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YAS Salmon

Happy March!

As I said yesterday I absolutely love the beginning of a new month. It’s exciting, feels like a fresh start. And I so needed that energy yesterday. I woke up a bit early and was able to make breakfast before work. I had two eggs over hard with two slices of Pedersons Bacon and some purple home fries. Very delicious way to begin March!

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Work was pretty slow but I was in a really good mood which made the time move quickly. For lunch I enjoyed some leftover Coconut Chicken Curry which was even more delicious than the night before. I think letting all the flavors soak over night really helps. I may make the curry in a slow cooker next time.

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After work I made a quick stop to Target. I somehow magically only purchased what was on my list šŸ˜› My skin gets really dry from swimming so I picked up some moisturizer as well as face wash & body wash to use at the gym. I take a full shower when I get home but I like to rinse off after I swim.

Today was another Swimming Knee Workout

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Warm Up – 2 laps Freestyle

4 laps Kick Board Freestyle
2 laps Kick Board Backstroke
2 laps Mermaid (Swim underwater like a mermaid, killer core workout)
2 laps Freestyle
20 Squats in the Shallow End

Repeat until you’ve worked out for an hour
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The squats are challenging because of balancing in the water. I have to engage my core and really press into my heels. It’s obviously much lighter than a squat on land but I need it for my knee pain.

After swimming I came home and immediately took a nice relaxing shower. I prefer to shower at night than in the morning, it relaxes me after a long day.

I did work for an hour or so before making dinner. And let me just say WOW this meal. I am pretty proud of myself on this one.

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Marinated Salmon with Roasted Potatoes and Mixed Veggies
Serves 1

5oz Salmon Filet
1 Potato
Mixed Veggies (I used Stir Fry Blend of broccoli, cauliflower, carrots, onions and mushrooms)

Marinade:
1 Tbsp Coconut Aminos
1/2 tsp Red Boat Fish Sauce
1 tsp Powdered Ginger
2 Cloves Minced Garlic
Juice of 1 lime
1 Tbsp Sesame Oil
1 Tbsp Avocado Oil
1 Tbsp Apple Cider Vinegar

Stir marinadeĀ ingredients and marinate Salmon Filet no more than 30 minutes. Heat a skillet and pour half of marinade in. Add Salmon and cook, flipping twice. I used the remaining marinade to cook the Veggies. The potatoes I simply drizzled with Avocado Oil, Garlic Powder, Salt, Pepper and Rosemary and baked for 30 minutes. Seriously try this. It’s worth it.

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