Pistachio Crusted Salmon

This salmon recipe is a nice change of pace from the traditional lemon and dill or my fav, baked salmon with beurre blanc sauce (which is off limits during my whole 30).

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Sausage, Peppers and Onions with Shrimp

shrimp-sausage-potatoI will caveat that normally I use raw Italian sweet sausage when I make traditional sausage and peppers.  However, finding sausage without the prohibited ingredients has been challenging.  For this recipe, I used pre-cooked whole 30 compliant tomato basil chicken sausage that I found at Whole foods, but any smoked sausage could be used.   I thought the sausage itself was just ok so I might try it with a different one the next time.  My family said this recipe was a keeper and there were no leftovers so I’m pretty sure this recipe overall will make it into the rotation.

Really short on time? Use pre-cooked sausage and omit the potatoes

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Hold-the-Mayo Mediterranean inspired Tuna Salad


In preparing for our Whole 30 Day 1 lunch, I wanted to make tuna salad since we didn’t have leftovers that would have been Whole 30 compliant.  I really didn’t feel like making mayo at 9pm so I decided to make this Mediterranean inspired tuna salad.

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Baked Salmon with Beurre Blanc Sauce

The combination of the salmon and wine/butter sauce was a huge hit in my house.  Baked salmon with beurre blanc

I paired it with lemon asparagus risotto and the flavors worked very well together.

If you are making the Beurre Blanc sauce, you will want to start it in the last 5-10 min of your cooking time or you may need to reheat just before serving.  Continue reading

Pan Seared Sea Scallops

This is my personal favorite way to prepare and eat scallops.  Added bonus is it simple and super quick.  seared scallops, lemon asparagus risotto, and beurre blanc

This is one recipe where the butter adds a lot of the flavor and I would not suggest substituting oil.  For Whole30, ghee would be a better substitute.

If this is part of your main meal, this should be made in the 5-10 minutes just before you are ready to eat.


  • 1lb scallops
  • Salt and pepper
  • Juice of 1 small lemon
  • 1 T butter (enough to fully coat your pan)

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