We have made it to the end of day 27!!! It feels good to be coming into the home stretch. I’ve started thinking about the reintroduction process, and how this time around I really want to take it slow and pay attention to how my body reacts to each thing I bring back. We’re not really missing any foods in particular, just the convenience factor of grabbing tacos to go instead of making lunch, that kind of thing. But reintroduction means one thing at a time, and somehow I don’t think it is going to be tortillas on the top of my list!
Fortunately we are still excited about trying new things in the kitchen. For most people the hardest part about the Whole 30 is all the cooking, but as Jason likes to point out we tend to make a production of dinner even when we’re not on a diet. If feels kind of funny to say that. There are dietary restrictions here but this is not really a diet.
And certainly tonight’s dinner does not feel like a diet. Jason took one bite of this fish and announced he was never barbecuing salmon again. Whoa! Let’s not go that far, please! But I can’t argue that it was incredibly moist and we both cleaned our plates. I really should give the poor guy a break from the grill more often, so even though I am not ready to give up on grilled fish entirely I think we can throw this into our regular rotation.
Season with salt and pepper 
Top with fresh basil and lemon slices 
Fold parchment creating a tight seal 
Place on sheet pan to bake
I rubbed the fillets lightly in olive oil and seasoned with kosher salt and fresh pepper, then piled on thinly sliced basil and topped with lemon slices. All the moisture will come from the fish itself as it bakes so there is no need to add liquid, just be sure to seal up your parchment well so the steam stays inside. I ended up using paper clips on the ends to make sure my packets stayed folded up tight. Bake in a preheated 400° oven for 15-20 minutes (depending on how done you like your fish) and they are ready to serve.
The Brussels sprouts are inspired by a dinner we had at Scott and Alison’s a long time ago. Remember having dinner with friends? I am missing those days! Anyway, Alison made shaved Brussels sprouts for me once and I recreated them as best I could. I don’t remember if she had toasted almonds in there or not but don’t skip them, they add a nice crunch.
Using the slicing disc 
shave Brussels sprouts 
I tried coconut oil this time 
Season with salt and pepper 
Add dried cranberries and toasted almonds
I also tried coconut oil instead of ghee this time because I have to admit we are not loving the grass fed ghee! It is definitely more flavorful, but not in a good way. Since I bought the butter at Costco I still have a full pound of unsalted grass fed butter in my fridge that I am not sure I’ll even use. It is definitely out for baking!
Shaved Brussels Sprouts with Cranberries and Toasted Almonds
Equipment
- Food Processor
- Saute Pan with Lid
Ingredients
- 3/4 lb Brussels sprouts
- 2 tbsp coconut oil
- 1/4 cup sliced almonds toasted
- 1/4 cup dried cranberries
- 1 tbsp apple juice optional
- salt and pepper
Instructions
- Trim ends of sprouts and run through food processor using slicing disc to shave.
- Heat coconut oil in saute pan over medium high heat. Add 1 slice of Brussels sprout to test heat, when oil is very hot add remaining sprouts. Stir to evenly coat in coconut oil.
- Saute for 3-4 minutes, until sprouts are beginning to soften, stirring occasionally. Add salt and pepper.
- Add cranberries and almonds and mix well. Add apple juice if using, cover pan and reduce heat to medium low.
- Cook until sprouts are soft, 1-2 minutes. Serve immediately.
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