Zucchini Noodles Spinach Salad with Baked Salmon

If you’ve been following along for some time, you know I’m all about fewer ingredients with loads of flavor and nutrients. Having local, fresh ingredients like those found within this Zucchini Noodles Spinach Salad with Baked Salmon makes it super easy to make a flavorful meal without the fuss.

I totally believe that physical and mental health starts with the foods you pick and add to your plate. Picking local, fresh ingredients is one of the best ways to approach this is by using food as medicine. Your food will be much more flavorful and packed with optimal nutrition.

Ready to dig in?

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Zucchini Noodles Spinach Salad with Baked Salmon

Gluten-Free, Low Carb, Keto-Friendly

Recipe Makes 1 Serving

What You’ll Need

1 Small-Medium Zucchini (150g), spiralized

1/2 Small Avocado (50g)

10 Sprigs Fresh Italian Parsley, chopped

3 mini sweet peppers (85g), diced

2 cups Baby Spinach (55g)

Juice from 1/2 a lime

1 tbsp extra virgin olive oil

1 Salmon Fillet (5 oz)

1/2 tbsp coconut oil

Mineral salt, to taste

Crushed red chili flakes, to taste

What You’ll Need To Know

Pre heat oven to 425F. Coat salmon with 1/2 tbsp coconut oil and sprinkle salt and red chili flakes. Bake for 15 minutes.

Using a spiralizer, spiral zucchini into “noodles” and add to a medium-large mixing bowl. Add in sweet peppers, parsley, spinach, salt, olive oil and lime juice. Mix together and plate in a bowl.

Once the salmon is ready, let it cool for 5 minutes before placing it on top of the salad.

Slice up avocado, fan it out and top it on the salad.

Enjoy!

Keto Macros:

45.2g Fat / 10.5 g Net Carbs / 44.7 g Protein

Veggie Overload Bowl: Sweet Potato, Spinach, Zoodles

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Talk about a veggie overload! 😍😋  This bowl didn't stand a chance at lunch yesterday. I basically inhaled it fast than air.  It's loaded with veggies and topped with a fried egg for a protein punch. This healthy Veggie Overload Bowl with sweet potato, spinach, and zoodles is the perfect winter dinner dish or as leftovers to take for lunch the next day. The flavors of the roasted sweet potato and sauteed spinach and zoodles really take this bowl to the next level.

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What You'll Need

1/2 onion
3 cups baby spinach
2 zucchinis, zoodled
1 sweet potato, peeled and cubed
1 1/2 tablespoon coconut oil
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
sea salt, to taste
finishing salt (I used San Francisco Salt Co. lemon rosemary salt)
6 eggs

What You'll Need To Know

1. Preheat the oven to 425F and line a baking tray with baking paper.

2. Place the sweet potato, 1/2 tablespoon of oil, coriander, cumin, smoked paprika, and sea salt in a bowl and toss to combine. Transfer to the prepared baking tray.

3. Cook the sweet potato for 30 minutes or until the sweet potato is tender and a skewer can easily pierce the sweet potato. When ready, remove from oven and set aside.

4. In a skillet, heat 1/2 tablespoon of oil over medium heat and add onion. Cook until translucent and fragrant, and add zoodles, spinach and seas salt and cook for 5-7 minutes. Add the sweet potato and mix well.

5. In a second nonstick skillet, heat up 1/2 tablespoon coconut oil over medium-low heat and fry egg. Cook until the white is opaque and the yolk has set, about 1 to 2 minutes.

6. Plate with the veggie mix and top with a fried egg.

Recipe makes 6 servings.

Green Lean Power Smoothie

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Clean.

Lean. 

Mean.

Super green.

I love this ‪smoothie‬! yassss!!!

About a year ago I moved away from juicing after finding out that it isn't all that good for you. Sure, juicing is a great way to get a big punch of antioxidants and vitamins into your diet. But, as you juice fruit and vegetables, you’ve stripped away the fiber and concentrated the sugars from many, many servings of fruit and veggies into a single serving of juice. Well, actually, it's two servings of juice. Did you really think that 16 oz was one serving? It's not.

Blending keeps the fiber and without getting the instant sugar rush from drinking juice. I'm not saying stop juicing. With anything, just remember moderation. And, maybe reconsider doing a "juice detox" or "juice cleanse."

I particularly love this smoothie after grueling workouts. It's packed with nutrients of hearty greens, good for you fats--thanks to the ‪‎avocado‬--and a boost of protein.

So, why no fruit? From trial and error, I have found that adding fruit will make it too sweet, especially if you are using a protein powder.

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Green Lean Power Smoothie letsregale.com1
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What You'll Need

1 cup of baby kale
2 cups baby spinach
1/4 lemon
25g cucumber
1 celery stalk
1/2 small avocado
1 tsp ginger
1 scoop plant based protein (I used this brand*)
8-10oz water
5 ice cubes

What You'll Need To Know

Add ingredients to a high-speed blender and blend. Serve and enjoy!

* Use promo code 'valerie' at checkout for 40% off order!