Week one of Elimination Diet 2017 has been going. Well? Can’t say that—but I can say that I have gone through it with resolute strength at that creamy, roasted smell of the coffee shop on my corner every morning. Plus, I haven’t even grabbed a slice of pizza or deliciously buttery pastry at my weakest! Instead, I’ve been a slave to my diet and cooking everything du jour dans ma cuisine. Plus, I’ve embraced
rabbit food salad as an actual lunch food group. Every time I pick up an unfamiliar snack or go grocery shopping, I pick everything up and read the nutrition label on the back—I must look like the confused math lady. But, it’s been somewhat fun figuring out what I can and cannot eat, plus I’m actually really impressed with myself that I haven’t caved (fingers crossed it won’t happen tomorrow). I guess I’m not doing a great job at selling this elimination diet.
Read this part if you want to know the good parts: I cooked this delicious roasted salmon recipe and ate it with mashed sweet potatoes on the side. It’s totally elimination diet-friendly (no dairy, no gluten, no nightshades) and protein-packed. Another benefit of this diet? My jeans are feeling a little less snug!
Chimichurri Roasted Salmon
1 salmon filet
4 cloves garlic
3 tbsp. cold-pressed olive oil
1/4 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
1 tbsp. fresh lemon juice
Salt and freshly-cracked black pepper
1. Preheat your oven to boil. To make your chimichurri, combine all of your fresh herbs, garlic, lemon juice, olive oil and salt and pepper into a food processor. Process until your herbs are finely chopped.
2. I like to cook any fish in parchment paper or foil—it keeps it really moist and flavorful. Set a piece of foil, large enough to fold into a tent over your salmon, in an oven safe pan or tray. Coat your salmon in your chimichurri mix and bake for 10-12 minutes. An easy tip to make sure salmon is cooked? If it’s flaking easily with the touch of a fork, it’s ready to eat. Enjoy!