Last night was my first real “test” on Whole30. While it’s not easy to eat Whole30-compliant, social situations have got to be the biggest struggle. All that said, my office has been void of all things candy/cake/cookie/chocolate/Panera since Christmas – and that’s rare in healthcare (even diabetes!). Drug reps are notorious for bringing “the good stuff”.
I digress. Last night, we had a work event for hubby at his boss’s house. She hired a caterer and had a bartender – the works. Let’s just say water, chicken on a skewer, and a slice of beef tenderloin have never lacked more luster.
You guyssssss, there was like THREE different cakes. And cranberry baked brie. And peanut sauce (!) for that lame ‘ol chicken skewer. The caterer actually came up to me and asked if I liked the peanut sauce to which I had no quick response. I stumbled over my words and got out, “I am on a very restrictive diet.” Nice one, Nicole.
A little part of me shriveled up and died in that moment. All of me believes in moderation of all things and yet, here we are…Whole30-ing our way through January. I whole-heartedly blame my husband, sister-in-law, and mother-in-law for challenging us to this (not that it’s all bad, really).
While the caterer might’ve been a bit confused, other party go-ers were so interested in hearing more. “NO ALCOHOL for THIRTY DAYS?!” they exclaimed while sipping the signature drink – a fruit-y margarita of some sorts. Most people were quick to jump in with an assumption, “Oh, yeah…Paleo, I’ve heard of that diet.” Mark and I looked at each other, laughed, and responded, “It’s like Paleo…but worse. NO sugar allowed –real, artificial, natural – nada.” ::blank stares::
Let’s just say: 1. I’m glad I had a little something before we left for the party and 2. I’m so glad not every meal has been water, chicken skewers, and beef tenderloin. In fact, this salmon recipe might be our favorite recipe thus far. Easy to prepare and not short on flavor or nutrition – you’ll love it, too, I’m sure.
- 1½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp allspice
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- 4 (6 oz) salmon filets
- 1 Tbsp olive oil
- 1 mango, diced
- 1 avocado, diced
- ½ cup cilantro, roughly chopped
- 1 jalapeno, seeded and finely chopped
- juice of ½ lime
- ¼ tsp salt
- Preheat oven to 450 degrees F.
- In a small bowl, combine the thyme, garlic powder, salt, allspice, cayenne, and cinnamon; mix well.
- Brush the flesh of the salmon with olive oil and rub with spice mixture, coating the entire surface. Place on a baking sheet and bake for 12-14 minutes or until cooked through.
- Meanwhile, combine all ingredients for the salsa in a medium bowl; mix well and refrigerate until ready to serve.
- Serve salsa over salmon and serve immediately.
Weekly Menu: January 14th – 20th
- Saturday: lobster tails and roasted potatoes
- Sunday: TBD – in Chicago
- Monday: Beef Stir-Fry with Broccoli and Snap Peas
- Tuesday: leftovers
- Wednesday: Shrimp Fajita Bowls
- Thursday: Greek Salads with Chicken
- Friday: Carnitas with plantains
Wow this looks delicious! I may even try to do this recipe with chicken instead of salmon, as I’m not the biggest fan of salmon. But I can’t help but wonder what are the noodle things on the side and how you prepared them! I’d love to know. 🙂
Hi Christina! Those curly things are spiralized sweet potatoes. I toss them with melted coconut oil, salt, pepper, and lots of cinnamon. Roast at 425-250 F for 25 minutes or so. Delicious!