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Omma's Recipes, Brgy. Dicarma, Cabanatuan City (2026)

02/07/2026

,😍

04/09/2025

Vegan! Gluten free! Dairy Free 👇👇

Crispy Panko Tofu Skewers with Spicy Coconut-Peanut Sauce on Cauliflower Mash

Yields: 2 servings
Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:

For the Crispy Tofu Skewers:

· 1 block (14-16 oz) extra-firm tofu, pressed and drained
· ¼ cup gluten-free all-purpose flour
· ½ cup unsweetened plant-based milk (e.g., almond, oat)
· 1 tsp soy sauce (or tamari for gluten-free)
· 1 cup gluten-free panko breadcrumbs
· 1 tsp garlic powder
· ½ tsp smoked paprika
· Neutral oil for frying (avocado, grapeseed)
· Bamboo skewers, soaked in water for 30 minutes

For the Spicy Coconut-Peanut Sauce:

· ¼ cup creamy natural peanut butter (unsweetened)
· ½ cup canned coconut milk (full-fat)
· 1 tbsp soy sauce (or tamari)
· 1 tbsp maple syrup or agave
· 1 tbsp lime juice
· 1-2 tsp sriracha or chili garlic sauce (to taste)
· 1 small clove garlic, minced
· 1 tsp fresh ginger, grated
· Warm water, as needed to thin

For the Cauliflower Mash:

· 1 small head cauliflower, cut into florets (approx. 4 cups)
· 2 cloves garlic, peeled
· 2 tbsp extra virgin olive oil or coconut oil
· 3-4 tbsp unsweetened plant-based milk, warmed
· Salt and white pepper to taste

For Garnish:

· Fresh cilantro leaves
· Crushed roasted peanuts
· Thinly sliced red chili
· Lime wedges
· Microgreens (optional)

Instructions:

1. Press the Tofu & Prepare the Cauliflower

· Press the tofu for at least 20 minutes using a tofu press or by wrapping it in paper towels and placing a heavy pan on top.
· Preheat oven to 400°F (200°C). Toss cauliflower florets and whole garlic cloves with 1 tbsp oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until very tender and lightly browned.

2. Make the Cauliflower Mash

· Transfer the roasted cauliflower and garlic to a food processor or blender.
· Add the remaining 1 tbsp oil, warm plant-based milk, salt, and white pepper.
· Blend until completely smooth and velvety. If too thick, add more milk, one tablespoon at a time. Taste and adjust seasoning. Keep warm.

3. Prepare the Tofu Skewers

· Cut the pressed tofu into 1-inch cubes.
· Set up a breading station: In one bowl, whisk together gluten-free flour, plant-based milk, and 1 tsp soy sauce. In a second bowl, combine gluten-free panko, garlic powder, and smoked paprika.
· Spear 4-5 tofu cubes onto each soaked skewer.
· Dip each skewer into the wet mixture, letting excess drip off, then roll firmly in the panko mixture, pressing to adhere. Ensure each cube is fully coated.
· Heat a ½-inch layer of neutral oil in a large skillet over medium heat. Pan-fry the skewers for 2-3 minutes per side, turning gently, until golden brown and crispy. Alternatively, bake on a parchment-lined sheet at 400°F (200°C) for 20-25 minutes, flipping halfway.

4. Make the Spicy Coconut-Peanut Sauce

· While the tofu cooks, combine all sauce ingredients (peanut butter, coconut milk, soy sauce, maple syrup, lime juice, sriracha, garlic, ginger) in a small saucepan.
· Whisk over low heat until smooth and warm. If the sauce is too thick, whisk in warm water, one tablespoon at a time, until it reaches a drizzleable consistency.

5. Plate the Dish

· The Base: Spread a generous swoosh of warm cauliflower mash onto each plate using the back of a spoon.
· The Skewers: Lean two crispy tofu skewers against the mash.
· The Sauce: Drizzle the warm spicy coconut-peanut sauce over and around the skewers and mash.
· The Garnish: Sprinkle with crushed peanuts, sliced red chili, and fresh cilantro. Add a lime wedge on the side. For a final touch, add a few microgreens.

04/09/2025

Vegan, Gluten-Free, Dairy Free 👇👇

Pan-Seared Mushroom Steaks with Celery Root Puree, Charred Leek Sauce

Yields: 2 servings

Prep time: 25 minutes

Cook time: 35 minutes

Ingredients:

For the Celery Root Puree:

· 1 small celery root (celeriac), about 1 lb (450g), peeled and cubed
· 1 small Yukon Gold potato (about ½ lb / 225g), peeled and cubed (optional, for extra creaminess)
· 2 cloves garlic, peeled
· ½ cup (120ml) unsweetened, plain almond milk or oat milk
· 2 tbsp (30ml) extra virgin olive oil
· Salt and white pepper to taste
· A pinch of fresh nutmeg

For the Charred Leek Sauce:

· 2 large leeks, white and light green parts only, thoroughly washed and chopped
· 1 tbsp (15ml) tamari (or coconut aminos to be soy-free)
· 1 tbsp (15ml) balsamic vinegar
· 1.5 cups (360ml) vegetable broth
· 1 tbsp (15ml) olive oil
· Salt to taste

For the Mushrooms & Garnish:

· 4 large King Oyster mushrooms (or 2 Portobello mushroom caps)
· 2 tbsp (30ml) tamari (or coconut aminos)
· 1 tbsp (15ml) maple syrup
· 2 tbsp (30ml) olive oil, divided
· Flaky sea salt (like Maldon) for finishing

Instructions:

1. Make the Celery Root Puree:

· Place the cubed celery root, potato (if using), and garlic in a medium pot. Cover with cold, salted water.
· Bring to a boil and cook for 20-25 minutes, or until the vegetables are extremely tender when pierced with a knife.
· Drain thoroughly and transfer to a blender.
· Add the almond milk and olive oil. Blend on high until completely smooth and silky. If it's too thick, add a tablespoon of warm water or more milk until it reaches a smooth, mashed potato consistency.
· Season generously with salt, white pepper, and a pinch of nutmeg. Keep warm with a lid on.

2. Make the Charred Leek Sauce:

· While the celery root is boiling, heat 1 tbsp of olive oil in a skillet over medium-high heat.
· Add the chopped leeks and sauté for 2-3 minutes until they begin to soften.
· Don't stir too often! Let the leeks sit and develop a dark, charred (almost burnt) color on one side before stirring. This char is the key to the sauce's flavor.
· Once well-charred, add the vegetable broth, tamari, and balsamic vinegar. Scrape up any browned bits from the bottom of the pan.
· Simmer for 10 minutes to let the flavors meld.
· Carefully transfer the mixture to a blender. Beware of steam! Hold the lid on with a towel.
· Blend until completely smooth. Strain through a fine-mesh sieve for an extra-silky texture. Return to the pan, taste, and adjust seasoning. Keep warm on low heat.

3. Prepare and Cook the Mushrooms:

· If using King Oyster mushrooms, slice the large caps lengthwise into ½-inch thick "steaks." You can score the tops in a cross-hatch pattern for visual appeal and to help absorb the marinade. If using Portobellos, remove the stems and gills.
· In a small bowl, whisk together the 2 tbsp tamari, 1 tbsp maple syrup, and 1 tbsp olive oil.
· Brush this mixture generously all over the mushroom steaks.
· Heat the remaining 1 tbsp of olive oil in a cast-iron or stainless steel skillet over medium-high heat.
· Once the oil is shimmering, carefully place the mushrooms in the pan. Sear for 3-4 minutes per side, without moving them, until they develop a deep golden-brown crust.
· Brush with any remaining glaze in the last minute of cooking. Remove from heat.

4. Crispy Sage Garnish:

· In the same pan you cooked the mushrooms (there should be a little oil left), add the sage leaves over medium heat.
· Fry for 30-60 seconds per side until dark green and crispy. Transfer immediately to a paper towel. They will crisp up as they cool.

5. To Plate:

· Swipe a generous spoonful of the warm Celery Root Puree onto the center of each plate.
· Place one or two mushroom steaks elegantly on top of the puree.
· Drizzle the Charred Leek Sauce around the plate and over the mushrooms.

31/08/2025

Spicy Ginger-Sesame Chicken & Vegetable Stir-fry with Cauliflower Rice

Yield: 2 servings Prep time:20 minutes Cook time:15 minutes

Ingredients:

For the Chicken & Marinade:

· 2 boneless, skinless chicken breasts (about 1 lb / 450g), cut into 1-inch cubes
· 1 tbsp tamari (or coconut aminos for soy-free)
· 1 tsp toasted sesame oil
· 1 clove garlic, minced
· ½ tsp grated fresh ginger

For the Stir-fry Sauce:

· 3 tbsp tamari (or coconut aminos)
· 2 tbsp water
· 1 tbsp rice vinegar
· 1 tsp sugar-free substitute like monk fruit sweetener or erythritol (optional, for balance)
· ½ tsp grated fresh ginger
· 1 small clove garlic, minced
· Pinch of red pepper flakes (or ½ tsp sugar-free sriracha)
· 1 tsp arrowroot powder or cornstarch (for gluten-free thickening)

For the Stir-fry:

· 1 tbsp avocado oil (or other high-heat oil), divided
· 1 cup broccoli florets
· 1 bell pepper (any color), sliced
· 1 cup snap peas or snow peas
· 1 medium carrot, julienned or thinly sliced
· 2 green onions, sliced (whites and greens separated)

For the Cauliflower Rice:

· 1 (12 oz) bag of riced cauliflower (or 1 small head, riced)
· 1 tsp toasted sesame oil
· Salt and pepper to taste

Garnish:

· 1 tbsp toasted sesame seeds
· Sliced green onion tops

Instructions:

1. Marinate the Chicken: In a medium bowl, combine the cubed chicken with the tamari, 1 tsp sesame oil, garlic, and ginger. Toss to coat and let it marinate for at least 15 minutes while you prep the other ingredients.
2. Make the Sauce: In a small bowl or jar, whisk together all the stir-fry sauce ingredients (except the arrowroot powder) until the sweetener dissolves. Then, whisk in the arrowroot powder until smooth. Set aside.
3. Cook the Cauliflower Rice: Heat a large skillet or wok over medium heat. Add the riced cauliflower and cook for 5-8 minutes, stirring occasionally, until tender and any moisture has evaporated. Stir in 1 tsp of toasted sesame oil and season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.
4. Stir-fry the Vegetables: Wipe out the skillet and return it to medium-high heat. Add ½ tbsp of avocado oil. Once hot, add the harder vegetables first: broccoli and carrot. Stir-fry for 2-3 minutes. Add the bell pepper, snap peas, and the white parts of the green onions. Stir-fry for another 2-3 minutes until all vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.
5. Cook the Chicken: Add the remaining ½ tbsp of avocado oil to the hot skillet. Add the marinated chicken in a single layer, letting it sear undisturbed for 1-2 minutes per side until cooked through and nicely browned.
6. Combine and Sauce: Return the cooked vegetables to the skillet with the chicken. Give the prepared sauce a quick whisk (as the arrowroot may have settled) and pour it over the chicken and vegetables. Bring to a simmer, stirring constantly. The sauce will thicken and become glossy within 1-2 minutes.
7. Serve: Divide the cauliflower rice between two bowls. Top with the spicy ginger-sesame chicken stir-fry. Garnish generously with toasted sesame seeds and the green parts of the sliced green onions.

Nutritional Benefits for a Diabetic Diet:

· Low Carb: Using cauliflower rice instead of white or brown rice significantly reduces the carbohydrate content of the meal, helping to manage blood sugar spikes.
· High Fiber & Volume: The large volume of non-starchy vegetables (broccoli, bell pepper, snap peas, carrots, cauliflower) provides ample fiber, which slows digestion and glucose absorption.
· Lean Protein: Chicken breast is an excellent source of lean protein, which promotes satiety and helps maintain stable blood sugar levels after eating.
· Healthy Fats: The avocado oil (used for high-heat cooking) and sesame oil (used for flavor) provide healthy monounsaturated fats.
· No Added Sugar: The sauce uses a sugar-free sweetener for balance instead of honey, brown sugar, or hoisin sauce, which are common in traditional stir-fry sauces.

31/08/2025

Pan-Seared Salmon with Lemon-Herb Quinoa and Roasted Asparagus

Yield: 2 servings Prep time:15 minutes Cook time:25 minutes

Ingredients:

For the Salmon:

· 2 (5-6 oz / 140-170g) salmon fillets, skin-on or skinless
· 1 tbsp extra virgin olive oil or avocado oil
· Spice Rub: ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp dried dill, pinch of black pepper, pinch of sea salt.

For the Lemon-Herb Quinoa:

· ½ cup dry quinoa, rinsed thoroughly
· 1 cup low-sodium vegetable broth or water
· 1 tbsp fresh lemon juice
· 1 tsp lemon zest
· 1 tbsp chopped fresh parsley
· 1 tbsp chopped fresh dill
· Black pepper to taste

For the Roasted Asparagus:

· 1 bunch of asparagus, woody ends snapped off
· 1 tsp extra virgin olive oil
· Pinch of garlic powder
· Pinch of black pepper

Instructions:

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Rinse the quinoa thoroughly in a fine-mesh strainer until the water runs clear. This removes its natural bitter coating.
2. Cook the Quinoa: In a small saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 more minutes. Then, fluff with a fork and stir in the lemon juice, lemon zest, parsley, dill, and black pepper. Set aside, keeping it warm.
3. Roast the Asparagus: While the quinoa cooks, place the prepped asparagus on a baking sheet. Drizzle with 1 tsp olive oil and sprinkle with garlic powder and pepper. Toss to coat. Roast in the preheated oven for 12-15 minutes, until tender-crisp.
4. Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. This is crucial for getting a good sear. In a small bowl, mix all the spice rub ingredients. Sprinkle the mixture evenly over both sides of the salmon fillets.
5. Cook the Salmon: Heat 1 tbsp of olive oil in a non-stick or cast-iron skillet over medium-high heat. Once the oil is hot (it should shimmer), carefully place the salmon fillets in the skillet, presentation-side down. Sear for 4-6 minutes, without moving, until a golden-brown crust forms.
· For skinless fillets: Flip and cook for another 2-4 minutes on the other side, until cooked to your liking.
· For skin-on fillets: After searing the top side, flip and cook for another 1 minute, then you can optionally transfer the skillet to the preheated oven for 3-5 minutes to finish cooking gently. This prevents the skin from burning.
6. Serve: Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Divide the lemon-herb quinoa between two plates, top with a salmon fillet, and arrange the roasted asparagus alongside. Serve immediately.

Important Nutritional Considerations for a Diabetic Diet:

· Fiber: This meal is high in fiber from the quinoa and asparagus. Fiber slows down the absorption of sugars into the bloodstream, preventing sharp spikes in blood glucose.
· Healthy Fats: The olive oil and omega-3s from the salmon promote satiety (feeling full) and also help modulate blood sugar response.
· Low Glycemic Impact: Quinoa is a complex carbohydrate with a low glycemic index (GI). All other components are very low in carbohydrates.
· Portion Control: The recipe is designed with appropriate portion sizes for protein (salmon) and complex carbs (quinoa) to manage carbohydrate intake effectively.
· No Added Sugars: The recipe relies on herbs, spices, and lemon for flavor instead of sugary sauces or marinades.

Optional Flavor Boost (Dairy-Free!):

· Creamy Avocado Sauce: Blend the flesh of 1/2 a ripe avocado with 2 tbsp water, 1 tbsp lemon juice, 1 small garlic clove, and a handful of fresh herbs (like basil or cilantro) until smooth. Drizzle over the salmon and quinoa for a creamy, healthy fat-rich sauce.

Always remember to consult with your healthcare provider or a registered dietitian for personalized meal planning advice. Enjoy your meal

01/06/2025

Low-carb, diabetic-friendly, and gluten-free recipe featuring grilled chicken:

Grilled Chicken & Avocado Cobb Salad 🍗 🥑

Servings:l 2
Prep Time: 15 mins
Cook Time:10 mins

Ingredients:
- 2 boneless, skinless chicken breast (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt & pepper to taste
-4 cups mixed greens (spinach, romaine, or kale)
- 1 medium avocado, diced**
- 2 hard-boiled eggs, chopped**
- 4 slices cooked bacon, crumbled (sugar-free)**
- 1/4 cup crumbled feta or goat cheese (optional)**
- 1/2 cup cherry tomatoes, halved**
- 1/4 cup red onion, thinly sliced

Dressing:
-2 tbsp olive oil
-1 tbsp apple cider vinegar
- 1 tsp Dijon mustard (gluten-free)
- 1/2 tsp dried oregano
- Salt & pepper to taste

Instructions:
1. Grill the Chicken:
- Preheat grill or grill pan to medium-high heat.
- Rub chicken with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Grill for 5-6 minutes per side until internal temp reaches 165°F. Let rest, then slice.

2. Assemble the Salad:
- Divide mixed greens between two bowls.
- Top with sliced grilled chicken, avocado, hard-boiled eggs, bacon, cheese (if using), tomatoes, and red onion.

3. Make the Dressing:*l
- Whisk together olive oil, apple cider vinegar, Dijon mustard, oregano, salt, and pepper.
- Drizzle over salads before serving.

Nutrition (per serving, approx):
- Calories: ~450
- Protein: 40g
- Fat: 30g (healthy fats)
- Net Carbs:8g
- Fiber: 6g

😊

30/05/2025

Garlic Butter Salmon with Lemon Asparagus

Macros per Serving (1 fillet + asparagus):
- Calories: 420
- Net Carbs: 5g
- Protein:34g
- Fat:30g

Ingredients (Serves 2):
For the Salmon:
- 2 wild-caught salmon fillets (skin-on, 6oz each)
- 2 tbsp olive oil or avocado oil
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)

For the Lemon Asparagus:
- 1 bunch asparagus (trimmed)
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ lemon (sliced for roasting)

Instructions:

Prep & Roast Asparagus
- Preheat oven to 400°F (200°C).
- Toss asparagus with lolive oil, garlic powder, salt, and lemon slices.
- Roast for 12-15 min until tender-crisp.

2. Pan-Sear the Salmon
- Pat salmon dry, season with salt & pepper.
- Heat olive oil in a skillet over medium-high heat.
- Place salmon skin-side down, press gently for 4-5 min until skin is crispy.
- Flip, cook 2-3 min more until medium-rare (or to preference).
- Remove salmon, set aside.

3. Make Garlic Butter Sauce
- In the same pan, melt **butter** over low heat.
- Add garlic, lemon juice, zest, and red pepper flakes—sauté 1 min.
- Stir in parsed parsley.

4. Serve
- Drizzle salmon with garlic butter.
- Plate with roasted asparagus.

😋

20/05/2025

Lemon Garlic Herb Chicken (Diabetic & Gluten-Free) 🍋 🌿 🍗

Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil (or avocado oil)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika (optional for extra flavor)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Zest & juice of 1 lemon
- ½ cup low-sodium chicken broth**
- 1 tbsp fresh parsley, chopped (for garnish)

*(Optional for gluten-free thickening)*:
- 1 tsp cornstarch or arrowroot powder (mixed with 1 tbsp water)

Instructions:
1. Season Chicken: Pat chicken dry and season with salt, pepper, oregano, thyme, and paprika.
2. Sear Chicken: Heat oil in a skillet over medium heat. Cook chicken for 5-6 mins per side until golden and cooked through (165°F internal temp). Remove and set aside.
3. Make Sauce: In the same pan, sauté garlic for 30 seconds. Add lemon zest, juice, and chicken broth. Simmer 2-3 mins. *(For thicker sauce, stir in cornstarch slurry and cook 1 min.)*
4. **Finish & Serve:** Return chicken to the pan, coat with sauce, and garnish with parsley.

Serving Suggestions (Diabetic-Friendly):
- Low-Carb Option: Serve with roasted zucchini, broccoli, or cauliflower rice.
- Gluten-Free Option: Pair with quinoa or a mixed greens salad.
- Avoid: Bread, pasta, or sugary sauces.

Nutrition (Per Serving):** Calories:** ~220
Protein:** 26g
Carbs:** 3g (net)
Fats:** 10g
Fiber:** 1g

😀

12/05/2025

Korean-Inspired Beef Bibimbap Bowl

(Low-Carb, High-Fiber)
(No rice, packed with veggies, sugar-free sauce)

Ingredients
- 1 lb lean ground beef (93% lean)
- 2 tbsp soy sauce (or coconut aminos)
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 1 tsp erythritol (or monk fruit sweetener)
- 1/2 tsp gochujang (optional, for spice)

For the bowl:
- 2 cups riced cauliflower (steamed)
- 1 cup spinach, sautéed
- 1/2 cup shredded carrots (raw or lightly sautéed
- 1/2 cup zucchini, julienned
- 1 fried egg per serving (optional)
Toasted sesame seeds

Instructions
1. Cook beef in sesame oil until browned. Add soy sauce, ginger, sweetener, and gochujang.
2. Sauté veggies separately (keep crisp).
3. Assemble bowl: Cauliflower rice, beef, veggies, and egg. Drizzle extra sesame oil.

Nutrition per serving (1/4 recipe, no egg):
Calories: 290 | Carbs:10g (6g net) | Protein: 28g | Fat: 16g

12/05/2025

Garlic-Herb Grilled Flank Steak with Roasted Brussels Sprouts & Cauliflower Mash
(High-protein, keto-friendly,

Omma's Recipes

02/07/2026

04/09/2025

04/09/2025

31/08/2025

31/08/2025

01/06/2025

30/05/2025

20/05/2025

12/05/2025

12/05/2025

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