The Day With No Fruit


I cannot believe I am about to say this but I am breaking up with fruit!

Sounds crazy right? But I have fallen into what I can only refer to as a Whole30 induced fruit overload. I know, I know I am only supposed to be eating fruit in moderation but occasionally I forget to pack food for the office. When this happens I am left with processed snacks, bread, or fruit. Let’s just consider the blood orange the gateway fruit because after I had one for a quick breakfast last week I couldn’t stop. I ended up buying predominantly fruits on my Sunday grocery trip and I kid you not had fruit for 3/4 of my day on Monday.

To some this may sound like a dream day but around 2pm when I started to feel sick I was not a fan. I realized I had absentmindedly replaced my snacks for the past week with fruits and then my breakfasts. While I can confidently say I have avoided scurvy for another year (pirate humor) I had also not eaten an egg or anything green in days!

That is where Whole30 is actually a blessing. I knew instantly what was making me feel not my best. Instead of wondering what was in the food I just consumed or any number  of other concerns prior to this month I was able to easily pinpoint where I had taken a wrong turn.

That being said I knew it was time for a break. This weekend I had the most amazing Cajun sweet potato wedges from Whole Foods so I knew I wanted to incorporate some of that flavor into a meal. Additionally, I have been musing about blackening spices for a while so why not combine the two?!

This salmon recipe is the love child result. I was honestly surprised how simple and quick this recipe came together, one pan people! The flavors were delicious together and definitely reminded me what I had been missing. With my sweet tooth curbed for the time being I am excited to get back on track with more vegetable and protein, read: well rounded, recipes to finish out my month of Whole30.

Blackened Salmon and Mixed Spiced Vegetables

Super quick, super easy weeknight meal

  • Prep Time: 5m
  • Cook Time: 18m
  • Total Time: 25m
  • Serves: 1


  • 1 Salmon Filet
  • 1 1/2 Zucchini/Squash
  • 1 cup Baby Tomatoes
  • 1 tablespoon Blackening Spice
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon curry powder
  • 1 pinch salt and pepper to taste
  • 1 tablespoon avocado or olive oil


  1. Preheat oven to 400 degrees
  2. Pat dry salmon filet and drizzle lightly with oil then spread blackening spices patting into the salmon
  3. Slice zucchini into 1/4-1/2in slices and then in half and halve tomatoes
  4. Mix together paprika, garlic powder, curry powder, salt and pepper and coat vegetables
  5. Assemble vegetables and salmon on one sprayed baking dish
  6. Bake for 16-18 minutes
  7. Enjoy!

Have you fallen into a similar situation with Whole30 or other diet changes? I would love to hear how you realized it and corrected!



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