If you hadn’t already heard, I just put the Life in Spandex Eat and Sweat Guides on Pre-Sale! This means you can grab these scientifically proven and totally flexible guides for 20% off before they launch! The Life in Spandex Eat and Sweat Guides are specifically for women who have little-to-no time to become their healthiest and most confident selves. Just because you’re busy doesn’t mean you don’t deserve to look and feel your very best! I mean, you’re a #bossbabe right? As a busy lady myself )with tastebuds), I realized that asking anyone to stick to a specific meal plan or restrictive amount of calories just isn’t realistic for long-term success. So instead of giving you a basic, boring meal plan, I took the time to plan out one of the most flexible meal planning guides on the market. There’s no banned foods and you can customize your plan to any dietary restrictions – vegetarian, vegan, gluten-free, Paleo, etc. Oh did I mention the Eat Guide is customizable for your schedule, body type, appetite, and activity level? You can hug me now ;).
Since this is not your average workout or nutrition guide, the recipes included had to be noteworthy too. To convince you, I’m sharing one of the recipes directly out of the LIS Eat Guide – Garlic & Pepper Seared Salmon with Zoodles!
I am notorious for getting into food kicks. I find something I like and I tend to eat it day-after-day without second thought. Lately, I can’t get enough of zoodles. And can you blame me? I get to feel like I’m eating pasta without all the refined flour and whole lot more nutrients! There’s a secret to getting the perfect zoodle, a spiralizer. Don’t worry, this compact kitchen tool is totally affordable. Have some zoodles once, and the effort to make them will be totally worth it. Trust me.
To make this zoodle recipe that much more rich and nutritious, I decided to swap out my usual chicken for wild salmon. Instead of pan frying or baking (which you could definitely do as well), I used my cast iron skillet because #obsessed. It perfectly crisps the outside of the fish without overcooking or drying out the inside. Okay, I’m making my mouth water! I am all about simple seasonings because I think the natural taste of food is so delicious. To give this dish a little kick, I tossed the zoodles with sauteed mushrooms and white onions, olive oil, garlic powder, and pepper. It’s one of those dishes that’s delicious fresh and also perfect as leftovers to add to your meal prep rotation! I like to store the ingredients separate if I make it for the week – one container with sautéed mushrooms and onions, one with the salmon, and another with plain zoodles. Then, I toss it all together with the olive oil and seasonings when I’m ready to sit down and dig in.
Garlic & Pepper Seared Salmon with Zoodles
Makes 1 serving
4 – 5 oz uncooked salmon
1 large zucchini, spiralized or cut into thin, long “noodles”
2 tbsp chopped white onion
1/2 cup mushrooms
1 tbsp nutritional yeast
1 tbsp olive oil
1-2 tsp garlic powder
Black pepper to taste
- Preheat a cast iron skillet pan on medium-high heat with 1/2 -1 tbsp coconut oil (just enough to lightly coat the top since the salmon has it’s own natural oils).
- Raise the heat to medium-high. Place the salmon, skin-side down in the pan. Sprinkle the top of the salmon with 1/2 – 1 tbsp garlic powder and black pepper.
- Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook for about 3 more minutes until it feels firm to the touch. You can cook it for shorter or longer depending on how raw you like your fish in the middle.
- While the salmon is cooking, heat a pan on medium to high heat. Spray with coconut oil cooking spray.
- Add mushrooms and onions to the pan and sauté until golden brown. Set aside when done cooking.
- Remove salmon from the pan after it’s done cooking. Let cool for a minute before removing the skin.
- I like to spiralize my zucchini before or after cooking the fish to make sure I don’t overcook the salmon. Once the zoodles are spiralized, you can choose to eat them raw or add them to the pan of mushrooms and onions and saute all together until slightly al-dente.
- Once the zoodles, mushrooms, and onions are combined, add in olive oil, the rest of the garlic powder, nutritional yeast, and more pepper if you like.
- Place zoodles on a plate and top with salmon.
- Eat up!
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Health and happiness,