Full Recipes Below!
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Salmon Cakes with Yogurt Dill Dip
1lb fresh salmon, skinned
3 tbsp almond flour
1 egg
4 green onions, sliced
1 tbsp dill
1/2 tsp red chili flakes
1/2 lemon zest and juice
2 tbsp olive oil
salt & Pepper
In a food processor, pulse salmon until chunky. Add green onion, dill, lemon zest and juice, chill flakes, egg and almond flour and pulse until combined and minced. Divide salmon mixture into 4-5 patties and shape into cakes.
In a large skillet, heat olive oil and fry salmon cakes on medium heat for approximately 4 minutes, flip cakes and cook for an additional 3-4 minutes or until golden and cooked through. Serve immediately or store in the refrigerator for 3-4 days.
For the Yogurt Dill Dip:
1 cup plain Greek yogurt
1 lemon, zest and juice
2 green onions, finely sliced
1/4 cup dill, finely chopped
salt and pepper
In a small bowl, combine yogurt, lemon juice and zest, green onions and dill. Season with salt and pepper to taste.
Creamy Asparagus Risotto
2 tbsp butter, divided in half
1 onion, finely diced
3 garlic cloves, minced
2 cups arborio rice
1lb asparagus, roughly chopped
5 1/2 cups vegetable broth
2 tsp fresh thyme leaves
1/2 cup Parmesan cheese, grated
salt and pepper
In a large pot on medium-high heat, add half of the butter and allow to melt. Add onion and sauté until softened. Add rice and garlic and cook for an additional 2-3 minutes. Add broth and thyme and stir well to deglaze. Cover pot and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally. When most of the liquid is absorbed into the rice, add asparagus and cooked for another 2-3 minutes. Turn off heat and stir in remaining butter and parmesan Season with salt and pepper to taste.
Leek & White Bean Soup
2 tbsp olive oil
4 leeks, washed & thinly sliced
3 cloves garlic, minced
2 tsp fresh thyme leaves
1 tsp fresh rosemary, chopped
1/4 cup parsley, chopped
6 cups vegetable broth
2 cups spinach
2 19oz cans cannellini beans, drained
1/4 tsp red pepper flakes
salt and pepper
In a large pot heat oil over medium heat. Add leeks and cook until completely soft. Add garlic, thyme, rosemary, parsley, spinach and red pepper flakes and cook for an additional 1-2 minutes. Add beans, vegetable broth and salt and pepper to taste. Simmer for approximately 15 minutes or until beans are tender. Serve as is or blend with an immersion blender for a creamier soup. Store in the refrigerator for up to 5 days.
Fresh Potato Salad with Grainy Mustard
2 lbs baby potatoes, halved
2 tbsp capers
1/2 lemon, zest a juice
2 tbsp dill, chopped
3 tbsp olive oil
2 green onions, sliced
1 tbsp grainy Dijon mustard
salt and pepper
In a large pot, boil potatoes until tender. Meanwhile, in a large bowl, combine capers, lemon juice and zest, dill, olive oil, green onions, mustard, salt and pepper. Once potatoes are cooked, drain and allow them to cool slightly. Toss potatoes with dressing. Serve immediately or store in the refrigerator for up to 5 days.
Vegan Banana Yogurt
2 tbsp chia seeds, soaked in water for 10 mins
2 ripe bananas
1/2 cup almond milk
1 cup raw cashews, soaked in water for 2 hours
1 tsp vanilla
1 tbsp lemon juice
pinch sea salt
2 cups fresh berries
In a food processor blend drained cashews with chia seeds and almond milk. Once smooth add bananas, lemon juice, vanilla and sea salt and continue to blend until completely smooth. If needed, add more almond milk to thin yogurt out. Serve with fresh berries. Store in the refrigerator for 3-4 days.
Spring Peas & Mint
1 tsp olive oil
2 green onions
3 cups spring peas, fresh or frozen
1 sprig mint, finely sliced
1/2 cup water
½ lemon, juiced
salt and pepper
In a medium saucepan on medium-high heat, add olive oil and green onions and cook until slightly softened. Add peas and water and cook for a few minutes or until peas have softened and warmed through. Remove from heat and add mint, a squeeze of lemon juice and salt and pepper to taste.
Caprese Kebabs
1 cup cherry tomatoes
1/2 cup baby bocconcini cheese
1/2 cup fresh basil leaves
1 tbsp balsamic vinegar
On a skewer or toothpick, alternate putting on cherry tomatoes, bocconcini and basil. Once assembled, drizzle with balsamic vinegar and season to taste. Store in the refrigerator for 3-4 days.
This series was made possible with the support of the OMDC.
44 Comments
i love watching these vids before going to sleep…i always dream of super nice things…XD
btw, i already do some of your recipes at home, but i'm excited to get my own home with my bf, cause we two love your channel, and base our weekly food shopping in these videos and make these recipes together <3 heehee
Ooh my goodness, I want to make everything in this video! It all looks so amazing, fresh and healthy! This is my favorite food channel, you are so creative with your recipes😄👍😋🙌👏
wow.This dish is delicious.I just love it ………
you are so awesome, loved this ! That is such a cool take on yogurt!
What's your name? Just wondering 😂 i haven't heard you mentioning it 😉
Love these videos. Can you do a Caesar salad next please? Also low carb breakfast ideas. : )
Just made the salmon cakes for dinner. They were delish! Thanks for the great recipes.
Thank you thank you so much. So Excited I actually pared four mason jars with four different overnight oatmeals. I tweaked it adding monk sugar and sugar-free syrup it was delicious. My husband is picky and he loved the chocolate strawberry I enjoyed the carrot cake and the banana nut. I am making more tonight. I actually went out to purchase more mason jars I love love mason jars. I am on a mission to make the salad dressing so I can make a salad in the jars. I am on a health kick for our health. I eat gluten free and your recipes are so easy to thank you so much. I also made the chia pudding so delicious. Also, a question can I substitute agave for honey?
Your best menu yet! Fantastic!
you are amazing!! Keep doing these videos!!
I would love to make the vegan banana yogurt but can't eat bananas. Is there a substitution I could make?
Everytime I watch her videos I just cant help but think how much washing up she has to do afterwards
Thank you so much for making these meal preps video every week! Honestly, I'm not a very creative person when it comes to cooking, like what should I put, how should I assemble, what should I cook… I look forward to your videos every week where I get really inspired to make delicious meals. Not only so, I like that your other videos usually has like 3 variations so I'd get more ideas. Love watching your videos! Thank you so much!
I skipped right to the vegan yoghurt
I love your nose😻
Wow those salmon cakes are a very good idea. I've been meaning to eat more fish these days too
What can you use instead of dill I hate it☹️
What is the calories in these meals???
Thank you for sharing your recipes to us "poor" ones who still would like to eat healthy
How much water do we use for the chia seeds and cashews? 🙂
your salmon cake is soooooo good. I made it for my fiance and he couldn't stop eating. just 10minutes and all gone into his tummy…
the "risotto" looks like it would be amazing with peas instead of Asparagus(not a big fan ehehe.)
hmmmm I'm hungry
Best channel ever❤️
Thank you for replying! I just made your pizza (asap science collab)now and my son loves it!
I love your style! Everything looks delicious…
Could you make the leek soup in the slow cooker? I was LIVING for the slow cooker soups from the last round of meal prep made easy, haha!
I don't understand how you never disappoint
What kind of veggie broth do you use?
youare sooo talented and creative!
great ideas
Jennifer
salmon …… lemon…. heaven…. they rhymes.
I saw the time left and said "Aww the video is almost over, sad" that's how much I loved these video series. Thank you!
The risotto is incredible and so easy!!! I didn't have asparagus, but I used green beans and it worked just as well! Thank you for making a "fancy" recipe so accessible!
very nice!!!
A great substitution for breadcrumbs are ground sesame seeds – but you need to use less in most cases. It works really great!😍
When I make beef patties, I make them like that and they taste so much better than normal ones, and they do not taste of sesame, so you don't have to worry it's going to be overpowering 🙂
I am not really into these meal preps but this looks soo good that I want to try them ASAP! :)) Good job ! 🙂
The salmon cakes look delish
Arugula is not peppery, it's downright BITTER. If it was peppery, I'd love it.
Can we use another but I'm allergic to almonds
Thank you can't wait to try these
Omg I want this all in my tummy right NOW
Can you use canned salmon if you can't get fresh?
I just love these 'older' videos of yours.. sooo much goodness 🙂