Whole 30: Day 7

One week in! Woot! I’m still feeling good. Had a light breakfast on day 7 as we were both busy, just some fruit and a hard boiled egg. Wanted to prep my dinner before I had to leave, so kept it simple.

And I was out well past lunchtime — side note — picked up an Epic bar while I was out, and, yuck! Those are gross — so when I got home I was hungry. I had some leftover spiralized zucchini, so I whipped up a quick Whole 30 friendly pesto using what I had on hand.



  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 2 cups cilantro
  • 3 tbls. thyme
  • sea salt
  • 2 cloves of garlic


  1. Toast pine nuts in a dry skillet until golden brown. Transfer to a blender
  2. Add herbs, sea salt, garlic, and 2 tbsp. of olive oil
  3. Pulse to combine
  4. With blender running slowly, add remaining olive oil until completely combined
  5. Add to zucchini noodles and fold in to mix.

I totally did not miss the cheese in this at all. It tasted the same as any other pesto!!IMG_5128.JPGDinner had to be prepped in advance but was worth it. I made hake fish cakes, my Whole 30 friendly version of Melissa Clark’s recipe.


  • 2 tablespoons olive oil
  • 2 garlic cloves, smashed and peeled
  • 1 pound firm white fish fillets
  • 1 ½ teaspoons kosher salt, more as needed
  • ¼ teaspoon black pepper
  • 1 pound russet potatoes, peeled and thinly sliced (2 cups)
  • 2 eggs
  • 3 tablespoons roughly chopped mint
  • 3 tablespoons roughly chopped thyme
  • 1 scallion, white and green parts, finely chopped
  • 1 serrano chile, seeded and minced
  • Pinch cayenne
  • Finely grated zest of 1 small lime
  • cup  and ½ cup almond flour, divided
  • ghee or clarified butter
  • ½ cup Whole 30 mayonnaise


  1. In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
  2. Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. 4 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
  3. In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
  4. Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and 1/3 cup almond flour, and combine. Season with salt if needed. Cover and chill for at least 3 hours, longer if possible.
  5. Place remaining flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
  6. In a large, preferably nonstick skillet, heat 2 – 3 tablespoons of ghee or clarified butter over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more cooking fats as needed. Move to a paper-towel-lined plate.
  7. Serve fish cakes with dollops of mayonnaise.

These are really good. We ate a bunch of them, and then froze the rest for easy quick meals in the coming week.


Jicama, Watermelon, Tomato Salad


This is really good. Though I’m starting to think that any creation you can think of with jicama would be good. This is literally what I walked home from my CSA pick up with. (Aside from the jicama which I just had at home). I totally made it up as I went. Here’s the gist:


  • 1 cup of cubed jicama
  • 1 cup of cubed watermelon
  • 1 cup of halved or quartered cherry tomatoes
  • pumpkin seeds (added after this photo was taken)
  • loosely torn fresh mint
  • loosely torn purple basil
  • about 1 tbls. balsamic vinegar
  • about 2 tbls. cold pressed olive oil
  • salt


  1. Mix all ingredients except for oil and vinegar together in a bowl
  2. Toss with oil and balsamic and enjoy.

Crab & Corn Salad


So, obviously not raw. But still pretty awesome. And perfect for summer and the end of corn season, though I’m hoping she sticks around a little longer. Very simple, quick and easy salad.


  • 1 pound fresh crab meat, picked over for bits of shell
  • 2 Tbsp. chives, minced
  • 1 each jalapeno, seeded and minced
  • 1 Cup corn kernels, fresh
  • 1 each lime, zest and juice of
  • 1 Tbsp. olive oil
  • ¼ Cup cilantro, chopped
  • ¼ Cup  crème fraiche
  • ½ tsp.   ghole grain mustard
  • salt & pepper to taste



  1. Heat the olive oil in a sauté pan over medium heat. Add the corn and jalapeno and cook for two minutes stirring. Spread the corn on to a plate and allow it to cool.
  2. When the corn is cool combine it with all of the other ingredients except the crab in a mixing bowl. Stir to combine. Gently fold in the crab meat and season to taste.