Glow Bowl

If I am going to eat a salad or a bowl you can bet that that salad or bowl is going to be filled with hearty and filling ingredients. You won’t find any boring spinach or kale only salads over here. I bury those ingredients in my morning super food smoothie! For me, I prefer big chunky vegetables and fiber filled carbs jam packed with flavor that while keeping me satisfied, also are keeping me full.


Recently I was out to dinner with some friends at a restaurant near my home {The Broadway in South Boston for anyone reading this who lives in Boston, MA}. We got a bunch of different items off the menu but one dish that stood out the most to me was the Glow Bowl. Filled with grilled zucchini, quinoa, brussel sprouts, creamy goat cheese and grilled shrimp that we added it was full of different flavors and textures and kept us nice and full throughout the concert we were attending after. I didn’t expect the dish to be warm which was a really nice surprise and it was a very large portion, as it should be for $15!


Over the next few days I found myself craving that Glow Bowl so I headed to the grocery story and picked up all the ingredients {and then some because I wanted more veggies!} and created my own version.


I am happy to say it was just as good as I remembered and easy to make with plenty of leftovers to pack for work lunches for the week. This dish doesn’t even need dressing because the vegetables cook up in oil and seasonings and when warm the goat cheese is all gooey and melty.


Give this recipe a try and make sure to tag me on Instagram at @emilyjgoodman so I can check out what you made! With all the hearty and healthy ingredients packed in this dish you will feel like you are glowing from the inside out!!


glow bowl title
Glow Bowl
Author: Emily Goodman
Serves: 4
  • 2 cups cooked quinoa
  • Olive oil
  • 1 large zucchini
  • 1 package of [url href=”” target=”_blank”]brussel sprouts[/url], approx 10 oz
  • 1 8oz package of mushrooms
  • 1lb uncooked shrimp
  • Pinch of chili peppers
  • Fresh lemon
  • Fresh parsley and mint, [i]to taste[/i]
  • 1/2 cup goat cheese crumbles
  • Salt and pepper, [i]to taste[/i]
  1. Cook the quinoa according to package directions (see instructions to end up with 2 cups cooked). Set aside when done.<br></br>
[b]Prepare and cook all the vegetables:[/b]
  1. Using a mandoline slicer (or a really sharp knife) slice the zucchini into 1/4 inch slices.
  2. Brush with olive oil, salt and pepper and cook on a grill or in a grill pan over medium high heat for 3-4 minutes each side or until dark grill marks appear.
  3. Cook the brussel sprouts. I follow [url href=”; target=”_blank”]this method[/url].
  4. In a large skillet saute the mushrooms over medium high heat in olive oil until cooked through and golden brown.<br></br>
[b]Cook the shrimp:[/b]
  1. Clean the shrimp and season with olive oil, salt, pepper, pinch of red pepper flakes.
  2. Cook on the grill or in a grill pan over medium high heat for 2 minutes per side until pink and fully cooked through. Squeeze lemon on to finish.<br></br>
[b]Assemble the Glow Bowl:[/b]
  1. Divide quinoa and vegetables into 4 bowls.
  2. Top with shrimp, goat cheese, freshly chopped parsley and mint.
  3. Serve warm.


grilled zucchini


brussel sprouts


grilled shirmp


chopped mint and parsley


prepped ingredients


glow bowl


New England Fishmongers

Did you know that fish have seasons just like fruits and veggies? This is because different fish migrate in and out of the area throughout the year so knowing what fish is currently available is going to give you a fresher, and more cost-effective product!

Check out this full fish and shellfish availability chart that can be found on the website! It is super helpful:

  • Dark Blue = Landed and available in Massachusetts
  • Medium Blue = Limited landings and availability in Massachusetts
  • Light Blue = Out of season or extremely limited availability


In my opinion, when it comes to fish and shellfish there is no better place to get it from than local New England fishmongers. Today I am excited to share with you about New England Fishmongers, a group of fishermen (fisherwomen??) on the NH/Maine seacoast that work hard to catch and sell top-quality fish to some of Boston’s best restaurants!

Fishing is a passion for Tim Rider and Amanda Parks. During their 15 hour+ excursions off the cost of Maine each fish is reeled in by hand, a way of fishing that only a handful of fishmongers still practice today. Bringing in around 800lbs of fish per day this rod-and-reel way of fishing brings in no bycatch, doesn’t cause harm to the ocean floor, doesn’t contribute to overfishing since the operation is small-scale. Modern fishing technology that includes use of trawls and gillnets does cause these problems.



New England Fishmongers was started because to avoid having to put their high-quality fish in with the rest of the catch at open auctions, where buyers bought at a low cost yet sold at hight prices. But cutting out the middleman they are able to work directly with the restaurants and provide them with high-quality fish just hours after being caught.

You can find New England Fishmongers at the following restaurants:


You can also check out Amanda Parks this Saturday, September 17th at the Boston Local Food Festival where she will be taking part in The Seafood Throwdown!


This cooking competition features head to head competition and a secret mystery fish ingredient!



Don’t forget to stop by the Boston Local Food Festival on September 17, 2017. This event is FREE to the public and you will have the chance to meet with some of the very best local farmers, vendors, artisans, and restaurants!

To learn more about the festival and the participating vendors check out!




Almond Encrusted Salmon

The Almond Encrusted Salmon with Beurre Blanc sauce is one of my all time favorite dishes at Legal Seafood. I order it pretty much every time I am there! While the sauce is outta this world if I want to eat this dish regularly yet still stay on track with my nutrition plan the beurre blanc sauce has to go!


Good news is that this dish still tastes AMAZING even without the sauce so that is a win in my book!



If you don’t love almonds you could really use any nut you prefer. This would be great with walnuts or pecans as well. I love to serve this with some garlicy sauteed spinach and even some quinoa or brown rice. It’s an awesome meal to serve when you have guests because the dish looks so beautiful when plated so you can really WOW your guests!


If you make this recipe take a picture and tag me on Instagram {@emilyjgoodman}…I love seeing all your dishes!


Almond Encrusted Salmon
Author: Emily Goodman
Serves: 4
  • 1 lb of salmon (cut into 4 pieces)
  • Pink Himalyan salt, [i]to taste[/i]
  • Pepper, [i]to taste[/i]
  • 1 egg
  • 1/2 cup sliced almonds
Pre heat the oven to 375 F.[br][br]
  1. Season the salmon with salt and pepper
  2. Crack an egg into a bowl and scramble with a fork
  3. Dip each piece of salmon into the egg and then into the sliced almonds (press hard so the almonds stick!)
  4. Lay the salmon on a baking sheet and bake for 15-20 minutes depending on the thickness of the salmon
Portion Fix equivalents for 1 piece of salmon: 1 – 1.5 red (depending on the size of the piece) and 1 blue[br][br]If the almonds aren’t as toasted as you would like them to be broil the salmon for 2-3 minutes at the end of cooking – just keep an eye on it so it doesn’t burn!


Walnut Encrusted Dijon Salmon

I am always looking for simple recipes that don’t use a lot of ingredients but that pack a lot of flavor and will WOW anyone I serve them to.

I have been really honing in on my fitness and nutrition this month (as are most others this time of year) but that doesn’t mean I want to eat plain, boring chicken or steamed veggies every day. If that is what I had to do I would not last long. I follow the nutrition plan from the 21 Day Fix program.

I love it because it does not exclude any food groups (YES – you can eat carbs!!) and it has taught me how to eat the right portions of each food group every day. Along with all of the yummy food I eat I have incorporated Shakeology in every day for breakfast. I drink the chocolate flavor but they have just released the new Café Latte flavor and I am excited to try it when my next shipment arrives at the end of this month.

Before you judge Shakeology, take a minute and watch this video to see what this game changer in my fitness and nutrition routine is all about. It is above and beyond your typical protein shake or meal replacement shake you can get at any nutritional supplement store. It tastes phenomenal and I look forward to whipping one up every day! It provides me with over 70 essential vitamins and minerals, curbs my cravings, has helped improved the quality of my nails and skin, and has a wide variety of uses – you can even make desserts with it!




If you are interested in trying Shakeology for yourself you can order it here.

I hope you enjoy my Walnut Encrusted Dijon Salmon recipe. Dijon mustard is considered a free food on my nutrition plan so I use it frequently on chicken and fish where in the past I would have typically used an egg and flour breading technique.

If you are looking to join in with myself and 100+ others who are following a simple fitness and nutrition plan (30 mins a day of exercise, seriously) we would love to have you join our community.

Leave a comment on this post or email me at to learn more! I love to meet my readers and to help you work towards your fitness and nutrition goals  ❤


Walnut Encrusted Dijon Salmon


Walnut Encrusted Dijon Salmon
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 cup of red quinoa
  • 4 salmon filets
  • Pink Himalayan salt (or sea salt)
  • Pepper (to taste)
  • Garlic Powder (to taste)
  • 8 tablespoons of Dijon mustard
  • 1 tablespoon dried parsley
  • 1/2 cup of walnut halves, crushed
  • 1 bunch of asparagus
  • Coconut oil spray (or olive oil spray)
  • Pinch of red pepper flakes
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  1. Cook 1 cup of quinoa according to the package directions and set aside.
  2. Preheat oven to 400 F.
  3. Lay the salmon filets on one half of a large baking sheet lined with aluminum foil (you will need the other half for the asparagus later).
  4. Season with salt, pepper, and garlic powder (to taste).
  5. Spread a thin layer of Dijon mustard on the top of each filet. Sprinkle dried parsley on top.
  6. Crush the walnuts and press them on top of each piece of salmon.
  7. Bake for 7 minutes.
  8. Remove the pan from the oven and lay the asparagus on the other half of the sheet. Spray the asparagus with coconut oil (or olive oil) spray and use a pinch of crushed red pepper flakes (optional).
  9. Place the baking sheet back in the oven and cook for an additional 8-10 minutes until the salmon is cooked through and the walnuts have browned slightly.
  10. While the salmon is finishing cooking heat the olive oil in a pan. Add minced garlic and sauté until fragrant.
  11. Add the cooked quinoa and sauté with the garlic for 1-2 minutes until warmed through.
  12. Remove the salmon from the oven.
  13. Serve each piece on top of a 1/2 cup of quinoa and with 10 asparagus stalks.
21 Day Fix Container Equivalents per serving: 1.5 red, 1 green, 1 yellow


Almond Encrusted Salmon with Beurre Blanc Sauce

Move over Legal Seafoods.
You got some competition in the Almond Encrusted Salmon with Beurre Blanc sauce category.
This is one of my favorite meals on the menu at Legal. Luckily it is so easy to make at home I don’t need to go out to a restaurant every time I want to have it for dinner!
Almond Encrusted Salmon with Beurre Blanc Sauce
Author: Emily Goodman
Serves: 2
  • 3/4lb to 1 lb of salmon
  • 1 egg
  • Sliced almonds
  • 1 tablespoon of minced shallot
  • 1/4 cup of white wine
  • 5 tablespoons of butter (keep this butter in the fridge until you need it – it has to be cold)
  • Olive oil
  • Salt
Pre heat the oven to 375 F.[br][br]
  1. Season the salmons with salt.
  2. Crack an egg into a bowl and add a few tablespoons of water to make an egg wash. Dip the salmon in the wash.
  3. Place your sliced almonds into a dish and press the salmon in flesh side down so they stick to the egg wash.
  4. Heat an oven proof skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Place the salmon in almond side down.
  5. Cook almond side down for 2 to 3 minutes until the almonds are browned.
  6. Place the salmon in the oven for 7 to 9 minutes until it is cooked though.[br][br]
For the Beurre Blanc (butter) sauce.
  1. Heat a skillet over medium heat and add the minced shallot.
  2. Add 1/4 cup of white wine. Let it reduce by half.
  3. Stir in the remaining 4 tablespoons of COLD butter into the sauce 1 tablespoon at a time.
  4. Swirl the butter with a fork until melted and sauce thickens.
  5. Pour the sauce over the cooked salmon.
The butter for the sauce must be really cold in order for the sauce to come out right. Keep it in the fridge until you are ready to use it.
I served mine over rice pilaf with a side of asparagus. Oh, and a big glass of white wine. I mean it was already out from using it to cook…