Here was our menu for the day.
Breakfast - a shake made with sugar free chocolate coconut milk, vegan hemp protein powder and a tablespoon of almond butter with a few ice cubes. It was a nice change from the berry shakes.
Lunch was a tuna salad plate - I'll post this recipe another day since it was so good.
Pan-Seared Salmon Fillets
Makes 2 servings
2 (4-6 ounce) wild salmon fillets (I used sockeye)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
Preheat skillet while seasoning fillets. Heat oil and place fillets skin-side down in hot skillet. Saute for 5-6 minutes depending on thickness of fillet. Turn fillets flesh side down and cook for another minute or two to finish cooking through.