Posts tagged #Garlic

Parmesan Garlic Croutons (Gluten-Free)

Parmesan Garlic Croutons | My Engineered Nutrition

Croutons are arguably the best part of a salad. Toasty, crunchy, garlicky cubes of bread which still have that chewy, soft center.

Let there be no mistake - these are not qualities you will find in store bought boxed croutons. Oh no, the best croutons are always homemade. 

Parmesan Garlic Croutons | My Engineered Nutrition

I personally cannot stand boxed croutons.  The are usually hard enough to break a tooth on and are covered in a powdered flavoring of some kind. If I'm going to be putting croutons on my salad, the only way that is happening is if they are homemade. Croutons are SO easy to make and I'm going to go ahead and say that 100% of the time, they will taste better than anything store bought (gasp!).

While any loaf I bread technically can be turned into a crouton, I prefer to use BreadSRSLY Gluten-Free Sourdough. I HIGHLY recommend using this bread as not only is it some of the best sourdough I've ever is also gluten-free. Win-Win! 

Parmesan Garlic Croutons | My Engineered Nutrition

Aside from the bread, you only need garlic, olive oil and Parmesan cheese. It couldn't be any more simple than that.

I guarantee you won't ever think about buying boxed croutons again after you make these once. Throw these on a salad, your favorite bowl of soup...or simply eat them freshly toasted and warm out of the oven. I don't judge! 

Parmesan Garlic Croutons | My Engineered Nutrition

Parmesan Garlic Croutons (Gluten-Free!)

Prep Time: 5 minutes

Bake Time: 15 minutes

Servings: 4


  • 3 cups sourdough bread (gluten free), cut into 1" cubes - I recommend BreadSRSLY gluten-free sourdough, but any sourdough would do
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 4 tbsp Parmesan cheese, grated

Baking Accessories:

  • Baking Sheet
  • Parchment Paper 


  1. Preheat oven to 375°F. Prepare baking sheet by lining with parchment paper. 
  2. Slice bread into 1" cubes. This should yield about 3 cups of bread. In a large mixing bowl, toss bread with olive oil and garlic. 
  3. Transfer bread to baking sheet and bake for 5 minutes. After 5 minutes, toss croutons on baking sheet and return to oven for another 5 minutes. 
  4. After a total of 10 minutes of baking, sprinkle cheese over croutons and return to oven for a final 5 minutes to melt cheese and finish toasting croutons. 
  5. Remove from oven and add to dish of your choice. If you would like to reserve for later use, these keep well stored in an airtight container. 

Nutritional Information (1 serving):

155 calories - 4 g Protein, 23 g Carbohydrates, 5.5 g Fat

Posted on May 26, 2016 and filed under Recipes, Vegetables/Sides, Baking.

Cajun Baked Salmon

Cajun Baked Salmon | My Engineered Nutrition

Growing up, I was very lucky to have been exposed to a wide variety of cuisines. I can thank my mom for introducing me to a world of flavors, all before I could reach the kitchen counter top without the help of a stool. Surprisingly enough, however, there are some foods I just didn't really get introduced to until later in life. This was mainly due to either my mom or dad's taste preferences. The list, while very short, included salmon, mushrooms and tomatoes. 

My mom doesn't care for mushrooms or raw tomatoes (stewed or cooked tomatoes pass her test!) so very rarely did we see those making an appearance on the dinner table. My dad's list is also very short, but for as long as I can remember consists of: mint, melon, and SALMON. 

Cajun Baked Salmon | My Engineered Nutrition

Salmon has long been a neglected protein in my rotation of meals. This changed, however, when I began dating my boyfriend who happens to love salmon. He grew up eating it regularly - quite the opposite of my young culinary career. Recently he requested we have salmon for dinner, and when asked how he wanted it prepared he replied with "do you have Cajun rub?".

My spice cabinet is overflowing with jars of spices. I guarantee I'll have almost ANYTHING you are looking for. His cabinet consists of 2 jars of pre-made spice blends: Cowboy Rub and Cajun Seasoning. To his disappointment, I informed him that I did not have the pre-made Cajun spice blend. As a consolation, I offered to make an even BETTER blend. This salmon is healthy, easy to prepare and takes almost no time to bake! 

Lucky for me, this recipe passed the test of The Salmon Man.

Cajun Baked Salmon | My Engineered Nutrition

Cajun Baked Salmon

Prep Time: 5 Minutes

Bake Time: 20-25 minutes

Servings: 2-4


  • 1 lb skin-on-salmon fillet
  • 1 tsp garlic, minced
  • 1 tsp olive oil
  • 1/2 lemon
  • Cajun spice blend

Cajun Spice Blend

  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper

Kitchen Equipment

  • Baking sheet
  • Parchment paper or aluminum foil


  1. Preheat oven to 425°F. Line baking sheet with parchment paper or aluminum foil. Mix spices together for the Cajun spice blend and set aside.
  2. Place the salmon, skin side down, on the prepared baking sheet. Drizzle olive oil over salmon and squeeze lemon juice over top. Spread garlic over the fillet. Cover the salmon fillet evenly with the spice blend and massage into the salmon a bit, ensuring to cover the entire piece of fish.
  3. Bake for 20-25 minutes. Depending on the thickness of your fillet, it could take more or less time. Keep an eye on the salmon and check after 15 minutes. When the thickest part of the salmon is easily flaked with a fork, the salmon is done cooking. Remove from oven and serve immediately. 

Nutritional Information (one-4 oz serving, recipe makes four-4 oz servings)

150 calories - 23 g Protein, 0 g Carbohydrates, 6 g Fat




Posted on April 1, 2016 and filed under Recipes, Fish/Seafood.