Focus on you, this August (Recipe inside)

Are you tired of the endless cycle of diets that promise quick results but leave you feeling deprived and unsatisfied? We hear you! This August, we're excited to share some refreshing ways to stay fit and healthy without resorting to strict diets.

Instead of counting calories, why not focus on nourishing your body with wholesome, nutrient-dense foods? Incorporate colorful fruits and vegetables, lean proteins, and whole grains into your meals. Remember, it's about balance and making sustainable choices that you can maintain in the long run.

Ready to embark on a journey towards a healthier lifestyle? Sign up for a discovery call today and let me guide you towards a more holistic approach to wellness. I'm here to support you every step of the way.

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Wishing you a vibrant and fulfilling month ahead!

Mo Shimer, CHC

coachmoshimer@gmail.com

Recipe of the week: Grilled Lemon Herb Salmon with Quinoa and Avocado Salad

Ingredients:

For the Grilled Lemon Herb Salmon:

• 4 salmon fillets (about 6 ounces each)

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme leaves

• 1 teaspoon fresh rosemary, finely chopped

• Salt and pepper to taste

For the Quinoa and Avocado Salad:

• 1 cup quinoa, rinsed

• 2 cups water

• 1 large cucumber, diced

• 1 cup cherry tomatoes, halved

• 1 ripe avocado, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh parsley, chopped

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• Salt and pepper to taste

Instructions:

For the Grilled Lemon Herb Salmon:

• In a shallow dish, combine olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Place the salmon fillets in the marinade and coat them well. Let it marinate in the refrigerator for at least 30 minutes.

For the Quinoa and Avocado Salad:

1. In a medium saucepan, bring water to a boil, and then add the quinoa. Reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let it cool slightly.

2. In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, diced avocado, chopped red onion, and fresh parsley.

3. Drizzle extra-virgin olive oil and fresh lemon juice over the salad. Season with salt and pepper to taste. Toss gently to combine all the ingredients.

Grilling the Salmon:

1. Preheat your grill to medium-high heat. Remove the salmon fillets from the marinade, shaking off any excess.

2. Grill the salmon for about 4-5 minutes on each side or until cooked to your desired level of doneness.

Assemble and Serve:

1. Divide the Quinoa and Avocado Salad among serving plates. Top each plate with a grilled lemon herb salmon fillet.

2. Garnish with additional fresh herbs or lemon slices if desired.