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Easy Meals

Turmeric Salmon Oat Cakes

turmeric salmon oat cakes

Take your canned salmon up a notch with these turmeric salmon oat cakes! I get it, eating seafood at least two times a week can be hard. That’s why I cooked up this recipe that pairs fiber-filled oats with high-protein salmon topped off with the spicy heat of healthy turmeric!

Throw these on top of a salad or eat them plain on a bed of greens to reap the benefits. This recipe makes for an easy dinner or leftovers the next day. I’m a big fan of canned salmon and get why to others it might be the least appetizing thing ever. This recipe for turmeric salmon oat cakes will make you want to pick up a can the next time you are grocery shopping, I promise!

Turmeric is the spice that gives curry powder its color, and contains anti-inflammatory properties known to prevent disease. I’ll be honest, I don’t love turmeric on everything, but when it’s hidden in a recipe like this one but I can still reap the benefits, I’ll take it!

Be sure to check out my other high protein recipes with and bold flavor with these homemade chicken fingers! P.s. if those recipes got you thinking of pumpkin be sure to check out all of my favorites on my Amazon list!

turmeric salmon oat cakes

Turmeric Salmon Oat Cakes

Maggie Michalczyk, RDN
Take canned salmon up a notch with these easy turmeric oat salmon cakes! These high in protein cakes, are perfect to throw on a salad, or dip into hummus. The turmeric adds a dose of spicy heat plus numerous health benefits!
Prep Time 5 mins
Cook Time 10 mins
Servings 4 salmon cakes

Ingredients
  

  • 1 can salmon opt for boneless sockeye if possible I like this brand
  • 1 tbsp. dijon mustard
  • 1/2 cup old-fashioned oats
  • 1/2 tsp. grated lemon rind
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1 tsp. turmeric*
  • 1 large egg lightly beaten
  • 2 cups arugula
  • 2 tbsp. your favorite hummus

Instructions
 

  • Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, salmon, mustard, 2 teaspoons lemon rind, salt, pepper, turmeric, and garlic powder.
  • Mix to combine.
  • Fill a 1/3-cup dry measuring cup with salmon mixture. 
  • Heat oil in a large skillet over medium. Add salmon cakes to pan by patting the mixture out of the measuring cup as you flip it over. 
  • Cook for about 2 minutes on each side, until bottoms are golden.
  • Arrange arugula on a plate. Drizzle with squeezed lemon juice. Place salmon cakes over arugula. Add hummus and enjoy! 

Notes

*Don’t forget the black pepper! Black pepper helps to increase absorption of turmeric! If you don’t have oats, feel free to substitute regular flour, brown rice flour or gluten free flour.

XOXO 

MAGGIE 

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Easy Meals

Riced Broccoli & Beef Bowls

These riced broccoli and beef bowls are not your average Chinese takeout beef and broccoli. And that’s a good thing!

Can we talk about the newest player in the “riced” game?? H-e-l-l-o riced broccoli! To be completely honest, I am not a huge fan of broccoli and I do not usually buy it ever. I would honestly rather have cauliflower! This recipe was a total game changer because I found that I like the texture a lot better than stalks of broccoli by themselves.

You will not miss that overly saucy and salty stuff (and the fortune cookie that goes with it) when you try this super simple better-for-you version of beef and broccoli. Not to mention these bowls are packed with protein, fiber, and the nutrients found in broccoli like calcium and vitamin C. It completely satisfied my craving for Chinese takeout and packs a healthier punch than what you would find in one of those meals.

Get creative with riced broccoli by using it as rice in a stir fry, on top of salads, in smoothies (if you dare), and as a great base for protein like steak, chicken or fish.

My Instagram post was sponsored by Cece’s Veggie Noodle Co, but all opinions are my own! I have been getting many of their products for a long time, and am truly amazed at how versatile they all are! If you have been following me, then you know I’m crazy for the butternut squash noodles!

As I was making this recipe I realized it would be the perfect occasion to whip out my asian soup spoons. They created a perfect appetizer portion of this dish that would be a total hit at a party. 

Riced Broccoli & Beef Bowls

Maggie
This recipe is not your typical take out beef and broccoli. It’s way better! Less calories, sodium and fat than traditional beef and broccoli, and bursting with flavor from spicy ginger and seasoned beef. The riced broccoli adds an awesome texture and is a low-carb substitute for fried rice.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

  • 1 package riced broccoli I used Cece’s Veggie Noodle Co
  • 1 lb beef sirloin I used Pre Brands
  • 1 tsp avocado oil
  • 1 tsp almond flour
  • 1/4 cup more almond flour for coating the beef before frying
  • 2 peppers
  • 1 tsp red pepper flakes
  • 2 scallions
  • Handful of sesame seeds

For the ginger sauce

  • 1 tbsp avocado oil
  • 1 tsp garlic minced
  • 1/2 tsp grated ginger
  • 1/4 cup brown sugar
  • 1/4 cup low-sodium soy sauce
  • 1/3 cup extra oil for frying
  • 1/3 cup water

Instructions
 

  • Start by slicing your scallions and peppers, and mincing your garlic and ginger.
  • Prepare the beef by lightly salting in on each side.
  • Heat a cast iron skillet until very hot, and place steak on skillet. Cover skillet, and grill for approximately 6 minutes on each side. Let rest on a cutting board  for 5 minutes.
  • In a small sauce pan, add 1 tbsp oil, garlic, and ginger. Sautee until fragrant.
  • Whisk together 1/3 cup soy sauce, water, and sugar. Add to sauce pan. Bring to a boil then reduce and simmer on low until you see that the sauce is getting thick. Around 10 minutes. Be careful not to over boil!
  • In a separate medium-sized skillet pan add 1/3 cup avocado oil. Lightly coat beef strips in extra almond flour, then place on pan to sear. Sear for about 1 minute each side. Browning the steak strips.
  • Transfer the beef strips to the pan with the ginger sauce, coating the beef evenly in sauce. Let simmer on low heat, and then remove from heat.
  • In a medium sauce pan, sauté the riced broccoli, adding in the peppers until tender. Add garlic powder and crushed red pepper flakes.
  • Add 1/2 cup or more broccoli rice to bowls, adding the beef and sauce mixture on top.
  • Finish off with sliced scallions and sesame seeds on top and enjoy!

Notes

Regular flour can be substituted for almond flour, and coconut aminos can be substituted for soy sauce. If you can’t find rice broccoli in the fresh or frozen section of your grocery store, purchase a head of broccoli and rice it at home in a food processor.

If you make this recipe be sure to tag me @onceuponapumpkin or use #onceuponapumpkin!

xoxo

Maggie

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Easy Meals

Gluten-Free Chicken Fingers with Healthy Honey Mustard Sauce

Gluten-free chicken fingers with healthy honey mustard sauce are crispy and made gluten-free with crackers and pumpkin seeds on top. A delicious, non-boring way to make chicken tenders!

Looking for a quick meal that is fun for the whole family or just for one? These gluten-free chicken fingers with healthy honey mustard sauce are IT! Instead of using bread crumbs to get that classic chicken finger texture, I used almond flour crackers from Simple Mills and pumpkin seeds, which not only add more nutrition but extra flavor too.

Eat these grown-up chicken fingers on top of a salad or simply dip them into the healthy honey mustard sauce for a protein-packed dinner!

Every once in a while I get a hankering for honey mustard dressing or sauce, something I ate all the time with my chicken fingers as a child. I’m not sure if you’ve looked at the ingredients lately, but most honey mustard dressings contain partially hydrogenated oils and other preservatives. There are some healthy alternatives, however most will set you back upwards of six dollars if you buy them at the grocery store and that doesn’t work for me either!

My solution was to make this healthy homemade honey mustard sauce that doubles as salad dressing. It’s made with high protein, low sugar yogurt, apple cider vinegar, lemon juice and spicy brown mustard. It’s thick and creamy and perfect for dipping these healthy grown-up chicken fingers into!

gluten-free-chicken-tenders

Gluten-Free Chicken Tenders with Healthy Honey Mustard Sauce

Maggie Michalczyk, RDN
Gluten-free chicken fingers with healthy honey mustard sauce are crispy and made gluten-free with crackers and pumpkin seeds on top. A delicious, non-boring way to make chicken tenders! Perfect for dipping in this healthy honey mustard sauce.
Prep Time 10 mins
Cook Time 25 mins
Servings 3 servings

Ingredients
  

  • For the chicken fingers:
  • 1 lb package boneless chicken tenders
  • 1 box Simple Mills Almond Flour crackers
  • 1/2 cup raw pumpkin seeds
  • 1 egg
  • 1 tbsp. honey
  • 3/4 tsp. paprika
  • salt and pepper to taste
  • For healthy honey mustard sauce:
  • 1/2 cup plain high protein low sugar yogurt (I used this exact flavor and brand)
  • juice of half of a lemon
  • 2 tbsp. spicy brown or dijon mustard
  • 1 1/2 tbsp. honey
  • 1 tbsp. apple cider vinegar
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees. Line a baking dish with parchment paper.
  • Combine crackers and pumpkin seeds into a plastic bag and using a meat mallet or the tamper from a Vitamix mash the crackers and pumpkin seeds until they are in small pieces. If most of the pumpkin seeds are still whole, that is ok.
  • In a shallow dish, whisk the egg. Add the honey, paprika and salt and pepper.
  • Remove chicken from packaging and start by dipping one chicken tender in the egg mixture and then coating in the cracker mixture.
  • Repeat with remaining chicken tenders and use excess cracker coating to add to parts of the chicken where it might be missing crackers and seeds.
  • Bake in the oven for 25 minutes.
  • While the chicken cooks, whisk together the ingredients for the honey mustard sauce.*
  • Let chicken cool and dip into sauce. Store the sauce in the fridge in an airtight container for up to a week.

Notes

*This sauce also doubles as a great salad dressing. 

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