Happy Thursday y’all!
This week, I sent out a survey asking for your feedback about weight loss as a goal, including your frustrations with it. I received nearly 150 responses so far which is awesome!
One thing that’s clear after reading through the responses – this is a HOT topic, for better or worse.
Many of you feel that weight loss is a big challenge that is difficult to achieve. Some of you feel incredibly frustrated and disheartened by it, and one person even questioned my ethics for considering creating a weight loss program.
I do agree that many of the extreme weight loss guidelines out there are questionable when it comes to ethics.
But… I don’t believe it’s unethical to create a weight loss program that teaches women how to care for their bodies in a way that promotes their optimal healthy weight.
In fact I’m starting to feel like it’s my responsibility to create an alternative to the extreme, unhealthy options that exist in the world of health and fitness.
Ultimately, I want you to know that you can treat your body with love and respect and achieve a weight that allows you to feel good in your own skin. Maybe that weight isn’t your “goal weight” or the weight that your doctor says you should be, but it’s the weight that your body naturally feels its best at and takes little effort to maintain.
Anyway, those are my initial thoughts after reading the survey responses. Feel free to weigh in (no pun intended!) if you have an opinion about weight loss. Fill out the survey here!
And now, here’s the #FedForReal recipe of the week!
Fed For Real
Recipe of the week:
Roasted Salmon And Quinoa Salad
Fresh and flavorful, this salad is the perfect no-fuss meal for any time of year.
Wild caught Alaskan salmon is a rich source of essential nutrients including omega-3 fatty acids, high quality protein, Vitamin B12, Vitamin D and Selenium.
Choose wild caught Alaskan salmon over Atlantic or farm raised varieties (particularly imported ones) when possible for lower exposure to health disrupting pesticides, mercury and pollutants.
Roasted Salmon And Quinoa Salad
Prep time: 10 min / Cook time: 40 min / Total time: 50 minutes
1 serving = 702 calories, 27g fat, 41g protein, 75g carbs, 11g fiber
- 2 cups Cooked Quinoa (~2/3 cup raw)
- 2 5oz (280g total) Wild Alaskan Salmon fillets
- 2 Tb Olive Oil
- 3 cups Butternut Squash, cut into wedges (wash skin if leaving on)
- 1 Red Onion, chopped into wedges
- Salt and Pepper to Taste
- 1 large Lebanese cucumber
- ½ cup Flat leaf Parsley, chopped
- ½ cup Fresh Mint, chopped
- A splash Balsamic Vinegar (or Balsamic Vinegar Glaze)
- Lemon Juice, 1 lemon
- Cook quinoa as per label. Fluff with a fork and set aside.
- Preheat the oven to 350F/ 180C.
- Spread the butternut squash and red onion on a baking tray. Coat with ½ Tb olive oil and season with salt and pepper. Bake in oven for ~30 minutes, or until golden.
- While squash is cooking, pat salmon dry with paper towel. Using your hands, rub the fillets with ½ Tb of the olive oil. Season with salt and pepper.
- Line a tray with foil and place the fillets skin side down. Place the tray in the oven. Roast for 6- 8 minutes until it easily flakes apart with a fork. Remove from heat and cover in foil to keep warm.
- Combine the roasted squash, onion, quinoa, cucumber, mint and parsley into a large bowl. Using a fork, flake apart the salmon into the salad.
- Pour over the remaining olive oil, balsamic vinegar and a big squeeze of lemon juice. Season with salt and pepper. Serve half the salad, and save the other half for leftovers.