November 23, 2023
Wild Salmon Veggie Bowl
Ingredients
- 2 carrots
- 1 large Zucchini
- 2 cooked beetroot, diced
- 2 tbsp balsamic vinegar
- ⅓ small pack dill, chopped
- 1 small red onion, finely chopped
- 280g poached or canned wild salmon
- 2 tbsp capers in vinegar, rinsed
Method
STEP 1
Shred the carrots and zucchini into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
STEP 2
Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.
Prep: 10 mins | no cook | Serves 2
Succulent salmon flaked over a bed of healthy vegetables makes a delicious, protein-packed salad that's also low-calorie, gluten-free and rich in beneficial omega-3 fats
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates