If you follow me on Instagram you know I've been traveling A LOT (and mostly though the south!). In addition to the southern favorites, I also got to experience some real GOOD food (I'm looking at you, cheeseburger pizza). Although I loved traveling, I'm happy to be home with the pups (I left Chase in Louisiana for work :( ).
I spent most of Cinco de Mayo working in the yard doing Cinco de Weed-o. An entire day pulling weeds and yet it still looks like I've done nothing #neverendingbattle. If your day yesterday was filled with a little more fun (and tequila!) than mine, you're REALLY going to need a detox today.
First up, lemon + cucumber + strawberry + mint water. If you are at the wheel of the struggle bus today after too many margaritas, make yourself a pitcher of this and get hydrating. Start with the tart lemons, add fresh cucumbers & mint and finally throw some strawberries in for their sweetness. No matter what you did to get toxins in your body (a weeks worth of fried chicken or a weeks worth of tequila shots in one afternoon!), this will help get all those toxins out of your body.
Next up... Roasted Veggies + Salmon
The best part of this recipe is that it takes about ZERO effort... preheat your oven to 425 degrees. Cut up your favorite veggies (I used zucchini from the garden, red onions, corn, carrots, green onions and tomatoes). Coat everything in olive oil and sprinkle with your favorite spices (I always use seasoned salt, pepper, garlic powder, cumin, chili powder, red pepper flakes, fresh thyme, dried parsley and dried oregano). Roast the veggies for 20-25 minutes (depending on how much you are making). (For the corn, I oven roast it whole and then cut it off the cob when its done.) Don't forget to move the veggies around a few times while they are roasting! After about 20 minutes, they are done! Serve immediately.
Pan Roasted Salmon:
For the salmon, heat olive oil over medium-high heat until very hot. Season salmon on all sides with olive oil, salt, and pepper. Reduce heat to medium-low, then add a salmon fillet, skin side down. Cook, until skin releases easily from pan, about 4 minutes. Continue to cook for 5 to 7 minutes. Flip salmon and cook on second side for 15 seconds, then transfer to a paper towel–lined plate to drain. Serve immediately with your roasted veggies and top with green goddess dressing.
Healthy Green Goddess Dressing:
2 green onions
1/2 green jalapeño pepper
2/3 cup Greek yogurt
1 medium avocado
1/2 cup lightly packed cilantro
Juice from 1 lime (2 tablespoons)
1/3 cup olive oil
1/2 teaspoon kosher salt
Put all of the ingredients in the bowl of a food processor and blend until you get an evenly smooth dressing.
Happy Sunday- hope its a relaxing and detoxing one for you!