Welcome to Day 18 of my Healthy Living 30 Day Challenge, created to support my Yoganudge Facebook group

If you’re a member of my Facebook group, I hope you downloaded my self-study tutorial 21 Days of Yoga (which is free for my FB group members) and have started a regular yoga practice in the comfort of your own home.

Here is the Healthy Living tip for today:

Prepare some healthy recipes and "eat in" this weekend.

When you eat out, it’s hard to know just exactly how much salt is in the things you order.

If you’re gluten sensitive (as I am), it’s also tricky knowing if what you’ve ordered is really gluten free.

So, this weekend, why not eat in?

Make some of your favorite recipes—or try some new ones.

Here are a few to try:

Baked Salmon & Asparagus

Salmon is very easy to prepare.

The trick is getting the right salmon.

You want wild salmon bought from a good market.

You can buy fillets or steaks.

And the salmon should not smell fishy at all.

Try this simple recipe:

Baked Salmon

4 (3 oz.) Salmon Fillets
Pink Himalayan Sea Salt
Fresh Ground Black Pepper
Olive Oil to Drizzle

On a non stick baking sheet, place seasoned fillets skin side down.

Drizzle with olive oil.

Bake at 450 degrees for 12 to 15 minutes until fish flakes easily.

Serve with asparagus.

You’ll need:

1 lb. Fresh Asparagus Spears
3 Cloves Garlic, minced
1 tsp. Himalayan Sea Salt
1/4 tsp. Fresh Ground Black Pepper
2 Tbsp. Olive Oil
1/4 c. Butter

Trim asparagus spears by breaking off the hard end and carefully peeling the hard layer off the stems with a vegetable peeler.

In a large skillet, melt butter over medium heat, turn up to medium high stir in olive oil, salt, pepper and garlic but don’t allow to brown.

Add in the asparagus and cook for 10 minutes turning often to ensure that asparagus is evenly cooked and coated with seasonings.

Now, for dessert…

Try this Ultra Fudge Sweet Potato Brownies recipe. Yum!

Namaste,

Suzanne
Yoganudge.com

P.S. I made these gluten free Pumpkin Chocolate Chip Muffins today, so we’ll have them on hand for quick breakfasts this weekend that include some super foods (pumpkin, dark chocolate chips).

You’ll notice that the recipe calls for vanilla yogurt.

I only had coconut yogurt, so I used that, and the muffins are delicious!

I didn’t make my own pumpkin puree. I just used the canned stuff.

Do you have any healthy recipes on your blog that you’d like to share?

Just leave a comment with the link to the recipes.

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