In our new apartment, at this time of year and in my position in my bed, the sun shines directly on my face at around 6:25am. Like, direct sunlight, in my face.
At this point, I have two options. One, get up and start my day OR two, get up, pull the shades down, and go back to bed.
What I’m finding is that thanks to the gorgeous natural sunlight, I’m invigorated the moment I wake up, and I’m more motivated to get up and start my day off right.
It’s been an amazing feeling. Who knew that natural light could have such profound effects on your psyche, but Lu and I are loving being woken up by the sun.
In our old apartment, we faced another building (my sister’s building, actually!) and so, we kept the shades down because we didn’t need any peeping Toms, ya know? But that meant that the room was a cave – we had blackout shades, so you could see any sunlight. It was much, much harder to motivate to get out of bed in the morning.
Last night, instead of setting an alarm, I let Mother Nature do the work for me, and I sprung out of bed, got my gym clothes on, brushed my teeth, and got a workout in. I even convinced Lu to get out of bed!
With my workout behind me and the fuel of a morning smoothie, I’m ready to conquer my Monday.
Today’s recipe was made after I was literally craving salmon and teriyaki sauce. I decided to make an #inspiralized version by tossing together some spiralized veggies (and bok choy) in teriyaki sauce and topping them with soy and ginger marinated salmon.
This is one of those classic stir fry recipes you’ll find yourself making over and over again – and feel free to change up the spiralized veggies! Or, marinate the salmon in your favorite teriyaki sauce, if you don’t feel like making a homemade marinade.
Happy Monday, everyone! Let me know how you started your Monday off right by liking and commenting on THIS Instagram photo and enter to win an Inspiralized sticker! I’ll be selecting THREE winners by the end of today!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Soy-Ginger Salmon with Teriyaki Zucchini Noodle Stirfry
- 3 teaspoon sesame oil
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce low sodium
- 2 4oz pieces of salmon
- 1 medium zucchini
- 1 small white onion
- 1 red bell pepper
- 2 teaspoons coconut oil
- 3 cups chopped bok choy
- ¼ cup teriyaki sauce or make homemade – see note below
- 2 teaspoons sesame seeds
- Homemade teriyaki sauce:
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1/2 tablespoon freshly grated ginger
- 1 garlic clove pressed and minced
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon hot sauce or a pinch of red pepper flakes
- Preheat the oven to 425 degrees.
- In a medium bowl, whisk together the sesame oil, ginger, soy sauce, and pepper. Add in the salmon and turn to coat. Let marinate for at least 20 minutes in the refrigerator.
- While salmon marinates, prepare the vegetables. Spiralize the zucchinis, onion, and bell pepper.
- Bake the salmon in the oven for 11-15 minutes, depending on the thickness of your salmon.
- Meanwhile, heat the coconut oil in a large wok over medium-high heat. Once oil melts, add in the spiralized vegetables and toss well. Once vegetables are cooked and wilted, add in the teriyaki sauce and toss well.
- Once salmon is done, flake with a fork and set aside.
- Divide the stir fry onto two plates and top with flaked salmon and sesame seeds. Serve.