Doin' Some Cookin'... Jamaican Jerk Salmon with Fresh Mango Salsa

I have been struggling to follow any sort of healthy eating plan at the moment. I go a week or so with being really good and then get a craving for something bad and can hold off the craving for a day or two before I cave. My cravings are obviously trigger foods and I end up spiraling out of control for a week or so before getting back on track. It's a vicious cycle and I find myself losing the same five pounds over and over again. It's my own damn fault. Another problem, I love me, so I'm content with my body and weight but I do need to take better care of myself and get serious about my health. Especially since my 30th birthday is approaching quickly. 

Step one: telling my besties "hell no" when it comes to running out and grabbing lunch with them. They eat like shit and so do I. We're all terrible for each other in that regard. But really, it should be all things in moderation, including my besties. Haha!!

So it's back to lean proteins and lots of greens.

This Jamaican Jerk Salmon with Fresh Mango Salsa was my attempt to impress a friend who is from Jamaica and newer to the States. Because I get cooking anxiety when it comes to cooking for someone for the first time or until I become comfortable with them I tend to stick to things I know or will make a recipe ahead of time.

This salmon was so easy to prepare, flavorful, and nutritious. It also made enough leftovers to enjoy for dinner for the next couple of nights which set me up for success each evening to stick to eating clean. 

When I decide to invite my friend over I know what I'll be making for them. 

Jamaican Jerk Salmon with Fresh Mango Salsa

Adapted From: Prevention RD

Makes 4 Servings

Stars of the Show for the Salmon:

• 1 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp allspice
• 1/4 tsp cinnamon
• 4 (6 oz) salmon fillets
• 1 tbsp olive oil

Stars of the Show for the Salsa:

• 1 mango, diced
• 1 avocado, diced
• 1/2 cup cilantro, roughly chopped
• 1 jalapeno, seeded and finely chopped
• 1 lime, juiced
• 1/4 tsp salt

And Action:

Preheat oven to 450 degrees. 

In a small bowl, combine all of the spices for the salmon. 

Brush the flesh of the salmon with olive oil and rub with the spice mixture coating the entire surface. Place on a baking sheet and bake for 12-14 minutes or until cooked through.

While the salmon bakes, put together the salsa mixing all ingredients in a bowl. Refrigerate until ready to serve. 

Serve the salsa over the salmon. Enjoy!

Doin' Some Cookin'... Mango Berry Green Smoothie

Mangoes are one of my favorite fruits. I love a taste of the tropics.

This smoothie is perfectly sweetened naturally by the mango with a little hint of tartness from the raspberries and gets its creaminess from the coconut milk.

Starting the morning with a green smoothie makes me feel like I'm doing something great for my body and even better when I don't have to taste the greens because mangoes are the predominate flavor. This smoothie will keep you filling full and energized until lunch time.

Knowing that I started my day with a healthy choice will lead to me making one healthy choice after another.

Mango Berry Green Smoothie

Adapted From: Organize Yourself Skinny

Makes 1 Serving

Stars of the Show:

• 1/2 cup mango chunks
• 1 cup raspberries
• 1 banana
• 1 tsp chia seeds
• 1 cup coconut milk
• 1 cup spinach
• water, if needed

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!

Doin' Some Cookin'... Coconut Mango Smoothie with Banana and Lime

I know, I know... "don't drink your calories."

But... this smoothie is a meal. I forced myself to suck it all down and went hours before I was hungry again. I made my smoothie for breakfast but you can enjoy this anytime of the day.

This is one of my favorite smoothies I have made to date. Tropical flavors excite me!

Coconut Mango Smoothie with Banana and Lime

Adapted From: Kitchen Meets Girl

Makes 1 Smoothie

Stars of the Show:

• 1 cup mango, chopped
• 1 frozen banana
• 1/2 cup light coconut milk
• 1/4 cup water
• ice cubes, to your liking
• 1/2 lime, juiced
• 1/4 tsp unsweetened coconut flakes

And Action:

Combine all ingredients in the blender and pulse until smooth. Enjoy!

Doin' Some Cookin'... Raspberry Mango Smoothie

Look at the color of this smoothie!! It makes me so damn happy. 

This Raspberry Mango Smoothie was the perfect breakfast treat, Whole30 compliant, and outrageously delicious. Yes!!

If smoothies for breakfast aren't your thing then enjoy this for a post-workout drink or midnight snack (just kidding... kinda).

2016 is the first year I did not make a single resolution but if I did I would get to tell you about my health and fitness being on point for all of this year. Oops! Told you anyway. It's only February but I'm still going strong. I'm eating healthier thanks to Whole30 and working out more. Maybe the key was to not make a resolution.

What's worked best for me is committing one hundred percent. It's been a struggle pushing through workouts when I'm exhausted and turning down some of my favorite yummies.

The one thing I keep getting cravings for is something cold whether it be ice cream or iced coffee. So this smoothie was just what I needed to satisfy that craving and get my sugar fix.

Raspberries are fiber rich with a subtle tart flavor that pairs perfectly with the sweetness of mango. Delish!

Raspberry Mango Smoothie

Adapted From: Wine & Glue

Makes 1 Giant Smoothie

Stars of the Show:

• 1 cup frozen mango chunks
• 1 cup frozen raspberries
• 1 banana
• 1 1/4 cup unsweetened almond milk

And Action:

Pulse all ingredients in a blender until smooth. Enjoy!