Salmon with Mango Salsa

Salmon: Line a glass baking dish with parchment paper. Melt/drizzle cooking fat (I used avocado oil) and smear parchment. Season with freshly ground Pink Salt & Black pepper. Place salmon skin side down. Bake in 425 degree oven until done (easy to flake with a fork in the center). Or grill it if you’re a grilled. Top with mango salsa 

Mango Salsa: Diced mangos, red pepper, purple onion, cilantro, garlic & lots of lime juice. Let it sit at least an hour, longer if possible. Make extra to put on your green salads during the week, or put it on top of grilled chicken. 

Brown Rice: Cook according to package instructions. I used broth instead of water for more flavor. Add lots of garlic in the last 5 mins of cooking. Salt & pepper to taste. Remove from heat.  Mix rice, the juice of 1-2 limes and chopped cilantro in a big bowl to distribute the flavors. (Time Savibg Tip: I make brown rice in big batches and freeze it in single serving portions. You can thaw then heat up the rice on the stovetop or microwave) 

Tiny Salad: I’m hooked on Micro Greens lately because they are so pretty and delicious, but use whatever greens you like. Dress with a little olive oil & freshly squeezed lime juice. 

Do you struggle with food prep, cooking skills, food allergies or general frustration with your weight, energy or overall health? If so, let’s do a free, 45 minute health coaching session to talk about your goals, struggles and devise a plan to overcome whatever is holding you back. Call/text (303) 669-7284 or email karagalvin@gmail.com to set it up or ask a question. 

Summer Pesto Recipe

I love a great pesto dish in the summertime. I think it’s the bright green color or maybe the garlicky, lemoney punch this adds to any meal. 


PERFECT PESTO INGREDIENTS

2cups basil leaves (or arugula)

1/2 cup walnuts (or pine nuts) 

4 garlic cloves

1/2 cup olive oil (the highest quality you can afford) 

3/4 tsp pink Himalayan sea salt, freshly ground 

 1/4 tsp black pepper, freashly ground

Juice of one lemon

3 TBSP nutritional yeast

INSTRUCTIONS: Put basil, nuts & garlic in food processor, pulse to roughly combine. Add all other ingredients and process to your desired consistency. 

SERVING IDEAS: Try it over spaghetti squash with a ton of other veggies diced up and mixed in. Add grilled chicken or shrimp for more protein. 

TIP: Pesto freezes well and thaws quickly so double or triple the recipe to be extra efficient. I freeze these in small containers; just enough for one meal for my family of three. Perfect solution for busy summer nights! 

PROPS: This recipe came from @KrisCarr of www.KrisCarr.com. She’s one of my favorite cancer-survivor-turned-health-advocate and I have ALL of her cookbooks! 

Please share with any pesto-loving friends!

WANT MORE RECIPES? I’ve got a million of ’em. Let’s do a free health coaching session to learn what your family likes to eat and how we can create healthier versions of family favorites.  Call (303) 669-7284 or email karagalvin@gmail.com

Salad Smoothie Recipe

Green Smoothies- Drink your Salad!

salad smoothie

Almost every morning around here starts with a Salad Smoothie.  It’s a great way to get some leafy greens into my body first thing in the morning.  If I don’t have it with breakfast, then it’s usually my mid-morning snack.

Ingredients

  • Salad Greens– one handful (spinach, power mix, whatever greens you have)
  • Banana– half
  • Fruit– grab a handful of a second fruit (I usually choose frozen, organic berries but mangoes, apples or pears work well too)
  • Himalayan Salt– one dash (also called pink monk salt)
  • Lemon– juice of half a lemon, seeds removed
  • Flax Seeds– one spoonful of flax seeds that have been soaked in water overnight (just keep a tiny container of flax seeds with water in the fridge all week)  If you didn’t plan for this, just add the flax seeds as is.
  • Mint Leaves– toss in just a few mint leaves (I keep these in the freezer because they go bad quickly)
  • Other Veggie– feel free to add an optional second veggie like cucumber or red cabbage
  • Coconut Oil– one teaspoon of unrefined, organic Coconut Oil
  • Ice Cubes– if you like it super cold
  • Filtered Water– play with the amount to get the thinness/thickness the way you like it. I use about a cup.  You could also use coconut water if you’d like.

Pulse blend for a few seconds until everything gets to a smoothie consistency.   Drink it with a thick straw or pour it into a to-go bottle and drink on your way to work.

There’s not much protein in here so I usually add a hard boiled egg or some other sort of protein to round out my breakfast.

Leafy greens are major cancer fighters and provide all kinds of micro nutrients your body needs.  Why not drink them first thing in the morning to give your body a boost!

Enjoy!