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Seoul recap, what we did, and what we ate

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Sharing a recap of what we did in Seoul, where we stayed, and my thoughts on the whole experience. The nutshell version: I CAN’T WAIT to go back.

Hi friends! How are you? I hope you had an amazing weekend! We just caught up with house stuff here, finally recovered from jet lag (I was barely jet lagged when we got there, but ended up riding the struggle bus when we came home), and met up with some friends.

I’m so excited to share some recap posts on our trips with you!

Here’s a list of what I have planned so that when they go live, I can add the links to this post.

Seoul recap, what we did and what we ate (this post)

Tokyo and Kyoto itinerary and tips for travel

What we ate in Japan

My Korean Head Spa experience

Seoul recap, what we did, and what we ate

Before I get started, I wanted to begin with an apology.

To my friends in South Korea and Japan, I was ignorant, and now I know. I had NO CLUE how much I’d been missing out. The girls picked the locations for this trip, and I figured it would be something that I enjoyed, but it wasn’t my first choice for a vacation. (I’d be happy repeating least year’s 5+ weeks in Spain adventure.) I didn’t expect to fall in love with these places, but I absolutely did. This trip absolutely changed my life. I’ll share more in my Japan post, but these places didn’t feel like different countries… they felt like different worlds.

The people in Seoul were SO kind and lovely. The food was incredible. It felt so very safe, and there was so much to do. We could have doubled our time there and been happy. The funny thing is that we had the opportunity to be stationed in Korea multiple times during Tom’s military career. All of our friends who lived there loved it, and now I understand why.

We flew from Phoenix to San Francisco, and then direct from SFO to Seoul. The flight was long – about 12 1/2 hours – but I managed to nap on and off (the girls stayed wide awake the whole time) and we landed at about 3pm. I think this is the perfect time to land in a new country because your hotel room is ready, so if you’re totally wrecked and need a nap, you can. You don’t have to wander around and wait until your room is ready.

We knew that it would be a low-key day, so we checked into the hotel and set out to explore. We stayed at the RYSE Autograph Collection hotel and I would 100% recommend it for the excellent location, amenities, and dining options. (I booked everything using our Amex platinum. My referral link is here!)

It was surrounded by great restaurants and shops, and easy to get around.

I didn’t take a pic but the bathroom had an enormous waterfall shower with great water pressure.

We were shocked to see entire streets filled with little kiosks and cute shops just a block away from the hotel.

We explored and met our new skincare bestie at TONYMOLY and P was exhausted, to we went back to the hotel while Tom and Liv grabbed dinner. We all slept through the night and were fully set the next day!

We did a lot while we were in Seoul, but here are some of the highlights.

Lotte World

Lotte World is an enormous indoor and outdoor theme park. Liv suggested this one – she added her ideas to our trip planning spreadsheet – and we had a blast. We joked that it was like a speakeasy. It’s many levels and quite a few attractions seem to be hidden, but there was so much to do. It also blew my mind that got four tickets with 3 skip the line passes for each of us and the total was $200. (I used Trip.com to book.)

I didn’t take a pic of the outside but picture a castle, various roller coasters, a drop ride, and lots of shops and food stands.

We did all of the best rides – they have a mix of rides for younger kiddos and more thrilling rides and coasters for older kids and adults – and spent the entire day there. Journey to Atlantis was AMAZING; definitely one of my top theme park rides.

Baseball game and Korean BBQ

We spent an entire day shopping and exploring, and that evening, we went on a tour with an English speaking guide to Korean BBQ

and a Dusan Bears baseball game.

Baseball is HUGE in Seoul and a true cultural experience. Each hitter has their own chant and cheer, and the entire arena is dancing and cheering. The baseball food is next level, too. They sold beers with an upside down baseball cap that was filled with shrimp – it looked SO good- in addition to tteokbokki, cheese and meat skewers, tons of real food options. You can also bring in your own food and drinks; so different from the States where they force to you go inside to buy $8 bottles of water.

Head spa and petting zoo

The head spa will be receiving its own post, but it was a highlight of the trip! While I was having one of the best spa experiences of my life, the Pilot and the kiddos went to a petting zoo where they were able to hold raccoons and pet meerkats.

Living the dream:

Shopping at Olive Young

If you go to Seoul, shopping at Olive Young is a must. You can stock up on all of the best K beauty products at amazing prices. It’s like an enormous Sephora with rows of skincare and cosmetics… all the best stuff. I was worried we wouldn’t find an Olive Young or it would be hard to get to, but they’re everywhere. We had three locations right by our hotel.

Gluten-free dining in Seoul

On this trip, I tried my best to eat gluten-free as closely as possible, but understood that it can be very difficult – not everything is labeled – and accepted that there would be some wheat in sauces and condiments. Also because I don’t speak the language, I didn’t want to be difficult to try to modify the meals.

I’ve been strict gluten-free for 3 years for the autoimmune stuff and it’s made a tremendous difference for me, and P has been gluten-free for the past year. (She was red on her IgG test and she used to have bad stomach pain and joint pain, which has resolved since we cut it out.) I told her we’d just do our best because thankfully we’re not allergic to gluten, but we’d probably have some in sauces, etc.

We were able to eat at two 100% gluten-free restaurants in Seoul: Sunnyhouse and Monli2. Both were A+ experiences.. better than any of the gluten-free options I’ve had in Tucson.

Sunnyhouse gluten-free restaurant in Seoul, Korea

Sunnyhouse has breakfast all day, sandwiches, platters and desserts. It’s kind of a hidden location but is extremely cute inside.

P had a fluffy nutella waffle, a grilled cheese,

and I had the Mediterranean plate. I could eat this every day. The bread was SO soft and fluffy. Why do US restaurants have such a hard time making good gluten-free bread???

Sunnyhouse Seoul Mediterranean plateSunnyhouse Seoul Mediterranean plate

Monli2 gluten-free restaurant in Seoul, Korea

Monli2 has CHURROS, pizza, sandwiches, and baked goodies. I ordered a pesto pizza and it seriously one of the best gf pizzas I’ve had in my life (#1 is Italy, #2 is this one, and #3 is NYC).

I knew that I would eat different foods while we were in Korea and Japan and the entire time we were gone, I felt amazing. My energy was great, I didn’t get a stomach ache from anything, and the foods were all so incredibly fresh and delicious.

Our hotel had a huge breakfast buffet each day and you could get American breakfast staples (like fruits, pastries, eggs, potatoes, bacon and juice) as well as tradition Korean items, like kimchi, beef bulgogi, fried rice, pickled veggies, etc.

Tips for visiting and things we noticed:

– Definitely learn a handful of phrases but Google translate can be a great tool. I was surprised to find that quite a few people spoke English, and when ordering at kiosks, it’s easy to switch the language to English. The girls know so many Korean phrases so they were able to help us out.

– The bus and subways are very clean and efficient, but we ended up using Uber to get around. It was far less expensive to get around than it is in the states. We liked Uber instead of traditional taxis because you can input the location – no language barriers this way – and you can see the exact fare.

You can also get a Climate Card or T Money card for unlimited passes for transportation if you decide to use public transport.

– Carry a little trash bag with you. Public trash cans are not everywhere, so you may have to carry trash with you until you can find a trash can. Don’t assume that all trash cans are public; it may be owned by a store.

– Don’t walk and eat. It’s bad manners, so if you get a meal or snack, just stop and enjoy it before continuing on. I fee like this is a better way to eat anyway! If your nervous system is calm, you’ll have a better time digesting your food.

– Google maps doesn’t work. We used Naver instead to get around. Google transit issues before using Naver for public transportation. You should get these on public alerts while you’re there, but it’s good to verify before hopping on public transit.

– Tipping is not a thing in Seoul, but you can add compliments in Uber.

– Call your phone provider before leaving to set up an international plan. We usually do this before we travel so that we can have voice and data. We use AT&T and it automatically activates once it detects that we’re in a different country and they offer deals; Liv’s phone was half off while we were there.

– Korean Air! This is what we used to get to Tokyo, and it was an elite experience. Ticket prices were very reasonable,

Take your shoes off in your hotel room. Usually they’ll have little slides by the door that you can wear.

– Leave your shampoo and conditioner at home. Pack LIGHTLY on the toiletries because you will find better stuff there and the shampoo and conditioner in the hotel will be amazing quality.

– Korea uses European outlets. I’ve had these converters for years and brought them on this trip. They work for laptops and phones but do not plug your hair dryer or styling tool into these! The best bet is to buy a hair tool there, go to head spa or get a blow out somewhere (!), or let it air dry and do some sock curls.

– You can’t bring CBD to Korea. I’m glad I researched this beforehand and left my beloved gummies at home. I brought melatonin but didn’t end up needing it. There are also some medications that are prescribed here that are not allowed in Korea, so check the regulations before you go.

If you’re headed to Seoul anytime soon, you’re in for a treat 🙂 I’m here if I can help with any questions and I’ll be back with my head spa recap tomorrow!
xo

Gina

Honey Mustard Salmon


Honey Mustard Salmon

Sweet-and-savory Honey Mustard Salmon is a 30-minute dinner that gets everyone running to the table! Even picky eaters will devour salmon when it’s brushed with a honey mustard glaze and baked to flaky, golden perfection.

Honey mustard salmon fillet garnished with herbs, served on a white platter with a small glass of sauce nearby.

This honey mustard salmon will win over your whole family!

cookbook author erin clarke of well plated

Salmon recipes have a permanent spot on my dinner rotation. Whether it’s Grilled Salmon, Broiled Salmon, or fancy Salmon Wellington, I just love this flaky fish, but I know that for a lot of families, seafood can be a tough sell.

Enter: honey mustard salmon

The honey and mustard form a simple glaze that balances sweet and tangy flavors, and the honey caramelizes on the outside while the salmon bakes, making it completely swoon-worthy.

And you’ll also love that you only need 6 ingredients to make it, and practically no prep time at all.

Serve this honey mustard salmon with vegetables, rice, a salad, or the random leftover sides that have been hanging out in your fridge. It works with anything!

A plate with honey mustard salmon and steamed asparagus, garnished with herbs, on a light background.

Ingredients and Substitutions

You’ll find the full list of ingredients for this honey mustard salmon in the recipe card below, but here are some notes to keep in mind.

  • Salmon. Skin-on salmon helps keep the fish moist as it bakes. I prefer wild caught salmon, which is more nutritious and tastier.
  • Extra Virgin Olive Oil. Helps the glaze spread evenly and keeps the fish tender.
  • Honey. Adds sweetness and helps the top caramelize slightly in the oven.
  • Dijon Mustard. Sharp and tangy, this balances the richness of the salmon.
  • Paprika. Adds warmth and color.

Step-By-Step Instructions

Prep the Pan and Salmon. Line a baking dish or sheet pan with parchment paper. Place the salmon in the center and pat it dry. Let it sit at room temperature while the oven preheats.

Preheat the Oven. Place a rack in the center of the oven and preheat to 425 degrees F.

Season the Salmon. Drizzle the salmon with the olive oil and honey. Add the Dijon mustard, paprika, and salt. Use a pastry brush or your fingers to spread the mixture evenly over the salmon so it’s completely coated.

Bake. Bake uncovered until the salmon flakes easily at the thickest part. The cooking time will vary depending on thickness:

  • Thin fillets: 8 to 12 minutes
  • Medium fillets: 13 to 19 minutes
  • Very thick fillets: up to 20 to 22 minutes

The best way to know when salmon is done is to use an instant-read thermometer and remove the salmon when it reaches 145 degrees F at the thickest part.

Rest and Serve. Let the honey mustard salmon rest a few minutes, then slice and serve warm. ENJOY!

A plate with honey mustard salmon fillet, cooked asparagus, and a fork holding a bite of salmon.

What to Serve with Honey Mustard Salmon

  • Vegetables. Like Sautéed Broccoli or Air Fryer Asparagus.
  • Rice or Quinoa. Instant Pot Brown Rice or quinoa will soak up the glaze. Yum!
  • Salad. This Spinach Salad is my current fave.
  • Potatoes. We love these Roasted Red Potatoes and Crispy Smashed Potatoes with salmon.
Honey mustard salmon fillet garnished with herbs, served on a white platter with a small glass of sauce nearby.

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Honey Mustard Salmon

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Honey mustard salmon bakes up flaky and flavorful with a sweet-tangy glaze that makes weeknight dinners feel extra special.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 -3 servings
Calories 422kcal
Author Erin Clarke / Well Plated

Ingredients

  • 1 pound skin-on salmon fillet wild caught if possible
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt

Instructions

  • Line a baking large enough to hold the salmon with parchment paper. Place the salmon in the center. With a paper towel, pat it dry. Let the salmon stand at room temperature while the oven preheats.
    A raw salmon fillet on parchment paper with a paper towel on top, on a baking sheet in sunlight.
  • Place a rack in the center of your oven and preheat to 425°F.
  • Drizzle the salmon with the oil and honey. Top with Dijon, then sprinkle with the paprika and salt. With a pastry brush or your fingers, rub the salmon all over so that the topping ingredients mix and the salmon is nicely coated.
    A raw salmon fillet on parchment paper, topped with mustard and garlic, on a baking sheet.
  • Bake the salmon uncovered until it is cooked through and flakes easily at the thickest part. The cooking time will vary based on the thickness of your salmon. Estimate 8 to 12 minutes for a thinner fillet (about 1/2 to 3/4 inch at the thickest part), 13 to 19 minutes for a thicker fillet (1-inch to 1 1/2-inches at the thickest part), or up to as long as 20 to 22 minutes for a very thick fillet (1 3/4 to 2 inches at the thickest part). You can also use an instant-read thermometer to test for doneness, removing the salmon when it reaches 145°F at the thickest part (I removed 5 degrees early, since the salmon will continue to cook as it rests). Let rest a few minutes, then slice crosswise into individual servings. Enjoy immediately.

Notes

  • TO STORE: Refrigerate leftovers in an airtight container for up to 2 days.
  • TO REHEAT: Warm gently in the microwave or enjoy cold over salad.
  • TO FREEZE: Freeze cooked salmon for up to 2 months and thaw overnight before reheating.

Nutrition

Serving: 1(of 2) | Calories: 422kcal | Carbohydrates: 9g | Protein: 45g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 737mg | Potassium: 1147mg | Fiber: 1g | Sugar: 9g | Vitamin A: 587IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg

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Weight Gain-கு இந்த Foods-லாம் சாப்பிடுங்க #weightgain #weightgaintips #weightgainfoods #ibcmangai

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WIEIAD Pregnancy Edition (1st Trimester) | Eating Bird Food #shorts

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Here’s a full day of eats during my first trimester!

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Lobster Skewers (Grilled Lobster Tails)


This post may contain affiliate links. Read my disclosure policy.

These Grilled Lobster Skewers are made with whole lobster tails threaded onto skewers to keep them straight while grilling, then drizzled with lemon butter and topped with fresh herbs.

Grilled Lobster Tail Skewers

Grilled Lobster Tail Skewers

Grilling lobster tails is easier than you may think. For these Grilled Lobster Skewers, you simply cut open the top of the shell and insert a skewer through each tail to keep it straight and make it easier to turn on the grill. Cooking the lobster in the shell helps keep the meat tender and juicy. Once done, finish the lobster with melted butter and fresh lemon juice. Serve with grilled steaks for an easy surf-and-turf dinner, or add grilled corn on the cob for a complete summer meal.

Why These Lobster Tail Skewers Works

Gina @ Skinnytaste.com
  • Easy To Turn: The skewer keeps the lobster tails straight so they cook more evenly and are easier to flip on the grill.
  • Juicy: Grilling in the shell helps protect the meat from direct heat, keeping it tender and juicy.
  • Delicious: Lemon butter enhances the lobster’s natural sweetness without overpowering its delicate flavor.
  • Quick: Ready in under 20 minutes, making it perfect for summer entertaining or an easy surf-and-turf dinner.
  • Simple ingredients let the lobster shine, with fresh herbs and lemon adding brightness to every bite.
Gina signature

Ingredients You’ll Need

  • Lobster Tails: Use four medium lobster tails, weighing six to seven ounces each. If you use frozen lobster tails, thaw them first.
  • Lemon Butter: Unsalted butter and fresh lemon juice
  • Fresh Herbs: Use one herb or a mix. Chives, parsley, and tarragon would all be good.
  • Lemon wedges for serving

 

How to Prepare Lobster Tail Skewers

Here’s the step-by-step directions. See printable directions in the recipe card below.

  1. Using kitchen shears, cut through the top of each lobster shell down the center, stopping before the tail fin.
  2. Insert a metal or soaked wooden skewer lengthwise through the center of each tail to keep it straight while grilling.
  3. Brush the exposed meat with lemon butter before grilling.

How long does it take to grill lobster tails?

Lobster tail skewers cook quickly, usually in about 7 to 8 minutes total.

  • Preheat the grill to medium-high heat.
  • Place the lobster tails on the grill with the cut side facing up.
  • Grill for 4 minutes.
  • Turn the tails over and grill for another 2 to 4 minutes, until the meat is opaque and cooked through.
  • The internal temperature should reach 140°F to 145°F.

What to Serve With Grilled Lobster Tail Skewers

Grilled Lobster Skewers
Skinnytaste High Protein cookbook protein

Prep: 5 minutes

Cook: 8 minutes

soaking time (for skewers): 30 minutes

Total: 43 minutes

  • Preheat the grill to medium-high heat.

  • Using kitchen shears, cut through the top of each lobster shell down the center, stopping before the tail fin.

  • Insert a skewer lengthwise through the center of each lobster tail to help keep it straight while cooking.

  • In a small saucepan, melt the butter. Remove from the heat and stir in the lemon juice.

  • Brush the exposed lobster meat with some of the lemon butter.

  • Place the lobster tails on the grill with the cut side facing up. Close the grill and cook for 4 minutes.

  • Turn the tails over and grill for another 2 to 4 minutes, until the meat is opaque and cooked through and reaches 140°F to 145°F.

  • Remove the lobster tails from the grill. Using kitchen shears, cut along the underside of the shell and gently open it to expose the meat.

  • Brush with the remaining lemon butter and sprinkle with the fresh herbs.

  • Serve immediately with lemon wedges.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Calories: 294 kcal, Carbohydrates: 4.5 g, Protein: 35 g, Fat: 14 g, Saturated Fat: 7.5 g, Cholesterol: 149.5 mg, Sodium: 303 mg, Fiber: 0.5 g, Sugar: 0.5 g

Proper Storage

Leftover grilled lobster tails will last refrigerated for up to three days. You could microwave them or eat the meat cold in a lobster roll, salad or taco.

FAQ

Can I use frozen lobster tails?

Yes. Thaw them completely in the refrigerator before grilling.

Do I need to use skewers?

The skewers help prevent the tails from curling and make them easier to grill evenly, but you can make the recipe without them if needed.

How do I know when lobster is done?

The meat should be opaque and firm, and an instant-read thermometer inserted into the thickest part should register 140°F to 145°F.

Grilled Lobster Skewers

More Lobster Recipes You Will Love

Become a Registered Dietitian without an undergrad degree in nutrition #futuredietitian #rd2be

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You can still become a registered dietitian (RD) without an undergrad degree in nutrition. There are many pathways that you can take and a lot of them don’t necessarily require you to have that nutrition degree… a master’s degree is required to become a RD, but a lot of the programs have select prereqs you need to take in order to apply. SO if you’re a career changer or have a non-nutrition degree, you can still apply to these masters level programs, you might just have to take a few additional prereqs.

Need help choosing the best program? We offer 1:1 personalized admissions coaching to help you get RD faster and spend less money.

Book a free call here: https://calendly.com/thedietitianlab
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Quest Salted Caramel Milkshake Blended Coffee Recipe

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Some coffee drinks show up with a lot of foam, a dramatic drizzle, and absolutely no plan for your protein goals. This one came prepared. Quest Salted Caramel Protein Milkshake blends with iced coffee, cream, and ice into a frosty, caramel-kissed sip that tastes like your favorite coffee shop just got a gym membership. Cool, creamy, and big on protein, it’s the kind of blended coffee that makes “just one more sip” feel like a very reasonable life choice.

Check out the full recipe below:

Quest Recipe June 2026, W1 Salted Caramel Blended Coffee

NUTRITIONAL INFO

SALTED CARAMEL BLENDED COFFEE

Yields: 2 servings |  Serving Size: 1 glass

Calories: 240  | Protein: 23g | Fat: 14g | Net Carb: 4g

Total Carb: 4g | Sugar: 3g

Ingredients

SALTED CARAMEL BLENDED COFFEE

Optional:

Method

  1. Place all the ingredients into a blender and blend until smooth.

  2. Transfer to two serving glasses and top with whipped cream and caramel if desired.

5 Make-Ahead Healthy Lunch Recipes (KETO & PALEO) | Healthy Meal Prep for Weight Loss

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Hey Y’all! Today, I’m sharing another video in my Healthy Meal Prep series. The video will include 5 Make-Ahead Healthy Lunch Recipes. And, all of the recipes are gluten free and paleo. Three of the recipes are also keto and low carb. I hope you enjoy them! Thanks for watching and BE SURE TO LIKE & SUBSCRIBE 🙂

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ABOUT ME:

Hey there! I’m Kayla Chandler, a Certified Holistic Nutritionist, with a passion to help others get healthier and feel better! I specialize in helping clients lose weight naturally, balance hormones, increase their energy levels, heal leaky gut, manage food allergies, and much more. My personal health journey started years ago after dealing with many health issues, including hormonal imbalances, cystic acne, low energy levels, nutritional deficiencies, a gluten allergy (aka Celiac), and much more. I was able to heal my body completely via holistic methods, and my goal is to help others do the same.

Interested in booking a One-On-One Consultation? Send me an email at admin@KaylaChandler.com (Subject Line: Consultation)

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ABOUT THIS VIDEO:

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Music:
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Health Disclaimer: Statements made in this video are for informational & educational purposes only and are the opinion(s) of Kayla Chandler. It is not intended to provide medical advice or to take the place of medical advice or treatment from a physician. Please consult your doctor or physician before beginning any new diet or natural supplement, especially if you’re already taking other medications. Kayla Chandler is not responsible for any possible health consequences of any person following the information provided within this video.

Affiliate Disclosure: If you purchase products through my affiliate links, I will receive a small affiliate commission, which helps me to keep this channel up and running. So, thanks in advance for your support. I appreciate it more than you know!

This video is not sponsored.

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Broiled Salmon (Flaky & Ready in 8 Minutes!)


This is the simplest, most reliable way to cook salmon — and it only takes 8 minutes under the broiler. Season it up with my homemade salmon seasoning, slide it under the broiler, and dinner is done in less than 20 minutes.

If you love my honey sriracha broiled salmon, think of this as the back-to-basics version. No glaze, no frills — just perfectly seasoned, flaky salmon every single time.

Broiled salmon fillets on a baking sheet garnished with lemon slices, broccolini, and a bowl of seasoning.

Why You’ll Love This Broiled Salmon

  • Ready in 18 minutes: 10 minutes of prep and just 8 minutes under the broiler.
  • 3 ingredients: Salmon, avocado oil, and my homemade salmon seasoning — that’s it.
  • Perfectly flaky every time: The broiler gives you a beautifully caramelized top with a tender, flaky center.
  • Naturally gluten-free and dairy-free: A healthy dinner the whole family will love.
  • Year-round recipe: Serve it alongside roasted veggies in the winter or a fresh salad in the summer.

Ingredients You’ll Need

  • Salmon filets: You’ll need about 1.5 lbs. (4 filets). Look for filets that are similar in thickness so they cook evenly.
  • Avocado oil: Great for high-heat cooking like broiling. You can spray or rub it on.
  • Salmon seasoning: My homemade blend of smoky and sweet spices. Make it ahead and keep it in your pantry — you’ll use it all the time.

How to Broil Salmon

Broiling is one of the easiest cooking methods out there — here’s how to do it perfectly every time.

Step 1: Preheat and Prep

Set your oven to broil on high. Line a baking sheet with parchment paper for easy cleanup.

Step 2: Oil and Season

Place the salmon filets on the baking sheet and spray or rub each one with avocado oil. Sprinkle generously with salmon seasoning and massage it into the salmon on all sides.

Step 3: Broil

Slide the baking sheet under the broiler and cook for 8 minutes. The salmon is done when it reaches an internal temperature of 125-130ºF and flakes easily with a fork.

Tips for the Best Broiled Salmon

  • Watch the thickness: Thicker filets may need 1-2 extra minutes. Thinner filets might be done a minute early. An instant-read thermometer is your best friend here.
  • Don’t skip the oil: It helps the seasoning stick and promotes that gorgeous caramelized top.
  • Use parchment paper: Salmon sticks to everything. Parchment makes cleanup a breeze.
  • Keep an eye on it: Broilers run hot, and every oven is a little different. Start checking at the 6-minute mark.

What to Serve with Broiled Salmon

This salmon is incredibly versatile — here are some of my favorite pairings:

  • Roasted vegetables: Broccoli, asparagus, or Brussels sprouts
  • Steamed rice: White, brown, or cilantro lime
  • Fresh salad: A simple green salad with lemon vinaigrette
  • Roasted potatoes: Crispy baby potatoes or sweet potato wedges

Store leftover broiled salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 275ºF for 5-10 minutes to keep it from drying out. Leftover salmon is also delicious served cold on top of salads.

More Salmon Recipes

Can’t get enough salmon? Try some of my other favorites:

Flaky broiled salmon fillet on a white plate with broccolini and lemon, showing the tender interior.

  • Baking Sheet

  • Parchment Paper

  • Instant-read thermometer

  • Preheat the oven to broil on high and line a baking sheet with parchment paper.

  • Place the salmon filets on the prepared baking sheet and spray or rub each filet with avocado oil.

  • Season the salmon generously with salmon seasoning, massaging the rub into the salmon on all sides.
  • Transfer the baking sheet to the oven and broil for 8 minutes or until the salmon reaches an internal temperature of 125-130ºF and is flaky.

  • Remove from the oven and serve immediately on its own or alongside your favorite vegetables.

  • The cook time may vary depending on how thick your salmon filets are. Thicker filets may need 1-2 extra minutes under the broiler.
  • For best results, use an instant-read thermometer to check doneness — 125ºF for medium-rare, 130ºF for medium.
  • This recipe pairs beautifully with roasted vegetables, a simple salad, or steamed rice.

Calories: 244 kcal, Carbohydrates: 1 g, Protein: 34 g, Fat: 11 g, Fiber: 0.1 g, Sugar: 0.03 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography by: The Wooden Skillet

Quest Salted Caramel Pudding Cups Recipe

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Most pudding cups never set their sights much further than the school cafeteria. These have far greater ambitions. This recipe brings silky vanilla pudding, rich chocolate, and a hit of flaky sea salt together in one seriously smooth situation. And thanks to Quest Salted Caramel Protein Milkshake, every spoonful pulls its weight in the protein department, too. Suddenly dessert feels a whole lot more accomplished.

Check out the full recipe below:

NUTRITIONAL INFO

SALTED CARAMEL PUDDING CUPS

Yields: 4 servings |  Serving Size: 1 cup

Calories: 140  | Protein: 12g | Fat: 6g | Net Carb: 8g

Total Carb: 10g | Sugar: <1g

Ingredients

SALTED CARAMEL PUDDING CUPS

Method

  1. In a bowl, pour in the Quest Caramel Milkshake and then use a whisk to incorporate the pudding mix.

  2. Whisk until it starts to thicken and add a ½ cup of the mixture into 4 serving glasses.

  3. In a microwave safe bowl, melt the chocolate and coconut oil together until smooth and pour over each pudding cup.

  4. Top with flaky sea salt and chill until solid. Serve cold.