Staying the course with nutrition is often the hardest part of a healthy lifestyle change. And with nearly 80% of fat loss success being tied into proper nutrition, it’s quite possibly the most important part of the equation. One thing that makes it incredibly difficult is a lack of knowledge when it comes to recipes and the thought that it just isn’t going to taste very good. That’s why we like to provide healthy, balanced recipes once a month to help you get new food into your rotation. Healthy can be delicious and these recipes will prove it!
Here is September’s Food for Thought Recipe
If you’re afflicted with a condition that prevents you from being able to eat anything with gluten, sometimes finding recipes the whole family can enjoy is a bit of a challenge. That’s why when I find one that can impress everyone, I definitely have to share it. Hope you enjoy!
Sesame Salmon Bowls (Source: Real Food with Dana)
Yields: 4 servings
For the bowls:
- 1 cup dry Brown Basmati Rice
- 1 small cauliflower, core removed and “riced”
- 4 cups snap peas
- 1 cup shredded carrots
- 2 Tbsp + 1 tsp coconut oil, divided
- 2 tsp minced garlic
- 1 tsp minced ginger
- ¼ cup coconut aminos
- 1 tsp fish sauce
- 4 skin-on salmon filets, about 4-6 oz each*
- Salt and pepper, to taste
- 1-2 handfuls mixed lettuce greens per bowl
- Sesame oil
- Chopped norior furikake (rice seasoning)
- Sesame seeds
- Sriracha (optional)
- First, get the rice going. Rinse the rice in a mesh sieve, then combine it in a medium saucepan with 2 ¼ cups filtered water and 1 tsp coconut oil. Bring the rice to a boil over medium heat, stir once, then turn the heat down to a simmer and cover with a tight-fitting lid for 45 minutes. After that timer goes off, remove the rice from the heat (leave the lid on) and let it stand for 5-10 minutes, until cooked through and fluffy.
- After the rice has been simmering for about 15 minutes, preheat the oven to 425 F. Toss the cauliflower rice in a large bowl with 1 Tbsp ghee or coconut oil. Spread the mixture evenly on a baking sheet lined with parchment paper. Try to smooth out any big clumps.
- Pop the sheet in the oven, and roast for 20-25 minutes, until the rice becomes lightly browned. Check it at about 20 minutes to make sure it doesn’t burn, then keep a close watch until 25 minutes.
- While the cauliflower rice is roasting, prepare the snap peas and carrots. Melt 1 Tbsp coconut oil in a large skillet, then add the ginger and garlic and stir with a wooden spoon until fragrant, about 30 seconds. Add the snap peas, carrots, coconut aminos and fish sauce, and pop a lid on the skillet. Let it cook for about 5-10 minutes over medium heat, stirring every few minutes, until the veggies are cooked through but still slightly crisp. Remove from the heat until ready to serve.
- Check on your rice – it should be almost done simmering by this point! Remember, after the 45 minute timer goes off, remove the rice from the heat and let it stand (still covered) for about 5-10 minutes (basically, until you’re ready to eat!)
- When the cauliflower rice is done, take it out of the oven and turn on the BROIL setting.
- Preheat a large cast iron skillet for 1-2 minutes, until hot. Melt 1 Tbsp coconut oil in the skillet, then add your salmon (skin down if you have it). Cook for 2 minutes on the stovetop, then turn the heat off and transfer to the oven to broil for 4 minutes, until cooked through.
- Assemble the bowls! Start with a handful or two of greens, then add some rice and cauliflower rice, some veggies, and top with a salmon filet. Season with a drizzle of sesame oil, sesame seeds, some chopped nori or furikake, and sriracha, if you want some heat!
Healthy can be delicious if you find the right recipe! Start a rotating list of your favorites so you’re never left without a plan. If you are looking for new ways to improve your nutrition, please contact your assigned Actualize coach. We’re here to help!
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