So, its the first month of the year and everyone is working hard to stay true to the resolutions they’ve decided on. Did you know the top two resolutions many people make are either to save money or lose weight? While I agree that I’d like to work on both this year, today I will be shedding some light on the latter of the two.
Summer is coming up, and when I was looking back at some older blog posts+pictures for my vision board, I could definitely see a difference in myself- about a 20 lb difference! *inserts monkey covering eyes emoji* So, in an effort to help others… as well as myself to get healthy and fit (summertime fine, if you will) I’d like to share a few healthy recipes with the “Voice of Vera Family” if that okay with you all.
If you’re anything like me, you know I love to scour over Pinterest pins and Instagram posts to save recipes or draw inspiration for my own meals to make at home. Similar to this one I fell in love with last year. I’ve have been seeing these delicious buddha bowls for a while and decided to make something similar. I believe the Buddha bowls don’t have meat in the but focus more on loading up on raw+roasted greens, veggies and grains. Below I will share a recipe and video for my healthy bowl which does have salmon for the added protein and essential fatty acids (EFA) since I’ve been lifting fairly heavy at the gym lately.
Let’s Jump In!
Since this is a recipe for the ENTIRE mean and not just one portion, let’s do this just as I would in my own kitchen. I like to mince and dice everything for my main course and sides all at once. So, grab your onion, garlic, tomatoes, cucumber, avocados, and mushrooms and get to slicing and dicing!
After that, get your quinoa started in the pot and heat up your olive oil for your salmon in a pan. Once your oil is heated you can now throw your salmon into the pan for 5-7 minutes.
While the salmon is cooking, if you haven’t already, go ahead and mix up your honey+lemon juice then check on your quinoa. If it’s boiling, cover your pot and lower the temperature.
Flips the salmon over, skin side up, add the minced garlic and cook for 1 minute. Once that minute is up. Then flip the salmon back over, add your honey+lemon mixture and cook until it thickens into a yummy glaze.
At this point, your quinoa should be done. You’re almost done with your salmon and you can devote the last 10 minutes to your powerhouse kale.
Simply heat your oil for one minute. Add your onions and cook them until they soften. Then add your cherry tomatoes and cook for another 2-3 minutes. Finally, add your kale and cook until the kale has softened.
Viola! You have successfully prepared everything to assemble your tasty bowl. Enjoy now and thank me later 😉
A delicious meal packed with nutrients and full of taste!
- 6 oz salmon portion
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 pinch onion powder to taste
- 3 cloves garlic fresh, minced
- 2 tbsp olive oil extra virgin
- 1 cup honey
- 2 tbsp lemon juice fresh
- 1 cup water
- 1 cup broth chicken or vegetable
- 1 cup quinoa dry, uncooked
- 1 bunch kale fresh
- 1 cup cherry tomatoes halved
- 2 tbsp olive oil extra virgin
- 1/2 onion minced
- salt to taste
- pepper to taste
- 1/2 avocado sliced
- 1 tbsp sunflower seeds
- 1/3 cucumber sliced
- 2 mushrooms sliced
Heat olive oil in a pan over medium-high heat
Season salmon portions with salt, pepper and onion powder
Cook salmon skin side down until opaque (5-7 minutes)
While salmon is cooking, mix honey and lemon juice
Flip salmon over and sear (2-3 minutes) and add minced garlic
Flip salmon over, skin side down and add honey+lemon juice sauce
Cook further until the glaze has thickened
Add water, broth, and quinoa to a pot and bring to a boil
Once boiled, cover and let simmer until grain is transparent and the germ has spiraled out
Heat olive oil in a pan over medium-high heat.
Add onion and cook until softened (2 minutes)
Add tomatoes and cook (2-3 minutes)
Add kale and cook until heated through
Season with salt and pepper to taste
*add more/ less seasoning to your desire
*to save time, prep everything first so everything can be hot and ready around the same time