If you are looking for help taking these great recipes and making them into meal plans that work towards your goals, the first step is to figure out what your macros should be and the best times to eat each meal based on your workout time. 

Lucky for you, we have a free calculator that does just that.  Eating healthy recipes is the first step, but to truly optimize your workouts and get the results you crave, ditch the diets and start paying more attention to the quality of your calories and how balanced your carbs, protein and fat are at each meal. 

Ingredients:

  • 3 salmon fillets

  • sea salt and black pepper

    Rice:

  • 2 cups baby spinach, chopped

  • 3 Tablespoons water

  • 1 head cauliflower, shredded

  • 1 cup quinoa, cooked

  • ½ teaspoon sea salt

    Creamy sauce:

  • ¾ cup coconut cream

  • 1 egg

  • 3 Tablespoons nutritional yeast

  • 1 Tablespoon Dijon mustard

  • ¼ teaspoon black pepper


Healthy Recipes are just the beginning.

Try our free Macro and Meal Timing Calculator to learn how to take these recipes and make them work for you.

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Healthy Recipes are just the beginning.
Try our free Macro and Meal Timing Calculator to learn how to take these recipes and make them work for you.

View

 

Directions:

  1. Preheat the oven to 350 degrees

  2. Lightly grease a casserole pan with olive oil

  3. Place the chopped spinach, along with the water in a skillet and wilt for about 4 minutes

  4. Drain off the water

  5. Mix the wilted spinach, shredded cauliflower, cooked quinoa and sea salt in a large bowl

  6. Combine the sauce ingredients in a small bowl

  7. Mix well until fully combined

  8. Reserve 2 tbsp of the sauce

  9. Add the rest of the sauce into the large bowl of cauliflower rice

  10. Mix well and press into the prepared casserole pan

  11. Thin the reserved sauce with a tsp of water and mix it well

  12. Season salmon fillets with salt and pepper

  13. Place salmon fillets on top of the rice mixture

  14. Drizzle sauce on top of salmon

  15. Bake for about 25 - 30 minutes or until cooked through

  16. Garnish with chopped fresh dill before serving

 

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