Fish cooks quickly when it’s baked or roasted, which makes My Favorite Low-Carb and Keto Oven-Baked Fish Dinners perfect for spring when so many people are eating more fish. Use Recipe Round-Ups for more low-carb round-ups like this one!

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I certainly didn’t start out the week planning to give you Low-Carb and Keto Oven-Baked Fish Dinners for my weekly round-up of low-carb recipes to try over the weekend! But after I posted Easy Low-Carb Baked Mayo-Parmesan Fish I was struck by all the reasons that baked or roasted fish is a great idea for spring! First, so many people are eating more fish this time of year, either for Lent or because they want lighter meals with bathing suit season approaching. Second, nights are mostly still cool in the spring so you don’t mind turning on your oven for a tasty fish dinner that cooks super-quickly. And finally, roasted or baked fish is the ultimate in easy! Nobody minds an easy dinner when there’s more daylight and you have a chance to spend time outside after dinner, do they?

When I started looking through the Seafood Recipes for favorites that were cooked in the oven, I was pretty surprised at how many favorites I had! And quite a few of these fish recipes are impressive enough that I’ve made them for guests. I’m including a couple of ideas using shrimp even thought I decided that I just couldn’t fit the word shellfish into the post title, and I also included some quick sheet pan meals with shrimp and salmon that I’ve really enjoyed.

And there are a few here from the very early days of my blog, so I hope the older photos are still good enough to show you how tasty they are. I’m also a fan of using a toaster oven when you want to baked or roast without heating up the kitchen, and that’s a trick that works well for some of these fish recipes if you’re not cooking for too many people. Enjoy some fish dinners everyone, because you know we all should be eating more fish, right?

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The post My Favorite Low-Carb and Keto Oven-Baked Fish Dinners appeared first on Kalyn's Kitchen.

You’ve probably seen the meal prep trend online where dozens and dozens of meals are prepped in containers for the entire week? Holy moly. I can say that will probably never be me. I once tried an over-ambitious meal prep and not only did I end up with way too much food, but it took up most of my day.

On the flip side, I’ve realized that my veggie intake falls pretty flat when I don’t do any prep at all.

Soooo….there has to be a happy medium!?

This little dilemma is exactly why I came up with a simple plan that totally fits into my life these days. The recipe below (which is totally customizable!) takes less than 30 mins of active prep time, but makes enough food for several portions, increasing the odds that you’ll be a veggie powerhouse for the workweek. *arm flex* I love how I can quickly reheat a couple things and build a hearty, nutritious bowl in a matter of minutes!

My meal prep method has been going like this:

1. Roast two huge sheets of veggies
2. Cook a grain
3. Chop a couple fresh veggies (sometimes I skip this if I’m tight on time)
4. Have toppings on hand, ready-to-roll—things like avocado, nuts/seeds, beans, dressing, etc.

This method has dramatically changed my meals in recent weeks (specifically, lunches) and increased my veggie consumption a ton. All of the ingredients can be changed up so it never has to be repetitive and you can be flexible with using what you have in your fridge/pantry. It helps cut down waste because you can easily use up those “on the verge of dying” veggies in your crisper. Just throw ‘em in the oven and roast the heck out of ‘em! And if you get tired of bowls, throw the prepped food into delicious wraps or even soups/stews.

If you’re feeling extra-ambitious and want to prep even more food, I’d recommend adding one or more of the following tasty items:

• Homemade dressing (try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette from Oh She Glows Every Day, p. 273, or Roasted Garlic and Red Wine Vinaigrette)
• Energy bites/balls (such as my Chocolate Hemp or Triple Almond Energy Balls)
• Soup/stew
• Chia pudding (lately I’ve been making a double-batch of my 2-Ingredient Chia Pudding found in the new “Blissed Out Breakfast Bowls” recipe in the app! Such a perfect snack.)

I’ve provided a detailed recipe below because it helps to have something to work from the first time, but like I said, feel free to run with it. If you simply commit to roasting 2 big sheets of veggies, cook a grain, and chop some fresh veggies….you’ll be well on your way to making easy throw-together power bowls all week long. My future hangry self has been thanking me a lot.  

Before I go, I want to mention that The Oh She Glows Recipe App is still on sale for 99 cents in the Apple iTunes Store until mid-March! You’ll find these delicious power bowls in there, as well as more than 160 of my favourite plant-based recipes (this number includes 30 app exclusive recipes too). Happy cooking 🙂 

5 from 2 reviews

Meal Prep Week-Long Power Bowls

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

I love having prepped food in the fridge, but don’t love doing hours of meal prep each week. So I came up with this simple method that takes just 25 minutes of active prep time. The healthy food components can be enjoyed for several days in power bowls, wraps, and even stirred into soups! Power bowls are so fun for family meals because you can switch up the veggies and toppings to suit each palate, giving kids control to build their own bowls. This recipe is also a handy make-ahead option if you’re having friends over for a meal. Simply chop all the veggies the night before and refrigerate them in containers. Just before your guests arrive, pop the veggies into the oven, cook the quinoa, and prep the toppings. After cooking, you can all have fun assembling your own power bowls and everyone will be super impressed by the stunning rainbow-coloured meal!

Yield
8 servings

Prep time
25 Minutes

Cook time
35 Minutes

Total time
1 Hour

Ingredients:

For the roasted veggies:

• 3 small (680 g) sweet potatoes, peeled and chopped (4 cups)
• 4 cups (500 g) brussels sprouts, trimmed and halved*
• 1 medium (800 g) cauliflower, chopped into small florets (4 heaping cups)
• 1 medium (230 g) red onion, peeled and chopped
• 2 large (500 g) red bell peppers, seeded and chopped
• 3 tablespoons (45 mL) extra-virgin olive oil, divided
• Salt and pepper, to taste

For the quinoa:

• 2 cups (400 g) uncooked quinoa**

For the fresh veggies:

• 1 medium (370 g) English cucumber, chopped
• 1 medium (135 g) bunch green onions, chopped
• 2 cups (255 g) grape tomatoes (1 dry pint)

For the power bowl toppings:

• Chopped lettuce/greens (Romaine, Iceberg, kale, etc)
• Salad dressing***
• Ripe avocados
• Cooked beans or lentils
• Nuts and seeds (I use hemp hearts and roasted pepitas)
• Hummus or pesto

Directions:

1. Position two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It’s important to use extra-large baking sheets so there’s enough room for all those healthy veggies.
2. Divide the chopped, “to-be-roasted” veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over top each sheet and toss the veggies until they’re fully coated in the oil. Sprinkle generously with salt and pepper.
3. Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There’s no need to rotate/move the pans or flip the veggies halfway through baking unless you’re particular about even cooking.
4. While the veggies are roasting, add the quinoa to a large pot along with 3 1/2 cups (875 mL) water. Stir. Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and fluff the cooked quinoa with a fork.
5. While the quinoa cooks, chop the cucumber and green onions. Rinse the tomatoes (I hold off slicing them until just before serving).
6. Remove the roasted veggies from the oven. Once mostly cool, transfer all of the veggies and quinoa into containers, seal with airtight lids, and place into the fridge for up to 4 days.
7. To make the power bowls: Add a couple generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with spoonfuls of your prepped food (quinoa, roasted and fresh veggies)—I always warm up the quinoa and roasted veggies first! Now, add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds, and hummus or pesto. Keep the power bowl flavours interesting by changing up the toppings each day!

Tips:

* If your brussels sprouts are quite large, quarter them instead of halving.

 

** If you don’t think you’ll eat this much quinoa in 4 to 5 days, feel free to halve this amount (use 1 cup uncooked quinoa + 1.75 cups water).

 

*** Looking for a delicious homemade dressing? Try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette (Oh She Glows Every Day, p. 273), or Roasted Garlic and Red Wine Vinaigrette. I always keep Maison Orphee Italian on hand when I don’t have homemade dressing prepped.

 

Feel free to roast a head of garlic along with the veggies. The roasted cloves are especially delicious thrown into my Roasted Garlic and Red Wine Vinaigrette found in my Warm + Roasted Winter Salad Bowl recipe.

 

Make it nut-free: Top your bowl with seeds (such as roasted pepita seeds and hemp hearts) instead of nuts and make sure your dressing is nut-free.

Somebody is teething. Red cheeks. Literally cups of drool everyday. And chewing on everything! I love our kale teether. It’s very much KERF approved. Get that boy used to chewin’ on greens! After all, he is a tree

Breakfasts

I broke out the coconut butter to make some magic shell on my smoothie last week. So good!! This was a Daily Harvest smoothie with a little granola on top too. The granola is key to make the coconut butter clumps that sink to the bottom. There is nothing quite as good as finding one of those in the bottom of your bowl!

I got the idea to put blueberries on my toast at my sister’s house. Loving this little combo before a workout!

These muffins are coming to a blog post soon, but they were great in bowl form! You know me – I like to eat things in weird ways. So it was totally normal for me to eat muffins in a bowl with toppings. Each bite lasted longer. I prefer eating with utensils anyways.

And to complete the variety of breakfasts – eggs, toast, clementine.

Workouts

Still loving my tour of French Polynesia. I’ve passed workout #16 in my 24 days of runs, and I’ve crossed the threshold of having to override the workout and slow the pace. Running at a 6-7 going straight up hill (12 incline!) is HARD! Note how red my face is:

Lunches

Monday’s lunch was an arugula salad with Cava dressing plus green pepper, avocado, cheese, rotisserie chicken, leftover pumpkin cashew sauce and Wheat Thins.

I had some friends for lunch on Tuesday and we made more of the same salads. Dressing, chicken, avocado, peppers, cheese. Wheat Thins on the side! I ate all my good salad toppings at the beginning of the week!

Dinners

Some of these are from last week, but all were so good! Having a few meals from Plenty has been so amazing for weeknights. Never have I eaten so well since having kids. I hope there comes a time again when I enjoy cooking weeknight dinners – maybe when the boys are old enough to cook with me. I lost my love for cooking when I had my first toddler underfoot. It became so much more stressful. I feel a little guilty ordering from Plenty but at the same time, Della’s mantra is that food is self care. Why shouldn’t we take advantage of such an amazing service during this season of life? Plus now that we have two kids we’re dining out a lot less, so our budget is actually about the same. Having less stress around dinnertime has made us all enjoy eating together more. Nothin’ but good has come out of it.

On Monday night we had fish tacos. Seasoned white fish with diced peppers, cabbage and arugula with a homemade dressing, and an herbed crema. So good!

Before dinner, I took Mazen to soccer practice. Look at that stud!

Testing out my new Love Your Melon beanie! (I had to watch You Tube videos to figure out how to wear it properly!)

On the way home Mazen asked what was for dinner. He wasn’t too keen on the fish tacos I described, but he actually asked for sardines instead. (He loves the novelty of eating a whole fish like a bear.) So here he is eating a sardine and cheese burrito. LOL. My child who won’t even eat a blueberry!

Next up in the Plenty line up was this mushroom + quinoa dish. This is the one with that pumpkin cashew dip on top! I added some peppers, leftover chicken and sour cream too.

We also enjoyed this sausage, sweet potato, kale and apple hash. With quesadillas on the side! (Mazen inspired).

And this was my favorite meal from this week – chicken thighs with roasted veggies and the most delicious cauliflower puree! It tasted like coconut!

Lastly we made this one ourselves – lemony baked salmon with a side salad and rice.

Families who snuggle together….! We were missing our big boy, but look at little Birch looking so grown up watching a movie with us!

The dark days of winter are over. Spring is here! (And I am refusing to acknowledge the snowflake in the forecast…)

Have a great weekend!!

The post Chew On This appeared first on Kath Eats Real Food.

These are beefed-up, vegan American-style pancakes, with no dairy or eggs.

This recipe uses soya milk and a touch of arrowroot helps the batter bind. The pancakes are fried with a little soya margarine and, once cooked, they’re wonderful topped with maple syrup.

If you’d like to make these delicious vegan pancakes for yourself, here’s what to do.

Ingredients

• 300g (10.5 oz) plain flour
• 8g (1½ tsp) arrowroot powder
• 1 tbsp baking powder
• 500ml (17 fl oz) sweetened soya milk
• 1 tbsp soya margarine, plus more to fry if needed
• 1 tsp bicarbonate of soda
• a few tbsp of your favourite syrup

Instructions

Mix the flour, arrowroot and baking powder in a large bowl.

Whisk in the milk bit by bit to avoid lumps.

Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.

Whisk in the bicarb.

Heat the pan to a medium-high heat, and cook the pancakes with about 60ml per pancake.

They’ll only need around 45 seconds so that they just begin to bubble on top – they should still be quite liquid on top when you flip them to ensure they rise well. Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.

When all the pancakes are cooked, drizzle with syrup and serve.

If you’d like to print this recipe to try later, just click the grey PRINT button on the recipe card below.

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