I ate some wonderful food over the weekend for Day 10 and 11 of my Whole30, so I thought I would share!
I didn’t eat anything particularly interesting for breakfast and lunch, but I had an amazing dinner! Zach and I went to Whole Foods to pick up some grass-fed beef for the weekend, and I decided to splurge on some Salmon. I don’t eat Salmon regularly (I wish I could), just because it’s a little expensive to eat on a weekly basis, but I knew I had to have it after seeing the beautiful fillets on display at Whole Foods.
I made Simple Herb Crusted Salmon from PaleOMG which is my favorite Salmon recipe. One thing I changed was I subbed out the olive oil for my homemade olive oil mayonnaise and mixed it with Dijon mustard to created a Dijonnaise to rub onto the salmon – this always works to keep the Salmon super moist.
I also made an arugula, fennel, and pear salad with a shallot mustard vinaigrette. I looked up a couple of recipes for an arugula salad, but I couldn’t find one I liked, so I made my own! I love how the sweetness of the pear compliments the tanginess in the dressing and the bitterness of the arugula.
Here’s the recipe:
Arugula, Fennel, and Pear Salad with Shallot Mustard Vinaigrette
Ingredients for the salad
- 2 cups of arugula
- 1/4 bulb of fennel
- 1 ripe Bosc pear
- 10 – 20 grape tomatoes
Ingredients for the dressing
- 1 part white balsamic vinegar
- 1 part extra virgin olive oil
- 1 – 2 Tbs Dijon mustard
- 1 – 2 Tbs freshly minced shallots
- 1/2 Tbs freshly squeezed lemon juice
- Julienne the fennel, cube the pear and slice the tomatoes in half. Mix together with the arugula.
- Mince the shallots and mix in a bowl with the vinegar, Dijon mustard, and lemon juice.
- Slowly add the olive oil while whisking the dressing.
- Add salt and pepper to taste.
- Pour over salad, mix and Enjoy!
I think one addition I would make is to add a tiny bit of honey in the dressing (I couldn’t do it this time since honey is banned on a Whole30) – it would add an extra bit of sweetness that would balance out the acidity from the vinegar and lemon juice.
Zach and I made meatza from Well Fed on Sunday night. We used the grass-fed ground beef from Whole Foods for the “crust” and made 3 different types of meatzas:
- Fresh tomato, fresh garlic, tomato sauce, fresh basil
- Veggies (broccoli, bell peppers, olives, tomatoes), tomato sauce
- Caramelized onions, fennel, black olives, fresh garlic
Even though I am a notorious tomato sauce lover, I think my favorite was the 3rd meatza. I love caramelized onions, and it went really well with the licorice flavor of the fennel and the saltiness of the black olives!