Teriyaki Salmon Bowl

Easy to make and so good for your brain and body! I have added a healthier version of teriyaki sauce, as many are loaded with sugar. You can always opt out and grill your salmon plain.

Teriyaki Salmon Bowl Ingredients:
4 salmon fillets (4-6oz)
2 cups jasmine rice (For lower carb option use cauliflower rice, a bed of lettuce greens, or steamed leafy greens like spinach, kale, or Bok Choy)
1 1/2 cups edamame, shelled
1 English cucumber, sliced
6 green onions, chopped
2 mangos, peeled and cubed (Optional)
2 avocados, peeled, seeded, and cubed
1/2 cup chopped fresh cilantro

Healthy Teriyaki Sauce Ingredients:
1/4 cup soy sauce (Use tamari for a gluten-free option.)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 clove garlic, minced
1 teaspoon grated ginger
1 teaspoon cornstarch (Optional for thickening.)

Instructions:
1. In a small saucepan, combine soy sauce, honey or maple syrup, rice vinegar, minced garlic, and grated ginger.

2. Place the saucepan over medium heat and bring the mixture to a simmer.

3. If you prefer a thicker sauce, dissolve cornstarch in 1 tablespoon of water and add it to the sauce, stirring continuously until the sauce thickens slightly.

4. Once the sauce reaches your desired consistency, remove it from heat and let it cool down.

5. Marinate Salmon: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 30 minutes or up to overnight.

6. Cook rice, cauliflower rice, or assemble greens

7. Cook Salmon: Depending on how you will prepare your salmon, see instructions below:

• Air Fryer: Preheat to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through.

• Baking: Preheat oven to 400ºF. Remove salmon from the marinade. Bake for 7-9 minutes or just until cooked through.

• Grilled: Remove the salmon from the marinade and place skin side down on grill over medium heat. Close lid and cook for about 6 minutes. Flip the salmon carefully flesh side down onto a well-oiled grill and cook for another 3-4 more minutes.

8. Assemble your Teriyaki Bowls: Divide rice or your option of choice and top with a piece of teriyaki salmon. Add sliced avocado, edamame, mango, and cucumber.

9. Drizzle Healthy Teriyaki Sauce over the top and garnish with chopped green onion and cilantro.

Mediterranean Veggie Burgers

Ingredients

• 2 15-ounce cans garbanzo beans, drained and rinsed

• 1 small onion, chopped

• 6 cloves garlic, chopped

• ½ cup chopped red bell pepper

• ⅓ cup chopped kalamata olives

• 1 jar marinated artichokes, drained and chopped

• 2 cups chopped fresh spinach

• ½ cup oats

• ½ teaspoon dried oregano

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup breadcrumbs

Instructions

1. In a large bowl combine beans, onion, and garlic. Using a potato masher, lightly mash until about half of beans are mashed. Add in remaining ingredients and stir well.

2. On a cutting board or clean work surface, use bean mixture to form burger patties with your hands. Make sure to pack tight.

3. In a lightly greased frying pan on medium-high heat, cook burgers for about 5 minutes on each side or until both sides are golden. Serve on a bed of greens or vegan hamburger bun.

Maple Grilled Tempeh

Ingredients

• 8 Oz of Tempeh

• 1 tsp of rice vinegar

• 3 Tbsp. of maple syrup

• 2 crushed cloves of garlic

• 3 Tbsp of tamari

Instructions

1. Cut tempeh into 4 triangles, then make thinner by slicing horizontally. Steam Tempeh for 10 minutes in a steamer basket. This takes away that “bite”.

2. In a bowl, mix together maple mixture. ( save a bit for a drizzle later or make a touch more)

3. Place tempeh in a lg flat dish and pour mixture over it, covering the top and bottom.

4. Marinade for 30 minutes or more.

5. Grill on a BBQ or skillet.

6. Serve with salad, quinoa, or use in a sandwich.