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Delectable dishes that are both tasty and nutritious

Michelle Smith's new cookbook, The Whole Smiths, features recipes that are not only Whole30-compliant, but have also been endorsed by the program's founder.

Seattle — Michelle Smith, author of The Whole Smiths Good Food Cookbook: Whole30 Endorsed, Delicious Real Food Recipes to Cook All Year Long, shares some of the fantastic recipes you can find in her new book that have been carefully created with taste and health in mind. The Whole Smiths cookbook features something for everyone, including recipes that work for gluten free, vegetarian, and other dietary constraints, that all comply with the Whole30 Program. Smith's new cookbook aims to make eating healthy attainable for everyone and even includes dessert recipes to satisfy that sweet tooth.

STRAWBERRY + BALSAMIC SALMON is excerpted from The Wholesmiths Good Food Cookbook © 2018 by Michelle Smith. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

STRAWBERRY + BALSAMIC SALMON

If someone would have told me back in the day that I’d be eating fish and fruit together on the same plate, let alone in the same bite, I would have thought they were nuts. But I would have been oh-so-wrong, because it’s an unexpectedly beautiful pairing.

SERVES 2 TO 4. PALEO, WHOLE30, GLUTEN-FREE, DAIRY-FREE, NUT-FREE.

  • 2 teaspoons extra-virgin olive oil, plus more for grill
  • 2 pounds skin-on salmon fillets
  • 1 teaspoon salt
  • ½ cup balsamic vinegar
  • 2 cups fresh strawberries, hulled and sliced
  • 6 fresh basil leaves, chopped

1. Heat a grill to medium-high or heat a large grill pan over medium-high heat.

2. Lightly brush the grill or pan with olive oil.

3. Brush the salmon fillets with 2 teaspoons of olive oil and season with the salt. Place the fillets skin-side down on the grill and cook, covered, until cooked through but not dry, 6 minutes. Flip the salmon and cook for 3 to 5 minutes more, depending on thickness.

4. In a small saucepan over medium heat, heat the vinegar until slightly syrupy, 10 to 12 minutes.

5. Top the grilled salmon with the strawberries, basil, and a drizzle of the balsamic reduction and serve.

CAULIFLOWER RICE TABBOULEH is excerpted from The Wholesmiths Good Food Cookbook © 2018 by Michelle Smith. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

CAULIFLOWER RICE TABBOULEH

Cauliflower has become the workhorse of all vegetables. You can flatten it into a pizza crust, grate it into rice, or mash it in lieu of potatoes. Here I use it to replace bulgur wheat. Its neutral flavor makes it the perfect companion to a zillion (yes, I counted) different dish variations.

SERVES 4 TO 6. GREAT FOR LEFTOVERS! PALEO, WHOLE30, GLUTEN-FREE, DAIRY-FREE, NUT-FREE

  • 1½ heads cauliflower, cut into florets or 6 cups pre-riced cauliflower
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 2 teaspoons salt
  • 2 cups shredded cooked chicken (light and dark meat)
  • 1 cup pitted kalamata olives, halved
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • ⅓ cup chopped red onion (about ⅓ medium)
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 2 teaspoons grated lemon zest
  • 1 teaspoon fresh lemon juice

1. In a food processor, pulse the cauliflower florets until broken down to a rice-like consistency.

2. In a large sauté pan or skillet over medium heat, heat 1 tablespoon of the olive oil. Add the cauliflower rice, ⅓ cup water, and 1 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until tender but not soggy, 5 to 6 minutes.

3. Transfer the cauliflower rice to a large bowl and toss for 2 to 3 minutes to release the steam and any additional moisture. Refrigerate for 1 to 2 hours, until completely cool.

4. Add the remaining 1 teaspoon salt, the chicken, olives, tomatoes, bell pepper, onion, parsley, mint, lemon zest, and lemon juice to the bowl with the cauliflower rice and stir to combine.

5. Drizzle with the remaining 2 teaspoons olive oil and serve.

CHARRED SHISHITO PEPPERS + SRIRACHA DIP

SERVES 4. PALEO, WHOLE30-COMPLIANT IF MODIFIED, GLUTEN-FREE, VEGETARIAN, DAIRY-FREE, NUT-FREE

For the Sriracha dip:

Ingredients:

  • ½ cup 1- Minute Mayonnaise (page 195)
  • 1 tablespoon Sriracha
  • 1 garlic clove, minced
  • ½ teaspoon fresh lime juice
  • ½ teaspoon coconut aminos
  • ⅛ teaspoon salt

For the shishito peppers:

  • 2 teaspoons avocado oil
  • ¼ teaspoon toasted sesame oil
  • 2 pounds shishito peppers
  • 1 to 2 tablespoons flaky sea salt (I like Maldon)

For the Sriracha dip:

In a small bowl, thoroughly combine the mayonnaise, Sriracha, garlic, lime juice, coconut aminos, and salt. Set aside.

For the shishito peppers:

In a large cast-iron skillet over medium-high heat, heat the avocado oil and sesame oil. Add the shishito peppers and cook, turning occasionally, until they are lightly charred and softened, 4 to 5 minutes. Sprinkle the sea salt over the peppers and serve with the Sriracha dip alongside.

Note:To modify for Whole30, swap out the Sriracha for a compliant hot sauce, such as Frank’s RedHot,Tabasco, or Yai’s Thai Chili Garlic Hot Sauce.

CHARRED SHISHITO PEPPERS + SRIRACHA DIP is excerpted from The Wholesmiths Good Food Cookbook © 2018 by Michelle Smith. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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