Makes: 4 servings
Prep time: 10 minutes Cook time: 10 minutes
Ingredients
Nonstick cooking spray 4 tablespoons fresh lime juice 4 garlic cloves, smashed 2 teaspoons chili powder 2 teaspoons ground cumin 3 teaspoons olive oil 4 5-ounce skinless salmon fillets 1 1/2 cups frozen corn kernels, thawed 1 red bell pepper, thinly sliced 1 poblano pepper, thinly sliced 1/2 small red onion, thinly sliced Salt Freshly ground black pepper 1/3 cup light sour cream 2 tablespoons chopped fresh cilantro
Directions
1. Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit. 2. In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer. 3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender. 4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.
Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber
woo hooo!!!! hey everyone! I hope you had an awesome weekend. I had a super sweaty workout this morning and I have another turbo workout tonight, too Just finished up my mocha chiller shakeology so thought I'd pop in and say "hey!"
1 tsp. raw honey
1 scoop chocolate Shakeology
1 c. unsweetened almond milk
Blend with ice and enjoy
Check out lots more Shakeology recipes on my blog betterthanyesterdayfitnes
It’s OK to treat yourself to a little something sweet as long as you keep the portions — and calories — under control. In fact, a small periodic indulgence may help prevent binge-eating that often results from restrictive eating habits. Tricks and tips:
Make a habit of meal-planning once a week — simply map out your breakfast, lunch, dinner, and snack ideas for each day. Then, make a shopping list and stock your fridge and cupboards.
Freeze dinner leftovers for grab-and-go meals — and prepare snacks and lunches the night before.
Planning ahead gives you more choices — and saves money.
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"Life is not about perfection; it's about becoming better with each day." This is exactly what I tell my clients as they embark on their fitness journeys with me. I teach live group exercise classes, coach at-home workout programs, and offer various nutrition support. If you are ready to get better and healthier through any or all of these vehicles for improved health, contact me @ nrf026@beachbodycoach.com for a free consultation.
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