Being a chef can have some spectacular opportunities when trying to get healthy and lose weight. My girl Kim Carson came over and we were able to not only prepare a delicious lunch in 20 minutes, it also provided us with 10 pre preps!
When I say pre preps, that is a meal that is great for grab and go. Each meal I put in a 1lb deli cup which forces the portion. There is one thing that I am consistently reminded of is portion control. This is the sword I will die on. As each day goes by, I get better and better at portion control.
I think the best part of joining Age Management of West Michigan, is that Aaron is holding me accountable. This happens every Monday at 2pm so forget having a big cheat weekend.
I will post the video of Kim, Ainsley and I soon but for now here is the recipe for my Salmon Rushdie Pre Prep:
1 Filet Salmon, whole with skin on
2 tangerines or 1 orange
4 sprigs fresh rosemary, fine chopped
1 T coconut oil
salt and pepper to taste
Just lay the filet out on a baking sheet
drizzle oil over flesh side of salmon
Zest the citrus right over the filet evenly
Then juice the citrus right over the filet
Sprinkle liberal rosemary, salt, and pepper on top
You can bake this at a 375 degree oven for about 10 minutes or grill flesh side down first for 6 minutes then flip for another 6.
Put over a few olives, tomatoes, cucumber, and fresh green beans. Drizzle a little red wine vinaigrette and toss.
Sprinkle the left over rosemary over the top.
Good for 6 days in the fridge, but it won't last!