Wednesday, October 3, 2012

Day 4 - Good Eats! Cool Treats!

Breakfast: strawberry protein smoothie, one slice of healthy homemade banana bread
Snack: Kashi honey almond flax chewy granola bar, cantaloupe, and 12 almonds
Lunch: turkey & cheese (thin colby jack) on whole wheat bread with cracked chili peppers hummus, cucumbers & carrots
Snack: apple nachos & 5 triscuits
Dinner: Garlic Crusted Salmon (recipe below), lemon asparagus & roasted red potatoes
Snack: Smoothie pop

Apple Nachos- apple, drizzled
carmel & mini chocolate chips!

Exercise: Insanity Cardio Recovery & an hour and half of volleyball

Garlic Crusted Salmon, Lemon Asparagus & Roasted Potatoes

{ Garlic-Crusted Salmon } 

*Preheat oven to 400 degrees, and line two baking sheets with parchment or foil.

Ingredients: (serves 4)
4 skinless, thicker-cut salmon fillets
2 garlic cloves, pressed with garlic press
½ teaspoon sea salt
½ teaspoon fresh pepper
½ teaspoon paprika
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon olive oil
1 lemon, cut into 4 wedges for garnish

-In a small dish, combine the garlic, sea salt, pepper, paprika, lemon zest and juice and olive oil, and whisk with a fork to combine; place the salmon fillets onto one of the lined baking sheets, and rub the garlic-oil mixture evenly onto each fillet; set aside to marinate for 35 minutes (while relish, potatoes and asparagus are prepared), then broil for 8-9 minutes until moist and flaky inside with golden-brown crust.
{ Roasted Red Potatoes } 

1 pound Teeny potatoes (or can sub fingerlings)
2 tablespoons olive oil, divided use
½ teaspoon sea salt
¼ teaspoon fresh pepper
-In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil, the salt and pepper; drizzle the remaining 1 tablespoon of olive oil on the other lined baking sheet, and turn the potatoes out onto the sheet; place into the oven and allow to roast for about 30-35 minutes, or until golden an tender. (Meanwhile, prepare the asparagus.)
{ Lemon Asparagus }

12 ounce bundle/package of fresh, medium-thick asparagus
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon garlic powder
Pinch of fresh pepper
½ teaspoon fresh lemon juice
-Trim the asparagus by bending the bottom of the stalks to see where they naturally want to ‘snap off’, and discard that hard portion; in a medium bowl, toss the asparagus with the remaining ingredients, then roast on the baking sheet next to the Teeny potatoes for the last remaining 10 minutes of the potatoes’ roasting process; remove from oven and keep warm. (At this time, you can broil the salmon.)
**Recipes from
I hope you enjoy the recipe as much as I did!! It sure was a delicious meal! Stay tuned for more to come! :D 

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