Two Amazing Recipes for Eating Your Way to Health


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Written by: Benjamin Smith | Best Company Editorial Team

Last Updated: October 31st, 2019

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How often do you find yourself heading to the fridge or pantry throughout the day looking for a snack? For many of us, this is common. One of the greatest challenges for those seeking to stay healthy or drop a couple pounds is making sure that they are eating enough, staying full, and making healthy eating decisions.

We often have every intention of eating healthier, but just the thought of doing so is daunting enough to make us return to our regular habits. I hope to put these concerns to bed by sharing a couple of easy recipes from food and nutrition expert Renata Trebing to help you take control of your eating habits.

Super Simple Salmon Supper

salmon fillet

Image provided by Renata Trebing

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

This is a family favorite and couldn’t be easier to throw together! Crispy salmon on a bed of quinoa and veggies is the perfect contrast to the creamy avocado lime sauce. Yum!

Course: Main course
Servings: 4
Author: Renata Trebing

2 lb salmon skinned, pin bones removed and cut into 4 equal filets
2 tsp olive oil

Quinoa salad:
1 cup quinoa
2 cups chicken stock
½ cup cherry tomatoes sliced in half
1 corn on the cob steamed and kernels sliced off
¼ cup fresh cilantro roughly chopped

Avocado sauce:
1 medium ripe avocado
¼ cup mayo/sour cream
Juice from 1 small lime
½ tsp ground cumin
2 tbsp fresh cilantro roughly chopped
Salt and Pepper


Quinoa salad:
In a medium pot, add quinoa and chicken stock, and stir well. Cover the pot and bring to a boil. Then, reduce the heat to low, and allow to simmer until all the chicken stock is fully absorbed, about 10 minutes. Let the quinoa cool to room temperature.

Add the cooled, cooked quinoa to a large bowl, then add the tomatoes, corn and cilantro. Gently toss together.

Avocado sauce:
Halve and de-seed the avocado. Roughly dice it and scoop the avocado into a bowl. Mash with a fork.
Add the mayo/sour cream, cumin and cilantro. Mix well and season to taste.

Heat olive oil in a non-stick sauté pan on a medium high heat. Season the salmon with salt and pepper on both sides. Once the pan is hot, place the salmon in the pan, and do not move it! You want an extra crispy, golden-brown crust.

Depending on the thickness of the salmon, cook the salmon until approximately medium doneness. It may take anywhere from 3–5 minutes per side. Flip salmon once and get it all crusty on the other side. Remove salmon from the pan. Serve salmon on a bed of quinoa salad, and top with a dollop of the avocado sauce.

Caramel Toffee Overnight Oats with Fresh Peaches

peaches and chia seeds
Image provided by Renata Trebing

Prep Time: 5 minutes

A perfect meal prep breakfast, packed with protein, complex carbs and so delicious from the Vega Made Simple Caramel Toffee protein powder.

Servings: 1
Author: Renata Trebing

½ cup old-fashioned oats
¾ – 1 cup milk of choice, e.g. dairy milk, almond milk, coconut milk
2 scoops (approx. 27g) Vega Protein Made Simple in Caramel Toffee
2 tsp chia seeds
1 tsp sweetener of choice, e.g. stevia, monk fruit sweetener, agave etc.

Toppings: fresh peaches, greek yogurt

In a large bowl, whisk the milk of choice and protein powder till the protein powder is fully dissolved.
Add the oatmeal, chia seeds and sweetener of choice. Mix thoroughly.
Transfer to an airtight container or Mason jar. Seal tightly and refrigerate overnight.
Before eating, you can add more milk to loosen the overnight oats. Then top with your favorite toppings such as sliced fresh peaches, and a dollop of greek yogurt. Enjoy!

Tip: You can eat the Overnight Oats cold, room temperature, or even heat it up in the microwave before eating

The takeaway

No matter how good you are at cooking or how much you know about healthy foods, you now have two healthy recipes that can help you start better achieving your health and fitness goals. Take charge of what you are eating today and your body will thank you in the days and weeks to come.

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