Cook Once, Eat Twice: Healthy Dinner + Lunch

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Cook Once Eat Twice with my healthy pan-seared salmon dinner and roasted veggies that turns into a healthy lunch the next day!

PRODUCTS SEEN IN THIS VIDEO:
Some of these links go to Amazon where I am compensated on products sold at no additional cost to the consumer
The Green Pan Non-Stick Skillets I’m OBSESSED! These skillets are my new favorite things! Even scrambled eggs slide right out of them! https://f52.co/3AKBuKq
Boos Board Cutting Board https://amzn.to/3g6E3g9
Mini Whisk (so great for salad dressings and sauces!) https://amzn.to/3IIRIGA
Apron (Great quality, lots of pockets too!)
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FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)

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HEALTH BENEFITS OF TURMERIC (a fascinating read!)
https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric

PAN-ROASTED SALMON WITH VEGGIES
Serves 2
*PRINT RECIPE HERE* https://bit.ly/3g4jdy6

INGREDIENTS:
2 cups sweet potatoes cut into cubes
2 cups Brussels sprouts, quartered
4 Cups Cauliflower, cut into florets
Avocado Oil
Salt and Pepper to Taste
Ground Turmeric to taste
4 Salmon Filets (4-6 oz)
1/2 tsp Coconut Oil
1 orange (Blood orange, Cara Cara Orange or Navel Orange)
1 tbsp fresh chives

METHOD:
Preheat oven to 475F.

Place vegetables on a sheet pan, spray with Avocado Oil, season with salt, pepper and turmeric. Place in the lower third rack of the oven for 15-20 mins until roasted and slightly charred. (Leaving middle rack open for the fish)

Meanwhile, heat a large, non-stick 12″ skillet on the cooktop. Melt 1/2 tsp of coconut oil in the pan. Season flesh side of salmon with salt and pepper to taste.

Place fish in skillet flesh side down and sear until golden brown flip and then place in the oven with the veggies for 3-5 minutes until cooked through.

Squeeze 1/2 of orange over fish while it’s in the skillet. Then transfer fish onto plate. Add chives and serve with roasted veggies.

SALMON SPINACH SALAD WITH VEGGIES
Serves 2
*PRINT RECIPE HERE* https://bit.ly/3g4jdy6

INGREDIENTS:
Washed bag of baby spinach
A spoonful of Crumbled Goat Cheese for each bowl
A spoonful of pine nuts for each bowl
1 tbsp (15ml) Dijon Mustard
1/2 blood orange
6 Tbsp (90ml) of grape seed oil
fresh chives to taste
salt and pepper to taste
Leftover roasted veggies
Leftover roasted salmon
Cucumber to taste

METHOD:
Place a few handfuls of spinach in a salad bowl. Top with goat cheese, and pine nuts. Add a few spoonfuls of the roasted vegetables on one side, and the chopped cucumbers on the other side. Then cut the cooked salmon by pulling it apart with two forks, add the salmon chunks to the center of the salad.

For the dressing: Add the mustard to a small bowl, whisk in the orange juice, add the oil in slowly whisking to combine, season with salt and pepper and chives. Serve with the salad.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

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