I saw a great saying the other day, it was “be a flamingo amongst a flock of pigeons”
I loved this for two reasons, firstly because I have a weird fascination with flamingo prints or art and secondly because I like the sentiment of the saying. To be yourself amongst a group of people all trying to be the same or conforming to an unrealistic societal expectation is a true measurement of self worth and respect. Standing tall and being proud of who you are is an amazing thing. I like to think, even though I am short and far from flamingo pink, that I have been standing tall amongst the flocks of pigeons.
It’s becoming much easier to be true to myself and to share my experiences with other people without the threat (created by myself subconsciously) of being judged. I only wish that more people and especially younger people could feel and live this way. It’s quite liberating, somewhat similar to that feeling of walking around your home completely naked and not giving a flip.
Too heavy? Sorry, onto more paleo things!
Another week of Whole30 down and I’m feeling super! Although competed in a CrossFit competition on Saturday and it was a bit trickier to keep up with 3 meals and found myself instead just having bits and pieces of my Whole30 meals over the course of the day. We did well though and had a blast as always at the comp, although I feel I should have won some sort of “above and beyond” award when I accidentally did my thrusters with an extra 5kg!
From flamingos to salmon. Lets get into these recipes shall we?
- salmon fillets boned and skin removed (use one for each person)
- 2 large or 4 small to medium zucchinis
- roasted unsalted cashews roughly chopped to sprinkle
- salt and pepper to season
Salmon One Way
- fresh lemon juice
- dried dill leaves
- extra virgin olive oil / cocount oil to drizzle
- garlic granules to sprinkle
- salt to season
- capers (in SALT or WATER for Whole30 do not use ones in brine or vinegar as not Whole30)
What to Do
Preheat your oven to 180 degrees celsius.
For each salmon fillet tear off a bit of aluminum foil and a smaller piece of baking paper. Put the baking paper on top of the aluminum foil and then place the fillet on top of the baking paper.
Drizzle the fillet with your chosen oil, drizzle some lemon juice over the top. Then sprinkle the fillet with dried dill leaves, garlic granules and capers. Season with sea salt.
Fold the edges and ends of the aluminum foil up and roll over each other to create a little parcel. Do this for each fillet and then place the parcels on a baking tray.
Put into the oven for 15 to 20 minutes depending on how well done you like you salmon.
Meanwhile make zucchini pasta using your julienne peeler or spiraliser. Place in a large bowl. Just before the salmon is done, heat up the pasta in a pan to give it a bit of warmth. DON’T over cook it as it will be too soggy.
You may also like to try sweet potato pasta or spaghetti squash as your “pasta”.
Once the salmon fillets are cooked, remove from the parcels and break up the fillets into the pan with the “pasta” in it. Drizzle the juices from the salmon parcels and toss. Season to taste.
You could add some shredded chinese cabbage, green beans chopped or snow peas if you like.
Plate up and sprinkle with roasted cashews.
Salmon Two Way
- salmon fillets boned and skin removed (one for each person)
- 2 large zucchinis or 4 small to medium
- coconut oil
- garlic granules
- salt and pepper to season
- Pesto from The Besto Pesto Chicken
- roasted cashews to sprinkle on top
What to Do
Make your pesto and set aside.
Spiralise or julienne your zucchinis (sub sweet potato etc)
In a fry pan on a medium, heat the coconut oil for as many fillets as you have.
Sprinkle onto the salmon fillets some garlic granules and season with salt.
Place the salmon fillets in the fry pan and cook turning once.
Once the fillets are cooked, remove from the pan and briefly toss your “pasta” in the pan to heat it up.
I judge the cooking time by watching the salmon fillet change colour to about half way up and then I flip it.
In that same pan with the pasta in it to save washing up (you can use a separate bowl if you like), break up the salmon fillets and toss with the pasta and the pesto.
I also steamed some broccoli and added that in as well.
Season with salt and pepper if needed. Sprinkle with roasted cashews and serve!
Too easy salmon squeezey!