Is 2015 your year? The one that you’re finally going to start taking better care of yourself? Do you tell yourself that this time it’s going to be different? Your new gym membership is secured and workouts for the next month are on the calendar. Those cute new Lululemon pants are folded on top of your dresser, an expensive reminder that you have a date with the gym. And that juice cleanse or 30-day program is the first thing you’re doing to kick yourself out of holiday mode…
You feel ready. Right?
Well, if your goal is to exhaust yourself and enter February ready to binge on Valentine’s Day chocolate, then yes, you are on track. If that’s not what you had in mind, I have a better solution.
Learn how to eat better.
Rigid programs, diets or strict workout regimes are things that are geared toward short-term success. This year, commit to eating better — real, whole foods — and you will feel better.
Resolve to live a more productive, balanced and joyful life by changing your approach and your attitude.
Here’s a recipe that will make your taste buds and your body happy and it’s one of my favorites from my new book, The Simply Real Health Cookbook: Easy Real Food Recipes for A Healthy Life, Made Simple, out in March. Preorder your copy and learn more.
Butternut Squash, Salmon and Vegetable Curry
- 4 wild salmon fillets
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup butternut squash cubes
- 1 cup frozen peas
- 1 cup other veggies of your choice (carrots, cabbage, eggplant, mushrooms, green beans, snow peas, chopped in similar sizes)
- 2 tablespoons red curry paste (or more or less, depending on your desired spice level)
- 8 ounces organic coconut milk
- Sea salt and pepper to taste
Preheat oven to 400 degrees. In a large skillet, add onion, garlic and ginger with a bit of coconut oil or butter. Cook for 2-3 minutes, and then add other veggies to the pan according to thickness and cooking time. Set aside when done.
In a separate large cast-iron skillet, heat a bit of coconut oil on high heat. Let warm for 2-3 minutes until very hot. Sprinkle salmon with sea salt and pepper, and place skin-side-up in the pan and cook for 2 minutes. Then, transfer pan to the hot oven for about 6 minutes.
Add curry paste and coconut milk together in small pot and whisk together. Add veggies to the salmon skillet and pour the curry sauce over the top. Makes approximately 4 servings.
Notes: Fresh cilantro, crushed cashews, peanuts and limes all make great garnishes for serving. Using a cast-iron skillet for the salmon is the best way to go for easy transferring from stovetop to oven. Excellent with brown or wild rice, or cooked quinoa to soak up all the sauce! Naturally gluten- and dairy-free.