Are you read for
some football the January Whole30?? Well, whether or not Santa/The Hanukkah Fairy/someone else who really loves you brought you the Whole30 Cookbook: 150 delicious and totally compliant recipes to help you succeed with the Whole30 and beyond this holiday season, you NEED this in your life, Whole30 friends, whether you’re doing a round this January or not.
You guys, Melissa Hartwig has done it again. First off, she already released two new Whole30 books this year: Food Freedom Forever: Letting Go of Bad Habits, Guilt, and Anxiety around Food, and the Whole30: Your 30-Day Guide to Health and Food Freedom. And if you think she skimped on the content on any of these just to make sure she could get all three books out in a year, you would be sorely wrong, my friend. All 3 of these books are freaking bomb/bada*s/absolutely essential for anyone who has either done a Whole30, is kind-of-sort-of-thinking about doing one, or who is definitely doing one in the near future.
So what’s the deal with this new one? 150 brand-spanking-new Whole30-compliant recipes that haven’t appeared in any of the other Whole30 books, that’s what’s new with this one. PLUS some awesome tips for planning, prepping, and preparing your meals to save time and money (cha-ching!) and ideas on how to turn leftovers of one dish into multiple easy meals!
And the recipes? We’re not talking 150 of your basic staples, like just plain cauliflower rice, roasted veggies, baked sweet potatoes, or plain grilled chicken. Sure, those are essentials that will make your life so much easier (if you need those, they’re in the Whole30 guidebook from earlier this year, but this new cookbook goes way beyond, to flavortown/tastebud explosion/tears-of-joy-because-this-food-is-so-amazing territory.
I know, I know. You want some examples of the recipes that’ll be in the book. Hold your Day 4 (kill all the things) feelings and I’ll get to it. Tiger blood is sooner than you think!
- Scrambled Egg Breakfast Tacos with Cider-Chipotle Sausage
- Potato Patties with Shredded Beef & Poached Eggs with Salsa Verde
- Jimaca Street Tacos with Barbacoa
- Mexican Twice-Baked Potatoes
- Pork Posole with Tostones
- Asian Sesame Noodles
- Cherry Chipotle BBQ Chicken Thighs
- Grilled Jamaican Jerk Salmon with Fresh Mango Salsa
- Red Curry Roasted Cauliflower
- Garlic Smashed Potatoes with Crispy Prosciutto, Onions, and Pine Nuts
- Spinach-Grapefruit Salad with Mashed Avocado Dressing
- Mango-Mint Tea Spritzer
I don’t know about you, but I’m almost drooling just thinking about those recipes. Seriously, the hardest thing about this cookbook will be deciding what to make first!
You know what else is the freaking coolest thing about this cookbook? It’s not just the amazing folks at Whole30 who developed them. They also invited some of my (and probably your!) favorite food bloggers like Michelle of the Whole Smiths, Kendra from Paleo Paparazzi, Melissa Joulwan of the Well Fed Cookbook Series, Steph from Stupid Easy Paleo, and Michelle Tam of Nom Nom Paleo, plus many more (!) to contribute their favorite recipes!
Today I’m sharing the recipe from the cookbook for One-Pan Herb-Crusted Roasted Salmon with Roasted Broccoli Steaks! 1) PHEW that title is a mouthful, and I thought my recipe titles were long sometimes! 2) if you’re like my brother, you may be wondering “WTF is a broccoli steak?” WELL. You take a head of broccoli, slice it lengthwise so it looks like a giant vegetable “steak.” It’s done with cauliflower sometimes too. Is it as tasty as a real steak? Not in my opinion. But for broccoli? You’re alright, kid. OR you can do like the book says and dip it in some Whole30-friendly ranch dressing. Like UM YES PLEASE AND THANK YOU. And that salmon with the herb crust? Hooooold your horses (or fish) guys, this one knocks it outta the park.
- 2 salmon fillets (6 oz each)
- ½ cup fresh basil leaves
- ½ cup fresh parsley leaves
- 6 Tbsp extra virgin olive oil, divided
- 1 Tbsp fresh lemon juice
- 1 tsp sea salt, divided
- 1 tsp black pepper, divided
- ½ tsp lemon zest
- ¼ cup almond flour
- 3 small heads broccoli, stems attached (about 1 lb total)
- ½ cup sliced almonds, toasted
- Preheat the oven to 400 F.
- Combine the basil, parsley, 4 Tbsp olive oil, lemon juice, ½ tsp of the salt, ½ tsp of the pepper, and lemon zest in a blender or food processor. Cover and pulse until smooth. Pour the herb mixture into a bowl and stir in the almond flour.
- Place the salmon fillets in a large roasting pan or on a rimmed baking sheet. Pack the herb mixture on top of each fillet.
- Trim the broccoli stems to about 3 inches below the florets. Slice the broccoli heads lengthwise into 1-inch thick slabs (2-3 slabs per head), cutting from the bottom of the stems through the crown to preserve the shape of the broccoli.
- Brush both sides of each broccoli slice with the remaining 2 Tbsp olive oil and sprinkle with remaining salt and pepper. Arrange the broccoli in a single layer in the pan around the salmon.
- Roast the broccoli and salmon for 25 minutes, until the salmon just barely starts to flake when pulled apart and the broccoli is lightly browned, turning the broccoli once halfway through roasting.
- Sprinkle the broccoli with toasted almonds before serving.
Well, what are you waiting for sillies, go get your copy of the Whole30 Cookbook: 150 delicious and totally compliant recipes to help you succeed with the Whole30 and beyond and get to cooking!
Don’t forget to check out if Melissa will be in your city for her January Whole30 tour, if you’re so lucky! If you’re not (like us on the east coast), fret not! I’m suuuure there will be another one soon, and we have this amazing cookbook to keep us company and busy in the meantime!