I'm so excited to be sharing a recipe from my new book with you today! I asked you guys to choose between two recipes on my Instagram Stories about a week ago and this Salmon Romesco was the winner. 

I tried really hard to come up with recipes that didn't feel diet-y or super hardcore ketogenic, so you could feel good about making them even if high-fat, low-carb eating isn't your thing. This salmon with romesco sauce is super easy to make and incredibly delicious--you can even make extra sauce and freeze it for later and serve it with pretty much anything you want. I hope you love it as much as I do. 

Salmon Romesco from The Big 15 Ketogenic Diet Cookbook

Ingredients: 

• 1/4 cup almonds
• 4 garlic cloves, peeled
• 1 tomato
• 4 6-ounce salmon fillets
• 2 red bell peppers
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon smoked paprika
• 1 tablespoon ground cayenne pepper
• Salt and pepper, to taste

Instructions: 

1. Preheat the oven to 375.
2. On a large baking sheet, spread out the almonds and add the garlic and tomato. Roast for 10 minutes or until the almonds are fragrant and just starting to brown. Remove the almonds and continue roasting the garlic and tomato for 15-20 minutes more, until the garlic is browned and the tomato has softened.
3. While the almonds, garlic, and tomato roast, on a separate baking sheet bake the salmon for 30-35 minutes, or until the flesh is opaque and flakes easily with a fork.
4. Meanwhile, roast the red peppers for 3-5 minutes over an open flame or on a hot (medium-high) grill until the skins are blackened. Cover with plastic wrap and let sweat until cool enough to handle. Peel off the blackened skin and remove the seeds.
5. In a food processor, combine the almonds, garlic, tomato, bell peppers, olive oil, vinegar, paprika, cayenne, and some salt and pepper. Puree until smooth. Serve over the salmon and enjoy immediately.

Let me know if you make this dish! I love seeing your photos on Instagram, so make sure to tag me @mflynnpete and use #big15keto. Don't forget to preorder your copy for 149 more keto recipes--the book goes on sale officially December 5!

Photo by Linda Schneider for The Big 15 Ketogenic Diet Cookbook.

Thank you Village Harvest for sponsoring this post. Every day Village Harvest is planting seeds of change and growing possibilities, one bag of goodness at a time.

I'm a big fan of poke bowls--when we first moved to California I think I ate at least one a week for a couple months. There's a place down the street from our house that makes great ones, but they can get expensive, especially if you make them a habit. I decided to make a few at home the other day because I hadn't had one in a while. Raw fish isn't exactly pregnancy-friendly, so I made mine with cooked crab (most of the ones I used to order had a mix of poke and crab, so it's not too much of a variation from what I normally would have ordered).

Recently Village Harvest was kind enough to send me a box of three of their Organic Benefit Blends to try, so I decided to take the Organic Antioxidant Blend for a spin instead of regular white rice. They also have an Organic Ancient Grains Blend and an Organic Protein Blend, but the antioxidant blend is made with black rice, black lentils, and black quinoa; so not only does it have a ton of nutrients, but it also looks really cool in your bowl. 

Ingredients (makes 2 bowls):

• 1 cup of rice--for this recipe I used the Antioxidant Blend from Village Harvest Organic Benefit Blends
• 2 1/4 cups water
• 1/4 pound of ahi tuna, diced
• 1/4 pound of snow crab leg meat, chopped
• 1/2 of a large cucumber, diced
• 1 large carrot, julienned or peeled into ribbons
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon garlic chili sauce
• 1/2 of an avocado
• Sesame seeds, for garnish
• Sliced green onion, for garnish
• A few tablespoons of pickled ginger on the side

Instructions: 

1. Prepare the rice according to package instructions. Allow to cool slightly.
2. In a large bowl, combine cucumber and carrots with diced tuna and chopped crab. Add the soy sauce, sesame oil, and garlic chili sauce. Gently toss to combine.
3. Assemble bowls by spooning rice, then topping with veggies and seafood. Top with sesame seeds and sliced green onions and serve with pickled ginger.

And the best part? Village Harvest has pledged 1% of their profits to run programs that give back to the local communities from which they source their products. By the way, if your local grocery store or market doesn't carry Village Harvest, you can fill out this form to request it.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

I don't know about you guys, but this extra-long holiday weekend really wore me out! It took me a little bit longer than usual to get back into the swing of things, but I couldn't resist sharing my friend Kenzie of Cave Girl in the City's newest book with you! Weeknight Cooking for Two is full of delicious, perfectly-portioned meals that come together in 30 minutes or less--perfect for weeknights, especially ones like these right after a holiday.

I can't wait to dig into this chocolate-chia seed pudding (I love that you can make it ahead of time and that it doesn't require any cooking! Win-win.) Check out the recipe below, and make sure to scroll all the way to the bottom of this post for a chance to win your own copy of the book! It's available now for pre-order and releases on July 18th. Congrats, Kenzie!

Chocolate-Chia Seed Pudding from Weeknight Cooking for Two

Ingredients: 

• 1/4 cup cocoa powder
• 1/2 cup chia seeds
• 1/4 cup maple syrup
• 2 cups almond milk
• sea salt
• 1/4 cup blueberries
• Optional: 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions:

1. In a medium bowl, combine the cocoa powder, chia seeds, maple syrup, and almond milk. Add a pinch of sea salt and whisk until well combined and the cocoa powder has dissolved.
2. Divide the pudding into two jars, cover, and place in the refrigerator for about 20 minutes or until the pudding reaches desired consistency.
3. Top with blueberries and serve.

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