Alright, alright alight! I am 12 weeks out from my show. IT.IS.GAME.TIME. I shouldn’t be saying this, but I am so happy I am starting carb cycling and my cut. I have been eating in a calorie surplus for the past three months and frankly, it was getting hard to eat that much. I will definitely regret saying this once I get closer to my show of course.
Carb cycling, do you know what is and does? Carb cycling means that you cycle through low carb days, medium carb days and high carb days throughout the week. Eating different amounts of carbs on different days of the week keeps your metabolism on its toes and consistently burning fat. A high carb day is thrown in there to tell your body that you are not in starvation mode and that you do NOT need to store any of the carbs it is consuming.
It is very important that your carbs are coming from starchy vegetables and high complex carbs. Checkout this post to learn more about complex carbs. Depending on your fitness goals, your high carb day can be used to treat yo self – only if it isn’t setting you back on your goals! For me, I will be sticking to shoving my face with high complex healthy carbs on my high carb day. Speaking of high carb day, is it Saturday yet?
I have successfully made it through my first low carb day, so many to go though…. I already told Nick (the hubster) when it gets closer to my show that we won’t be able to eat near each other. Not because he will be eating more and different things but because the sound of him, actually anyone, chewing drives me up the fricken wall. Chomping and lip smacking and all that is awful, but I can’t even handle to sound of normal chewing… makes me want to scream! When I am on my low carb days (meaning I will most likely be crabby), I will not be able to ignore it and I will bite his head off. I already warned him so he can’t get mad at me, right?
I decided to make this recipe for a few different reasons. 1. I need to add more fish into my training diet. 2. It is lent and #nomeatfriday is trending. 3. I had a three and for the life of me can’t think of it. It is really quick and easy to make and taste nothing like fish so I hope you all give it a try!
Mustard and Cilantro Baked Salmon with Asparagus
- 2 salmon fillets
- 20 asparagus sprigs
- 2 tbsp fresh cilantro, chopped
- 2 garlic cloves, minced
- 1/2 tsp dijon mustard
- 2 tbsp fresh lemon juice
- 4 fresh lemon slices
- 1 tbsp coconut oil, melted
- Salt and pepper to taste
- Preheat oven to 400 degrees
- In a small bowl mix together cilantro, garlic, mustard, lemon juice, coconut oil and salt and pepper.
- Tear two large sheets of tinfoil and place on a baking sheet. They should be big enough to completely wrap the salmon and asparagus so it is completely sealed when cooking.
- Place 10 asparagus sprigs on each tinfoil piece and then place the salmon fillets on top of the asparagus.
- Evenly coat the salmon fillets with the mustard and cilantro mixture and place two lemon slices on each fillet. Wrap the tinfoil completely around the salmon so it is fully sealed.
- Cook for 20 minutes, transfer to a plate, light a candle and enjoy!