My Workout Routine + Post Workout Recipe | Join the 4 week Power Pilates x High Protein challenge here: bit.ly/3KKXeLM . Start your 7 day FREE trial!
Hi,
I hope you're having a wonderful Saturday! I wanted to share a new video of my workout routine as I am doing the 4-week challenge. This time, the video is a bit more vlog-style. I always love including you in my rituals and realistic self-care practices. The power Pilates workouts have been amazing for my body; they are low impact and focus on building lean muscle and strength.
For my random bowl recipe, I’ll write it out below! I hope you enjoy this style of video, and I'll see you again next week!
XX,
Sanne
Start 4 Week Power Pilates x High Protein Challenge here: bit.ly/3KKXeLM
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Alo Vitamin C Shot: www.aloyoga.com/sannevloet
Alo Immunity Shot: www.aloyoga.com/sannevloet
Red Workout Set Alo: www.aloyoga.com/sannevloet ( I wear size S top and XS bottom)
Spinach Salad with Grilled Salmon, Purple Sweet Potatoes, Edamame, Green Onions, and Avocado with Miso Dressing Recipe ( 2 servings)
Ingredients:
• For the Salmon Marinade:
o 2 salmon fillets
o 3 tablespoons soy sauce
o 2 tablespoons honey
o 1 tablespoon olive oil
o 1 clove garlic, minced
o 1 teaspoon ginger, grated
o Juice of 1 lime
• For the Purple Sweet Potatoes:
o 2 medium purple sweet potatoes
• For the Salad:
o 4 cups fresh spinach leaves
o 1 cup shelled edamame (cooked and cooled)
o 2 green onions, thinly sliced
o 1 avocado, sliced
o 1/4 cup chopped fresh cilantro (optional)
o Sesame seeds for garnish (optional)
• For the Miso Dressing:
o 2 tablespoons white miso paste
o 2 tablespoons rice vinegar
o 1 tablespoon soy sauce
o 1 tablespoon sesame oil
o 1 tablespoon honey or maple syrup
o 1 teaspoon grated ginger
o 2 tablespoons water (to thin the dressing if needed)
Instructions:
1. Marinate the Salmon:
1. In a small bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, and lime juice.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate in the refrigerator for at least 30 minutes.
2. Bake the Purple Sweet Potatoes:
1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes, then pat them dry.
3. Wrap the sweet potatoes with aluminium foil and and bake for about 50 minutes, or until tender.* ( I love to meal prep these and have in my fridge)
4. Allow the sweet potatoes to cool, then peel and cut them into bite-sized pieces.
3. Grill the Salmon: Put the salmon for 8 minutes on 380F in airfryer
4. Prepare the Salad:
1. In a large bowl, combine the spinach leaves, cooked edamame, sliced green onions, and cilantro if using.
2. Add the cooled sweet potato pieces and avocado slices.
5. Make the Miso Dressing:
1. In a small bowl, whisk together the white miso paste, rice vinegar, soy sauce, sesame oil, honey or maple syrup, and grated ginger.
2. Add water gradually to thin the dressing to your desired consistency.
6. Assemble the Salad:
1. Drizzle the miso dressing over the salad and toss gently to combine.
2. Top with the grilled salmon fillets, breaking them into large chunks if desired.
3. Garnish with sesame seeds if using.
7. Serve:
o Serve immediately and enjoy your nutritious and delicious spinach salad with grilled salmon!
Tips:
• Prepare the sweet potatoes and edamame in advance to save time.
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Follow the link to my gear page with everything I use to create content - B&H Photo - bhpho.to/34XSsaj
Music:
I used music from Epidemic Sound - share.epidemicsound.com/GVgBV
I used music from Music Bed - share.mscbd.fm/sannevloet