sheet pan salmon // whole30 approved

I am all about Sunday meal prep! Quick, and easy meals are my jam. Anything that is less than 30 minutes, and has minimal cleanup is what I enjoy making.

I decided to make baked salmon - sheet pan style. Load up all the veggies, and your favorite protein. I love eating salmon since it has lots of good fats, and it's filling.

What you will need:

• fish of your choice
• veggies
• chopped fresh garlic
• avocado oil (or oil of your choice)
• salt + pepper
• lemon slices 
• baking sheet
• parchment paper 

1. preheat oven to 400 degrees
2. cover baking sheet with parchment paper
3. place fish on the baking sheet, and drizzle with avocado oil, season with salt + pepper, garlic, and top with lemon slices 
4. add your veggies, and season with the same ingredients as your fish 
5. bake for 20 minutes, or until fish is cooked (or until flaky) 
6. serve with your veggies, and enjoy!

This meal is great for the next day too! You can serve the salmon on top of a spinach salad with all your veggies! Even though I am not doing a round of Whole30 right now, I do enjoy eating a lot of Whole30 approved meals. 

Simple and easy!

-Steph 

mani

 

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almost vegan no bake cheese cake bites

These raw aLmOsT vegan (they have honey), Paleo dairy free, grain free, soy free, gluten free, air free lolol cheesecake bites are effing MAGICAL. Best part is they don't have to be baked, downside you have to wait for them to freeze. 

Check out the dEATS below on how to make them.

• one cup of mixed fresh blueberries & raspberries 
• 1.5 cups cashews soaked in water overnight, and drained 
• 2 tablespoons of melted coconut oil (I used the Trader Joe's Organic Coconut oil) 
• 10oz bag of Paleonola
• 2 tablespoons of almond milk - or your choice of plant based milk 
• 1/3 cup coconut oil
• 1/2 maple syrup 
• 2 tablespoons lemon juice 
• 1 tablespoon of vanilla extract 

Other items you will need:

blender

Glass 8x6 Pyrex Dish

Parchment Paper

1. To make the crust add one bag of the Paleonola and two tablespoons of the melted coconut oil to your blender until it turns into a fine mixture
2. Cover your 8x6 Pyrex dish with a small amount of melted coconut oil (this will help stick the parchment paper to your dish without it sliding around) then line your dish with the parchment paper
3. Take the blended Paleonola and press it into your 8x6 Pyrex dish covered in parchment paper
4. Clean your blender after you have made your crust, and then add the 1.5 cup of soaked cashews, 1/3 cup coconut oil, 2 tablespoons of almond milk, 1/2 cup of maple syrup, one tablespoon of vanilla extract, and one cup of your fresh blueberry & raspberry mixture into your blender
5. Blend until well combined 
6. Pour your mixture over your crust
7. Freeze overnight
8. Enjoy! 

This can be made vegan if you use a granola that does not have honey, but I just really enjoy the Paleonola brand! 

-𝓼𝓽𝓮𝓹𝓱𝓪𝓷𝓲𝓮