At the end of a busy day, I want to eat a healthy meal – and I don’t want to spend two hours preparing it. By keeping carbohydrates restricted at dinner time, as you’ve learned in the book, I can boost my body’s Fat-Burning metabolism. My go-to dinner is Gale’s Health Salad and Easy Oven Salmon. I use the easy salad dressing found in the Health Salad recipe or Danielle’s fantastic Lemon Dressing.
Give it a try and let me your favorite seasoning to use on the salmon. Do you have a favorite Fat-Burning Machine recipe? Send it our way; we’d love to share it with your Fat-Burning friends.
GALE’S HEALTH SALAD
- 2 cups greens (mixed greens, spinach or kale)
- ½ yellow bell pepper, cut into dime-size pieces
- ½ cup of cauliflower, cut into dime-size pieces
- ½ cup of sweet pea pods, cut into dime-size pieces
- ½ cup of cherry or cherub tomatoes (yellow are my preference) cut in half
- ½-1 cup of carrot slices, cut into dime-size pieces
- ½-1 cup of English cucumber, cut into dime-size pieces
- 1 tablespoon of olive oil
- 1 to 2 tablespoons of balsamic vinegar or flavored vinegar (cherry, raspberry or peach)
Place the greens into a large mixing bowl. Using kitchen scissors, chop the greens into bite-size pieces. Its easiest to do this by using one hand on each side of the scissors and using them in a vertical position, randomly going around the bowl chopping.
Put all remaining ingredients into the bowl and toss. Eat immediately or allow it to rest in the refrigerator while preparing other items. As a main meal with protein, salad will make 1 to 2 servings. As a side salad it will make 3 to 6 servings.
- 4-6 ounces of salmon per person
- Olive oil
- Salt-free seasoning of choice. Favorites include Greek and Cajun.
Move the top oven rack two positions away from the top broiling position. Turn the oven on broil, high.
Layer two pieces of aluminum foil and fold up all the edges to make a pan. Lightly brush the foil with olive oil. Place salmon on the foil and lightly brush the top of the salmon with olive oil and season to taste.
Cook 3 to 5 minutes, depending on salmon thickness and personal preferences. Move the rack to the top position and cook an additional 2 to 5 minutes.
If you’re looking for more recipes, 55 more recipes can be found in the book. If you subscribe to our newsletter, we will share recipes not found in the book.