Dinner was on pointtttt. BBQ peach glazed salmon (couldn’t wait to dig into my fresh peaches from Melissa’s Produce). Cucumber, tomato, and butter beans tossed in apple cider vinegar and ms. dash table blend. Baked kabocha squash topped with a s’mores protein fluff (2 TBSP plain Greek yogurt, 1 TBSP s’mores cellucor protein, and 3-5 stevia drops). Staple foods never let me down.
- 1/4 cup diced peach
- 2 TBSP sugar free peach preserves
- 1/2 tsp salt free BBQ seasoning (Frontier brand)
- 6 oz raw salmon
Microwave the diced peach for 1 minute to soften. Mix it with sugar free peach preserves and salt free BBQ seasoning (Frontier brand on iherb.com). Add on top of your raw salmon. Spray a baking sheet with nonstick spray and put your salmon on the baking sheet. Bake at 350F for 16-18 minutes until the salmon flakes when poked with a fork.
Learn healthy, plant-based eating in 6 weeks from me.