Hello! We made it to Friday. We gotta celebrate the small victories, amiright? Friday is always fun because it means my Friday 5 is live. In case you are new here, my Friday 5 can be anything from style ideas, to quotes, to books I have read, to craft ideas and to recipes. It’s 5 of anything that I love or want to talk about. Today, it is all about recipes. My Friday 5 is…Whole30 Meals. I have been faithfully committed to Whole30 as a lot of you know from watching Instastories. It can be challenge finding meals that keep you satisfied, while sticking to the Whole30/Paleo conditions. Here are 5 of my favorites so far. I must warn you, I have been winging it a bit and not necessarily following a recipe.
1. Salmon with Veggies
- 1 ¼ lbs to 1 1/2 lbs Wild-caught salmon, cut into 4 portions
- 1 medium sweet potato
- 12 oz. green beans, trimmed
- ½ small red onion, thinly sliced
- 1 Tbsp. fresh dill (or ½ tsp. dried dill) or another herb you enjoy
- Sea salt and black pepper
- ½ Lemon, thinly sliced
- 2 Tbsp of Olive Oil or Coconut Oil
- Juice of a lemon
- 1 Garlic clove finely minced
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Wash sweet potatoes and pat dry. Using a knife, thinly slice the sweet potato (with peel intact) into rounds about ⅛th inch thick.
- Mix the marinade ingredients together in a bowl. Set aside.
- Place sweet potatoes on baking sheet. Add green beans and red onions. Drizzle most of the marinade but leave some for the salmon. About 1/2 Tbsp.
- Spread vegetables in a thin layer, making a space for each of the salmon filets. Nestle salmon filets into the vegetables then drizzle them with the remaining marinade.
- Arrange lemon slices over the top of each filet. Sprinkle salmon and vegetables with dill, sea salt and pepper.
- Place pan in preheated oven and bake for 20 minutes. After 20 minutes, check salmon for doneness. If it flakes easily with a fork and is no longer opaque then it’s done. Remove it to plate and loosely cover with a second plate or a lid. Return vegetables to over and continue cooking an additional 5-10 minutes or until sweet potatoes are tender.
- Remove pan from oven. Serve salmon and vegetables with additional lime wedges and sea salt and pepper, if desired.
2. Bell Pepper Nachos:
I didn’t wing this one. Here is the recipe.
Side note- We didn’t use the cheese. Well, we actually tried fake cheese which I will never do again. YUCK! Hahaha
3. Brussels Sprouts
- 2 tablespoons olive oil
- 4 to 8 ounces bacon, chopped (I say go for the 8 ounces, the more the better)
- 1 pound Brussels sprouts, stems trimmed
- 1 cup dried figs, stemmed and quartered (I used half a cup, as one cup tends to be overbearing)
- Sea salt
- Freshly ground black pepper
- 2 teaspoons balsamic vinegar, or more to taste
- Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
- Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandolin or a knife. I went ahead and just cut mine into quarters. I did this ahead of time.)
- Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.
4. Baked Sweet Potato Fries:
Copied a variation of this recipe.
I also found Tessemae’s Ketchup which I am addicted to. It is Whole30 compliant and tastes so good. Try it!
5. Pesto Zoodles
- 6-7 medium zucchinis (spiraled)
- 2-3 tbsp of Pesto (I use pure pesto so I am Whole30 compliant)
- A few mushrooms- I like cremeni but use whatever you like
- 1 Tbsp of Olive Oil
- Buy the zucchini pre-spiralized if you don’t have the spiralizer. Spiral the zucchini and press out the moisture with a paper towel, otherwise they will be runny (very important!). I do this in sections with a little at a time. Set aside when done.
- Saute the mushrooms in a skillet with a little olive or coconut oil. I’d do 3-4 minutes to pull out the flavor. You can add other veggies too depending on what you like. I used what I had.
- Toss the zoodles with a little olive oil.
- Add to the skillet with the mushrooms and let it heat up.
- Put in a bowl and toss with whole30 compliant pesto. I use Seggiano Raw Pesto that I picked up at Whole Foods. It is soooo good! If you are eating dairy (I am not) add a little parm cheese.
This is a recipe that you can really add whatever you want.
I am always looking for more recipes. Please keep sharing. I know so many of you are also taking the Whole30 challenge, and I love that we can all support each other because it ain’t easy. BUT, it’s really not that hard either. 🙂