300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
Today is an exciting day, because I have a wonderful recipe for you from one of my favorite fit ladies. Jillian is an absolute bundle of joy; she is so energetic, so full of life, so happy and so sweet. And let me tell you, this girl can cook. She comes up with the coolest, healthiest recipes ever and they always taste so, so good. She is extremely talented in this area and I am thrilled to have her share a few of her recipes with you today.
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Well hello there!
My name is Jillian; I work with Mariel’s husband at THE best health and fitness company in the world, Bodybuilding.com. I am also a fellow health foodie, bikini competitor, certified yoga instructor, and admittedly obsessed with French bulldogs and almond butter. I am super excited that Mariel has asked me to write a guest post for Amazing Paleo. I have been following her blog for quite some time and have been so inspired by her and her recipes that I have decided to jump back on the Paleo bandwagon!
Fitness and nutrition have always been a huge part of my life and last year I had done some research on The Paleo Diet and had a real “AHA” moment. It all just clicked and made perfect sense, and trust me I had read A LOT about different approaches to health nutrition. I followed the diet for several months, had tons of energy and felt great. I love cooking and creating new recipes, showing people that you don’t have to sacrifice flavor for “healthy eating”. My best recipes I ever made were all Paleo inspired!
A few months later I decided to take my love for health and fitness to a whole new level and sign up for my very first NPC bikini show. I hired a trainer to help me with my training and diet, ate 5-6 times a day, upped my protein considerably, introduced carbohydrates that I had been long avoiding and healthy fats. I learned a ton about proper nutrition in my journey to the stage that I will continue to follow.
It wasn’t until recently that I had found out that I was allergic to grains and needed to be adding some extra healthy fats into my diet! This is when I consulted with Mariel. I knew I loved the way I felt while following Paleo, but was apprehensive about where to get the carbs I needed to fuel my intense workouts and had doubts about adding more fats to my diet. She assured me I can follow the Paleo way, while still following my “clean eating” principles, fueling my body every 2-3 hours with whole foods.
I decided to jump back on the Paleo bandwagon and I’m so glad I did. I feel great; have tons of energy, better digestion, and improved my hair and skin! It has reignited my creative “fire” in the kitchen, whipping up fun, and healthy recipes for my husband and myself. You don’t have to eat the same old boring tilapia and broccoli to reach your physique goals, you CAN maintain a lean body, have killer workouts and reap all the benefits of adding healthy fats into your diet.
All of this leads me to the inspiration of these next few recipes I’m going to share with you. Healthy fats being the common theme here, I chose to cook salmon two ways, my favorite veggie asparagus side, and my favorite protein “ice cream”. Salmon is my go-to treat for myself when I want to step outside the box from my usual sources of lean protein. It tastes amazing and has a healthy dose of omega-3 fatty acids, great for your skin, hair, cognitive function, and digestion. Below are two of my easiest and delicious ways to prepare this “super food’ (not to mention they are my hubby’s fav)…along with recipes to a nice side dish and a fun dessert.
Jillian’s Walnut Crusted Salmon:
Jillian’s Honey-Dijon Salmon:
Guest Post: Salmon 2 Ways
- Yield: 2 servings 1x
Description
In this Guest Post: Salmon 2 Ways. Jillian does not only teach us how to make salmon two ways, she also has a beautiful recipe for her Coconut Asparagus and her Chocolate Cherry Bomb ice cream. A delicious meal that will make you feel good and look great.
Ingredients
For the Walnut Crusted Salmon
- 2 6–oz salmon fillets, skinless
- 1/2 tbsp coconut oil
- 1/4 cup chopped walnuts
- 1 tsp cinnamon
- Sea salt and black pepper, to taste
For the Honey-Dijon Salmon
- 2 6–oz salmon fillets
- 1 tbsp honey or agave nectar (both work great)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper
- Sea salt & black pepper, to taste
For the Coconut Asparagus
- 1/2 lb asparagus (half of a bunch)
- 1 tbsp coconut oil
- 2 tsp stevia in the raw
- Sea salt & black pepper, to taste
- 1 tsp unsweetened coconut flakes (optional)
For the Chocolate Cherry Bomb Ice Cream
- 1 frozen banana
- 1/2 cup frozen dark cherries (unsweetened)
- 1 scoop chocolate whey protein
- 1/3 cup unsweetened almond milk
- 1 tbsp cocoa powder
- 1 tbsp chia seeds
- Dash of cinnamon
Instructions
For the Walnut Crusted Salmon:
- Rinse and pat dry salmon fillets.
- Mix together walnuts, cinnamon, salt and pepper in a shallow bowl or small plate.
- Dredge the salmon in nut mixture, making sure to thoroughly coats all sides.
- Heat coconut oil in a frying pan under medium heat.
- Once the oil is melted, place salmon in the pan and cook each side for about 3-4 min depending on your desired temp preference (I like my salmon medium rare).
- Enjoy with some coconut asparagus (recipe below) and a baked yam for my favorite “Friday night, home cooked, pre-leg day meal”.
For the Honey Dijon Salmon:
- Preheat oven to 375 F.
- Line baking tray with tin foil and spray with coconut oil or olive oil.
- In a small bowl, mix together honey, mustard, lemon juice, garlic, ginger, and cayenne pepper.
- Place fillets in baking tray and spread mixture evenly on top.
- Top with cracked black pepper and sea salt.
- Bake for 20 minutes.
- Top with lemon zest and enjoy.
For the Coconut Asparagus:
- Rinse and cut asparagus.
- Heat oil in frying pan over medium heat.
- Once melted, add asparagus and top with sea salt and asparagus.
- Using a spatula make sure all asparagus is thoroughly coated in oil.
- Top with stevia.
- Cook for about 5 minutes depending on thickness of the stalks.
- Sprinkle unsweetened coconut flakes on top for added sweetness (0ptional).
- This asparagus tastes “candied” to me and now I look forward to my twice-a-day asparagus meals.
For the Chocolate Cherry Bomb Ice Cream:
- Add all ingredients in a blender
- Blend together until it reaches an ice cream consistency
- Tastes just like ice cream, you won’t even miss the other stuff.
- Category: Dinner
- Cuisine: American
this looks really good