Shrimp and Cauliflower “Grits”

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This is so easy, and also, so delicious!!! Also, I’ll give a basic recipe for the cauliflower grits but think of it more as a cauliflower puree, and therefore you can change up herbs, etc., and eat with anything.

Ingredients: 

  • 1 lb wild shrimp, unpeeled
  • 1 head cauliflower
  • 1 cup chicken broth
  • 4 slices bacon, chopped into slivers
  • 3 tbls. ghee
  • pinch of red pepper flakes
  • salt and pepper to taste
  • 1 tablespoon fresh rosemary

Preparation:

  1. Heat broth in a large covered pot until it boils.
  2. While it’s heating, chop cauliflower into small pieces. Don’t worry about appearance.
  3. Add cauliflower pieces to pot and re-cover. Turn heat to low and simmer for about 20 minutes, until the cauliflower is very tender.
  4. Add bacon to a skillet and fry until cooked to your liking. Transfer to paper towels. Do not discard bacon fat from skillet.
  5. Transfer cauliflower and broth to a food processor. Add 2 tbls. ghee, rosemary, salt and pepper and blend until smooth.
  6. Meanwhile, de-shell shrimp (and set shells aside to make stock.)
  7. Add a tablespoon of ghee to the bacon skillet and heat along with excess bacon fat.
  8. Once heated, add shrimp to skillet, sprinkle with red pepper flakes, and cook until done, about 2 – 3 minutes a side.
  9. Portion the cauliflower mash into bowls and top with bacon and shrimp. Eat immediately.
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Whole30 Fish ‘n’ Chips

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Really, can you Whole30 anything? I think, more or less. Well, maybe not bread related things. But certainly many things. And fish and chips, for sure. This was simple and delicious.

Ingredients:

  • 1 lb Haddock or other white, flaky fish
  • 2 eggs, beaten
  • 1 cup almond flour
  • 2 tablespoons ghee
  • 4 large russet potatoes
  • 3 tablespoons olive oil
  • a few sprigs of thyme and oregano, removed from the sprigs and chopped
  • salt and pepper to taste

Preparation:

  1. Preheat the oven to 425 F.
  2. Cut potatoes into fries, by hand, making them as thin or thick as you like them
  3. Toss with olive oil and spread on baking sheet
  4. Sprinkle herbs, salt and pepper on top and place in the pre-heated oven.
  5. Spread almond flour onto a plate, placed next to a large bowl with the beaten eggs.
  6. Dip each fillet into the eggs, and then into the almond flour.
  7. Heat ghee in skillet over medium heat
  8. When melted, add fillets to skillet, giving each one plenty of room. You can make them in batches if need be.
  9. Cook about 2 – 3 minutes on one side; flip and 2 – 3 minutes more on the other side.
  10. Salt and pepper to taste. Serve with fries, salad, Whole30 ketchup and Whole30 mayo.

Just realized I haven’t posted Whole30 ketchup and mayo recipes!! I will redeem myself and link to them.

 

Whole30 Friendly Chicken Piccata

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This is really good. The more I cook trying to tweak for Whole30 style eating, the more I realize how so many unhealthy things aren’t really necessary for the same delicious meal. In some cases, of course, it just won’t work. But in MANY…there’s just no reason for the unhealthy crap!

In this case I looked around at how folks had been cooking Paleo-style chicken piccata and combined many aspects and ingredients to suit my tastes (and what I had in the house). Here’s what I came up with:

Ingredients:

  • 4 chicken cutlets
  • 2 eggs, whisked
  • 1 cup (100 grams) almond flour
  • ghee
  • 2 cloves garlic
  • ½ an onion
  • 1 cup chicken stock
  • 3 lemons, two juiced & one sliced
  • 2 tbsps capers
  • Salt and pepper to taste
  • 1 tbsp chopped parsley

Preparation:

  1. In a skillet over medium-high heat, melt 4 tablespoons of ghee.
  2. Season chicken cutlets on each side with salt and pepper. Dip into the whisked eggs, and then dip in almond flour to coat.
  3. Cook the chicken in the skillet until browned on each side and cooked through.
  4. Remove chicken from skillet and set aside, covered with foil or put in the oven on 200°F to keep warm. Add a bit more ghee to the skillet and scrape browned bits well to deglaze the pan.
  5. Reduce heat to medium-low, add the onions and garlic and cook until fragrant and the onions are translucent.
  6. Pour in chicken stock and lemon juice. Turn the heat to high and let liquid reduce by half. Add remaining ingredients, and reduce heat to low.
  7. Add the chicken to the pan and spoon sauce over the top; I gave it a few minutes to re-heat and soak up the flavors. I served with steamed kale and the combo was delightful.

Note: If you like a smoother sauce, you can make this without onions and garlic. But. They really add SO much flavor. I have done it both ways and recommend adding them. Still, a smoother sauce is more familiar and traditional, and it’s still pretty darn good. If you AREN’T using onions, add a teaspoon of guar gum or arrowroot mixed with a bit of water towards the end and it will thicken the sauce right up.