Baked salmon and veggies

I used to post a lot more recipes and I am not sure why I got away from it, because Randy and I make some pretty awesome food :)

This gem is a variation of a baked salmon dish I found on Pinterest.  And it could not have been simpler.  It took me longer to cut the green beans then it to put the entire rest of the dish together!

Right before it hits the oven!

What you'll need:

• (3) 8oz salmon fillets
• 4 tbs unsalted butter 
• 1/2 tsp dill
• 1/2 tsp dry parsley
• 8oz green beans *
• 8oz baby carrots *
• 8oz grape tomatoes *

* the quantity and selection of veggies is completely up to you!  I want to try asparagus next time!

Prep:

• Pre-heat oven to 350F
• Using a whisk or handheld beater, combine butter with dill and parsley until evenly distributed
• Chop veggies:  baby carrots and tomatoes lengthwise, ends off of green beans

What to do:

• Spray the center of the baking dish with olive oil (I only did this to ensure that the salmon didn't stick in the center.  You could always put down a bit of the butter under the salmon for this purpose)
• Place the salmon in the center of the dish
• Add about 3/4 of a tablespoon of the butter to the top of each salmon piece
• Place the veggies around the perimeter, adding a small amount of butter in between (if you'd like)
• Place the whole dish in the oven for 25-30  minutes, depending on how well done you like your fish
  

Another shot before it goes in the oven!

Fresh out of the oven

Keep moving!

Weekends can be TOUGH.  I know all too well the lure of the couch and comfy pajamas, but the weekends are the time to keep going and push through!  

I am so excited that the weather is finally cooperating and in just a few short weeks I will be runnign in my first race of the year!  Although I didn't go out for a run this weekend like I had wanted to, I wanted to be sure that I was still active.  On Sunday night Randy and I went for a walk before dinner.  Just a few laps around our block and we were already at 1 mile!  It is so easy to keep active, even if it is not very far, or for very long,  Every little bit counts!

Back on the run!

So even though I have two weeks to go with T25 I have a 5 mile run that I need to prepare for!

I am hoping to get out this weekend now that the nicer weather has finally arrived and start training.  I would LOVE to break 50 minutes.  Fingers crossed.

That being said, of course I have spent countless time on Pinterest looking at running-inspired clothes and quotes

A few of my favs:
PS - my birthday is in August for those wondering when they can send these beauties my way ;)

This is my life.. haha

Find this HERE

Progress!

Have I mentioned how much I LOVE T25 yet?!  Whoah baby.  I am hooked.

This past weekend I went shopping with my mom and sister and I really enjoyed myself for the first time in a very long time.  Regardless of the sizes on the tags, I felt SO comfortable in the clothes.  It was really amazing.

I recently posted on my Facebook and Instagram a picture of my progress.  I was very hesitant, not because I am in any way embarrassed of my progress, but because I just don't usually post pictures like this.  So it was a big step for me.  As much as I cannot wait for the nice weather and getting back to running, I cannot deny the changes I have seen all over my body with T25.  I am stronger, leaner and happier than I have been in a VERY long time!!

This April is a Summer Slim down special where you can get your very own T25 workout program PLUS a full month of Shakeology :)

Go to my coaching page HERE to learn more :)

Or leave me your email address in the comments and we can chat!

Team Hoyt

I had the absolute honor and privilege of meeting Dick ad Rick Hoyt this weekend who were in my town to complete the half marathon.  To date they have competed in over 1,100 races including full marathons and several Iron Man competitions.  They are such a wonderful example of strength and endurance in the face of what would seem impossible to most.  Dick was such a pleasure to speak with and had such kind, encouraging words for me.

It is hard to believe all of the whining I have done over the years because of my asthma, or just because I was tired.  Not to say that every person doesn't encounter their share of struggles, and the size of an obstacle is definitely in the eye of the beholder, but still.  It absolutely puts things in perspective.  

Such a wonderful family and an incredible inspiration for breaking down barriers for the physically challenged. Nothing is impossible!!

For more information on Team Hoyt, follow this link to their website.  

Whole food cornbread

So I am sure that I have posted this recipe in the past, but I love it so much I couldn't help posting it again!  I made this tonight, and as usual I added about 1/4 cup of honey during the step where you add the cream to the corn on the stove. It isn't in the original recipe, but I like things sweet!

I must credit this recipe to the wonderful Lisa at 100 Day of Real Food.  She has some really incredible recipes and advice for those looking to make the switch to a healthier, whole-food lifestyle.  And she does it on a budget.  BONUS

** modification 1:  Like I said up top, I add 1/4 cup of raw honey because I like it sweet and we eat it more as dessert than as a side with dinner

** modification 2:  I add more corn than it calls for.  I put 3/4 cup in the food processor and grate it down to a rough grit, and then add 1/2 cup of whole kernels

SERVES: 6-8 SIDE SERVINGS

INGREDIENTS

• ⅔ cup + 1 tablespoon whole-wheat flour
• ½ cup whole grain corn meal, preferably organic (I used Arrowhead Mills)
• 1 tablespoon baking powder
• ⅛ teaspoon salt
• 4 tablespoons butter
• ¾ cup corn kernels (I used unthawed frozen ones)
• ½ cup heavy cream
• 1 tablespoon 100% pure maple syrup
• 2 eggs
• ½ cup sour cream
• ½ cup freshly grated sharp cheddar cheese

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Whisk ⅔ cup whole-wheat flour together with corn meal, baking powder and salt.
3. In a small pan over medium heat melt the butter. Whisk in 1 tablespoon whole-wheat flour and keep whisking until it begins to brown. Add the frozen corn kernels and let thaw in pan for a minute. Pour in heavy cream and whisk entire mixture together until it thickens (should only take a couple minutes). Mix in tablespoon of maple syrup and remove from heat.
4. Add creamed corn mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing.
5. Pour batter into a square or round glass baking dish.
6. Bake for 25 minutes or until toothpick comes out clean.

Backbend Challenge!!

Everyone knows that I love a good challenge :)

So recently I challenged my sister to do a backbend every night and hold for 30 seconds.  We have been talking about getting back into tumbling for ages, but never seem to get any further than the "ya we should" discussion.  NOT ANYMORE!!

Today she decided that we would make it a 30 day challenge.  30 days, 30 seconds per day... who knows, maybe we will change it up along the way and add time, or walk-over!  End goal is a tumbling pass.  I should probably set a goal date?  MY BIRTHDAY!  Today is the 13th, so we are exactly 5 months away from my birthday.  DONE

I will do a tumbling pass by my birthday :)  HOORAY!!

DO you have any goals that you have set recently?  What are they? What is the deadline?  Let me know!!!

xo