I ate some wonderful food over the weekend for Day 10 and 11 of my Whole30, so I thought I would share!

Saturday

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.

Wild Coho Salmon Fillet

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.

Perfectly cooked!

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

1. Julienne the fennel, cube the pear and slice the tomatoes in half. Mix together with the arugula.
2. Mince the shallots and mix in a bowl with the vinegar, Dijon mustard, and lemon juice.
3. Slowly add the olive oil while whisking the dressing.
4. Add salt and pepper to taste.
5. 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.

Sunday

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:

1. Fresh tomato, fresh garlic, tomato sauce, fresh basil
2. Veggies (broccoli, bell peppers, olives, tomatoes), tomato sauce
3. Caramelized onions, fennel, black olives, fresh garlic

Veggie meatza and fresh tomato meatza

Veggie meatza and caramelized onion meatza

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!