Everyone loved this meal and I had many complements!
The best is when you cook healthy food for all and no one knows the difference!
We had a great meal and it was wonderful spending time making the women in my life feel special.
|Eat Clean Pecan Salmon|
Pecan Crusted Salmon
•4 salmon fillets (about 6 ounces each)
•2 cups almond milk
•1 cup finely chopped pecans
•1/2 cup wheat flour
...•1/4 cup packed brown sugar
•2 teaspoons seasoned salt
•2 teaspoons pepper
•3 tablespoons olive oil
•Place salmon fillets in a large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain.
• Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish.
• In a large skillet, brown salmon over medium-high heat in oil. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 8-10 minutes or until fish flakes easily with a fork. Yield: 4 servings.
|Ultimate Reset Roasted Root Medley |
Roasted Root Medley
Roasted Root Medley
(Makes 1 serving)
¼ medium yam, cut into 1-inch chunks
½ medium carrot, cut into 1-inch chunks
½ medium beet, cut into 1-inch chunks
¼ medium onion, peeled, cut into large wedges
2 tsp. extra-virgin olive oil
Himalayan salt (to taste; optional)
1.Preheat oven to 400° F.
2.Combine yam, carrot, beet, onion, and oil, plus salt (if desired), in bowl or dish; mix well.
3.Arrange vegetables in a single layer on a baking sheet. Bake for 40 to 50 minutes, turning once or twice, or until tender.
|My Favorite Summer Salad|
Strawberry Spinach salad
1/2 cup all natural poppy seed dressing
2 tbs. toasted almonds
2 tbs. of minced onion
2 bunches of spinach, washed, dried, and torn in pieced
2-3 cups of strawberries, sliced with stems removed
OPTIONAL: 1/2 cup of slivered almonds, crunchy chow mien noodles, or feta.
The best part is everything was clean so we had leftover calories desert !! Enjoy