Well, we’re on the home stretch here towards the big 2017 and I’ll admit, I’ve been slacking on the clean eating, guys. With that being said, I hope more than anything that the year to come is a HELL of a lot better in terms of sticking to my healthy habits. Let’s be clear, 2016 was just rude AF and quite frankly, made me so distracted that I didn’t meet a lot of my goals. Ok, I know that’s no excuse, but bear with me here. Although I’ve had wonderful things happen this year, I’m kind of glad to see that 2016 bish go!
During this last stretch of the year, I’ve tried my best to commit to clean eating – mostly because I ate like such a hog during Thanksgiving. I honestly have no choice at this point if I don’t want to ring in the new year obese and such. So I’ve been playing around with some different vegetables to diversify my clean eating dishes, and to be honest, it’s been kinda fun!
I most recently indulged in some baked teriyaki salmon, butternut squash and cauliflower rice – with the latter 2 being a first for me. Needless to say, I had no idea how this dish would turn out, but it did not disappoint!
Want to take a shot at this clean eating dish? Here’s what you’ll need!
- Fresh salmon steak
- 1/4 cup sesame oil
- 2 tablespoons of brown sugar (more or less)
- 1 teaspoon ground mustard
- 1/4 cup lemon juice
- 1 teaspoon ground ginger
- 1/2 teaspoon of salt
- 1/4 cup soy sauce
- 1/2 teaspoon of ground pepper
- garlic powder (to taste)
Preheat oven at 400 degrees.
Mix your lemon juice, sesame oil, soy sauce, brown sugar, ground mustard, ginger, salt, ground mustard and pepper, and garlic powder in a a saucepan over low heat. Simmer until sugar has dissolved and marinade thickens. Put aside a 1/2 cup for basting.
Orrrrrr you could be lazy and buy some pre-marinade…just saying.
Any who……put marinade in a plastic bag with salmon and let it sit for about an hour. I only let it marinate for about 30 mins, but that’s because: A) I’m greedy AF and B) I was hungry AF. However, if you have more time, try to marinate it for at least an hour!
Pop your salmon into the oven and bake at 400 degrees for about 15 minutes (until the salmon flakes easily). About half way through, brush the remaining marinade on the salmon. BOOM!
- pre-cut butternut squash chunks (cause I’m lazy AF)
- 1/2 cup of onions
- salt (to desired taste)
- 1/2 teaspoon of ground pepper
- vegetable oil or coconut oil (1 teaspoon or so – whichever oil you prefer for sautéing)
The good thing about butternut squash is that it’s so tasty, you don’t really need a whole lot of seasoning! All you have to do is, season your butternut squash will all seasonings above; add cooking oil to saucepan, transfer seasoned butternut squash to saucepan; and cook and cover for about 15 minutes (or until squash is soft and seems done). It took about 20 minutes for mine, which is why I might bake it next time.
- pre-cut cauliflower crumbles (also cause I’m lazy AF)
- seasonings you prefer (I used pepper, a little salt and garlic powder)
- 1 teaspoon or so of cooking oil (whichever you prefer – I used coconut oil)
So I seasoned my cauliflower crumbles, sprayed my saucepan with cooking oil, transferred seasoned cauliflower to the saucepan and cooked for about 8 minutes. Taste-tested, and continued to add seasoning as preferred until it was BOMB. That was it!
I hope this helps! Happy cooking, loves!
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