Beach Babe inspired Grilled Salmon and Pineapple

I am not the girl who can easily lose a few pounds in a week. At least I didn’t think I was. When I began my weight loss “journey” a year and a half ago it took me two full months to lose 10 lbs. (That is an average of a pound a week for those who are counting.) It was extremely frustrating. I was eating right and working out every day so I couldn’t understand what the problem was. Then my boyfriend brought it to my attention that it had taken two full years to gain the weight and it was unrealistic to think I could lose it in a couple weeks. He was right – this was two years of grilled cheese sandwiches, French fries and corn dogs I was ridding myself of. The “detox” was definitely going to take more than a couple weeks.

I am now going on 18 months of living the Tone It Up lifestyle (eating clean, exercising regularly and staying hydrated.) I have lost an additional five pounds and have kept those fifteen pounds off for a year. . . more or less. A week ago I was coming off of two weddings and a 30^th birthday party. (In other words a carb and booze bender.) But I had an advantage that I didn’t have a year and half ago. Under that gluttonous outer layer was a fit and healthy individual who had just slightly strayed the course. I started the Tone It Up Beach Babe five day slim down last Monday and lost five pounds in TWO DAYS. I never imagined it could happen that quickly because it certainly didn’t the first time.

If I’ve said it once, I’ve said it a million times. . . Tone It Up is a life changer. (And it helps that the Beach Babe slim down recipes are delicious!) Here is one more Beach Babe inspired recipe before I go back to the “regular” Tone It Up lifestyle.

Ingredients:

2 tbs orange juice

1 tsp olive oil

1 pinch paprika

1 tbsp pineapple juice

2 salmon filets, skin on

1 ½ inch thick pineapple ring

Directions:

In a small bowl, combine orange juice, olive oil, paprika and pineapple juice. Place in a plastic bag with salmon, let sit for 30 mins at room temperature

Heat grill to medium high. Place salmon skin side down on a piece of foil and grill for 10 minutes for each inch of thickness. Slide a flat spatula between skin and salmon to separate.

Grill pineapple rings until you get sear marks on each side. Let cool and dice, then top salmon filets.