2-3 lbs salmon fillets
¼ cup soy sauce, tamari or coconut aminos
¼ cup sesame oil
1 lemon, juiced
2 tablespoons honey or coconut nectar
1” of ginger, shredded or 1 teaspoon ginger powder
1 tablespoon coconut oil
2 tablespoons diced green onions or chives
2 tablespoons sesame seeds
Mix soy sauce/tamari/aminos, sesame oil, lemon juice, honey/coconut nectar and ginger together to make a marinade.
Place salmon in a glass dish and cover with marinade. Let sit for a few hours or overnight.
Heat a large cast iron frying pan over medium heat and add coconut oil.
Place salmon in pan skin side down and cook for 2-3 minutes.
Pour marinade into the pan, lower the heat and cook for 3-5 more minutes or until salmon flakes easily with a fork.
Sprinkle with diced green onions/chives and sesame seeds.
Serve and Enjoy!
Tip: Wild salmon can contain up to 4 times the amount of vitamin D as farmed salmon.
1 tablespoon chia seeds
1 chopped peach
1 cup unsweetened almond milk
Add ingredients to blender in order listed (you want your greens on the bottom by the blade so they blend better and have the chia on the bottom to absorb some liquid before you blend).
Wait a couple of minutes for the chia seeds to start soaking up the almond milk.
Blend, Serve and Enjoy!
Tip: Smoothies are the ultimate recipe for substitutions. Try swapping different greens, fruit or seeds to match your preference.
Bonus: Chia seeds not only have fiber and essential omega-3 fatty acids but they contain all of the essential amino acids from protein.
Peppers, Bell Peppers or Capsicums no matter what you call them, are a great addition to your diet when you are looking to lose weight, maintain a healthy body, improve eyesight or relieve pain.
Here are a few Quick & Easy Serving Ideas for Peppers.
◦ Finely chopped bell peppers and add to tuna or chicken salad, mix with a tablespoon of organic mayonnaise.
◦ Fry some chopped peppers, celery, broccoli and onions in a tablespoon of coconut oil, add some tofu, chicken or seafood to make a simple and fast Stir Fry dish. - Great "Fast Food" alternative!
◦ Purée roasted and peeled peppers with sautéed onions, zucchini and 2 cups of bone broth to make an amazing soup.
◦ Bell peppers are one of the best vegetables to serve in a platter since not only do they add a brilliant splash of color, but their texture is also the perfect crunchy complement for dips.
◦ Make a platter of fresh bell pepper strips, cheese cubes and cubed meat for an easy, healthy happy hour treat.
They are the perfect snack when you are looking for something crunchy and fresh!
If you're not much of a plain water drinker or need your water to be more appealing to your senses here are five delicious (and beautiful looking) fruit combos to add to your large glass of water:
Tip: You can buy a bag (or several bags) of frozen chopped fruit and throw those into your cup, thermos, or uber-cool mason jar in the morning. They're already washed and cut and will help keep your water colder longer.
2 lemons, sliced
1 tablespoon rosemary
1 tablespoon thyme
2 cloves garlic, thinly sliced
4 chicken breasts (boneless, skinless)
dash salt & pepper
1 tablespoon extra virgin olive old
Preheat oven to 425F.
Layer ½ of the lemon slices on the bottom of a baking dish.
Sprinkle with ½ of the herbs and ½ of the sliced garlic.
Place the chicken breasts on top and sprinkle salt & pepper.
Place remaining lemon, herbs and garlic on top of the chicken.
Drizzle with olive oil. Cover with a lid or foil.
Bake for 45 minutes until chicken is cooked through.
If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).
Serve & enjoy!
Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!