2019 (Rosemary Seared Salmon with fresh Green beans and Almonds)

As I transition into the new year of 2019, there are a few things I want to start back up, and few others I want to stop! The first couple activities I want to dedicate my time to is detoxing more frequently, and getting back into my routine of exercise. Before we got pregnant I exercised 3-4 times a week! So going into the new year I am determined to run, ab work, and walk. I also plan to show more videos and live activities throughout my journey.

What I want to discontinue is breast feeding! I have sacrificed 6.5 months and I am proud of my commitment; however, I don’t want be at my wedding and honey moon having to pump every 3-4 hours. I think I have dedicated enough time. Besides… Alana has at least 40 bags of milk in the freezer so that should carry her into February.

Another great gift I have been blessed with is the calorie burner of breast feeding! I have maintained my weight beautifully, all I have to work on is toning!

The first dish of the year I would like to share is a simple Rosemary Seared Salmon with fresh Green beans and Almonds. This recipe is fresh, quick, and will only take about 30 minutes! It is delicious! My husband went back for seconds lol!!

Ingredients:

Protein & Vegetables:

• 1/2 Slab of Salmon (cut into 4 line slices, skinned)

• 1 bag of Green Beans (steamed bag)

• 1/8 Almond slivers

Spices:

• Dry Rosemary

• *Pepper (a pinch)

• *Salt (a pinch)

• Adobo

• Turmeric Powder

• Garlic Powder

• Onion Powder

Liquids:

• 1 cup Vegetable broth

• 2 tbs Grape Seed Oil

• 1 Lemon

Directions:

1. Cut Salmon into 4 thin slices. Wash, and drain Salmon in cold water.

2. Squeeze Lemon over salmon.

3. Sprinkle all dry ingredients over Salmon until completely covered (monitor the Adobo and salt).

4. Set aside for 10 minutes while you prep the beans)Drizzle 1 tsb of the Grape Seed oil in a skillet for the beans.

5. Next place beans in the pan.

6. Turn skillet to medium heat sprinkle salt, garlic, onion powder, and pepper (season thoroughly and stir to make sure every bean has seasoning).

7. Cook until you hear sizzling. Pour ¼ of the vegetable broth every time it evaporates in the pan. After the fourth time of broth, reduce heat to low and cook until fish is ready.Heat another skillet to medium heat.

8. Drizzle 1 tsb of Grape Seed oil in skillet. Once pan is hot, place Salmon meat-side down first to get a great sear on the meat. Flip after about 3-5 minutes or until brown.

9. Reduce heat. To low, and cover for another 5-7 minutes. *Cook to your liking.