I finally decided that I have enough knowledge and creativity about cooking to start making up some of my own recipes. Yesterday I was craving salmon and spinach for some reason (it’s funny for me to crave Spinach… but I guess that’s what the Whole30 Challenge will do to you–change the way you think about food and help curb cravings for unhealthy things), so I stopped at the grocery store on my way home from work and picked up a few ingredients. After Julia went to sleep I got started!
First I preheated the oven to 325 degrees, and prepared a baking sheet by covering it with tin foil and greasing it with olive oil. I then rinsed and patted dry 4 6-oz. salmon fillets and placed them skin-side down on the baking sheet. I put 2 Tablespoons of coconut oil in the microwave for 30 seconds to melt it and then I brushed that all over each of the salmon fillets and sprinkled them each with salt and pepper. Once the oven was heated up, I put the salmon in the oven and baked for 15 minutes. You can check for done-ness by cutting in half the thickest piece of salmon and making sure that the inside is pink and cooked to your liking.
Sauteed Spinach with Mushrooms:
I heated up a large pan over medium-high heat, and added 1 Tablespoon of olive oil to the pan. Once that was heated up, I added 2 chopped cloves of garlic. Once the garlic became fragrant, I added 1/2 of a chopped yellow onion and 2 cups of sliced mushrooms. I sauteed these until the onions were soft and translucent, and then added some salt and pepper. Finally, I added about 6 cups of baby spinach and continued to sautee until the spinach was wilted.
To be “restaurant quality,” I would have needed one more dish on the side… and I would have made a batch of sweet potato fries, except that I didn’t really feel like waiting another half an hour to eat. It was already close to 8 by the time we ate dinner!
Breakfast this morning was another Monkey Salad (I am really loving these Monkey Salads and not getting sick of them at all!) only this time I added some raspberries in with my banana, and topped the fruit with a small handful of cashews and unsweetened coconut. Yum Yum!