Happy Wednesday friends! As you’re reading this, I’m vacationing in North Carolina. This is the first full week of vacation I’ve taken this year. I’m planning to relax as much as possible. I cannot wait to share my adventures and pictures with all of you next week.
Without further ado, let’s jump into this week’s What I Ate Wednesday!
Breakfast: Lemon Cream Pie Stack’D pancakes for breakfast never gets old. These are packed with over 30 grams of protein! If I could eat breakfast for every meal, I definitely would!
Morning Snack: Tiger Nut flour pumpkin muffin with homemade Pumpkin PB JIF spread. I shared my new food find Tiger Nuts flour on last week’s Friday Food Finds. I’m continuing to experiment with this new to me flour. I’m planning to use this in some of my fall baking and breads.
Lunch: Chicken salad with a homemade strawberry fig balsamic dressing on a Pepperidge Farms cinnamon raisin bagel. I added some steamed spinach and roasted butternut squash on the side. I never get tired of veggies. I cut and prep all of my veggies every Sunday so they are ready to go for the week.
Afternoon Snack: Broiled B Up Chocolate Chip Cookie Dough bar. If you have not baked or broiled a Chocolate Chip Cookie Dough bar yet , it is AMAZING ! Simply place your bar onto a baking sheet and broil for 3-5 minutes! Plate and devour with the smallest fork you can find! Order yours here and use my box discount code irondiva29.
Dinner: I posted a really yummy recipe for Stuffed Salmon last week on my social media pages. I received requests to share the recipe. Salmon is full of Omega 3 fatty acids, essential amino acids, Vitamin A,D, B and E. I will often splurge on Wild Salmon but other times will go with using Atlantic Salmon as long as it is from a reputable seafood source or grocery store. My stuffed salmon recipe is simple to prepare and can be served alongside your favorite grilled or steamed veggies! Please comment below if you plan to try it!
- 2- 4oz wild or Atlantic salmon
- 4 TBS low fat cream cheese
- 2 tsp. nutmeg
- 1 TBS chopped fresh basil
- 8 asparagus spears
- 2 tsp. cracked black pepper
- 2 tsp. himalayan sea salt
- Preheat your oven to 350 degrees.
- Mix cream cheese, basil and nutmeg until well blended.
- Cut 1-1/2-inch slit in one side of each fish filet.
- Fill each pocket with ½ of the cream cheese mixture.
- Place fish onto a shallow baking pan.
- Bake at 350 for 15 minutes or until fish flakes easily with fork.
What is your favorite seafood? What are some of your favorite salmon recipes? Please share – I would love to hear from you!