Mustard Salmon with Caramelized Onions, Brussel Sprouts and Carrots...

This was a on the fly Recipe...


Ingredients for the Salmon serves 4:
1lb. of Salmon (I use Sockeye all Natural)
3 Tablespoons of Dijon Mustard
1 Tblsp of Olive Oil
and a dash of Pampered Chef Dill Mix ( you can add just plain Dill)

Preheat the oven to 350, line a baking sheet with foil, place the Salmon on it. In a small bowl mix, mustard, oil and seasoning and then slather over the fish. Put in the oven for 20mins.
Serve immediatly

Nurtition:
206 Calories, 12g Fat, 2g Sat. Fat, 0 Carbs, 24g Protein


Ingredients for Veggies:

1 bag of shredded Brussel Sprouts
3 med. Carrots, Peeled and julianned
1 Large Onion, cut into half slices
1 Glove of Carlic
1/2 tbsp Coconut Oil
Salt and Pepper to taste

Heat the Coconut Oil, and put the onions in and let them caramelize, then add the garlic let it cook for a minute then add the sprouts and the carrots and cook for about 10-15 mins until soft.  I put a lid on it to steam the veggies for 10mins with stirring over medium heat add salt and pepper to taste and serve.

Nutrition:
50 Calories,  1g fat, 9g Carbs, 3g Sugar, 2g Protein

Week 5, take 3 on getting this written

This is the 3rd time I am sitting down and start to write this blog entry.

Things are going well, I survived Thanksgiving by actually loosing a lb. and I made it gluten and dairy free. The kids loved the food as well, which is always a plus.

I will add the links with the recipes to the list as I write them. Some I made up some I can just link up. :D

Our feast had the following dishes:

Turkey Breast
Mashed Sweet Potatos
Caramelized Rosmary Carrots
Green Beans with Tomatos and Pine nuts
Roasted Cauliflower
Crockpot Cranberry Chutney I used only 1/4 cup of coconut sugar and I left our the raisins and nuts.


Apple Crumble I used this Recipe for the filling, but only 1/4cup of Coconut sugar and this recipe for the topping.
Pumpkin Pie this was a little tricky, I didn't have enough walnuts so I used almonds and it made it a bit greasy. It was delicious. But it could have used less coconut oil.

I hit the gym on Thursday and it felt good, especially after hurting my knee on Tuesday. Then Friday we went to the Renaissance Fair and I was so happy that a corset I bought the year before finally fit me. My fitbit went off at noon with my walking goal. And then it messed up and didn't read right. But I was so tired the next day. I didn't get to the gym Saturday or Sunday.

But here we are, week 5.
So far I am down 8lb., 8,8 inches all over and dropped my body fat by 4%. That is amazing in 4 weeks. I thought going gluten and dairy free would be hard, but it's easier than I thought. Also I noticed my excema on my hands is almost gone. I haven't had a flareup since I started this journey.
I am also a full pants size down, I fit in a pair of Jeans I haven't worn in two years, so this makes me very happy.


Keep fighting...
Claudia