About those peppers.
So we had our first Whole30 fight. Over orange bell peppers no less. ??
It’s week 1 of Whole30 and we are rocking it out. But it’s nighttime and the kids are asleep and we just want to relax. ie:??????
My husband wanted a salty snack. I suggested the cut up orange bell peppers in the fridge.
The reaction? A big ol’ giant pouty face. It kinda looked like this. ☹️
“Well, what snacks are Whole30 approved?” He asked. ?
“Anything real. Nothing packaged,” wasn’t the answer he wanted to hear. Nuts, seeds, raw veggies. What about cashews? Nut butter with apples? He reluctantly filled up a bowl with cashews. ??
But it struck me in that moment that even cashews have a lot of calories and well, I asked a follow up question… one I’ve been asking myself over and over since starting this whole reset.
Are you actually hungry or do you just want to nosh on something? And if so, why?
That’s the mindset shift right there. You don’t really need a big bowl of cashews at 10pm. Sure, they’re on the approved list, have protein and healthy fats. Yes, they’re a great snack if it’s 3pm and you need something to hold you over until dinner. But after 8pm if raw orange peppers aren’t good enough, maybe it’s not hunger. Maybe it’s something else.
So he drank a glass of water (anything to avoid those dang peppers lol). Then, he put the cashews back, because it was, in the end, just a desire to snack.
And guess what? He survived. And I survived without my Eating Evolved dark chocolate coconut cup too. ??
I’m proud of us for not mindlessly eating. And vow to never fight over orange peppers ever again. *fingers crossed*.
Whole30 Mayo-less Potato Salad (vegan too!)
Brimming with fresh herbs, this isn’t your average mayo-laden potato salad. The bright flavors mix beautifully with the creamy baby potatoes, and the peppers add an extra pop of tang along with some gorgeous color. If you’re skeptical about the mint, try basil or dill instead. Any mixture of tender herbs will do. And save the extra dressing for salads—it will keep for up to 1 week in the fridge!
SERVINGS: 4-6
ACTIVE: 20 MIN TOTAL: 35 MIN
Ingredients
- 2 lb baby potatoes or fingerlings
- 1 Tbsp Kosher salt
- ½ fresh parsley leaves, roughly chopped
- 1 Tbsp mint, finely chopped
- ½ cup chopped peppadew peppers (or red bell peppers)*
For the Dressing
- ½ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp whole grain mustard*
- 1 clove of garlic, minced
- 1 tsp rosemary, finely chopped
- Splash of sherry vinegar
- Kosher salt and freshly ground pepper, to taste
How To Make It
- Place potatoes in a large pot and cover with cold water by at least 3 inches. Stir in 1 Tbsp Kosher salt and bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium and simmer until fork tender, about 5-7 minutes. Drain well, place in serving dish and set aside (these can also be boiled ahead of time—see note).
- Meanwhile, prepare the dressing. Add all dressing ingredients to a mason jar, secure the lid and shake well to combine. Taste and adjust seasonings, if needed.
- Add dressing to the cooked potatoes, one tablespoon at a time. Top with the fresh parsley, mint and peppers. Serve.
*When buying mustard or jarred ingredients like these, always check the ingredients labels to make sure all components are Whole30 approved.
NOTE: The potatoes can be cooked ahead of time. Once fork tender, simply run under cold water to stop the cooking process and place in a colander lined with a paper towel. Don’t store in a plastic bag as the moisture can make them get icky. These will keep in the fridge for 1-2 days.
BONUS TIP: The dressing + herbs + peppadew peppers make an amazing little salsa that you can use to top grilled/steamed/pan-seared/baked fish or chicken.