Welcome to the One Week Jump Start to Health challenge. This series is one week of products, recipes, tips and exercises to help you start off the new year with a healthy week.
Each post features a product to help you cook, portion or prepare foods in a more healthy way; a health conscious recipe with simple ingredients and directions; a tip to help you in the kitchen; and a quick and easy exercise you can do at home without equipment.
At the end of the challenge, you will have more than a week’s worth of recipes, a great start to a kitchen full of tools that will help you be a better cook (and cook healthier meals) and 7 exercises that, when combined, give you a quick and easy workout to do at home (no gym membership!).
Thanks for coming back for Day Two.
Grill on your stovetop any time of year with our Executive Nonstick Square Grill Pan. The nonstick surface allows you to use less fat or oil for cooking. The press allows for even browning and when heated, cooks in less time with grill marks on both sides of meat or paninis.
Pan-Seared Salmon with Julienne Vegetables is a delicious light dish for lunch or dinner. The salmon and vegetables cook together in the same pan. If you make extra salmon when preparing this recipe you’ll have enough to make Dilly Salmon Lettuce Wraps for lunch the next day (see recipe below).
When storing leftovers such as fish, using our Leakproof Glass Containers helps lock in the smell and keep your refrigerator from being filled with unpleasant odors.
Making larger quantities of proteins or sauces (such as marinara) cuts down on cooking time. By storing a portion of what you have made either in the fridge or the freezer, you will have most of your prep work done for another meal. These containers also stack nicely for compact storage.
Day 2 Exercise: Bicycle Core Crunches
Why it matters: This move will strengthen your core and improve your posture.
How to do it:
-lie on the ground on a yoga mat or another firm, but comfortable surface
-bicycle your legs while crunching & alternating elbows to each knee
-other options shown for variety
-do this move for one full minute with a 10 second break, then repeat for 8 total rounds
Keep your lower back pressed into the floor and engage your core muscles!
(Jump to Day Three of One Week Jump Start to Health here)
Missed Day One? Come and start with us from the beginning here.
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- 8 oz. Salmon, cooked
- 1 Carrot, medium
- 1/2 Cucumber, medium
- 1 Lemon
- 1/4 cup Radishes
- 2 Tbsp Red onion
- 8 Romaine or Bibb lettuce leaves
- 3/4 tsp Salt (or to taste
- 1 Tbsp All-Purpose Dill Mix (or fresh dill weed)
- 1/4 cup Yogurt, low-fat plain
- 2 Tbsp Mayonnaise, light
- Using Veggie Strip Maker, shred carrot and cucumber. Thinly slice radishes with Simple Slicer set on #1 setting. Finely dice red onion. Gently combine all vegetables in Large Batter Bowl.
- In a separate bowl, mix the lemon zest and juice, All-Purpose Dill Mix, salt (if using), mayonnaise and yogurt using Stainless Steel Whisk until completely combined. Set aside.
- Very gently flake salmon into bite size pieces using a fork. Set aside.
- For each serving, place 1/8th of vegetable mixture and 1/8th of salmon on a lettuce leaf. Top with dressing and serve on chilled salad plates. Garnish with fresh dill if desired.