Howdy there y’all! How are you doing today? It’s another cool, rainy day here in the Texas Panhandle. Nothing too new to report today. Mental health wise, I’m stable and in a good place, so huzzah!
Breakfast – 10:00 a.m.
I had my usual mix of oats with pumpkin and banana with a spoonful of peanut butter … I soon realized that this breakfast was a little big for me, so I ended up basically eating the PB and the banana with a dash of oats on the side. I probably need to tone down breakfast as I’m less hungry in the morning and more hungry at night … food for thought, I suppose. I might try a piece of fruit with PB tomorrow and see if that’s a good size.
I wasn’t in the mood for lunch today, so I distracted myself by cleaning the apartment floors and cleaning up in general. I just felt very “meh” about food around lunchtime, not really hungry at all. Lunch ended up being thrown together, and I roasted some cauliflower, broccoli, carrots, and Brussels sprouts and ate them with hummus and Toasted Sesame Dressing along with a few slices of turkey and a stick of low fat mozzarella cheese.
After drinking our pre-workout, Luke and I headed to the gym quickly after lunch (it’s less crowded in the early afternoons, so that’s currently our preferred time. Today was chest day, which I like because it’s so stinkin’ HARD for me. Even though I don’t lift very heavy weights, it’s a challenge to get those 4 sets in!
Once we got home, Luke was immediately accosted by two kitties while I made a run to the store.
For dinner, we did something different – we had two fillets of Copper River Salmon, and we decided to cook one using my Dad’s secret salmon sauce recipe … this is the “before” picture:
- 1 1/4 C Mayonnaise**
- 2 Tbsp Dijon mustard
- 1 Tbsp Dill Weed
- 1/2 Tbsp Coarse Ground Pepper
- 1/2 Tbsp Curry Powder
- 2 Tsp Thyme
- 2 Tsp Paprika
- 2 Tsp Lemon Pepper
- 1 Tbsp Soy Sauce
- 2 Finely Diced Garlic Cloves
- 1/2 Onion, Pureed (green onions can be a substitute)
- 1/2 Juice of One Lemon
** I hate Mayonnaise with a passion, especially in the raw form. But I brave my hatred to make this sauce because it truly is delicious!
Mix all ingredients together in a bowl. Rinse salmon fillet and pat dry. Place fillet in baking dish with aluminum foil on the bottom, oil skin with olive oil and place skin side down. Cover the top of the salmon generously with secret sauce, seal up the fish with more aluminum foil, and bake in a preheated oven at 350 degrees for 33 to 40 minutes. When done, the fish should flake easily when prodded with a fork.
So that’s our secret salmon sauce recipe! 😉 We served ours with a good ol’ chopped salad (please forgive the messy plating here).
I wanted my cocktail after dinner, so I had GT’s Synergy Organic Kombucha in Mystic Mango. YUM!
Hope you had a great Saturday!