I began this year with a whole new positive and determined mindset which included a 40 day fast that started the 2nd week of January which I'm doing with my church. We see it as 'Going Within and Not Without'. It is much more than just about the food!
One of the benefits of it is that you become more creative with how and what you cook and begin to examine the relationship to certain foods and why you eat what you eat which is a very healthy process. Your mind becomes sharp, focused and your energy levels rise without the unnecessary sugar and processed foods. It is an inside and out clean up!
Although healthy eating is a lifestyle vs a diet for me already, this fast took it to the next level because it also eliminates dairy and red meat from my regular diet. I took the initiative to help with the recipes and food guide for the fast and wanted to provide healthy and delicious meals that would be complete providing protein, complex carbs and healthy sources of omega fatty acids.
This DELICIOUS Smoked Wild Salmon and Sweet Potato recipe is one I love and shared with them. The various bold and unique flavours and textures makes this meal very satiating. There's no doubt that this meal will cut your sugar cravings and provide an abundance of antioxidants and nutrition for your entire body. Eating meals like this makes having a clean eating lifestyle very rewarding, and I hope you enjoy it as much as my family and I do.
Ingredients: *Organic produce when possible*
- Smoked Wild Sockeye Salmon (Costco pre sliced package)
I used about 8 slices or half of the salmon to serve 3 meals
- 10 organic grape tomatoes
- big handful of organic spinach
- 2 tbs. organic tamari sauce
- 1/2 cup chopped red organic onion
- pre cooked black/brown rice mix (from Costco and previously cooked and stored from meal prep)
- 1-2 tbs. organic unrefined coconut oil
- 1 large sweet potato or yam cut into quarter chucks
- 1 large ripe avocado
- dash of paprika
- Himalayan Salt and black pepper
- 1 tsp. Herbs de Provence
- half a lemon
1) Preheat the oven to 350C.
2) Use 1 tbs of coconut oil to a pyrex pan and add your chopped sweet potatoes/yams.
3) Season with Himalayan Salt & pepper and spices to your liking.
4) Stir them up until all chunks are evenly oiled up and seasoned.
5) Bake for about 40 minutes. Always check them after 20 minutes and stir them to ensure they are equally cooked on all sides.
6) Take them out and cool down for a few minutes.
1) In a large pan add about 1 tbs. of coconut oil to low/medium heat.
2) Add onions and tomatoes and cook until onions are clear and the tomatoes are softened.
3) Add your wild salmon, spices and tamari sauce.
4) Cook for about 5-7 minutes.
5) In the last minute add the spinach and stir in. Remove from the pan and put onto plates and cover to keep it warm.
Rice & Avocado
1) The rice was pre cooked in a rice cooker and stored in a tupperware container from meal prep.
I just warmed it up with the oil left from the salmon.
2) I sliced the avocado with a thin slicing knife and added dash of Himalayan salt and squeezed a bit of lemon juice on it for extra flavour.