RECIPES

Whole 30 with Wild Planet – Week 2

Whole 30 with Wild Planet – Week 2

Sardine Topped Deviled Eggs

Sardine Topped Deviled EggsIngredients

1 can (4.4oz) Wild Planet Sardines in Extra Virgin Olive Oil, Extra Virgin Olive Oil & Lemon, or in Water
4 hard boiled eggs, chilled
2 Tbsp Whole 30-compliant mayonnaise (we like Primal Kitchen Mayo with Avocado Oil)
1 tsp Whole 30-compliant Dijon mustard (we like Annie’s Organic Dijon Mustard)
Salt and Pepper to Taste
Hot sauce to taste

Instructions

Place sardines on a cutting board and cut each in half. Set aside.
Peel and halve the hard-boiled eggs. Scoop yolks into a small bowl and mash with a fork. Add mayonnaise and mustard, stir until smooth. Season with salt and pepper to taste, adding more mayo or mustard as desired. Spoon yolk mixture back into egg white halves, and top each with 1-2 sections of sardine. Top with hot sauce if desired. Serves: 2
*Tip: Serve with a salad and use the organic Extra Virgin Olive Oil from the Sardine can in the dressing!


Mediterranean Anchovy & Potato Snacks

Ingredients

1 can (4.4oz) Wild Planet Wild Anchovies in Extra Virgin Olive Oil, undrained
2 Russet potatoes, sliced lengthwise into ¼ inch slabs
2 Tbsp olive oil
2 tsp fresh thyme leaves, or 1 tsp dried
1/2 cup chopped red bell pepper
1 Tbsp chopped kalamata olives
2 Tbsp chopped red onion
1 Tbsp chopped parsley
1 Tbsp reserved oil from anchovy can
1 tsp fresh lemon juice
Sea salt and freshly ground pepper

Instructions

Heat oven to 400 degrees F. Arrange potato slabs on a parchment lined sheet pan and blot dry with a kitchen towel. Brush with olive oil, sprinkle with fresh thyme, salt and pepper. Roast approx. 20 minutes, turn over and continue roasting another 20 minutes or until browned and somewhat crispy. Remove from oven, allow to cool and place on a serving platter. In a small bowl, combine bell pepper, olives, onion and parsley. Add reserved olive oil, lemon juice and mix; season with salt and pepper. Top each potato slab with 1 anchovy and a spoonful of the pepper-olive mixture. Serves: 1


Salmon Seaweed Snack

Ingredients

1 pouch (3oz) Wild Planet Sockeye Salmon
1 package seaweed snacks (we like GimMe Organic Roasted Seaweed Snacks)
½ avocado, thinly sliced
1 carrot, cut into thin julienne
Whole 30-compliant wasabi mayo and/or Sriracha, to taste

Instructions

Place salmon into a small bowl. Lightly flake with a fork. Arrange seaweed snacks on a serving plate and top each with salmon, avocado, and carrots. Top with wasabi mayo and/or hot sauce to taste. Serves: 1


Sriracha Tuna Bites

Ingredients

1 pouch (3oz) Wild Planet Wild Albacore or Skipjack Tuna, undrained
1 Tbsp Whole 30-compliant Sriracha mayonnaise, or to taste (or equal parts mayonnaise and Sriracha)
1 cucumber, cut into ¼ thick rounds
1 carrot, shredded

Instructions

Place Albacore or Skipjack tuna into a small bowl, mix to incorporate natural juices from the pouch. Add Sriracha mayo and mix to combine. Mound tuna atop cucumber slices, top with shredded carrot and additional Sriracha if desired. Serves: 1


Mackerel Lettuce Wraps with Beet – Apple Slaw

Ingredients

3 large butter lettuce leaves
1/2 cup raw beet, cut into matchsticks
1/3 cup grated Granny Smith apple
1 Tbsp lemon juice
1 tsp lemon zest
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, undrained
1 Tbsp chopped fresh parsley
Freshly ground black pepper

Instructions

Arrange lettuce leaves on a serving plate. In a bowl, mix together the beets, apple, lemon juice and lemon zest and the reserved olive oil. Divide the mixture atop the lettuce leaves and top with Mackerel fillets. Place the mixture onto each triangular piece of bread and top with a piece of Wild Planet Wild Mackerel Fillets. Finish with a sprinkle of chopped parsley and freshly ground pepper. Serves: 1