So it's been a week and I'm feeling great! Honestly, I can say that I can feel and see a dramatic difference in my body! I'm loving Whole 30! We all know the key to sticking to your diet is prepping your meals. Last week I made a big salad that I could take for lunch each day!
Baby Spinach and Kale
Red and Yellow Peppers
I also added steak to it one day and avocado the next!
I made Whole 30 approved ranch dressing that was absolutely amazing! I'm obsessed with ranch dressing so when I saw the recipe I was so excited! This recipe is taken from the Whole 30 book, "It Starts With Food."
This recipe can also be found in the book "Well Fed: Paleo Recipes for People Who Love to Eat."
First you have to make Olive Oil Mayo:
Here's what you will need:
1 large egg
2 Tbsp lemon juice
1/4 cup plus 1 cup light tasting olive (not extra virgin)
1/2 tsp dry mustard
1/2 tsp salt
Place the egg and lemon juice in a blender or food processor, cover, and allow to come to room temperature. This will take 30 minutes. Add 1/4 cup olive oil, mustard, and salt, blend on medium speed until ingredients are combined. With the blender still running, drizzle the remaining 1 cup of olive oil in a very thin stream; this should take about 2 - 3 minutes. Store in a covered container in the fridge!
You will need:
1 clove of garlic, minced
1/4 tsp paprika
1/4 cup fresh parsley leaves, minced
1 Tbsp dried chives
1/2 cup Olive Oil Mayo
1 tsp lemon juice
salt and black pepper
In small bowl, mix the garlic, paprika, parsley, chives, and mayo with a fork. Drizzle in the lemon juice while continuing to mix, then taste and season with salt and black pepper. If your dressing is too thick, add either lemon juice or water-- 1/4 tsp at a time-- until it's the right consistency.
This week I will try the "No Fuss Salmon Cakes!" Stay tuned!