Recipes · whole30

“Goodbye sandwiches, hello salads!” – My husband

If you remember two posts back, I told you that my husband was going on a Whole30 route to help create a healthier version of himself.  Everyday in the past for lunch he would have a sandwich that contained mayo, Swiss cheese, sliced turkey, and of course the bread.  His lunch snacks would consist of a granola bar, a banana, a cheese stick, and a bag of chips.  Long gone are the days of that SAD lunch.  Nowadays I prebuild salads for him.  Of course there are other options for lunches besides salads but when my man likes something he sticks with it.  (He demonstrated that by eating the same lunch for YEARS on end.)

Tomorrow’s salad consists of the following:

  • Romaine salad greens
  • Tomatoes
  • Mushrooms
  • Green peppers
  • Baby carrots
  • Raw zucchini
  • Whole30 Ranch dressing (see below for recipe)

I always include atleast one meat protein. Tomorrow he is lucky enough to get sliced filet steak that is being grilled tonight and one other scrumptious meat.  I’ll give you a hint…

He takes a fruit with him everyday as well. As for his salads, the “fixins” are always changing.  Sometimes I add black olives, red peppers, broccoli, salami, turkey, chicken, etc.  He has been pleasantly pleased with this change and it makes him feel better too!  I think that while the obvious health benefits are a plus, the mental benefit of knowing he is making a change for the better is huge!

I mentioned that his salad dressing is a Whole30 Ranch.  There are a plethora of dressing options to be honest but he is not a fan of vinegar and most are vinegar based.  I personally think he is crazy because I could drink balsamic vinegar!  This Ranch has red wine vinegar in it but it is hidden well. It’s super easy to make and smells delicious.

Ingredients: (as published by

• 1 egg (room temperature)

• 1 cup “light” olive oil

• 1 tablespoon lemon juice

• 2 tablespoons red wine vinegar

• 1 teaspoon salt

• 1 teaspoon pepper

• 3/4 teaspoon onion powder

• 3/4 teaspoon garlic powder

• 1/2 cup full fat coconut milk

• 1 handful cilantro or parsley (or herb of choice) I also added Dill weed.


Blend with an immersion blender for approximately one minute! You can also use the pulse mode of a blender. Lasts in the fridge up to one week, if you still have any left!

NOTE OF IMPORTANCE: If you are making the salad the night before you will want to separate the wet veggies from the lettuce so that it doesn’t get soggy.  Plus, I like to bulk prep so it is easy to divide into many small portions and its ready to go for about a weeks worth of healthy, yummy, goodness!


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