“We rise by lifting others”
First, I wan’t to give a HUGE thank you to everyone that has supported me while I start this blog + personal business. I’m truly grateful for all the love you guys share! When I first started this in Januarymy goal was to be able to give you guys a blog 4x a week, well to my surprise that is a lot more work + time than I have available. My transition from my corporate gym has been extended for longer than I had expected, which is okay – I absolutely love coaching GoldsFit and I love my athletes even more.
So I’m recommitting to you guys, I’m going to be providing you with more information as my schedule opens up! So stay tuned and subscribe as things are going to start getting REAL + WELL in the next few weeks!
Now for the fun stuff. My GIVEAWAY! To show my appreciation to all my followers + in honor of International Women’s Day [March 8th] TOMORROW! I’m giving away a 12 week online training program to one lucky lady 😀 All you need to do to enter is follow my INSTAGRAM or/and FACEBOOK, comment on the post + tag a sweat buddy! Winner will be announced Friday morning! [Share the post for extra entries!]
“Empowered women, empower women”
Whole30 is coming to a wrap!! My last week is here, and I haven’t felt this amazing in a LONG time! I love it! And because so I’m going to keep posting recipes on here periodically that are Whole30 approved! As well as do a some ‘mini Whole30s’ [ 7-21day instead of 30] just to keep myself on track.
I’m not sure how people hate salmon. I love it. It’s my go-to when ordering at a restaurant [if bison isn’t available]. Today’s Whole30 inspired recipe is my Salmon Cakes, they are fairly easy to make & I prep them like anything else [to some this may sound gross, but they do re-heat in the oven great]. I used canned Whole30 approved salmon that I got at Whole Foods but any brand will work as long as you read the label to make sure it’s only water, salt + salmon. These guys make a great go-to snack as well, I like them when I’m needing a little bit of everything [proteins+carbs+fats] I’m almost certain they would be delicious with avocado but recently [since the beginning of Whole30] I’ve come to realize I may have a intolerance for Avocado-
I know… I’ve been putting that ish on everything forever now. Good news is I think I’ve found the corporate to my stomach cramps. My lovely mother produced this intolerance years ago too and she can live without them, so why can’t I??!! [positive thinking here]…
NOPE. I might die without avocado in my life. Like how does one live without guac?? Anyways, I decided to dip/drizzle these with Tessamae’s Ranch and it paired perfectly with them!!
2 6oz. Cans Salmon
1 small sweet potato – grated/minced w/ food processor
1/2 C Almond Flour
1 tbsp coconut oil/ghee/fat
1 tbsp lemon juice
1 tbsp chives
1 tbsp dill
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste
Preheat oven to 400*
Place all ingredients in food processor or blender and mix until well incorporated
Form 3-4 inch patties with mixture & place on baking sheet lined with parchment paper
Cook for 20 mins, flip patties & cook for an additional 10 mins.
Let cool + enjoy with avocado or your favorite dip! EASY!