The Seafood Kitchen: Spicy Soy Salmon

This was a new recipe on my journey to eat more seafood. My goal is to eat seafood at least once a week. I found this recipe a while ago and finally tried it, and it was pretty good. I used wild caught Sockeye Salmon. 

The ingredients:

1 1/2lb salmon

2 TBSP soy sauce

1 1/2 TBSP sambal oelek

2 1/2 TBSP olive oil

2 cloves garlic minced

1 tsp ginger powder

1 TBSP sesame seeds optional

The recipe:

In a bowl, whisk together soy sauce, sambal, olive oil, garlic, and ginger. Add salmon to marinate for at least 15 minutes in the fridge. Make sure salmon is covered. (especially if roasting veggies as well).

Make a foil pocket with ends closed so sauce does not leak out and add the salmon and all the sauce. 

Bake to 140 degrees and flaky about 10-15 minutes. 

Broil finish once done for last 2-3 minutes until top slightly charred (keep an eye on it during broil).

Remove from foil and plate and top with remaining sauce. Top with sesame seeds if desired. 

Cookbook Review: The Everyday Ketogenic Kitchen by Carolyn Ketchum

 This was the first cookbook by Carolyn Ketchum who also wrote The Protein Advantage. This cookbook like her other cookbook discusses her history and why she started with the Keto diet. In the introduction it was interesting as she discussed the food pyramid and inverting it. I found this interesting in light of recent health guidelines with nutrition where they are trying to do just that. 

There is a section on tips for success all of which I have done on my new health journey. Things like being prepared (researching menu's, having the right foods, etc.), and keeping a food journal to track what you have eaten (I used Carb Counter).

Like the other cookbooks, this one has a list of ingredients to keep on hand and some special ingredients. She also includes a baking pantry list for those that like to bake. She includes a list of different sweeteners and what makes them different. There is a list of swaps and substitutions, tools for everyday and some special equipment, and tips for low carb baking. 

A nice thing about this cookbook is a section of basic recipes with things that you would use regularly and can make from scratch like broth, seasonings, mayo, pesto, etc. One of my favorites that I used to eat but have not had in a while is blueberry syrup it was great on waffles

Some interesting recipes are how to make breakfast sausage from ground pork. If you have looked at labels it is difficult to find sausage without sugar in it (it is possible hello Farmland)!

Some recipes I have made a different version of like the cheesy broccoli tots, cheesy cauliflower grits, and the cheesy shepherds pie.

There are some basics like how to cook zucchini noodles and cauliflower rice. 

The recipe I am super excited to try is the Easy Taco Pie. It sounds like a great way to celebrate Cinco De Mayo or Taco Tuesday!

For those looking for desserts there are some great basics like brownies, cheesecake, peanut butter cups, chocolate sauce, and ice cream. 

Each recipe includes a synopsis, a photo, the ingredients, recipe, servings, prep and cook time, an everyday tip, and the nutritional information. Some include serving suggestions and swaps. There are also quick reference icons on each recipe indicating if its: vegetarian, paleo, easy, family-friendly, dairy-free, egg-free, or nut-free. 

The Low Carb Kitchen: Buffalo Chicken Salad

This recipe is from the Protein Advantage Cookbook. I love chicken salad in an egg wrap which ups the protein. 

The ingredients:

1 1/2 lb cooked chicken

1/4 C mayonnaise

1/4 C buffalo sauce

1 tsp garlic powder

1/2 tsp onion powder

Salt and black pepper

1/2 tsp ranch seasoning optional 

The recipe:

Add all ingredients to a bowl and mix to combine. 

Refrigerate for 30 minutes until chilled.

Notes:

Add celery and scallion if desIred.

I like adding pistachios if I have them.

Top with Bleu cheese if you like.

I used a mix of rotisserie and canned chicken because I was low on rotisserie.

Cookbook Review: The Protein Advantage Cookbook by Carolyn Ketchum

 As some of you know, I started a super low carb journey in 2025 almost a year ago, through a program called Virta Health. One cookbook a lot of people on the program have suggested is The Protein Advantage by Carolyn Ketchum who has a blog called All Day I Dream About Food. I finally got the cookbook, and it was very interesting and unique. 

I would say this cookbook is part cookbook and part science book. The first 33 pages is all about protein and how important it is in our diets. Prioritizing protein can help with things like blood pressure, blood sugar, body composition, injury, lean muscle mass, lipids, and weight loss. Each person's protein goal is different so there is a guide to figure out how to tell how much protein you should be consuming. 

Protein is especially important as we get older. 

This book has a section about stocking the pantry with animal, dairy, and plant-based proteins. She also mentions low carb yet good protein fruit and veggie sources. 

Each recipe has the yield, time to prep and cook, it will note if free of high allergens like nuts, they include the nutrition information, and have tips. Not all of the recipes have photos. 

*I think this breakfast hash would look great with a fried egg.

The Soup Kitchen: Chicken Sage Soup

This is similar to a chicken noodle soup without the noodles. Great low carb recipe from the Eat Happy cookbook.

The ingredients:

1 TBSP olive oil

1 onion chopped

3 stalks of celery chopped

2 carrots peeled and chopped

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp onion powder

1/2 tsp garlic powder

12 sage leaves chopped

4-8 C chicken broth

Rotisserie chicken

The recipe:

Cook veggies in oil until softened then add to crockpot.

Add all other ingredients to crockpot and cook on Hi for 3 hours.

Notes:

I did not have any carrots so I replaced them with a can of green beans. I also added some cauliflower rice 1 hour from the end 

Cookbook Review: Eat Happy by Anna Vocino

 This cookbook is for gluten free, grain free, low carb recipes. The author, Anna Vocino, shares her story with being diagnosed with celiac disease and as a result giving up sugars and grains, among some other things. Her cookbook focuses on using whole foods. Her recipes only use natural sweetners when needed (see desserts section). 

She provides a pantry and fridge essentials list. 

On to the recipes...

Not all of the recipes contain photos. They do provide the yield, but no time to cook or nutrition info. 

You will find some recipes for making things from scratch like chicken broth, marinara, pesto, mayo and etc. 

The soup section was what I found most interesting and the steak. 

The Low Carb Kitchen: Drop Biscuits

This is a low carb biscuit that would be great for biscuits and gravy, topping for pot pie, or on their own. They are a bit crumbly. 

The ingredients:

1 1/2 C fine almond flour

2 tsp baking powder

1/4 tsp salt

1/4 C sour cream

2 large eggs

2 TBSP melted butter not hot

The recipe:

Preheat oven to 400 degrees.

Line baking sheet with parchment.

In medium bowl, add the dry ingredients and mix.

In a small bowl add the wet ingredients and whisk together.

Pour wet mixture into the dry mixture and stir to combine.

Allow to sit for 5 minutes.

Drop batter by spoonful leaving 2 in between.

Bake for 10-12 minutes until tops are golden brown.

Cool. 

Store in fridge for up to a week or freeze for up to 6 months.

Notes:

I forgot to let the batter sit for 5 minutes on first half. 

You can make with 1 C cheddar, 1 tsp chives, and 1/2 tsp garlic powder to make like a red lobster biscuit.