Today is day 6 on whole30. Every day it gets easier. The hard part is when I want to snack on some sweet potato chips and realize that if I really want them,I have to make them. Popping open that bag in the afternoon had become too easy. That's part of the reason I am doing whole30....SELF CONTROL with things like those chips and dark chocolate is something I need to learn. Today I had eggs for breakfast, some cantaloupe mid morning, a salad with chicken for lunch, an apple, some trail mix, and some coconut butter for snack.
I had gotten some salmon at whole foods this weekend, so I wanted to cook it. I always cook my salmon the same way, so I tried a little something different. I got this recipe from
paleo diet lifestyle.
For the salmon you will need:
4 wild salmon filets ( skin on )
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
1 tsp of lemon zest
1 tsp fresh lemon juice
1 tblsp olive oil
1 tblsp coconut oil ( recipe did not call for this, I added it)
Set oven to broil.
Line baking sheet with foil
In a small bowl combine garlic, salt, pepper, lemon zest, lemon juice, olive oil.
Place fish on baking sheet and cover with coconut oil, then pour marinate on it.
Cook for 10-15 minutes or until pale pink and flaky
For the asparagus.
Place on baking sheet, toss in olive oil, salt and pepper and broil for 10-15 minutes. I just cooked them at the same time as my salmon.
For the cherry tomato salsa:
1/2 cup cherry tomatoes
2 cloves garlic
1/2 tsp lemon zest
1/2 tsp fresh lemon juice
2 tblsp olive oil
1/4 tsp salt
Cracked black pepper
Mix all ingredients in a bowl and toss cherry tomatoes with them.
Now serve on top of fish
