For the second week in a row, I have to start with a great big THANK YOU for all your amazing support and responses on Monday’s post about letting go of what doesn’t serve you. Your comments were so much fun to read, and I think it’s clear that we all face this internal battle of deciding what we truly want vs what we think we should want. So thank you, thank you, thank you for sharing!
Because I love you guys, I made you a freaking awesome and super simple recipe over the weekend. (7 ingredients!!! Hooray! ?) Those of you who adore salmon like me are going to totally dig it, and if you don’t fall into that camp, don’t worry – I’ve got another super easy and totally delish creation for you next week too (sans-poisson). But first, I need to tell you about my first barre class over the weekend.
Let me preface this by saying that there are many things I lack, such as the ability to sleep in on weekends and an appreciation for fine wine (sorry, dad.) Another is the ability to move gracefully when it comes to any sort of dance. My parents had me in ballet and gymnastics lessons when I was really little, but it wasn’t long before we traded my ballet shoes and bodysuits for soccer cleats and shin pads. We quickly learned that I was a much better fit for the field (or anywhere that allowed for running) and curtsies next to a barre quickly became a thing of the past.
Flash forward to now. I’ve been trying out a whole bunch of different fitness studios around town lately, and on Sunday a work buddy and I decided it was time to see what barre classes were all about. My assumption leading up to all this was that I’d be terrible due to my super tight hip flexors and hamstrings, but my friends rave about barre so I needed to see what the fuss was about.
I wanted to get a long run in that morning, and the optimist in me figured that I wouldn’t have any problem going from my run to the class an hour later. After a gorgeous jaunt along the beach and back home, I changed into fresh clothes and headed to class. Little did I know, my bod was in for a treat.
The class started with some very light cardio, some lying core work and a few plank variations. Then came an assortment of glute strengthening moves with resistance bands. Think along the lines of donkey kicks – lots and lots and LOTS of donkey kicks.
Have you ever scratched a dog’s belly in juuuuust the right spot so that one of its legs starts twitching uncontrollably? Or, have you ever been in a situation where you’re trying SO hard not to cry, but the side of your mouth sort of starts to quiver and no matter how hard you try you just can’t stop it? Both experiences describe what my legs were doing in these donkey kick things. I could NOT stop shaking!
After that, it was time to move on over to the barre for more. The donkey kicks were done, but next up were these slidey lunges and some plié-like things, which in my ungraceful case looked a lot more like squats. At this point my legs and butt were on FIYAHHHHH. ? After about a bajillion slidey lunges and plié squat things (most of which I completed with that same crazy shaking), it was like my lower body muscles went “we’re out!” and dropped the mic.
Luckily, it wasn’t too long before the end of class which finished with a nice little savasana (my all-time fave yoga pose). I left feeling a bit concerned about my ability to walk the next day, but also inspired to keep coming back for more because my muscles haven’t experienced a big burn like that in quite some time!
As for the graceful ballerina-like notion that was in my head before class, I was without a doubt the least graceful person there. However, the workout was still great and I LOVED the focus on the core. If you’re a runner and need to strengthen your core and glutes, or need to work on becoming less hip flexor/hamstring-dominant, I’d highly recommend giving it a try.
Having done a long run and taken the barre class that morning, I was especially hungry around lunch time and felt inspired by a recent salmon post on Bon Appetit’s Instagram account. Right now I’m totally crazy for citrus fruits, and this week’s recipe is full of them.
You guys tell me that you like super simple recipes, and this Baked Salmon with Citrus and Herbs totally falls into that category. It’s a prime example of how the extent of my hunger is inversely proportional to the number of ingredients in my recipes. ?
All you need to do to get this one on the table in under half an hour is top the salmon with some fresh parsley and dill, citrus fruit slices, and a little sea salt and pepper. Bake it for 20 minutes and voila – you’ve got a beautiful masterpiece that tastes deceptively gourmet!
I’ve used navel, cara cara and blood oranges, as well as limes as my citrus fruits of choice, but feel free to use whatever you like and can get your hands on. Grapefruit, lemon, and other orange varieties would be perfect too.
Baked Salmon with Citrus and Herbs
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients (4 servings)
- 454g sockeye salmon fillet, skin on
- 1-2 tbsp each freshly chopped dill and parsley
- sea salt and black pepper
- 1 blood orange
- 1 navel orange
- 1 cara cara orange
- 1 lime
Preheat the oven to 350F.
Lay the salmon out on a baking sheet lined with parchment paper, skin side down.
Sprinkle the salmon with the fresh dill and parsley, followed by a little bit of sea salt and black pepper.
Slice all of the citrus fruits thinly, then use a paring knife to cut the peels off from around the edges.
Arrange the slices on top of the salmon.
Sprinkle again with sea salt and black pepper.
Bake for about 20 minutes, or until the salmon can be easily flaked with a fork.
Now over to you! Let’s hear…
- Have you tried a barre class? What did you think?
- What’s the best thing you’ve eaten so far this week?