We wish you a Merry Christmas

We wish you a Merry Christmas

We wish you a… what’s that you say?

Christmas is over? NOOOO

I hope you had a wonderful Christmas!

I got back to Austin on Saturday after a week in my hometown of Katy, TX. Other than having the stomach bug make it’s way through my family, it was a pretty perfect week. I got to attend a baby shower for a sweet friend, went to my childhood church with my family on Christmas Eve, got to celebrate Christmas with my neighbors, woke up at my parent’s house on Christmas morning and spent the evening with my cousins, aunts, uncles and grandparents. Then the stomach bug took over, so we’ll stop there. But all in all it was such a special Christmas and I feel so blessed to have such incredible people in my life.

After all of the holiday indulging I really like to start a new year off with some serious clean eating. Now I’ve never been one to obsess about food, I typically eat what I want when I want just trying to keep it all in balance.

But after the holidays it’s green smoothies, veggies and protein all the way!

So let’s start our week off right together, shall we?

This is one of my go to’s when I am clean eating. A simple salad with a salmon filet.

In this bad boy we’ve got kale, shredded brussels sprouts, red cabbage, a touch of shredded asiago cheese and champagne vinaigrette.

I like to make a big batch of these greens at the beginning of the week for an easy salad whenever I want one. It’ll stay fresh like this for a few days.

Served with a little crusted fishy filet and you are good to go!

Ingredients: serves 2

Salad:

1 bunch dinosaur kale, shredded

2 cups brussels sprouts, shredded

1/4 head red cabbage, shredded

3 Tablespoons shredded asiago cheese

2 Tablespoon champagne vinegar

1 teaspoon agave nectar

1 teaspoon fresh lemon juice

1/4 teaspoon dijon mustard

1/4 cup olive oil

salt and pepper

Salmon:

2 4oz salmon filets

1/4 teaspoon raw cane sugar

1/4 teaspoon salt

1/4 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon garlic, minced

1 teaspoon mustard seeds

Recipes:

Salad:

Start by shredding the kale, brussels sprouts, radish and asiago cheese. Set aside in a bowl. In a separate mixing bowl place the vinegar, agave nectar, lemon juice, and mustard and whisk to combine. While continuously whisking, slowly add the oil in a steady stream and continue whisking until the mixture is creamy.

Toss the dressing with the greens and cheese.

Salmon:

Preheat your oven broiler to 500 degrees. In a mixing bowl add the sugar, salt, onion powder, paprika, garlic and mustard seeds. Combine well.

Top each salmon filet with the seasoning mixture. Broil in the oven for about 8-9 minutes.

Serve with the salad and enjoy!