Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘salmon’

Energy Crash

Yesterday morning started off on a great note.  Corey and I managed to drag our butts out of bed at 6:30AM, and we headed out the door for a 3-mile run.

We cut our new route a little short this time, because a) Corey’s knee was bothering him and b) I was dying.  What can I say- sometimes I can power through the pain, and other times I feel like laying down in traffic would be a better option.

I will say this: I don’t know how runners in Florida can manage to run outside at any other time than early in the morning.  It has been so hot lately!  My car has read “100 degrees” for the last 3 days, and it’s brutal.

Breakfast

A big, creamy yogurt bowl sounded great after a sweaty run.

I filled a small bowl with a cup of Fage 0% Plain Greek Yogurt, and topped it with sliced strawberries and banana, walnuts and a drizzle of honey.

Lunch

For lunch, I was in the mood for a veggie-filled salad.

I topped chopped Romaine lettuce with a chopped plum tomato, raw broccoli florets, a chopped eggwhite, and half of an avocado.  I also drizzled a little Organicville Sesame Goddess dressing over top.  I’ve decided that a little avocado on a salad makes a world of difference in the flavor/texture department.  Love it!

Energy Crash

As soon as I got to my class, I felt like something was wrong.  Even though I got 8 hours of sleep the night before, and I ate two filling meals before class, I had a sudden energy crash!  I could not keep my eyes open for the life of me.  I know Anatomy and Physiology isn’t the most titillating subject for some people, but it’s never bored me to the point of falling asleep, so that’s why I was confused as to what was going on with me.  I even contemplated leaving during our break so I could go home and sleep!

I think the fact that I didn’t have carbs in my breakfast or lunch may have had something to do with it.  I will be testing this theory today!

Dinner

I was pretty hungry when I got home, so Corey and I quickly got to work on dinner.  We marinated some salmon fillets in teriyaki and cilantro and threw them on the grill.  We also grilled some zucchini slices, mushrooms, and sliced bell peppers.

 

How do you cope with a mid-afternoon energy crash?

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It’s Always Great to Have a Colorful Plate! Asian-Marinated Salmon with Zesty Roasted Vegetables

There are so many salmon-haters in the world, but I’m confident this recipe could change their minds!  I got the inspiration for this one from Corey’s parents- they bought a HUGE piece of a salmon and gave us a portion, along with a variety of fresh vegetables.  They told us that they made an asian-flavored marinade for the salmon, put it on the grill with the vegetables, and had a delicious feast!  I decided to try a similar approach with our dinner tonight.  On a side note, we had a special addition to our meal, thanks to Corey’s trip to Costco today.  He brought home two huge portobella mushrooms filled with cheese, crabmeat stuffing and topped with 2 shrimp!  It was seriously awesome.  My dad is gonna have to give this one a try for my salmon-loathing mom this week!

Asian-Marinated Salmon


Servings: 2

Ingredients:


1/4 cup Ken’s Herb and Garlic Marinade (or any kind of prepared marinade you have on hand-

you can even skip this ingredient if you want)

5 tablespoons Reduced-Sodium Soy Sauce

1 tablespoon honey

1 tablespoon Makoto Ginger Dressing (the BEST dressing in the world! If you don’t have it or don’t want to buy some, just substitute 1 teaspoon ground ginger)

1 tablespoon Red Wine Vinegar

1/2 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Enough salmon for 2 people- we used a portion that was about 3/4 pound, and then cut it in half (if the skin isn’t removed, don’t worry, it will come off after baking)

Tinfoil

Directions:

Whisk all ingredients together in a bowl, then place the salmon filets in a small baking dish or loaf pan and pour marinade over top.  Cover will tinfoil and place in the fridge for anywhere from 30 minutes to 2 hours.

Preheat oven to 425 degrees (to roast the vegetables first, see below).  When the veggies are roasted, turn heat down to 375 degrees.

Take the salmon out of the fridge and place the filet in the middle of a large piece of tinfoil.  Make a little “salmon purse”, folding the sides together in the middle, and creating two handles at the top.  Be sure it is completely sealed.  Place in the oven and bake for about 20-30 minutes, depending on the thickness.  You will know it is done when it turns a light pink color and flakes with a fork.  Remove from pouch.

Zesty Roasted Vegetables


Servings: 2-3

Ingredients:

2 medium to large carrots, peeled and sliced into rounds

2 small yellow squash, sliced into rounds

1 small head of broccoli, cut into florets

1 small head of cauliflower, cut into florets

1 medium zucchini, sliced into rounds

4 tablespoons Reduced-Sodium Soy Sauce

1 tablespoon Ken’s Herb and Garlic Marinade

2 tablespoons EVOO

salt, pepper and garlic powder

Directions:

After slicing vegetables, lay them in an even layer on a cookie sheet.  Pour the EVOO, soy sauce and marinade over the veggies.  Sprinkle salt, pepper and garlic powder over top.  Use your hands to mix everything together, coating the veggies in the mixture.  Roast in the oven at 425 for 25 minutes, using a spatula halfway through roasting to flip them.

 


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