This Low Carb Herb & Cheese Quick Bread is a flavorful and easy-to-make bread that’s perfect for those following a low-carb or ketogenic diet. Almond flour forms the base, combined with savory Parmesan and cheddar cheeses, aromatic herbs, and a touch of Greek yogurt for moisture. It’s a delicious accompaniment to soups, salads, or enjoyed on its own.

Low Carb Herb & Cheese Quick Bread
Ingredients:
Ingredient Quantity
Almond flour 1 cup
Parmesan cheese 1/4 cup
Cheddar cheese 1/4 cup
Baking powder 1 teaspoon
Salt 1/4 teaspoon
Garlic powder 1/4 teaspoon
Onion powder 1/4 teaspoon
Fresh basil 1 tablespoon
Fresh parsley 1 tablespoon
Large eggs 3
Butter 3 tablespoons
Greek yogurt 1/4 cup
Instructions:
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easier removal.
Combine Dry Ingredients: In a large bowl, combine the almond flour, grated Parmesan cheese, shredded cheddar cheese, baking powder, salt, garlic powder, onion powder, chopped fresh basil, and chopped fresh parsley. Whisk all the dry ingredients together until well mixed.
Combine Wet Ingredients: In another bowl, beat the large eggs until lightly combined. Then, stir in the melted butter and Greek yogurt until the mixture is smooth.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined. Be careful not to overmix the batter, as this can result in a less tender bread.
Pour into Loaf Pan: Pour the prepared batter into the greased or parchment-lined loaf pan, spreading it evenly with a spatula.
Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top of the bread should be lightly golden.
Cool Slightly: Let the low carb herb & cheese quick bread cool in the loaf pan for a few minutes after removing it from the oven.
Transfer to Wire Rack: Carefully transfer the bread from the loaf pan to a wire rack to allow it to cool slightly further before slicing and serving.
Slice and Serve: Once slightly cooled, slice the bread and serve. It’s delicious warm or at room temperature. Enjoy this savory and satisfying low-carb bread!

Ingredients:

14 ounces of dulce de leche – (400 grans)
1 ¾ cups of heavy cream for whipping – (400 ml)
2 packs of Maria cookies

Instructions:

Instructions:

.  First, using a mixer, place the very cold heavy cream in the bowl and beat until you get a firm consistency, but without forming peaks.
.  Next, add the dulce de leche to the whipped cream and continue beating until the mixture reaches firm peaks.
.  Then, in a dessert dish, start with a thin layer of the whipped cream and dulce de leche mixture.
.  Now, cover this layer with Maria cookies.
. After that, keep alternating layers of whipped cream and cookies until all ingredients are used, ending with a layer of whipped cream.
. Then, decorate the dessert with coarsely crushed Maria cookies.
. Finally, place it in the refrigerator for at least 3 hours before serving so that the dessert is well chilled and the flavors meld.

Ingredients

• 1 cup (100 g) oatmeal
• 2 eggs
• 1 cup (240 ml) milk
• 2 tablespoons parsley, chopped
• 3.5 oz (100 g) cheese, grated
• Salt, to taste
• 1 teaspoon dry Provençal herbs
• 1/2 teaspoon chili flakes (adjust to taste)
• Oil for frying
• 1 tablespoon sesame seeds

Directions

• Prepare the Oatmeal:
  • Blend the oatmeal in a blender until it reaches a coarse flour consistency.
• Mix the Batter:
  • In a large mixing bowl, whisk the eggs and milk until well combined.
  • Add the ground oatmeal, chopped parsley, grated cheese, salt, Provençal herbs, and chili flakes. Stir until all ingredients are evenly mixed.
• Cook the Pancakes:
  • Heat a small amount of oil in a large skillet over medium heat.
  • Pour portions of the batter into the skillet to form pancakes. Sprinkle sesame seeds on top of each pancake.
  • Cook for 3-4 minutes on each side or until golden brown and fully cooked.
• Serve:
  • Remove pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
  • Serve warm and enjoy!

Serving Suggestions

• Serve with a dollop of sour cream or yogurt for added creaminess.
• Pair with a fresh green salad for a complete meal.
• Drizzle with a spicy dipping sauce for a flavorful kick.
• Enjoy with a side of scrambled eggs for a hearty breakfast.
• Serve alongside grilled vegetables for a light dinner.

Cooking Tips

• Adjust the batter consistency with a little more milk if it’s too thick.
• Use a non-stick skillet for easy flipping and even cooking.
• Swap parsley with other herbs like cilantro or dill for variety.
• Grate the cheese finely to ensure it melts evenly throughout the pancakes.
• Keep cooked pancakes warm in a low oven while finishing the rest.

Nutritional Benefits

• Oatmeal: High in fiber and promotes heart health.
• Eggs: Provide quality protein and essential nutrients.
• Cheese: Adds calcium and protein for strong bones.
• Parsley: Rich in vitamins A, C, and K.

Dietary Information

• Vegetarian-friendly
• Can be made gluten-free by using certified gluten-free oats
• Adjust spices and cheese for dietary preferences

Nutritional Facts (Per Pancake, Approximate)

• Calories: 150
• Protein: 8 g
• Fat: 8 g
• Carbohydrates: 12 g
• Fiber: 2 g

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet or microwave before serving.
• Freeze for up to 1 month; thaw and reheat as needed.

Why You’ll Love This Recipe

• Quick and easy to prepare with simple ingredients.
• Packed with protein and fiber for a satisfying meal.
• Versatile enough for breakfast, lunch, or dinner.
• Easily customizable to suit your taste preferences.

Conclusion Oatmeal and cheese pancakes are a savory delight that combines the wholesomeness of oatmeal with the indulgent creaminess of cheese. Perfectly spiced and versatile, these pancakes are a great addition to your meal rotation. Whether you enjoy them fresh off the skillet or reheated as a quick snack, they’re sure to become a family favorite.

Tropical Strawberry Mango Smoothie

This recipe creates a vibrant and flavorful smoothie packed with tropical goodness. The chia seeds add a nice little boost of texture and nutrients.

Yields: 1 large smoothie Prep time: 5 minutes

Ingredients:

• 1 cup frozen mango chunks
• 1/2 cup frozen strawberries, hulled
• 1/2 ripe banana, frozen or fresh
• 1/2 cup milk (dairy or non-dairy, such as almond, coconut, or oat)
• 1/4 cup orange juice (freshly squeezed is best!)
• 1 tablespoon chia seeds
• 1 teaspoon lime juice (optional, for extra zing)
• 1-2 teaspoons honey or maple syrup (optional, adjust to your sweetness preference)
• For Garnish (optional):
  • Fresh mango chunks
  • Fresh strawberry slices
  • A sprinkle of chia seeds

Equipment:

• Blender
• Measuring cups and spoons
• Glass for serving

Instructions:

1. Combine the frozen fruits: Add the frozen mango chunks, frozen strawberries, and banana to your blender. Using frozen fruit will give your smoothie a thick and icy texture.
2. Add the liquids: Pour in the milk and orange juice. The liquid helps the ingredients blend smoothly.
3. Introduce the chia seeds and lime juice (if using): Add the chia seeds and lime juice to the blender. The chia seeds will thicken the smoothie slightly and add a boost of omega-3s and fiber. The lime juice enhances the tropical flavors.
4. Sweeten to taste (optional): If you prefer a sweeter smoothie, add honey or maple syrup now. Start with a smaller amount and taste, adding more as needed.
5. Blend until smooth: Secure the lid on your blender and blend on high speed until all the ingredients are completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well incorporated.
6. Check the consistency: If the smoothie is too thick, add a little more milk or orange juice, one tablespoon at a time, and blend again until you reach your desired consistency. If it’s too thin, you can add a few more frozen mango or strawberry chunks and blend again.
7. Serve and garnish (optional): Pour the smoothie into a glass. If you like, garnish with fresh mango chunks, strawberry slices, and a sprinkle of chia seeds for an extra touch of visual appeal and texture.
8. Enjoy immediately! This smoothie is best enjoyed fresh.

Tips and Variations:

• Make it vegan: Ensure you use non-dairy milk and maple syrup (if sweetening).
• Add protein: For a post-workout boost, add a scoop of your favorite protein powder.
• Boost the greens: Sneak in a handful of spinach or kale. You won’t taste it much with the strong fruit flavors, and it adds extra nutrients.
• Experiment with other fruits: Feel free to add other tropical fruits like pineapple or papaya for different flavor combinations.
• Make it ahead (with a slight texture change): While best fresh, you can blend the smoothie and store it in an airtight container in the refrigerator for up to 24 hours. Be aware that the texture might thicken slightly due to the chia seeds. You may need to add a little more liquid and stir well before serving.

Enjoy your homemade Tropical Strawberry Mango Smoothie! Let me know if you have any other questions.

Here’s a full recipe to make your own creamy and flavorful pistachio ice cream:

Yields: Approximately 1 quart Prep time: 25 minutes Chill time: At least 4 hours (for the base) + time in the ice cream maker Churning time: 20-30 minutes

Ingredients:

• For the Pistachio Paste:

  • 1 cup (about 140g) raw, unsalted pistachios
  • ¼ cup (60ml) whole milk
  • 2 tablespoons granulated sugar
  • ⅛ teaspoon almond extract (optional, enhances pistachio flavor)
  • Pinch of salt

• For the Ice Cream Base:

  • 1 ½ cups (360ml) heavy cream
  • ¾ cup (180ml) whole milk
  • ¾ cup (150g) granulated sugar
  • ⅛ teaspoon salt
  • 5 large egg yolks
  • 1 teaspoon vanilla extract

• Optional Mix-ins:

  • ¼ cup chopped roasted pistachios (for adding texture)

Equipment:

• Food processor or high-powered blender
• Medium saucepan
• Whisk
• Heatproof bowl
• Fine-mesh sieve
• Ice cream maker
• Airtight container for freezing

Instructions:

1. Make the Pistachio Paste:

• Toast the Pistachios (Optional but Recommended): Spread the raw pistachios in a single layer on a baking sheet. Toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Be careful not to burn them. Let them cool completely. Toasting enhances their flavor.
• Grind the Pistachios: Once cooled, place the pistachios in a food processor or high-powered blender. Process until they are finely ground into a meal. This may take a few minutes, and you might need to scrape down the sides occasionally.
• Create the Paste: Add the whole milk, sugar, almond extract (if using), and salt to the food processor with the ground pistachios. Continue to process until a smooth, thick paste forms. You might need to add a tiny bit more milk (a teaspoon at a time) if the mixture is too dry, but be careful not to make it too liquidy. Set aside.

2. Prepare the Ice Cream Base (Custard):

• Heat the Dairy: In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is just starting to simmer around the edges. Do not boil.
• Temper the Egg Yolks: While the dairy mixture is heating, whisk the egg yolks together in a heatproof bowl until they lighten slightly in color.
• Combine Dairy and Egg Yolks: Slowly pour about half of the warm dairy mixture into the bowl with the egg yolks, whisking constantly and vigorously. This process, called tempering, gradually raises the temperature of the yolks and prevents them from scrambling.
• Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining warm dairy. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon. To test, dip your finger into the custard on the back of the spoon and swipe a line through it. If the line holds and doesn’t immediately disappear, the custard is ready. This should take about 5-10 minutes. Do not let the custard boil.
• Strain and Chill: Immediately pour the hot custard through a fine-mesh sieve into a clean heatproof bowl. This will remove any cooked egg bits and ensure a smooth ice cream base. Stir in the vanilla extract and the prepared pistachio paste until well combined and the mixture has a uniform green color.
• Chill Thoroughly: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the base is completely chilled. A cold base churns better and results in a smoother ice cream.

3. Churn the Ice Cream:

• Prepare the Ice Cream Maker: Follow the manufacturer’s instructions for your ice cream maker. This usually involves freezing the bowl for a specific amount of time.
• Churn the Base: Once the ice cream base is thoroughly chilled, pour it into the frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, usually for 20-30 minutes, or until the ice cream has reached a soft-serve consistency.
• Add Mix-ins (Optional): If you are using chopped roasted pistachios as a mix-in, add them during the last few minutes of churning.

4. Freeze and Enjoy:

• Transfer to a Container: Gently transfer the soft-serve ice cream to an airtight container.
• Freeze to Harden: Place the container in the freezer for at least 2-3 hours, or until the ice cream is firm enough to scoop.
• Serve: Scoop and enjoy your homemade pistachio ice cream! You can garnish it with extra chopped pistachios, as shown in the image.

Tips for Success:

• Use High-Quality Pistachios: The flavor of your ice cream will largely depend on the quality of the pistachios you use. Opt for fresh, vibrant green pistachios.
• Don’t Over-Process the Pistachios: When making the paste, process until smooth but avoid over-processing, which can turn the mixture oily.
• Chill the Base Completely: This is a crucial step for achieving a smooth and creamy texture. Don’t rush the chilling process.
• Follow Your Ice Cream Maker’s Instructions: Each machine is different, so be sure to follow the specific guidelines for your model.
• Taste and Adjust: Before churning, taste the chilled ice cream base and adjust the sweetness or pistachio flavor if needed.

Enjoy making and savoring this delicious homemade pistachio ice cream! Let me know if you have any other questions.

Layered Strawberry Piña Colada

This recipe creates two beautiful and flavorful layered cocktails.

Yields: 2 servings Prep time: 15 minutes

Ingredients:

For the Strawberry Layer:

• 1 cup frozen strawberries
• ½ cup pineapple chunks (fresh or frozen)
• ¼ cup coconut cream (the thick solid part from a can of full-fat coconut milk, chilled)
• 1-2 tablespoons lime juice (adjust to your preference)
• 1-2 teaspoons granulated sugar or agave syrup (optional, adjust to sweetness of strawberries)
• 2-4 tablespoons white rum (optional, adjust to your preference)

For the Piña Colada Layer:

• 1 cup frozen pineapple chunks
• ½ cup coconut cream (the thick solid part from a can of full-fat coconut milk, chilled)
• ¼ cup pineapple juice
• 1-2 tablespoons lime juice (adjust to your preference)
• 1-2 teaspoons granulated sugar or agave syrup (optional, adjust to sweetness of pineapple)
• 2-4 tablespoons white rum (optional, adjust to your preference)

For Garnish (optional):

• Fresh strawberry slices
• Pineapple wedges or chunks
• Cocktail straws

Equipment:

• Blender
• Two tall glasses
• Spoons

Instructions:

1. Prepare the Strawberry Layer:

• Combine the frozen strawberries, pineapple chunks, coconut cream, lime juice, and optional sugar (or agave) and rum in a blender.
• Blend on high speed until completely smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is incorporated.
• Taste and adjust sweetness or lime juice as needed.
• Pour the strawberry mixture evenly into the bottom of your two glasses, filling them about halfway.
• Place the glasses in the freezer while you prepare the piña colada layer. This helps maintain the distinct layers.

2. Prepare the Piña Colada Layer:

• Rinse out your blender.
• Combine the frozen pineapple chunks, coconut cream, pineapple juice, lime juice, and optional sugar (or agave) and rum in the blender.
• Blend on high speed until smooth and creamy. Again, stop and scrape down the sides if necessary.
• Taste and adjust sweetness or lime juice to your liking.

3. Layer the Drinks:

• Carefully and slowly pour the piña colada mixture over the chilled strawberry layer in each glass. Pour gently to help maintain the separation between the layers. You can try tilting the glass slightly or using the back of a spoon to help the top layer float.

4. Garnish and Serve:

• Garnish each glass with a fresh strawberry slice and a pineapple wedge or chunk, if desired.
• Add a cocktail straw and serve immediately.

Tips and Variations:

• For a thicker consistency: Use more frozen fruit or less liquid.
• For a thinner consistency: Add a little more pineapple juice or water to the piña colada layer, or a splash of water or lime juice to the strawberry layer.
• Non-alcoholic version: Simply omit the rum from both layers. You might want to slightly increase the amount of juice or add a splash of coconut water to compensate for the liquid.
• Sweetness adjustment: The sweetness of the fruit can vary, so always taste and adjust the sugar or agave accordingly.
• Coconut milk vs. Coconut cream: Using full-fat canned coconut milk that has been refrigerated allows you to easily scoop out the thick cream for a richer texture. If you only have coconut milk, you can try using more of the solid part and less of the watery liquid.
• Make ahead (partially): You can prepare the individual blended layers ahead of time and store them in separate airtight containers in the freezer for about 30 minutes to an hour to get them extra frosty. When ready to serve, layer them in the glasses.

Enjoy your beautiful and delicious layered strawberry piña coladas! Let me know if you have any other questions.

Pineapple Chicken and Rice

A sweet and savory tropical dish.

Ingredients:

• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 can (15 oz) pineapple chunks, drained
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups cooked rice

Instructions:

Cook chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned. Remove from skillet and set aside.

Sauté onion: Add onion to the skillet and cook until softened.

Add pineapple: Stir in pineapple chunks, soy sauce, honey, rice vinegar, garlic, and red pepper flakes (if using).

Combine: Return chicken to the skillet and toss to coat.

Serve: Serve over cooked rice.

Tips:

For a spicier dish, add more red pepper flakes.

Serve with a side salad or steamed vegetables.

Enjoy this tropical twist on a classic chicken dish!~

Lemon Garlic Hummus Plate

Prep Time: 10 minutes ⏱️

Cooking Time: 0 minutes 

Total Time: 10 minutes ⏳

Servings: 4 ️

Ingredients

For the hummus:

• 1 (15 oz) can chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper, to taste

For serving:

• Sliced cucumbers
• Cherry tomatoes
• Carrot sticks
• Pita bread

Instructions ‍

1. In a food processor, combine chickpeas, garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper.

2. Blend until smooth and creamy. Add water, 1 tbsp at a time, to adjust the consistency if needed.

3. Transfer the hummus to a serving plate. ️

4. Arrange sliced cucumbers, cherry tomatoes, carrot sticks, and pita bread around the hummus.

5. Serve and enjoy!

Tips

Drizzle extra olive oil and sprinkle paprika or sesame seeds on top of the hummus for enhanced flavor and presentation.

Customize the plate with your favorite veggies, crackers, olives, or even pickled items.

Herbed Grilled Salmon Power Bowl

Ingredients:

For the Bowl:

• 2 salmon fillets (about 6 oz each)
• 2 cups arugula or mixed greens
• 1/2 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 2 boiled eggs, halved
• 1/4 cup kalamata olives

For the Marinade/Sauce:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp fresh parsley or cilantro, finely chopped
• 1/2 tsp paprika ️
• Salt & pepper to taste

Directions:

Prepare the Salmon:

In a small bowl, mix olive oil, lemon juice, garlic, parsley, paprika, salt, and pepper. Rub this marinade over the salmon fillets and let sit for 5 minutes.

Grill the Salmon:

Heat a grill pan over medium heat. Cook salmon for about 4-5 minutes per side, or until fully cooked and lightly charred. Set aside to cool slightly.

Prepare the Bowl Ingredients:

While the salmon is cooking, arrange arugula, cucumber slices, cherry tomatoes, avocado, boiled eggs, and kalamata olives in two serving bowls.

Assemble the Bowl:

Place the grilled salmon fillet on top of the prepared vegetables. Drizzle any leftover marinade or dressing over the bowl.

Serve and Enjoy:

Garnish with extra parsley or a squeeze of lemon, and serve immediately!

Tips:

Swap salmon for grilled chicken or shrimp for variety.

Add quinoa or brown rice for extra carbs.

Sprinkle with feta cheese or pumpkin seeds for added flavor and crunch!

Thai Beef Salad

Perfect for a light lunch or dinner, this salad is not only satisfying but also incredibly refreshing, making it ideal for warmer days or when you crave a healthy, vibrant meal.

Ingredients

•     1 lb flank steak
•     1 tablespoon olive oil
•     1 tablespoon soy sauce
•     1 tablespoon lime juice
•     1 tablespoon fish sauce
•     1 tablespoon honey
•     1 red bell pepper, thinly sliced
•     1 cucumber, julienned
•     1 cup cherry tomatoes, halved
•     1/2 red onion, thinly sliced
•     1/4 cup fresh cilantro, chopped
•     1/4 cup fresh mint, chopped
•     1/4 cup roasted peanuts, chopped
•     2 tablespoons sesame oil
•     1 tablespoon chili flakes
•     Salt and pepper to Thai Beef Saladtas Thai Beef Salad

Instructions

Preheat grill or stovetop pan over medium-high heat.

Rub flank steak with olive oil, soy sauce, and a pinch of salt and pepper. Grill or pan-sear for 4-5 minutes per side, or until the desired oneness is achieved.

Remove the steak from heat and let it rest for 5 minutes before slicing thinly against the grain.

In a large bowl, combine the lime juice, fish sauce, honey, sesame oil, and chili flakes.

Add the sliced vegetables (bell pepper, cucumber, tomatoes, red onion) to the dressing and toss to coat.

Add the sliced beef, cilantro, and mint to the salad and toss again. Garnish with chopped peanuts.

Serve immediately and enjoy!

Crispy Salmon Patties with Baked Sweet Potato Fries & Fresh Tomato Salad

A delicious, well-balanced meal with crispy salmon cakes, crunchy sweet potato fries, and a refreshing salad!

Ingredients:

For the Salmon Patties:

• 1 cup cooked salmon (or canned, drained)
• 1/4 cup breadcrumbs (or panko)
• 1/4 cup green onions, finely chopped
• 1/4 cup celery, finely chopped
• 1 egg
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder0
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for frying)

For the Sweet Potato Fries:

• 2 medium sweet potatoes, cut into fries
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup grated Parmesan (optional)

For the Tomato Salad:

• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt & black pepper to taste

For the Creamy Sauce:

• 1/4 cup Greek yogurt (or sour cream)
• 1 tbsp mayonnaise
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

️ Step by Step:

1️⃣ Prepare the Sweet Potato Fries:

Preheat oven to 400°F (200°C).

Toss sweet potato fries with olive oil, garlic powder, smoked paprika, and salt.

Spread on a baking sheet and bake for 25-30 minutes, flipping halfway.

Sprinkle with Parmesan (optional) before serving.

2️⃣ Make the Salmon Patties:

In a bowl, mix salmon, breadcrumbs, green onions, celery, egg, mayo, Dijon mustard, garlic powder, salt, and black pepper.

Form into small patties.

Heat olive oil in a pan over medium heat and cook patties for 3-4 minutes per side until golden brown.

3️⃣ Prepare the Tomato Salad:

In a bowl, mix cherry tomatoes, red onion, parsley, olive oil, lemon juice, salt, and black pepper.

Toss well and let sit for 5 minutes.

4️⃣ Make the Creamy Sauce:

In a small bowl, mix Greek yogurt, mayonnaise, lemon juice, garlic powder, and black pepper.

Stir well until smooth.

5️⃣ Serve & Enjoy:

Plate the salmon patties with a dollop of creamy sauce.

Add sweet potato fries and fresh tomato salad on the side.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Calories: ~500 per serving | Protein: ~35g per serving