Brush both sides of the salmon with coconut oil and place in a saucepan over medium-high heat, skin side down.
Brush the top side with teriyaki sauce and season with salt, pepper, and paprika.
Place the skillet in the oven for 15 minutes, or until fish is cooked through.
Meanwhile, steam or boil the bok choy until tender — about eight to 10 minutes.
Heat a frying pan over medium heat. Add butter and melt.
Once the butter is melted, add onion to the pan and cook until translucent, about five mintues.
When the onion becomes slightly transparent, add the bok choy and veggie stock. Cook until soft.
Add salt, pepper, and thyme. Saute until the stock has mostly evaporated, about 10 minutes.
Remove the salmon from the oven and cover the skillet with aluminum foil. Set aside for five minutes before serving. This allows the juices to relax and distribute throughout the salmon.
Divide the bok choy between two plates and place the salmon atop the bok choy. Serve and enjoy!
GET UP AND GO SMOOTHIE
1 small banana
1/2 cup plain greek yogurt
1/2 cup vanilla almond milk
heaping spoon of peanut butter
small handful of raw oats
small handful of almonds
small handful of blueberries
spoonful of chia seeds
spoonful of ground flax
drizzle of raw honey
spoonful of coconut oil, in liquid form
spoonful of cocao powder
a few ice cubes
TURKEY AND WHITE BEAN CHILLI
1 tablespoon(s) coconut oil
500g ground turkey (lean)
1 medium onion, chopped
4 teaspoon(s) chili powder
1 tablespoon(s) ground cumin
1 can whole tomatoes in juice, chopped
1 can white kidney beans (cannellini), rinsed and drained
1/2 cup(s) plain yohgurt
In 12-inch skillet, heat oil on medium-high until hot. Add turkey and 1/2 teaspoon salt, and cook 6 to 8 minutes or until turkey loses its pink color throughout, stirring to break it up with side of spoon. Add onion and cook 4 minutes. Stir in chili powder and cumin; cook 1 minute.
Add tomatoes with their juice, beans, and 1/2 cup water; heat to boiling on high. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Ladle chili into serving bowls and top with a dollop of yogurt.