9 Low Carb Dinners 

for the 9 Days!

Delicious Berry Smoothie!

 OK Mamacita!!

Here's your Deelicious, Low Carb, Dairy Free Dinner Menu for the Nine Days!!!



 

 1) Teriyaki Salmon with Avocado Salad!

 

Ingredients:

1 Filet of (ideally Wild) Salmon

Teriyaki sauce of your choice- I like Trader Joe's Soyaki

(Yes, teriyaki isn't the healthiest in the world because it's pretty sweet. But I only use a little sauce and if it makes me + others love wild salmon, i call it a win!)

 

  • 2 ripe avocados

  • 2 roma tomatoes

  • 1/4 red onion

  • juice of 1 lime

  • 1 Persian cucumber

  • 1/4 cup fresh cilantro

  • optional: 1 small jalapeno 

 

Directions:

  1. Lay the salmon filet on a piece of parchment paper, skin side down.

  2. Pour just enough Teriyaki sauce over it to cover it, without drowning it. You want it to taste good, but not to be "swimming" in the sauce (because it's so sugary). Pun intended!

  3. Place the filet in the oven at 350* uncovered for about 10-20 minutes, depending on the size and thickness of your fish. When it flakes easily, it's done. 

  4. While the salmon is cooking, make your salad! First juice the lime into a bowl.

  5. Then, slice up the onion thinly and toss it into the lime juice

  6. Next, chunk up the avocado into 1 cm chunks and toss it in with the lime juice and mix it around a bit to get the avocado coated in the juice (this prevents browning).

  7. Now chunk up your tomato, slice your cucumber into "moons" and chop up your cilantro. Mix everything together!

  8. Optional: chop up your optional jalapeno (seeded if you don't like things too hot) and mix it in.

 

Serve everything and enjoy!!!

 

 

 


2) Flaptastic Salad with Perfect Hard Boiled Eggs 

 

Ingredients:

  • 1 bag of pre-washed salad greens, spring mix

  • 10 cherry tomatoes

  • 2 small Persian cucumbers

  • 1/4 cup sugar snap peas

  • 1 small red onion

  • 1/4 cup roasted and salted sunflower seeds 

  • 4 perfectly boiled eggs

 

Salad Dressing 

  • 1 TB Balsamic Vinegar

  • 1 TB Tamari Soy Sauce

  • 1 TB Maple Syrup

  • 1/2 TB Toasted Sesame Oil

  • 3 TB Extra Virgin Olive Oil

 

Directions for How to Perfectly Boil Eggs:

  1. Place eggs in a pot with cold water and pinch of salt

  2. Put the pot on the stove and put on high heat until the eggs boil.

  3. Immediately turn off the flame and put a timer on for 10 minutes.

  4. When the timer goes off, immediately drain the eggs and submerge them in very cold water until they've cooled- about 10 minutes.

  5. Enjoy! They're non-smelly, perfectly textured, and sans any green on the yolk! 

 

Directions: 

  1. Slice 1/4 of the red onion into very thin slices, and place them into your big salad bowl.

  2.  Cut the Persian cucumbers in half lengthwise, and then slice them into "moons"

  3. Cut the cherry tomatoes in half (unless you're too lazy, and you want to just throw them in whole. That's fine too.) and throw them into the bowl.

  4. Chop up half of the fennel bulb into bite size pieces (The way I showed you is the easiest) and throw it in the bowl.

  5. Chop the sugar snap peas in half and throw them in the bowl.

  6. Open the bag of pre-washed salad greens and throw it in the bowl. 

  7. Mix all the salad dressings ingredients together, and pour over the veggies just before serving.

  8. Add in the sunflower seeds, toss, and place hard boiled eggs cut in half on top!

  9. Serve and Enjoy!!!!

 

 

 

 

 

 

3) Rad Riced Cauliflower with Asparagus and a Delicious Fried Egg!

 

Ingredients:

  • 3 cloves garlic, chopped 

  • 1 bag frozen TJs cauliflower rice 🍚 

  • 10 stalks frozen asparagus, broken into thirds

  • 2 TB Extra Virgin Olive Oil 

  • Salt to taste 

  • 1 ts 21 Seasoning Salute 

  • 1 ts turmeric

 

 

Directions:

 

  1. In a sauté pan, heat olive oil and garlic on high heat for a 5-10 seconds.

  2. Add in the frozen Cauliflower rice, salt, turmeric and 21 seasoning salute.

  3. Stir everything together, and mash out any lumps.

  4. Let it sit on the fire for about 15 seconds, and then add in your frozen asparagus.

  5. Stir everything together and let cook another 1-3 minutes (less time if you want it crunchy more time if you want it more mushy)

  6. Put in a bowl and Enjoy!!

 

WHILE the veggies are cooking

  1.  Put 1 TB Butter or Avocado Oil on high heat.

  2.  After about 20 seconds when the oil is nice and hot, crack your eggs and pour them into the pan.

  3.  Once the white is nice and crispy and the yellow is still nice and runny you have a choice: (A)- take them out of the pan as is, or (B) flip it for 2 seconds to firm up any remaining white and then take them out of the pan.

  4.  Add salt and black pepper to taste and serve alongside your rad cauliflower rice with asparagus. Mmmmm!

 

 

 

 

 

 

4) Shakshuka (the lazy way!) with Spinach!

 

Ingredients:

  • 2 TB extra virgin olive oil

  • 1 onion

  • 5 cloves pre-peeled garlic

  • 3 Roma tomatoes

  • 1-2 cups tomato sauce- any kind is fine 

  • 1 bunch cilantro

  • 1 ts cumin

  • 1 ts chili powder

  • Optional: 1/2 jalapeno

  • 1 bag pre-washed baby spinach

  • 4-6 eggs

 

Directions:

  1. Turn your pan to high heat, and pour in the olive oil.

  2. Dice up the onions and throw them in the pan.

  3. Dice up the tomatoes and throw them in the pan.

  4. Add in the cumin, cilantro, and optional jalapeno and let everything saute for a minute or two.

  5. Dump in the bag of baby spinach and stir while it sautes.

  6. Pour in the tomato sauce and stir everything together.

  7. Crack and pour in the eggs, and cover the pan for 3-5 minutes, until they are as firm as you like.

  8. Serve and garnish with extra cilantro. Its SO good!

Note- many people LOVE to add in sweet bell peppers. I don't so I never do. But you totally can if that sounds appealing to you. 

 

 

 

 

 

 

5.) Herb Salmon with Israeli Salad and Techina

 

Ingredients:

 

For the Fish:

  • Salmon Filet

  • 21 Seasoning Salute

  • salt to taste

 

For the Israeli Salad:

  • 2 Persian Cucumbers

  • 1 box cherry tomatoes

  • 1/2 sweet onion

  • Juice of 1 large lemon

  • 1-2 TB Extra Virgin Olive Oil

  • salt and pepper to taste

 

For the Techina:

  • 2 TB Tehini paste

  • juice of 1 small lemon

  • 1 ts garlic powder

  • salt to taste

  • water as needed to thin it

 

 

Directions for the Fish:

  1. Place the salmon fillet, skin side down, on a cookie sheet lined with parchment paper.

  2. Sprinkle the fillet with 21 Seasonings Salute from TJ's and salt

  3. Place it in the oven at 350* for about 10-20 minutes depending on the size and thickness of your fish. When it flakes easily, its done.

 

Directions for the Israeli Salad:

 While the fish is cooking, make the salad and techina!

  1. Juice your lemon into a glass bowl

  2. Chop up the onion into small pieces and submerge it into the lemon juice

  3. Slice the cucumbers length wise, and then in half so you get "half moons"

  4. Cut your tomatoes in half

  5. Add your cucumbers, tomatoes, salt, pepper, and olive oil to the bowl and toss. 

  6. Enjoy! It's soooo good! make sure to use FRESH lemon and enough salt to bring out the zing :)

 

Directions for the Techina:

  1. Juice your lemon into a glass bowl.

  2. Add in the Tahini paste, salt, and garlic powder and mix everything together. The consistency will probably be weird and thick...

  3. Add a TB or 2 of water and keep stirring until the consistency is good.

  4. Taste it. If it's kinda "blah" add more salt and stir. You may need more than you expect. Once it's ready, it will taste yummy and satisfying, and not "blah"

 

 

Enjoy and serve everything together!

 

 

6.) Mushroom, Onion, Spinach Omelet (with Optional feta cheese) 

 

 

  • Ingredients:

  • 1 box white button or porcini mushrooms

  • 1 small sweet onion

  • 1 bag baby spinach

  • 4 eggs

  • 2 TB Butter or Extra Virgin Olive Oil

  • optional 1-2 TB Feta Cheese

 

Directions:

  1. Pour Olive oil/butter in a pan and turn on medium high heat

  2. Slice up your onion and toss them in the pan with a pinch of salt, and stir.

  3. Slice up your mushrooms and throw them into the pan with a pinch of salt, and stir.

  4. Dump in your bag of baby spinach and throw it into the pan, and stir.

  5. Push all the veggies to the side of the pan and add a little more oil if you feel so inclined. Sometimes I do, sometimes I don't. It doesn't really matter.

  6. Scramble your eggs in a bowl, and then pour them into your opening in the pan.

  7. You can try to let the eggs cook a little and then moving the veggies on top to keep it a real omelet, or you can just say "screw it" and scramble everything together. I prefer the later. Less stress. 

  8. Add your optional feta cheese! Note- many people who feel gross with dairy still do pretty well on Feta cheese.
    Also- if you add it into the eggs it gets mixed in and its awesome. If you add it after it kinda sits on top and is awesome in a different way. Go for whatever calls more to you. 

 

 

 

7.) Cauliflower Fried Rice 

 

Ingredients:

  • 3 cloves garlic, chopped 

  • 1 bag frozen  cauliflower rice 🍚 

  • 1/4 cup shredded carrots 

  • 1/4 cup frozen organic corn

  • 2 eggs, scrambled

  • 2 TB Extra Virgin Olive Oil 

  • Salt to taste 

  • 1 ts 21 Seasoning Salute 

  • 1 ts turmeric

  • Cilantro

  • Red Pepper Flakes

  • bean sprouts 

 

Directions:

  1. In a sauté pan, heat olive oil and garlic on high heat for 5-10 seconds.

  2. Add in the frozen Cauliflower rice, salt, turmeric and 21 seasoning salute.

  3. Stir everything together, and mash out any lumps.

  4. Let it sit on the fire for about 15 seconds, and then add in your corn and shredded carrots.

  5. Stir everything together and let cook another 1-3 minutes (less time if you want it crunchy more time if you want mushier)

  6. Push the veggies to the side of the pan and scramble up the eggs. Once they're done, just mix everything together!

  7. Put in a bowl and add optional cilantro, red pepper flakes, and bean sprouts just before serving. Enjoy!!

 

 

 

8.) Chinese Salad with Tuna and Techina on Nappa Cabbage 

 

(This is seriously one of my most favorite salads EVER!)

Ingredients:

For the salad:

  • 1 head of Nappa Cabbage

  • 1 bunch cilantro

  • 1-2 cups shredded carrots

  • thinly sliced 1/4 red onion

  • 1/2 cup slivered almonds

  • 2 cans of white tuna

 

For the salad dressing:

  • 1 TB Balsamic Vinegar

  • 1 TB Tamari Soy Sauce

  • 1 TB Maple Syrup

  • 2 TB Toasted Sesame Oil

  • 1 TB Extra Virgin Olive Oil

 

For the Techina:

  • 2 TB Tahini paste

  • juice of 1 small lemon

  • 1 ts garlic powder

  • salt to taste

  • water as needed to thin it

 

Directions:

  1. Chop up the nappa cabbage into 1 cm thick slices and throw it a nice big bowl!

  2. Chop up the cilantro and throw it in the bowl with the shredded carrots, sliced onion, and almond slivers.

  3. Open and drain the tuna cans and then dump them on top of the salad

  4. Pour the dressing on top of everything and toss it all together.

  5. Serve with techina on the side! 

 

Directions for Techina: 

  1. Juice your lemon into a glass bowl.

  2. Add in the Tahini paste, salt, and garlic powder and mix everything together. The consistency will probably be weird and thick...

  3. Add a TB or 2 of water and keep stirring until the consistency is good.

  4. Taste it. If it's kinda "blah" add more salt and stir. You may need more than you expect. Once it's ready, it will taste yummy and satisfying, and not "blah"

 

 

 

9.) AMAZING BLUE CHEESE SALAD!!!

 

OK- so, the 9th dinner isnt really necessary because one night is shabbat and you can have regular food. But, I love this salad and even though some people think blue cheese smells like feet- some of us love it- especially in an amazing salad. So, this is for you!

also- again- many people who don't tolerate most dairy well, tolerate blue cheese just fine (similar to Feta).

 

Ingredients:

 

For the salad:

  • 1 bag mixed baby greens

  • 1 hard-ish Pear, chopped into 1 cm chunks

  • 1/2 cup crumbled walnuts

  • 1 Persian Cucumber cut into "moons"

  • 1/4 red onion sliced

  • 1 package blue cheese, crumbled

 

 

For the salad dressing:

  • 1 TB Balsamic Vinegar

  • 1 TB Maple Syrup

  • 2 TB Extra Virgin Olive Oil

 

Directions:

  1. Chop up the pear, slice the onion and cucumber and throw everything into a large bowl.

  2. Rip open the bag of mixed baby greens and throw it on top. 

  3. Pour on the walnuts and crumble the blue cheese on top

  4. Pour on the dressing and toss it all up.

  5. Serve and enjoy!!!!!