Sheet Pan Teriyaki Salmon and Vegetables + 30 Days of Dinner!!

We just finished our first successful Whole30 in a looooong time and I feel great! And, as I've done in the past, I've decided to just keep going for another 30 days. It's become routine by now and so much easier for me to continue on at this point. So all the meals this 30 days are Whole30 compliant. I tried a lot of new dishes, but have plenty of standbys sprinkled in. And we only dined out three times this entire month, which is a pretty amazing feat for our family.

I am not a big fan of cooking fish at home, but this Sheet Pan Teriyaki Salmon and Vegetables was so easy and so tasty that I picked it to share. Great for a weeknight meal!

Sheet Pan Teriyaki Salmon + Vegetables 

(from Just Jessie B)

Ingredients
- 1 to 1 1/2 lb salmon filet
- 1 white onion, sliced
- 1 red bell pepper, sliced (you can really use whatever veg you want -- I used up some cherry tomatoes I had in place of the pepper)
- 2 to 3 cups brocoli florets
- 2 to 3 cups green beans
- avocado oil, for drizzling (olive oil works too)
- salt and pepper

Directions
1. Preheat the oven to 425 F. Line a baking sheet with parchment paper.
2. Add the vegetables to the lined baking sheet. Drizzle with oil, season with salt + pepper, and lightly toss to coat the veggies. Arrange them flat on the baking sheet and transfer to oven.
3. Roast the vegetables for 10 minutes.
4. While the veggies roast, combine the sauce ingredients in a saucepan and bring to a simmer. Continue to cook, stirring often, allowing the sauce to reduce and thicken. Turn the heat off once it reaches a consistency you prefer.
5. When the vegetables finish, move them to the sides of the pan to make room for the salmon. Drizzle the salmon with oil and a sprinkle of salt + pepper.
6. Place the baking sheet back in the oven, and roast for 15 minutes longer or until salmon is cooked through. Once finished, drizzle the entire dish with teriyaki sauce.

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Day 1 (M) - Dijon Chicken Skillet (basically followed this recipe, but left out honey and sherry); cauliflower rice; salad 
Day 2 (T) - Crockpot Beef Chili (leave out maple syrup); green beans
Day 3 (W) - One Pan Pork Chops with Apples and Onions; Roasted Brussels Sprouts and Bacon; roasted potatoes 
Day 4 (Th) - Beef Ragu (no gnocchi); baked potatoes; green beans 
Day 5 (F) - Slow Cooker Crispy Chicken Carnitas (no tortillas); sweet potato fries 
Day 6 (Sat) - dinner out (steak, baked potato, brussels sprouts -- all plain)
Day 7 (Sun) - Dijon Chicken Skillet (same as above); baked potato; green beans 

Day 8 (M) - Slow-Cooker Kalua Pig; cabbage and kale mix; roasted sweet potatoes 
Day 9 (T) - brinner (poached eggs, bacon, breakfast potatoes, salad)
Day 10 (W) - Beef Enchilada Bake; cauliflower rice 
Day 11 (Th) - Garlic Lover Stew with Olives, Capers + Tomatoes; cauliflower rice; salad 
Day 12 (F) - grilled burgers; sweet potato fries; salad
Day 13 (Sat) - Pan-Seared Steaks with Chimichurri Brussels Sprouts (from Whole30 Fast & Easy Cookbook but see similar here -- use ghee or oil instead of butter); baked potato; salad 
Day 14 (Sun) - Jalapeño Popper Chicken Chili; green beans 

Day 15 (M) - Trader Joe's frozen burgers (no one liked these, but they did the trick in a pinch); roasted carrots; potatoes 
Day 16 (T) - Creamy + Smoky Chipotle Pork Chops (I didn't have time to make the sauce and the chops needed it); leftover potatoes; salad
Day 17 (W) - Paleo Beef Barbacoa; cauliflower rice; sautéed shaved brussels sprouts 
Day 18 (Th) - dinner out at CAVA (got all totally Whole30-compliant din, but my stomach still didn't feel exactly right after)
Day 19 (F) - Beef and Plantain Skillet (a runner-up for the featured recipe!); sweet potato fries 
Day 20 (Sat) - grilled steak; Twice Baked Potatoes; Cauliflower + Carrot Puree 
Day 21 (Sun) - leftovers 

Day 22 (M) - Spicy Beanless Chili (I wasn't a fan of this -- the heat was overpowering); salad
Day 23 (T) - Zucchini Noodles with Avocado Pesto and Shrimp (I usually don't like zoodles, but the pesto made this dish delicious!); salad
Day 24 (W) - grilled flank steak (with this marinade - SO good); omelets; and sweet potato fries 
Day 25 (Th) - Slow Cooker Brisket and Onions (I prefer this slow cooked in the oven); brussels sprouts; potatoes 
Day 26 (F) - leftovers 
Day 27 (Sat) - Sheet Pan Teriyaki Salmon + Vegetables 
Day 28 (Sun) - dinner out (steak, carrots, and potatoes -- all plain)

Day 29 (M) - sautéed chicken; sweet potato hash; avocado 
Day 30 (T) - Fennel Crusted Pork Chops with Potatoes + Shallots; roasted green beans + broccoli 

Italian Drunken "Noodles" + 30 Days of Dinner

I generally try to share my most "family friendly" recipe of the month as the featured dinner. And, for my kids, that is almost always some form of pasta and meat. Despite the fact that we had to have yet another chat about not behaving like animals at the dinner table, and further affirmation that you do indeed have to eat your vegetables with no promise of dessert in sight, this meal was a winner. I served the kids' over papperdelle pasta and mine over ribbons of butternut squash "noodles."

Grub It Up: Shaved Beet, Carrot, and Radish Salad with Coriander Mustard Viniagrette

Mom started her second (and much-needed after a long holiday stretch of dabbling in carbs and drink) Whole30 challenge this week and planned ahead to incorporate some interesting salads. Her first challenge was successful, but she felt like she made the same side salad over and over and over again. First up this week was a yummy beet, carrot, and radish salad. Well, yummy for mom and dad. We were interested in it, but no way were we touching it. Instead mom mandolined some long carrot strips separately for us and that novelty did the trick for a bit. If your everyday dinner salad needs some shaking up, give this one a try.

And here's our menu from this past week, in case you're looking for something to go with your salad. Any newbie paleo/primal/clean eaters out there? What are YOU cooking?

Monday -- Lemon Chicken with Olives and Cauliflower Rice -- mom's favorite quick meal that is a sure win with everyone.

Tuesday -- Italian Baked Eggs (minus the cheese and bread), Shaved Beet salad below -- mom wipes the sauce off our eggs for us and serves ours with fruit.

Wednesday -- Burgers and Salad (no recipes here, just easy quick fixes) -- despite being the most straightforward meal of the week, we threw fits about the onion in our burgers.

Thursday -- Creamy Shrimp over Zucchini Pasta -- daddy was not a fan of the coconutty sauce. mom said it was so-so and probably won't make it again. the kids had mac n'cheese.

Friday -- Honey Orange Chicken and Broccoli -- kiddos got brown rice, too

Saturday -- dinner out at District Chophouse -- steaks the size of our heads for all.

Sunday -- BBQ Baked Chicken and Sweet Potato French Fries -- mom generally followed the BBQ sauce directions, but left out the spicy spices and pineapple. she added honey instead. and she baked the chicken instead of grilling it. it was just OK. we're guessing it would have been better grilled.

Shaved Beet, Carrot and Radish Salad with Coriander Mustard Vinaigrette 

(slightly adapted from gourmande in the kitchen)

Ingredients
Dressing:
- 1 1/2 tbls apple cider vinegar
- 3 tbl extra virgin olive oil
- 2 tsp dijon mustard
- 1 tsp raw honey
- 1/2 tsp sea salt
- 1/2 tsp ground coriander
- freshly ground black pepper to taste

Shaved Salad:
- 4 small golden beets, peeled
- 4 medium carrots, peeled and cut into two
- 1 small bunch of radishes, trimmed and cleaned
- 2 tbsp chopped flat-leaf parsley

Directions
- Whisk the dressing ingredients together in a large bowl.

- Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing attachment.

- Toss the sliced vegetables with the dressing to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired.