JJ’s Loaded Breakfast Bowl
Cup of Beef
Cup of Sprouts
Half cup of Cauliflower Rice
Half cup of Mexican Cheese
Half Cup of Kimchi
Half an Avocado
3 Eggs - Over Medium
Salsa to Taste :)
Calories: ~828 kcal
Protein: ~57g
Carbs: ~18g
Fat: ~61g
Morning Jet Fuel
Juice of half a lemon.
A pinch of unrefined salt (e.g., Himalayan salt).
1/4 teaspoon of turmeric powder.
Benefits of Lemon
Rich in Vitamin C: Boosts the immune system and acts as an antioxidant.
Aids Digestion: Lemon juice stimulates bile production, aiding in digestion.
Alkalizing Effect: Despite being acidic, it can help balance the body's pH levels.
Hydration: Encourages better water intake, which improves energy and skin health.
Benefits of Salt
Electrolyte Balance: Helps replenish electrolytes lost through sweat or dehydration.
Improves Digestion: Stimulates the production of digestive enzymes and hydrochloric acid.
Boosts Mineral Intake: Himalayan salt contains trace minerals like magnesium and potassium.
Aids Hydration: Enhances water absorption in the body.
Benefits of Turmeric
Anti-Inflammatory: Contains curcumin, a compound known for reducing inflammation in the body.
Antioxidant Properties: Helps neutralize free radicals and boosts overall cellular health.
Supports Immunity: May help fight off infections and improve immune function.
Aids Detoxification: Supports liver function, helping the body eliminate toxins.
Talk to me Tuna
The Buttered Ghnocchi knows what is UP when it comes to Tuna sammies :)
sourdough bread
tuna
celery stalks
onion
mayonaise
dill
spinach
alfalfa sprouts
provolone cheese
Dice up the celery and onion and chop the dill. In a bowl, mix tuna, celery, onion, dill and mayonnaise. Spread a thin layer of mayonnaise on one side of each slice of sourdough bread. Heat up the cast iron skillet. Place two slices of sourdough mayonnaise side down on the cast iron. The mayonnaise will help evenly toast the bread.
Place spinach on both halves of sourdough completely covering the bread. Spread the alfalfa sprouts over the spinach. Spoon the tuna mixture evenly on top of the sprouts. Place the cheese on top of the tuna mixture. Top the cheese with the other half of sourdough. Cook for about 3-5 minutes and then flip both sandwiches. Cook another 3-5 minutes. Cut the sandwiches in half and serve immediately.
Ingredients (Serves 2):
2 salmon fillets (~6 oz each)
2 tablespoons honey
1 tablespoon soy sauce (low sodium, if preferred)
1 tablespoon olive oil or avocado oil
1 clove garlic, minced
1 teaspoon fresh lemon juice
Salt and pepper, to taste
Optional garnish: Sesame seeds, chopped parsley, or green onions
Instructions:
Prepare the Marinade:
In a small bowl, mix honey, soy sauce, minced garlic, lemon juice, and olive oil.
Season the Salmon:
Pat salmon fillets dry with a paper towel.
Lightly season with salt and pepper on both sides.
Marinate:
Place salmon fillets in a shallow dish or resealable bag. Pour the marinade over the fillets, ensuring they’re evenly coated.
Let it marinate for at least 15 minutes (or up to 30 minutes) in the refrigerator.
Cook the Salmon:
Pan-Searing Method:
Heat a non-stick skillet over medium heat. Add a small amount of oil to prevent sticking.
Place salmon fillets skin-side down. Cook for ~4 minutes, then flip and cook for another 3-4 minutes, or until the salmon is cooked through and flaky.
Oven-Baking Method:
Preheat the oven to 375°F (190°C). Place marinated fillets on a lined baking sheet.
Bake for 12-15 minutes, depending on the thickness of the fillets, or until the internal temperature reaches 145°F (63°C).
Caramelize the Glaze:
Pour the remaining marinade into the skillet (or a small saucepan) and simmer for 1-2 minutes until thickened. Drizzle over cooked salmon.
Garnish and Serve:
Sprinkle with sesame seeds, parsley, or green onions for added flavor and presentation.
Serve hot with steamed vegetables, rice, or a fresh salad.
Calories: ~300 kcal
Protein: ~30g
Carbs: ~12g
Fat: ~15g