Salmon Veggie Penne Alfredo

Today was GPP Birthday! We had a party all day long, with giveaways and free food to fuel and recover with pre and post this sweat fest!

source via gppfit.com

Janetha and I both tackled the workout first thing this morning! Here we are post workout. Very sweaty…. super sweaty.. it takes true blogger love to stick together for 2.2 seconds to take a picture. Okay not really… Bloggers take pictures regardless of the smelly, dirty, or sweaty, situation. Right?!


Here is a few of the besties post their workout. I pretty much lived in my sweat today. Yep.
I love this workout so much that it sounded more appealing to do again rather then running for 30 minutes tonight so I went back later and did it one more time.. Phew! Those rough boy squats were a bit tougher and uglier that 2nd round. 7 minutes of pure “heaven.”
LUNCH:
My twins LOVE noodles, and they pick around their vegetables. Today I combined them and they ate the entire bowl! It was pretty amazing!
Salmon Veggie Penne Alfredo
serves 4

Are you ready for this?
Here is a healthy alternative for a classic comfort food.
Ingredients:
1 pkg Brown rice penne pasta

For sauce:1 tablespoon smart balance butter
1/2 tbs minced garlic
1/4 tsp. xanthan gum
Pinch of ground nutmeg
3/4 cup organic low-sodium chicken broth
3/4 cup freshly grated parmesan cheese
1 container of chobani plain Greek yogurt
Salt and freshly ground black pepper to taste
Veggies/Meat: You can use any combination of veggies you have on hand. I had some left over salmon in the fridge so I used that but chicken or even canned tuna would work as well.

• 1/2 purple onion diced
• 1/2 C. mushrooms sliced
• 1/2 red pepper, yellow pepper and orange pepper
• 5 Asparagus spears diced
• Cherry tomatoes
• 12 oz. Salmon

Directions:

Prepare pasta by cooking according to package directions.
While pasta cooks, melt butter in a large nonstick sauté pan over medium heat. Add garlic and cook two minutes.
Combine xanthan gum and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into sauté pan, raise the heat, until sauce is at a simmer, whisking occasionally.
Add 1/2 cup of the cheese and whisk until melted. Remove pan from heat.
Whisk in yogurt until smooth. Remove from heat
In separate pan sauté veggies- I went with purple onion, asparagus, green, red and yellow peppers (Leave tomatoes out to top it off at the end.)
Heat up/cook your salmon.
Toss fettuccine with sauce then mix in veggies and salmon and top with cherry tomatoes. Season with salt and pepper to taste.

This dish is very filling. It has all and everything you need high protein, carb, healthy fats to get you through your afternoon. I love stuffing as many veggies as possible into my pastas!
ENJOY!!
We spent the night hanging out at the park with cousins and grandpa. I love seeing these huge smiles on T and Bee’s face’s

PURE JOY! And yes, baby went swinging and sliding with  all night long.
Question of the Day:
What is your favorite pasta?
What gives you pure joy in your life?