Sweet Potato Crusted Salmon with a Veggie-Packed Salad

If you follow me on Instagram (which I hope all of you do!!), then you know that whenever I am in Florida it is an absolute must that I have my favorite meal: sweet potato crusted salmon from the Food Shack. I don’t know why I never thought of doing something so brilliant, but ever since I had it a few years ago I can never get it off my mind. Finally, after 3 years of claiming I would do so, I have officially created a recipe in my kitchen for my own version and I can safely say it is BOMB. With a few extra steps, you too can be enjoying this incredibly crunchy exterior yet perfectly cooked salmon.

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Vegetable Ribbon Noodles with Meat Sauce

A weeknight Whole30 staple

Let me start right off the bat by saying in no way, whatsoever, is this meal replacing a delicious bowl of gluten and cheese filled spaghetti and meat sauce from your favorite Italian restaurant. Also, before the naysayers come at me about how quickly this meat sauce is made, this is not your grandmother’s Sunday sauce; this is a quick meat marinara sauce that does not take much time but still tastes delicious. Now that we’re on the same page, let me show you how to make a delicious and fast Whole30 approved dinner that you can surprisingly pull together with some potential staples lying around your kitchen (or am I the only one who regularly has zucchini and sweet potatoes on hand and ground beef in my freezer?).

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Chicken Vegetable Instant Pot Soup

Thanksgiving leftovers transformed to chicken & vegetable soup

If you’re like my family, as soon as Thanksgiving dinner is over everyone immediately grabs a Tupperware and begins fitting as much food as possible into their dedicated “leftovers bin”; fighting for that last bite of stuffing or spoonful of sweet potato casserole. This year, I made it easy for the rest of my family, and took myself out of the fight declaring I only wanted to take one thing home, something that absolutely no one else was eyeing: the turkey carcass. Yep, that’s right, I wanted the bones. So much so, that I even traveled back to NYC with them in a Ziploc bag (I know, seriously a psycho move). BUT, the week prior I made turkey stock with all of the turkey bones leftover from my Friendsgiving meal and it truly was better than any bone broth I had ever tasted (fully tooting my own horn) and it was garlic & onion free. This is huge for all of my low FODMAP friends out there. So, instead of elbowing my sister over the white turkey meat, I grabbed my bones and headed back to my apartment where my instant pot resided. As expected, the turkey stock turned out magnificently. So tasty, in fact, that I may begin eating turkey instead of chicken just so I can store the bones for my next batch of broth. Either way, I had vats and vats of turkey stock to put to work; one can only fit so many mason jars in her refrigerator. As I felt a cold coming on, I knew what I was prepping for my weekday lunches: homemade chicken vegetable soup. It was insanely easy, cooked itself (not kidding), and is now officially going to be on my meal rotation all winter. Bless you, turkey, for giving me so much to love over the past two weeks.

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