Think Skinny; Eat Skinny: Roasted Salmon, Red Pepper and Sweet Potato Skinny Salad
Posted Sep 15 2011 7:42pm
An Easy Skinny Life is not rocket science. It just takes simple planning and even simpler “thinking” before you stick food in your mouth.
I stay in control of my dinners with a few seconds of thinking. Was my breakfast and lunch very substantial or a little lighter today? Then, when choosing healthy fats and extra carbs for my dinner, I can easily and quickly say yes or no.
This simple awareness and tweaking each day keeps everything in check with hardly any effort.
Tonight, I said no to adding crumbled cheese or nuts to my huge dinner salad entrée. If my lunch was lighter, I probably would have topped off this salad with the tartness of blue cheese or the smoothness of goat cheese. And I had some walnuts and almonds at my lunch, so I skipped the sprinkling of seeds or nuts tonight, too. There’s always tomorrow to go cheese crazy or nutty.
Every two or three nights, a cool salad is my main foundation for dinner. Still, I love hot, comforting food in the evenings, so my favorite entrée salad is to pair my colorful and diverse leafy base with steaming roasted toppings. Tonight’s dinner featured two powerhouse nutritional staples in my life – Salmon and Sweet Potatoes.
The salmon serves as both my main protein and my main heathy fat with its Omega-3 oils for my skin and face. The roasted sweet potato is true to its name and adds a real sweetness to the balance the leafy greens. It also served as my main carb for tonight’s dinner.
Roasted red pepper with the rest of the colorful fresh salad ingredients provided excellent nutrition and fiber, while my homemade no-sugar/no-additives/no-salt/no-junk Salad Dressing included some healthy olive oil plus another secret anti-inflammatory weapon of apple cider vinegar.
Plan, think, and fuel your body with excellent nutrition. Pick your main protein, main carb and main fat, and then stick to it. Easy! Here’s what I ate:
Roasted Salmon, Red Pepper and Sweet Potato Skinny Salad
Ingredients for One BIG Salad:
6 oz Salmon, peppered
Sliced medium Sweet Potato
1/2 large sliced Red Pepper
Leafy Greens such as Romaine and Red Lettuce
Handful of Shredded Carrots
Handful of Shredded Cabbage
5 Ingredient Skinny Dijon Mustard and Garlic Dressing for Salad:
Apple Cider Vinegar, 1 tbsp
Balsamic Vinegar, 2 tbsp
Minced garlic from jar
Drop of olive oil
Bake Sweet Potato slices and Red Pepper on a large foiled baking pan for 30 minutes at 425 degrees. Flip and stir with spatula half way.
Add Salmon on pan during the final 10 minutes.
Rinse and plate a large pile of the lettuce and other ingredients.
Scoop the steaming roasted vegetables and salmon on top.
Drizzle with whisked together Homemade Dijon Mustard and Garlic Salad Dressing