Before we went to the U.S. last month, things were going pretty well in our household. The hubby and I had just completed our second Whole30 ever before we left, I was exercising regularly, and the kids were soaking up a sunny British summer. Life was on the up and up!
Then we went to the U.S. and let jet lag, Tex Mex and late nights took over. We ate whatever we wanted, whenever we wanted. We slept on floor mats and foldout sofas as houseguests. We let our kids run amok in our old neighborhood. We fell off the wagon in a big way.
That’s why for dinner tonight I’m making this roasted haddock with olives and tomatoes. It’s a dish I adapted from the Mediterranean roasted whole fish I had when I traveled to Italy back in May.