First of all I want to say Thanks to everyone for all the love on the post about my fitness journey. You guys are all so great and so supportive. And second I got so many questions about the recipes from last week that I decided to share them all with you. Here are the healthy recipes of some of the foods I ate last week.
AVOCADO AND SALMON TOAST
2 TBS fat-free yogurt 2 tbsp
½ juiced lemon
2 slices, toasted rye bread
a pinch of cayenne pepper
¼ cucumber ribboned with a veg peeler
salad cress a handful
½ seeded and finely diced red chilli
1 TBSP mint finely chopped
1 tomato, finely diced
1TSP white wine vinegar
Make the dressing by mixing all the ingredients together with some seasoning.
Halve the avocado, remove the stone and scoop the flesh into a bowl. Add the yogurt and lemon juice and mash everything with a fork. Season with salt and black pepper.
Divide the avocado between the toasted rye bread, sprinkle over a little cayenne pepper and add the smoked salmon and cucumber. Spoon over the dressing, then top with the cress.
2 handfuls baby spinach
1 ripe banana
1 cup almond milk
1 cup frozen pineapple chunks
1/2 tsp of ginger
1 tbsp chia seeds
Place all of the ingredients into a blender. Pulse until smooth.
If smoothie is too thick, add water. If too thin, add ice.
Serve and garnish with a sprinkle of chia seeds, optional.
3 oz Butter Ghee
1 tsp Coarse Real Salt
Zest of 1 Lemon
1 T Fresh Parsley chopped
1 t Fresh Dill chopped
1 Clove Garlic minced
Dash of White Pepper
4 4-5 oz Wild Salmon Fillets
Place all ingredients except for salmon in a small bowl and melt in
the microwave for 30-45 seconds.
Stir until combined.
Place the salmon fillets on a parchment lined baking sheet.
Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet.
Bake in an oven preheated to 400 degrees on the top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.
2 collard leaves
½ cup basil pesto hummus
10 asparagus spears, roasted or raw
½ cup cucumber, peeled and sliced into short thin strips
1-2 carrots, peeled and sliced into short thin strips
½ cup zucchini, sliced into short thin strips
½ cup radish, sliced into short thin strips
½ cup red cabbage, sliced thin
micro greens, sprouts or baby greens
Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.
Place collard leaves on a flat surface, spread ¼ cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.
YOGURT FRUIT PARFAIT
1/2 cup of yogurt(can be any flavour you want )
1/2cup of blueberries
1/2 banana cut into slices
drizzle of honey
In a mason jar layer in this order, yogurt, blueberries, strawberries, banana and honey
You can pre make this over night ready to grab in the morning.