#Fitfor2018: Healthy Food

Jeremiah Wright

January 15, 2018

As we continue with #Fitfor2018, it’s only natural that we’d move on to the topic of healthy food. In our super busy society, many times food becomes an afterthought. We fall into the habit of going through a drive thru on the way home. Or when we do go to the grocery, we fall into a rut and buy the same things — getting bored with what we’re eating.

But it doesn’t have to be this way! Watch how Ashley makes a simple pan seared salmon and avocado salad over arugula with five minute strawberry frozen yogurt as a dessert.

Healthy Food: Does it Matter?

Before we dive in to our recipe, it’s worth taking a moment to pause and look at scripture. Food is the first gift God gave us: Genesis 1:29 tells us:

Then God said, “Look! I have given you every seed-bearing plant throughout the earth and all the fruit trees for your food.

Later, Paul reminds us in 1 Corinthians 10:31 that eating food can be both an act of worship as well as obedience:

So whether you eat or drink, or whatever you do, do it all for the glory of God.

So while we can dive into debates about organic vs conventional, low fat vs low calories, and so on — it’s critically important to remember that God is the one who provides what we eat. Be sure to stop and ‎pray, thanking him for what you eat today!

Pan Seared Salmon & Avocado Salad

For this recipe you will need:

A 4 ounce salmon filet
½ of an avocado
4 cups of arugula
⅓ cup of extra virgin olive oil, plus an additional 3 tablespoons separated
2 tablespoons of fresh squeezed lemon juice
Parmesan cheese, grated
Salt and Pepper

Start by pat drying your salmon, and then season both sides with salt and pepper. Meanwhile, heat your ⅓ cup of olive oil on medium high heat. Once your oil is hot enough, add your salmon filet and cook for 6 minutes, or until the filet lifts easily and the skin does not stick to your pan. Cook for an additional 6 minutes on the other side. When it’s finished cooking, place it on a paper towel lined plate and pat dry to absorb the excess oil.

Meanwhile, combine your arugula, diced avocado, lemon juice, and your 3 tablespoons of extra virgin olive oil in a large bowl. Season it with parmesan cheese, and toss. Spoon your salad onto a plate, top with with your seared salmon filet, and enjoy!

5 minute strawberry frozen yogurt

For this recipe you will need:

4 cups of frozen strawberries
3 tablespoons of honey
½ cup of plain greek yogurt
1 tablespoon of vanilla extract

Combine all of your ingredients in a food processor, blend for 5 minutes, and serve!