This recipe is very simple to make, but packs a lot of flavor. You can serve the halibut over spaghetti squash, or zoodles.

Pesto Halibut

Yields: 4 servings

Ingredients

• 4 halibut filets
• 4 tbsp. pesto
• Olive oil
• 1 tomato thinly sliced
• Salt & pepper
• 1 lemon cut into wedges – for serving

1. Preheat oven to 425°
2. Rinse the halibut and sprinkle with a little salt, pepper and olive oil. 
3. Add 1 tbsp. of pesto to each filet and spread the pesto onto the filet using a frosting knife. (If you don’t have a frosting knife, a regular butter knife should work just fine)
4. Add 2-3 tomatoes slices onto each filet. Sprinkle a bit more salt and pepper, and drizzle a bit more little olive oil over the top of all the filets.
5. Bake the halibut on a foil lined baking sheet for 10 minutes.
6. Serve the halibut over spaghetti squash with a lemon wedge on the side.

I made a side salad of tomato, cucumber, bell pepper, onion, red wine vinegar, dill, salt and pepper and it paired very nicely with this meal.

First of all, how in the world is it already October? 3 more months and its going to be a brand new year. That’s just too crazy. 

We just got back from a relaxing and very much needed camping trip. I love camping. The fire, the smell of the tree's, waking up in the morning to the sound of birds chirping and the fire crackling, making s'mores anytime of the day, drinking tea in the morning, and everyone sharing stories and being cozy around the fire, playing dominoes at 3 in the afternoon. Just writing about it makes me feel so relaxed. I wish I were camping right now. As is life, and now I get to wake up tomorrow and go to work.  Wah wah wah.

Last time I left you with a pesto recipe. Next up! bruschetta chicken. Before going paleo, I used to make this with brown rice pasta. Now I swap out the pasta for zoodles (zucchini noodles). After you finish eating this make sure you have gum or a toothbrush close by because the garlic in the bruschetta will leave your breath kickin. Not to mention the stinky burps you will have. But trust me, it’s worth it.


Bruschetta Chicken

Yields: 4 servings

Ingredients

• 4 organic chicken breasts (I buy mine from Costco, and sometimes they are too thick so I slice them in half so they cook faster)
• Pesto (optional)
• Salt and pepper
• 4 small zucchinis

For the bruschetta

• 2 tomatoes diced
• 4 cloves of garlic minced
• 10 basil leaves (chiffonade the basil leaves)
• 1 1/2 tbsp. balsamic
• 2 tbsp. olive oil
• Salt and pepper to taste

1. Season the chicken breast with salt, pepper, and 1 tsp. of pesto per side. Grill or pan fry chicken for 10 minutes, flipping chicken breast over after 5 minutes of cooking. Once done set chicken aside.
2. For the bruschetta take all the ingredients, combine them in a bowl and mix. If time allows make the bruschetta the night before, or an hour before serving dinner in order to let the flavors mingle.
3. To serve the meal I like to build my plate in the following order; zucchini noodles, a dollop of pesto, chicken, bruschetta, and one smaller dollop of pesto.

I prefer eating my zucchini noodles raw, its easier to prepare and means I have one less pot to wash, but if you like your welcome to cook them in a sauté pan with a little olive oil, salt and pepper until soft.

 Do you see the title of this post? We have reached the end! WOOP WOOP!  

I feel good, and my skin looks good, which is a nice plus. And the best part is I don’t have any cravings. I just finished eating dinner and normally I have a craving for something sweet but I feel content.

I highly suggest trying out the whole30, you have nothing to loose by giving it a try. 

I also wanted to mention that last time we did whole30 our taste buds evolved and we learned to love foods that we would have never imagined eating. For example last year we began eating: 

• Sweet potato’s - before the Whole30 I couldn’t stand sweet potato, just the thought of eating a potato that was sweet and mushy sounded disgusting. Now I can't get enough of it!
• Cacao nibs- I am not a big chocolate person (I know I know, I am crazy) but if I ever did eat chocolate it had to be milk chocolate. But now I think milk chocolate is too sweet and I would rather have cacao nibs or dark chocolate.
• All things coconut- I now adore coconut; coconut milk, coconut flakes, shredded coconut. The more coconut the better.

Now this time around while doing the Whole30 we grew to love:

• Purple cabbage- Right now this is my go to salad. I make a big bowl of purple cabbage salad, and have enough to last me a few days. It’s a great breakfast option or good to use as a side for lunch or dinner.
• White sweet potato fries- I normally only make regular sweet potatoes (yams), but I decided to try out white sweet potato and I was pleasantly surprised. Its has just a hint of sweetness, and dipped in almond butter it is AMAZING!
• Roasted garlic- I am not sure if this counts as a new food but I had never made it before until I made turnip and cauliflower with roasted garlic. It is so simple to make, and it's so smooth, you can spread it like butter.
• Nori- LOVE IT!  If you're sick of eating leftover chicken,  just wrap it up in a sheet of toasted seaweed along with some veggies and anything else your heart desires. It will solve all your problems... well it will at least help you figure out what to eat for dinner.

It was a great month, and I am happy we made it through. And one more perk is the fact that we saved money on not eating out. This whole month I ate out only 4 times. That’s pretty amazing if you ask me. 

 

DAY 30


 Breakfast

• Scrambled eggs with kelp granules, and seasoned with salt and pepper.
• 1 avocado
• Diced red bell pepper
• 1 banana

The scrambled eggs topped with avocado and freshly diced red bell pepper is a really great combination!

Lunch

• Chipotle salad with carnitas, fajitas, salsa, and guacamole. 

Dinner

• Salmon
• Guacamole
• Purple cabbage salad- I added sunshine sauce
• Watermelon

Snacks: blueberries

1 more day left!

DAY 29

Breakfast

• A bowl of chicken soup
• Banana

Lunch

• Leftover apple short ribs
• Cauliflower rice
• Brocolinni

Snacks: a peach

Dinner

• Salmon nori wrap with arugula, guacamole, red bell pepper, salt and pepper.

Todays nori wrap was my least favorite, something about the flavors did not mesh well. 

DAY 28

Breakfast

• Bowl of chicken soup
• Banana
• Almonds
• Pear

Lunch

• Leftover salmon
• Guacamole
• Cabbage salad
• 1 orange

Snacks: carrots

Dinner

• Ruben’s sliders
• Guacamole
• Purple cabbage salad
• Sweet potato fries

Goodnight