Archive for July 2016

Weekend Brunch: Paleo Shrimp and Grits

Paleo shrimp and grits

I’m from the South, but I do not understand how anyone could love: vinegar based barbecue, humidity, or grits. So when I adopted an AIP (Autoimmune Paleo) regime, grits were not on my list of items I’d miss. HOWEVER, shrimp is probably my favorite food and everybody, even those of us who are doubtful about grits, loves shrimp & grits! In fact,  I’m often tempted to order it when it’s on brunch menus here in North Carolina (which it almost invariably is) so I was super excited when my Paleo Shrimp and Grits really hit the spot.

I got the idea for Paleo shrimp and grits when processing my cauliflower mashed potatoes from Nomnompaleo’s website. When very under-processed, the texture resembles hot and ready grits. For my Paleo shrimp and grits I used the recipe for cauliflower mashed potatoes from Nomnompaleo, available in the link, but I under-processed the same mixture until grainy (as opposed to smooth) and added a cup of grated, aged cheddar (optional- I eat low lactose cheeses on occasion), lots of black pepper,  and a tablespoon of grass fed butter. You already have so much flavor in these “grits” from the garlic and seasoning in the original recipe, so it doesn’t take much!  Actually, it takes LESS processing!

Additional ingredients and directions for Paleo Shrimp and Grits (serves 2)

Applegate Farms nitrate free/ no hormone added bacon
12-16 large or jumbo shrimp
3 green onions, diced
cayenne pepper
coconut oil

  1. While you are cooking and processing your cauliflower, fry 4 pieces of bacon in a cast iron skillet on medium heat
  2. After your bacon is crispy, remove it from the pan and let it drain on papertowels
  3. Add a small amount of coconut oil to your bacon grease and throw your shrimp into the same cast iron skillet
  4. While shrimp is cooking (2 minutes on each side), dice up your 3 green onions (green and light green parts) and crispy bacon
  5. When shrimp is cooked through (pink), stir those shrimp into your grits!
  6. Sprinkle Paleo shrimp and grits with diced bacon, green onions, and cayenne pepper.
    Bonus: Drizzle everything with rendered bacon fat

I didn’t say this one was lowfat, but I DID SAY that it hit the spot! Play around with your garnishes and let me know what you come up! I was so pleased with this brunch because with just 2 pieces of crumbled bacon, 6 large shrimp,  and some cauliflower, I still felt super light and ready to go for a run and hit the beach with my husband!

 

 

Roasted Red Pepper Sauce and Cauliflower Mashed potatoes

blackened salmon with asparagus, cauliflower mash, and roasted red pepper sauce

blackened salmon with asparagus, cauliflower mash, and roasted red pepper sauce

My mother-in-law visited last weekend and made Matt some good old fashioned mashed potatoes! I decided to try my hand at Cauliflower Mash one more time and….

It was SO amazing and flavorful! You don’t get that heavy feeing that comes with regular white potatoes and the cauliflower is so much easier to digest. Additionally, cauliflower is chock full of vitamins C and K and folate, which is especially important for pregnant/nursing women and for kids! Note, different people have different tolerances for cruciferous veg!

I made NomNomPaleo’s Garlic Cauliflower “Mashed Potatoes” and they turned out perfect! If you want them to be totally smooth, you have to process in a good food processor for about 7 minutes. However, I took some puree out early, which I will use as “Cauliflower Grits” for Paleo Shrimp & Grits this weekend! Lightbulb!

saucy vegan

I was feeling decadent because of my Wednesday Orange Theory Fitness workout, which burned 600 + calories (plus after burn). So I grated my favorite cheese into the Cauliflower mixture and baked it for 15 minutes on 350. I really like getting a flavor burst out of natural foods, so I decided to use an aging red pepper to make a roasted red pepper sauce to pour over my salmon, asparagus, and Cauliflower mashed potatoes. It was incredible and would be delicious on pork, fish, or chicken and is a Vegan sauce for pasta & veggies.

Roasted Red Pepper Sauce- makes ~ 1 cup

1 Large Red Bell Pepper

1/4 cup almond milk

3 tbsp. olive oil

1 tsp. nutmeg

1 tsp. cayenne

salt and black pepper to taste

  1. The key step to this recipe is just slow roasting your pepper(s). I put mine in the oven on 400 for 30 minutes on each side. When I removed it from the oven, I cut off the stem and the seeds/membranes pulled out easily.
  2. Combine other ingredients with your pepper in a blender or food processor. Process until completely smooth.
  3. Should be warm enough to serve, but you can also prepare ahead of time and reheat!

 

Probiotics, My #1 Health Tip

isle of skye elopement

I got married last month! Isle of Skye, Scotland Loraine Ross Photography

I’ve had a lot of time off to think about what I want to deliver to my readers. Foremost, I want to help people who share my struggles with intestinal discomfort, energy, and food allergies that effect their ability to live life to the fullest! I’ve been traveling a bunch over the last month, and as traveling often does, it has given me clarity. Probiotics clarity!

Friends ask me for help with their own digestive and general health issues, and I really stress the clean diet. I always will. If you live actively and eat REAL food, then whatever body you have is the one meant for you and it’s perfect! My overall wellness is truthfully better because of removing common allergens from my diet (sugar, lactose, wheat, soy, legumes, other carbs). This has changed my life more than anything else, including cardio, weight- training, and supplements.

Probiotics

However, if you are eating well and still struggling, you’re not alone. This happens to me over time and I think it’s important to share that sometimes our microbiome is so unbalanced with bad bacteria that diet alone will not replenish enough good bacteria. This happens for many reasons: overuse of antibiotics, birth via cesarean, contracting C-Diff or another disease that wipes out your good gut bacteria, or just generally having an unhealthy diet. In order to fully recover, I take a 30 Billion CFU probiotic with 15 strains of good bacteria. Trust me, yogurt is not enough, and if you’re buying yogurt and not making your own, then it might be making the situation worse (sugar/chemical thickeners).

Good Probiotics are not in corner drug stores. They ONLY come in glass bottles because plastic’s chemicals bleed in shipment. They have to withstand your stomach acid and should be stored in the refrigerator. They are expensive, but paying for your health today means saving money on sickness tomorrow! I don’t want this to turn into an advertisement for any one type, but I have a couple I will recommend if you reach out.

Fermented foods

In addition to probiotics, I eat one serving of fermented vegetables a day. You can also drink kefir. You guys know I love my veggies though, so I always have home-pickled onions, carrots, sauerkraut, and cauliflower on hand. These are super versatile as you’ll see in my instagram posts! I also drink 2 tablespoons of Bragg’s Apple Cider Vinegar in my water every morning (with a touch of wild orange or lemon). THIS is how I beat gut issues. I hope it’s helpful and transparent enough to help you or your friend succeed with me!

Ask me about my probiotics and check out my post on my new Roasted Red Pepper Sauce and review of NomNomPaleo’s Cauliflower mashed potatoes tomorrow!