If you love crab cakes but need a gluten-free option, these are perfect for you and are easy to make – about ten minutes of prep time and ten minutes of cook time! But give yourself at least an hour as they do need to be refrigerated for at least 30 minutes before cooking.  

Cocktail sauce and tartar sauce both go great with crab cakes, but this remoulade sauce brings in a little Cajun flair and spice that complements the crab cakes really well. These are great for a quick dinner for two at home or as an appetizer for dinner with friends.  

NOTES: 

• You can use fresh or frozen crab meat. You can find fresh at the seafood counter at your grocery store. Frozen or canned tend to be less pricey if you want to keep it budget-friendly. 
• We used avocado oil mayonnaise but whatever you have on hand works! 
• We used tamari in this recipe but you can also substitute coconut aminos, or soy sauce if you’re not gluten-free. 
• I used almond flour but feel free to use regular flour if you’re not gluten-free. 
• When mixing the crab meat into the mixture, do your best to keep the crab pieces together. I used a spatula to fold them into the mixture to avoid breaking them apart. This will help the crab cakes keep their shape.  
• Don’t skip the refrigeration step! Chilling the crab mixture for at least 30 minutes will help the crab cakes stay together and not fall apart.  
• For the remoulade sauce, we used Louisiana Hot Sauce but you can substitute Crystal, Tabasco, or any other Creole/Cajun hot sauce. 
• The sauce also calls for Creole seasoning. Our favorite is Slap Ya Mama, but Tony Chachere’s is a good substitute.

INSTRUCTIONS

1. Mix mayonnaise, egg, Old Bay, lemon juice, tamari, mustard, and parsley in a large bowl. 
2. Gently stir in the crab meat and almond flour. Use a spatula so that the crab meat pieces don’t fall apart.  
3. Refrigerate the crab mixture for at least 30 minutes or overnight.  
4. To make the remoulade sauce, whisk all the ingredients until fully combined and refrigerate until ready to use.  
5. Once you’re ready to cook the crab cakes, preheat your oven broiler. Line a baking sheet with parchment paper and grease with half of your melted butter, or one tablespoon. 
6. To form the crab cakes, scoop out ⅓ cup of the crab mixture and gently press using your hands to form the cake. You should have about 6 crab cakes.  
7. Brush the rest of the melted butter onto the tops of the crab cakes. 
8. Broil for about 8-12 minutes, or until golden brown.  
9. Garnish with additional parsley if desired. Serve with remoulade sauce and a lemon wedge and enjoy! 

Servings: 6 crab cakes

If you’re looking to nourish your body with wholesome ingredients while juggling the demands of a busy life, this recipe is designed with you in mind! In this fast-paced world, finding time to prepare healthy meals can be a challenge, but fear not! The Teriyaki Chicken Bowl is a perfect solution for those seeking a quick and nourishing option. By swapping traditional rice for cauliflower rice, we’re reducing the carb content while boosting the vegetable intake. Plus, the homemade teriyaki sauce ensures we have full control over the ingredients, minimizing unnecessary additives and sugars commonly found in store-bought options. 

With its vibrant colors and incredible flavors, this bowl will not only satisfy your hunger but also keep you on track with your fitness goals. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that supports your well-being. Whether you’re a fitness enthusiast or a busy mom looking for nutritious meals for the whole family, this Teriyaki Chicken Bowl recipe is here to make your life easier and tastier. Let’s get cooking and fuel our bodies with deliciousness! 

NOTES: 

• You can use any vegetables you like for this bowl. We roasted one head of broccoli, one red bell pepper, one yellow bell pepper, and four carrots. Bok choy would be great for this as well.  
• We used cauliflower rice for this bowl and bought it frozen. You can also skip the rice entirely or use regular rice. 
• We love this homemade teriyaki sauce and sometimes double it to make teriyaki salmon or stir-fry some veggies and tofu with it later in the week. It keeps in the fridge for about a week.  

INSTRUCTIONS

1. Preheat the oven to 425. Prep your vegetables, toss in olive oil, season with salt and pepper and roast for 15-20 minutes. 
2. In a medium skillet, heat olive oil on medium-high heat. Add chicken to the skillet once hot and cook for 3-4 minutes on each side. Check to make sure the internal temperature reaches 160 and if not, cook for another 3 minutes or until done. 
3. Meanwhile, make your sauce by whisking together tamari, water, honey, brown sugar, rice vinegar, peanut oil, ginger, garlic, and cornstarch.  
4. Once the chicken has been cooked, pour the sauce into the pan with the chicken and thicken the sauce by cooking for about another minute or so. Stir throughout to avoid sticking. 
5. To assemble the bowls, place ⅓-½ cup of cauliflower rice (optional) into the bowl, and top with roasted vegetables and chicken. Spoon additional sauce over if desired and garnish with green onions, avocado, hot sauce, or anything else you’d like. 
6. Serve and enjoy! 

Makes 4-6 servings 

Tofu is an excellent source of protein, but the way it’s prepared truly makes all the difference. We love this air fryer method!  

NOTES:

• Pressing your tofu will make all the difference. First, wrap the entire block of tofu in clean dishcloths or paper towels. Then place a heavy pot on top of it for about 20 minutes. After ten minutes, switch the wet towels for dry ones, flip, and then continue pressing.
• Slice the tofu into triangles, cubes, or any shape you like.  
• We love the air fryer for tofu that is crispy on the outside and soft in the middle but if you don’t have an air fryer, you can bake or pan fry your tofu instead.  
• This recipe is not 100% from scratch – it’s the busy person’s version! We used a jar of Pad Thai sauce rather than making our own. Using jarred sauce allows you to put this together in literally thirty minutes. 
• Once your noodles are boiled, they need to go straight into the pan so they don’t get hard. 
• If you’re vegan, skip the egg. 

INSTRUCTIONS:

1. Press your tofu for at least 20 minutes to get out as much of the water as possible. Then marinate in fish sauce, rice vinegar, and tamari. Preheat your air fryer to 400. Fry tofu for about 10 minutes, flipping halfway through.  
2. While your tofu is being pressed, boil the noodles for about 5-7 min. 
3. Meanwhile, stir fry Bok choy in a large pan or wok using olive, sesame or avocado oil.  
4. Once the noodles are done, drain them and add them to the pan with the Bok choy. Add green onions. Stir fry for about one minute. Then add the pad thai sauce and stir fry for an additional minute. 
5. Move everything to the side of the pan. Crack the egg into the pan and scramble. Mix everything together.  
6. Once the tofu is finished, you can either mix the tofu in or plate the tofu on top of the noodles.  
7. Garnish with more green onion, red chili sauce, lime wedges, crushed peanuts, or any additional garnishes you like. 
8. Serve & enjoy!