Today I have a super easy baked Salmon recipe for you! It takes about 5 minutes to prep and 15min to bake!
Baked Salmon Recipe
2 Salmon pieces (I prefer the middle, not the tail pieces)
2 Tbsp dill
1 lemon (3/4 of the lemon cut into rounds- the remainder used for the juice)
1 Tbsp crushed garlic
1 Tbsp Olive Oil
Pinch of Salt and Pepper
- Preheat over to 180 degrees Celcius
- Put everything into a bowl and mix
- Place Salmon on a tray (lay the lemon rounds on top of the Salmon) and bake for approx 12 min- 15min
- Serve with steamed vegetables or rice
Here in Sydney, in our little mum tribe, we have collectively 15 little girls and 3 little boys! The most recent little baby is only 2 weeks old- she absolutely adorable! I whipped up this quick pasta dish to send over to her and thought I’d share it on here. It’s so simple but really flavourful! It’s also basic enough that you could add in other ingredients if you wanted to fancy it up a little! The original recipe came from a close friend (who is also a pastry chef) about 15 years ago- i hope you enjoy! I call it the easy weeknight pasta because we all know that time is precious and fleeting most afternoons!
Easy Weeknight Pasta
- 2 Tbsp Olive Oil
- 1 Chorizo Sausage
- 5 rashes of Bacon
- Pasta (cooked as per the instructions)- for the number of people you are serving (this recipe is based on 4)
- 1 jar of Red Pasta Sauce (I normally buy whatever is on special)
- 2-3 cloves of crushed Garlic (I use the jar garlic)
- 1/2 cup Thickened Cream
- 1 cup Mozarella Cheese (Or any cheese you have on hand grated)
- In a pan fry the bacon till lightly cooked. Once cooked place the bacon on a paper towel on a plate to drain the excess oil. Wipe out some of the oil with a paper towel from the pan.
- In the same pan cook the Chorizo till lightly cooked. Once cooked place the chorizo on a paper towel on a plate to drain the excess oil. Wipe out most of the oil with a paper towel from the pan.
- Cook the garlic in the pan for a few seconds (this will burn super quick if you’re not careful)
- Add in the entire pasta jar contents and stir to combine.
- Add in the thickened cream and cheese and stir to combine
- Put on low heat till the sauce is bubbling
- If everyone is able to eat Chorizo and Bacon (If you’re breastfeeding you may want to skip the Chorizo) add in the Chorizo and Bacon to the sauce.
- Spoon the sauce on top of the pasta and enjoy!
I hands down love pizza. I would eat pizza once a day if it was low calorie and socially acceptable. I have tried an almond flour pizza crust, I’ve tried a thin crust and thick crust, I’ve tried Chicago style deep dish and New York Pizza. I’m eaten pizza out of a little whole in the wall downtown San Francisco and I’ve bought take away from Little Caesars.. I really don’t discriminate!
In an effort to try and have my cake and eat it too I wanted to try the Cauliflower Pizza Crust I’ve seen floating around on the internet. I am not a fan of Cauliflower but it actually looked like it may taste okay.
I waited and waited some more for Cauliflower to not be $5 for a head because I was not going to pay $5 to just chuck something in the bin (you never know…) I tried the below recipe out on Monday night and was really surprised! The “dough” is kind of like pizzaish mashed potato and it definitely has a Cauliflower taste and smell, but when you add oregano and cheese and pizza sauce it actually tastes pretty good!
Give it a try and let me know what you think!!
The Best Low-Carb Cauliflower Pizza Crust Recipe
Recipe from Gimme Delicious
- 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
- ¼ cup shredded Parmesan cheese
- ¼ cup mozzarella cheese
- 1 egg
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon basil or rosemary, minced (or dry)
- ½ teaspoon oregano, minced (or dry)
- 1 cup pizza sauce
- 1-2 cups mozzarella cheese
- Preheat oven to 500 degrees F (260 Celsius)
- Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
- Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes. After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.
- Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
- Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 15 minutes. After the crust is golden remove it from the oven and add your toppings, I used marinara sauce and cheese for a simple margarita pizza.
- Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.
- Slice and serve warm , enjoy!
You may or may not know that I am half Assyrian. My mother was born in Baghdad, Iraq. She migrated to Australia when she was 2 years old so most of her memories are from here in Australia rather than back home. My grandma was 27 years old when they migrated so “grew up” in Baghdad. I love hearing her stories of Iraq and her parents. She laughs and smiles so much when talking about her friends and family before Saddam Hussein and war.
Nan as we call her has cooked us a meal almost every week since the day I was born. She has a rotation of 5 Assyrian meals- you think I’m kidding, but I am 100% serious- every week I can name you 5 meals and she will, without a doubt, cook one of those. As much as we make jokes about it there is something so familiar and nostalgic in the thought of her cooking the same meals my whole life.
Falafel is more so a Lebanese dish but every once in a while for special occasions we will all go to Frank’s in Fairfield (little Iraq) and share an amazing Lebanese meal- Falafel featuring in all of its glory.
When I came across this recipe I knew I had to try it- wanting to start eating a bit less meat and a lot more healthier I decided to give it a try. My onion hating husband did not like these (It slipped my mind to make a few without onion- sorry babe!) but next time I will definitely tweak the recipe to appeal to everyone.
Healthy Oven Baked Falafel Balls- the original recipe comes from Bake Play Smile
Total Time- 35min
Makes- Roughly 12 (small)
- 425 g can chickpeas rinsed and drained
- 1/2 red onion finely chopped
- 1/4 cup panko crumbs or any breadcrumbs
- 1/2 tsp paprika
- 1/2 tbs ground cumin
- 3 tbs finely chopped fresh parsley
- 1 tbs minced garlic
- 1 tbs lemon juice
- salt and pepper to season
Preheat oven to 190 degrees celsius (fan-forced) and line a baking tray with greaseproof baking paper.
Place all of the ingredients into a food processor and mix together well. I just mashed everything with a fork in a bowl instead of using a food processor.
Spoon the mixture into a bowl.
If there are any large chunks, mash them with a fork (you still want the mixture to be a little lumpy though).
Roll tablespoonfuls of the mixture into balls and place on the tray.
Lightly spray with olive oil cooking spray.
Bake in the oven for 10 minutes.
Take the tray out of the oven, turn the balls over and bake for another 15 minutes or until golden and crispy.
I served these along Yumi’s Hommus and Babaganoush which you can buy from any Woolworths or Coles.