To distance myself from the stressors of every day living, of course it was yoga time. Today we did our sun As and Bs largely unguided, making us really pay attention to our breath, even inhales, even exhales, matching breath with motion. inhale, exhale, practicing our ujjayi breath. I would say that I have seen significant improvement since my first class. And it's so awesome to see that work put in = results out. There are so few things in research that actually improve the more you work on it. It sucks that so much of it is chance, luck, and the stars aligning as pigs fly.
I noticed that I really struggle with some of the poses that involve stretching the quads. My knees just don't bend that way and my muscle groups just get in the way. Pulling gastroc out of the way to make room for my hamstrings just isn't enough. All that running has made my long leg muscles super tight. And while I may have some strength and stability, I definitely lack the length of muscle and flexibility. THAT is something I would very much love to improve on. I can already tell that over the past weeks, my hamstrings are less tight and my shoulders and torso are also more limber. I found myself getting into binds that I couldn't do last week, and it felt like i had just passed a level onto the next. so fun. I'm really digging this new lifestyle.
Recently, I feel like I have been consuming WAY too much meat in the past week. I think it was because my meals were very red meat heavy and for the life of me, I STILL do not and cannot enjoy beef unless it's doused in some ridiculously delicious sauce or deep fried and still doused in some ridiculously delicious sauce. I don't like the texture. I don't like the taste. I really don't like steaks, but for some reason i endured it. Gosh, no wonder i just stopped eating red meat all those years ago. Today was mostly a non warm blooded animal kind of day and I was grateful. I feel much lighter after eating a meat free lunch and enjoying a hearty salmon for dinner. I'm definitely cutting back down on the meat consumption after this challenge is over. It's too hard to spend all that effort digesting animal proteins. This recipe i'm putting up will be modified from what I actually made. I attempted to make almond milk over the weekend which means you just blend a ton of almonds and squeeze out all that is delicious then you're just left with the fibrous remains of what used to be delicious almonds. I tried to dry the crushed almond remains and convert that to vanilla bean flavored almond butter but failed miserably. It tasted great, but it was just missing all that lovely white flesh. I decided to use this semi fibrous gritty almond mashed paste thing to coat my salmon and it turned out fantastic.
Almond Crusted Salmon
Ingredients
Salmon filet
handful of crushed almonds, ideally lightly salted and toasted
salt
pepper
oil
1. Rub the salmon with oil and sprinke lightly with salt and pepper
2. Press the salmon into the crushed toasted almond mix unti you get a wonderful coating of nuts. I would probably try to put on as many almonds as possible. In my case, i just scooped a ton of the weird paste and caked it on the salmon.
3. Bake at 425 for 15 min, making sure that the almonds don't burn
4. Quickly broil the fish to get the nuts nice and toasted (i had to broil mine a lot to get the paste to be toasty and crispy)
5. Serve with generous helping of veggies
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| looks uggo, but so delicious!! |
I had my salmon with cubed sweet potatoes that i cooked up in my skillet with some brussels sprouts and fennel with a handful of grape tomatoes. Loved the colors. Loved the flavors. Loved the textures. And it was super filling and delicious. I love food and all the flavors of it.
til next time, EAT WELL and BE WELL!!
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