, spicy, tuna, tahini and lime salad lettuce cups . . .

Taste the rainbow baby!

Make them. Eat them. Love, love, love them.

Spicy Tuna, Tahini & Lime Salad Lettuce Cups
{Low Carb – Gluten Free – Keto & Paleo Friendly}

Makes (1 serving) of 2 – 3 all natural, quick and easy, light, fresh, seriously flavorful, sweet and spicy lettuce cups.

Ingredients –

For the salad –

1 large (or 2 small) cans of tuna – drained

6 baby tomatoes, quartered.

1/2 a small carrot, grated

1/4 cup red cabbage, finely shredded

For the dressing –

2 Tablespoons of tahini

1/2-1 teaspoon of garlic powder

A squeeze of lime juice (about 1/2 teaspoon)

A pinch of red pepper flakes

Salt and pepper to taste

For serving –

Baby coz or butter lettuce leaves, washed and dried

1/4-1/2 an avocado, sliced

1 small red chili, sliced

Red pepper (chili) flakes

Coriander (cilantro)

Method –

1 – Place all of the dressing ingredients into a small bowl or glass jar and stir to combine.

The dressing is quite thick so feel free to add a splash of water (about 1/2 tsp at a time) to reach desired consistency.  I usually take 1 Tablespoon of the dressing and stir it into the tuna salad mix before thinning it out. 1 – this helps the salad mix hold together nicely in my lettuce cup  and 2 – no one likes a watery tuna salad!!) then I thin it out to drizzle over the top.

FYI – you will have a little extra dressing, especially if you don’t do the extra drizzle when serving (but please do the drizzle!).

2 – Place your tuna along with 3/4 of your carrot, cabbage and tomatoes into a small and stir to combine.

3 -Add about a Tablespoon of your tahini and lime dressing into your tuna salad mix and stir to combine.

4 – To serve – Place a few slices of avocado into your prepared lettuce cups, top with your super tasty tuna salad, add the rest of your carrot, cabbage and tomato them sprinkle with fresh coriander, extra chili (or chili flakes) and drizzle over a little more of that divine tahini and lime dressing!

Enjoy xo

_________________________________________

Question of the day –

What’s your current quick and easy lunch time obsession?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your spicy tuna, tahini and lime salad lettuce cups cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Spicy Tuna, Tahini and Lime Salad Lettuce Cups {Low Carb – Gluten Free – Keto & Paleo Friendly} first appeared on Better with Cake.

With Mother’s day just a few days away I thought I would put together a short list of a few of my favorite deliciously simple, secretly healthy recipes that would be perfect to serve for Mother’s Day brunch, or lunch or anytime because well, brunch!!!!

All of the recipes you see below are super simple to put together, made with just a handful of ingredients that I bet you have on hand already and come together in less than 30 minutes!

I made sure to include a little of everything, some savory, some sweet, some hot, some cold – an array of goodies to cater for all tastes.

They are all simple, all delicious and all guaranteed to be very much enjoyed and greatly appreciated no matter which one you choose.

1 – Quick and Easy Carrot and Zucchini Fritters  – GF – Paleo

2 – Whipped Espresso Choc Chip Chia Pudding – V – GF – DF – Paleo – Whole30

3 – Hummingbird Muffins with Coconut Yogurt Frosting – GF – Paleo

4 – Avocado and Black Bean Quesadillas – GF

5 – Gingerbread Protein Pancakes  – GF

6 – Jamie’s Spring Fritatta – GF  – Easily adapted to Paleo – Vegan & Whole30

7 – Vanilla Spiked Protein Waffles – GF

8 – Deliciously Ugly Lemon Berry Muffins – GF – Paleo

9 – Sun-dried Tomato, Spinach and Feta Quesadillas – GF

10 – Banana Fig and Walnut Muffins – GF – Paleo

11 – Strawberry Choc Chip Chia Pudding – V – GF – Paleo

12 – Vanilla Spiked Protein Pancakes – GF

13 – Sweet Potato Egg Boats – GF – Paleo – Whole30

14 – Banana Ricotta and Dark Chocolate Quesadillas –
GF – Eaily adapted to be Vegan – Dairy Free – Paleo

15 – Apple and Cinnamon Muffins with Maple-Vanilla Almond Butter Frosting
GF – Paleo

16 – Healthy, Wholewheat Peanut Butter Pancakes

17 – Epic Avocado Egg Salad Lettuce Cups – GF – Dairy Free – Paleo

So many delicious options, which would you choose?

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Please for the love of all that is good in this world when you do make your deliciously simple, secretly healthy, Mother’s day brunch recipe (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post 17 Healthy Recipes for Mother’s Day Brunch first appeared on Better with Cake.

Ready?

Ok hold on to your sombreros Amigos, here we gooooooo –

1 – Loaded Mexican Baked Sweet Potatoes – GF – Paleo – Whole30 Compliant

2 – Healthy, Homemade Taco Salad Lettuce Wraps – GF – Paleo – Whole30 Compliant

3 – Sweet and Saucy Mexican Spiced {Slow Cooker} Shredded Chicken
GF – Paleo – Whole30 Compliant

4 – Mexican BLT Sliders – GF – Paleo

5 – Mexican Spiced {Slow Cooker} Chickpea Lettuce Wraps – V-GF

6 – Mexican Meatloaf Muffins – GF – Paleo – Whole30 Compliant

7 – Avocado and Black bean Quesadillas – V – GF

8 – Sweet and Spicy {Slow Cooker} Ginger Jalapeno Pulled Pork
GF – Paleo – Whole30 Compliant

9 – Healthy, Homemade Pineapple-Jalapeno Salsa – V – GF – Paleo – Whole30 Compliant

10 – Mango Pico De Gallo – V – GF – Paleo – Whole30 Compliant

11 – Sweet and Spicy Strawberry Salsa – V – GF – Paleo – Whole30 Compliant

12 – Lemon and Lime Wholewheat {Baked} Donuts

13 – Pina Colada Smoothie – V – GF – Paleo

14 – Lemon Lime Iced Green Tea – GF – Paleo – Whole30 Compliant

15 – Berry Mint and Lime Mojito – V – DF – Paleo

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Question of the day –

What’s your favourite mexican dish?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make any of these fun, festive recipes for your cinco de mayo celebration (or any of the recipes you find on this blog of mine) make sure you snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post 15 Deliciously Simple, Secretly Healthy, Fun & Festive Recipes to Celebrate Cinco De Mayo first appeared on Better with Cake.

One taste I think, no wait, I know, you’ll agree.

!00%, without question!

I know traditionally egg salad is made with eggs and mayonnaise and as much as I love a good mayonnaise (especially if we’re talking about Sir Kensington’s or Primal Kitchen  –  yummmmmmm  ) I find it tends to be a little overpowering and when used solely to dress a salad you know?!

Which is why I decided to sub avocado in place of the traditional mayo. That way we get to keep that deliciously creamy texture without overpowering the whole dish.

Genius right?!

Although, you can’t really go wrong putting egg and avocado together can you?!

Eggs and avocado are combined with a leeeeetle bit of mayo (which is totally optional but highly recommended because I personally think it adds a slight richness that, when combined with the avocado, is what takes this egg salad to the next level!), a sprinkling of garlic powder, a touch of salt and pepper and a cheeky squeeze of lemon juice. So simple to throw together but you guys . . . it’s so, so good!

A deliciously simple, seriously epic, match made in heaven.

And you guys, this egg salad . . . is 100% heaven sent!

It’s luscious, creamy and full of flavor and I know you are going to absolutely love it.

I mean who doesn’t love a good egg salad?!

To be honest I have been making this egg salad for a loooonnnngggggg time now I just haven’t really told you about it because well . . . it’s not the prettiest of dishes is it?!

But, I decided it was time.

I mean, it’s just to delicious to keep to all to myself and I assure you, what it lacks in looks it totally makes up for in flavor.

It really is an absolute taste sensation and seriously epic in more ways than one!

It’s super quick and easy to prepare made with just a handful of ingredients that I bet you have on hand already and comes together in just 5 minutes!

It also happens to be naturally gluten free, dairy free and paleo friendly as well as 100% Whole30 compliant but, most importantly, it’s insanely delicious, seriously nutritious and something the whole family will absolutely adore!

It’s packed with protein and heart healthy fats which means that not only is it all kinds of delicious but, it’s guaranteed to keep you feeling full and satisfied for hours on end.

It’s the perfect anytime dish!

I love to serve mine in lettuce cups because;

1 – I’m kind of obsessed with them (see  here,  here,  here and   here)

2 – I adore the contrast in texture and that cool, crisp freshness that the lettuce leaves bring to the table and,

3 – That way I can eat them straight off my chopping board which means I have less dishes to wash which = winning at life because, washing dishes, doing laundry and ironing, like burpees, are the devil. The less of that stuff I have to deal with the better, can I get an Amen?!

Sorry, I got a little carried away there . . .

Where was I . . .

Serving my epic avocado egg salad in lettuce cups, right.

I love the serve them in lettuce cups along with some pickled radish, because I just cant stop, and some fresh dill because it just seemed like a good idea at the time and you know what?! It really was so I strongly suggest you do the same.

And always with a dash (or two) of hot sauce.

Always!

Serve them with a couple of slices of crispy bacon or smoked salmon along with some crisp and crunchy, deliciously simple, perfectly roasted baby potatoes and have yourself a killer breakfast.

Or, you could eat it with some of your favorite crackers, roll it up in a tortilla or even on toast or as a sandwich for a quick and easy yet seriously satisfying lunch.

Or, you could enjoy it with some steak, sausage or protein of choice along with some perfectly roasted pumpkin for an absolutely amazing dinner.

However you choose to eat it you really can’t go wrong!

All natural, quick and easy. light, fresh, luscious, creamy, deliciously simple, seriously epic avocado egg salad lettuce cups that are jam packed full of flavor . . .

Make them. Eat them. Love, love, love them.

 

Epic Avocado Egg Salad Lettuce Cups
{Gluten Free – Dairy Free – Paleo Friendly}

Makes 1 – all natural, quick and easy. light, fresh, luscious, creamy epic avocado egg salad lettuce cup that is jam packed full of flavor

Ingredients –

3 hard boiled eggs, peeled

1/4 avocado

1/2-1 teaspoon of garlic powder

1 teaspoon of mayo – optional but makes them extra lush! I use Gevity rx great guts mayo its sugar free, dairy free, gluten free (egg free) & made with good quality EVOO & is boosted with bone broth which is great for hair, skin, nails & gut healing goodness. EMS10 = 10% off if you want to try it (you really do!) – I guarentee it will change your life! Not even exaggerating.

A squeeze of lemon juice (about 1/2 teaspoon)

Salt and pepper to taste

For serving –

Baby coz or butter lettuce leaves, washed and dried

Avocado

Pickled Radish

Fresh Dill

Hot sauce

Method –

1 – Place your peeled, hard boiled eggs into a bowl a use a fork to mash them up. You can also just use a grater or roughly chop them for a heartier egg salad.

2 – Add avocado, mayo (if using) garlic powder, lemon juice along with your salt then pepper and stir to combine. Taste and adjust seasonings as needed.

3 – Place a few slices of avocado into your prepared lettuce cups, top with your epic avocado egg salad, add some pickled radish, a sprig or 2 of fresh dill and finish with a few dashes of your favorite hot sauce!

Enjoy xo

* I order my Sir Kensington’s and Primal Kitchen mayo online from Lucky Vitamin – the prices are great, shipping is fast and the customer service is top notch!

You can use this code  ( 5OFFU )(  to get $5 off your first order of $49 or more + even better, for my American friends, orders over $49 always ship free (US only).

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Question of the day –

What’s your favorite way to eat eggs?

Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your epic avocado egg salad lettuce cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Epic Avocado Egg Salad Lettuce Cups {Gluten Free – Dairy Free – Paleo Friendly} first appeared on Better with Cake.

I am so sorry for skipping out on your last week!

Things have been hectic here on the home front and to be honest, I feel like I’ve been struggling to stay a float!

First my littlest love brought home a manky cold which morphed into the flu and onto a seriously gnarly sinus infection which, of course, she so generously shared with the rest of the household.

So that was fun, said no one ever!

Since then it’s just been one thing after another, between doctors appointments, parent teacher meetings, last minute, special school assemblies and activities, all on top of the normal daily to-do’s have had me feeling like I haven’t been able to catch my breath!

But . . .

Everyone seems to be feeling better and, with the end of school term approaching, things seem to be slowly (slowly) settling down, fingers crossed they stay that way at least for a minute or two so I can catch my breath.

So . . .

Here I am . . .

At last!

How are you?!

I miss you?!

What’s been going on?

Tell me everything?!

Me?! Well it seems I have gone and got myself yet another food obsession  . . .

You guys, I am so excited to officially share this salmon and avocado sushi bowl recipe with you because I am seriously in love!

Those of you who follow along on Facebook and Instagram know allllllll about my “Sushi bowl Sunday” tradition ( see  here,  here, here and here) .

It’s just so good!

It’s everything you love about a salmon and avocado sushi roll but it’s served in a bowl instead of as a roll. (obvs)

Light, fluffy garlic and ginger cauliflower rice is piled high with succulent salmon, pickled radish, baby cukes and creamy, dreamy avocado.

Then we add in a couple of toasted nori sheets, because sushi isn’t sushi without a little nori,  and then we finish things off with some fresh chili for a cheeky kick of heat, a generous sprinkling of sesame seeds for that all important crunch and a good drizzle of avocado oil mayo because, yum!

So much deliciousness and the contrast in texture is truly incredible!

Yep, officially obsessed!

One taste and I think, wait, I know you will be too!

And just look at how pretty they are.

And, do you know what makes me love them even more?!

The fact that they come together in less than 15 minutes, they are totally customizable so you can make them exactly how you like them (or using whatever odds and ends/left overs you have on hand) and, they are 100% meal prep friendly!

The recipe I have shared below is for one deliciously simple, seriously awesome salmon and avocado sushi bowl but you could easily double-triple-quadruple the quantities and make a mega batch, divide it into pretty little jars (or just plastic containers) ready to grab and go to take to work or school or just to have on hand for the busy week ahead.

And, if salmon isn’t your jam you could easily sub in your protein of choice – chicken, pork, steak, beef or even just a couple of eggs would go very nicely here too 

Deliciously winning on so many levels!

All natural, quick and easy, deliciously simple salmon and avocado sushi bowls;

What do you say, are you in?

 

Salmon and Avocado Sushi Bowl {Gluten Free, Grain Free & Paleo Friendly}

Makes 1 deliciously simple, seriously flavorful salmon and avocado sushi bowl.

Ingredients –

2 x small (or 1 large) cans of salmon  – My fave is this wild pink salmon from Wild Plant Foods

1/2 a small avocado, sliced

2-4 Toasted nori sheets

1 Tablespoon of pickled radish

1 baby cucumber, finely sliced

1 small chili, finely sliced

1 Tablespoon of sesame seeds

1 Tablespoon of avocado oil mayonnaise ( Store bought or homemade – I like to use Sir Kensington’s or Primal Kitchen )

For the rice –

2 cups of cauliflower, riced ( if you are unable to get pre-riced cauliflower it’s easy to make your own – just grate up cauliflower either using a trusty old box grater or process in your food processor for a couple of seconds. You could also sub regular rice or quinoa if you prefer)

1 teaspoon of coconut oil (or cooking fat of choice)

2 cloves of garlic, crushed

1 knob of ginger, grated

1 Tablespoon of coconut aminos

Salt and pepper to taste

Method –

1 – Place a fry pan over medium-high heat, add coconut oil (or cooking fat of choice), garlic and ginger and cooking for 2-3 minutes, until slightly golden and fragrant.

2 – Add cauliflower rice and cook for 3-5 minutes, stirring occasionally (do not over-stir or it will go mushy) until cooked through.

3 – Add coconut aminos, salt and pepper and stir to combine then remove form the heat.

To serve –

Load everything into a big ol’ bowl and dive on in.

Enjoy xo

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Question of the day –

Are you a fellow sushi bowl lover?! Tell me, how would you build your bowl?!  . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your salmon and avocado sushi bowl (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Salmon and Avocado Sushi Bowl {Gluten Free, Grain Free & Paleo Friendly} first appeared on Better with Cake.