Let’s rewind nine years. Back then, the Whole30 diet burst onto the scene, igniting both admiration and debate. It became famous for its rock-solid rules and life-changing results. Now, in her latest book, The New Whole30, the brainchild behind the diet, Melissa Urban, has decided it's time for a refresh. Why? Because, as she puts it, "Science doesn’t stand still—it evolves." And with that evolution comes a shift in how we think about food and its impact on our bodies. In this updated version, Melissa says we’re cutting back on the eliminations, making the program more inclusive and accessible while still delivering the same transformative results.
Listen up, because Melissa explains it like this: "Our understanding of how different foods interact with our bodies has grown leaps and bounds. As a result, we’re rethinking some of the restrictions in the original Whole30 program. This isn’t about watering it down—it’s about refining it based on the latest research and feedback from our community." In other words, it's still the Whole30 you know, but now with a modern twist.
If you're ready to dive in, here are a couple of recipes that are not only easy and delicious but also packed with anti-inflammatory benefits. These dishes are perfect for anyone looking to kickstart their health journey or simply add some variety to their meals. So, fire up the stove tonight and get ready to fuel your body the right way!
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Salmon, Asparagus, and Potatoes: A Flavorful Trio
Ready to serve two hungry mouths? This dish is simple, nutritious, and packed with flavor. Here’s what you’ll need:
2 tbsp. olive oil, 1⁄2 tsp. smoked paprika, 1⁄2 tsp. coriander, 1 tsp. lemon zest, 2 tsp. lemon juice, 12 oz. fingerling potatoes (halved), 3⁄4 tsp. salt, 1⁄2 tsp. pepper, 10 to 12 asparagus spears (trimmed), 2 (6 oz.) salmon filets.
Directions:
Step one: Preheat your oven to 425°F. Line a large baking sheet with parchment paper. In a mixing bowl, combine 1 tbsp. of olive oil with smoked paprika, coriander, lemon zest, and lemon juice. Stir well to create your seasoned oil.
Step two: Toss the halved fingerling potatoes with 1 1⁄2 tsp. of olive oil, 1⁄4 tsp. of salt, and 1⁄8 tsp. of pepper. Arrange them on one side of your prepared baking sheet and roast for 15 minutes. While those potatoes are getting golden and crispy, toss the asparagus spears with the remaining olive oil, another 1⁄4 tsp. of salt, and 1⁄8 tsp. of pepper.
Step three: Place the salmon filets on the opposite side of the potatoes. Brush them generously with the seasoned oil mixture. Season the salmon with the remaining salt and pepper. Add the asparagus to the middle of the pan. Pop everything back in the oven for 10 to 12 minutes.
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Step four: Once everything is perfectly roasted, divide the salmon, asparagus, and potatoes onto two plates. Drizzle with the vinaigrette* for a tangy finish.
*For the vinaigrette: Shake together 3 tbsp. olive oil, 2 tbsp. white wine vinegar, 2 tbsp. chopped parsley, 2 tbsp. toasted and chopped walnuts, 2 tbsp. chopped green olives, 1⁄4 tsp. salt, and 1⁄4 tsp. pepper in a jar. Shake until well combined.
PER SERVING: 741 cal, 40g protein, 35g carbs, 6g fiber, 4g sugar, 51g fat
