Today is day 30 of my Whole 30! I weigh in tomorrow and will share then all about what the past 30 days did for me. In the meantime, I wanted to share with you some of our favorite recipes. These have each been approved by Kyle who although didn’t do the full Whole 30 with me, had a huge say in what we ate everyday.
So, onto the recipes!
No-Fuss Salmon Cakes
- 3 6 ounce cans wild-caught samon (boneless)
- 1 cup sweet potatoes (mashed/canned/steamed/baked)
- 1 egg
- ½ cup almond flour
- 2 scallions, thinly sliced (in a pinch I used onion powder)
- 2 tbsp fresh parsley (or 2 teaspoons dried)
- 2 tbsp fresh dill minced (or 2 teaspoons dried)
- 1 tsp salt
- dash of paprika (I prefer smoked paprika)
- dash of black pepper
- 2 tbsp ghee
Preheat the oven to 425F. Drain the liquid from the salmon and crumble the fish into a large mixing bowl. Add sweet potato, egg, almond flour (which, for the record we used coconut flour once and it turned out just as great), scallions, parsley, dill, salt, paprika, pepper and mix together. Brush the pan (or parchment paper on pan) with the ghee. Use a 1/3 cup measuring cup to scoop the caked and drop them onto the pan. Flatten or round the patties with your hand until they are uniform in thickness. Bake for 20 minutes, then flip them and bake for 10 more minutes or until golden brown.
We made this every week. Since we were trying to go easy on the red meat, this was one of our favorite go to meals. We would steam 2-3 sweet potatoes to have on hand for James and for making these.
Recipe from The Whole 30: The 30-Day Guide to Total Health and Food Freedom
- 1 large egg, at room temperature
- 1 cup light olive-oil or avocado oil
- ½ cup full fat coconut milk
- ½ cup packed fresh herbs (I used cilantro, parsley and rosemary)
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp salt
- ¾ tsp onion powder
- ¾ tsp garlic powder
- ½ tsp black pepper
In a wide mouth quart-size jar, combine all of the ingredients. Blend with an immersion blender for 1 minute. Store in the refrigerator for up to 1 week.
I put this on almost everything. Seriously, it goes so well on everything. Neither of us are really into ranch but this tasted so good. You can use any combo of herbs. I love rosemary, so of course that had to end up in the recipe.
Recipe from The Whole 30 Cookbook
Prosciutto & Rosemary Baked Apples
- 2 apples, cored and sliced
- 5 pieces of prosciutto, cut in half into long strips
- ½ tbsp coconut oil (melted)
- ¼ tsp cinnamon
- a couple sprigs of fresh rosemary
Preheat oven to 375 degrees. Wrap each apple slice with prosciutto and place on baking sheet. Combine melted coconut oil and cinnamon in a small bowl and brush onto apples, reserving half for later. Bake for 10 minutes. Remove, flip, and brush with remaining brown butter mixture. Sprinkle with rosemary. Bake an additional 10 minutes until apples are cooked and prosciutto is crispy.
I went heavy on the coconut oil, cinnamon and rosemary . . . because, why not?
Garlic and Paprika Chicken
- 4-6 chicken drumsticks (thighs work great too)
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 tbsp smoked paprika
- pinch red pepper flakes
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh oregano chopped
- salt and pepper to taste
Preheat oven to 400 F degrees. Clean and dry the drumsticks and season with salt and pepper. Set aside. In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic. Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the olive oil/paprika mixture. Place the drumsticks in a 9x13 baking dish and bake for about 45 minutes or until chicken legs are cooked through.
We used thighs more than drumsticks and it still turned out wonderfully. For us, the chicken came out more blackened each time. I'm not sure how to go about fixing this and will be experimenting in the future to try and achieve that perfect red color.