Tomato Burrata Salad & Salmon with Cumin Caulirice

I made my first official recipe from the End Your Carb Confusion The Cookbook.  It is a great companion cookbook to the book, End Your Carb Confusion by Dr. Eric Westman & Amy Berger. You can click the title or find out more about it on my Resources Page. I made it last night after returning from a week of vacation because I had a lot of catching up and laundry to do and didn’t want to spend a lot of time at the grocery, cooking, or cleaning up! 
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Let me first say that I don’t get paid for any of these recommendations. I just want to pass along great ideas and information. I am also not a chef and although I love a nice presentation, all you will see here is good, healthy food I serve at my house and how I do the low carb lifestyle. This is a great cookbook and I LOVE that the recipes state what Phase it aligns with if you are following Dr. Eric Westman’s Keto Made Simple Masterclass. Even if you are not, these are just excellent, healthy recipes created by an amazing chef, whom we had the pleasure of learning from when he did some live cooking demonstrations for us at Adapt Your Life Academy. Although I will blog my own recipes I create and will share them here, this is my blog about this cookbook and how I make the recipes.

TIPS & SHORTCUTS

Personally, I am all about easy and fast. I don’t mind a longer recipe when I have time (and these are not long recipes) but usually during my day to day, I want prep and clean up SIMPLE. These recipes are simple. However, what if I already have something on hand that will work? What if there is an easier way of prepping? Here were my substitutions and adaptations for a family of 4  for these two recipes and tricks to make it fast!

1. I already had salmon from Costco in the freezer. Thawed in water while I prepped stuff.
2. I used 1 bag of already riced cauliflower.
3. I used scissors to “chop” the watercress already in the bowl. Less messy.
4. You could use lemon juice instead of a fresh lemon but it is nice from a fresh lemon.
5. I used 2 tsp ground cumin instead of toasting seeds
6. I used an 11×7 casserole instead of foil packets to cook it all. Just covered with foil instead.
7. I made the tomato salad while the fish cooked and used my chopper to chop the olives instead of slicing them. You could buy already sliced, too.

Clean up was easy! We had a little caulirice, a little watercress salad and a little marinated tomato left. I literally dumped it all together and mixed it up. It tasted great. I will add some protein to it tomorrow (perhaps a can of salmon or tuna) for a great lunch!

***For those visual learners out there, I made a little video of the how and what I did. Hope you enjoy. Leave a comment if you make it and let me know what you think!***