Shrimp Romesco With Zoodles via Whole30



In sharing some of our favorite Whole-30 recipes, we begin with Shimp Romesco. You will begin by making the Romesco sauce that I previously posted here. After you make the sauce, you can construct an easy meal that tastes wonderful.

2 large zucchini
2 tbsp clarified butter
1/4 onion, chopped
2 cloves of garlic, minced
1 pound of large shrimp, peeled
1 tsp salt
1/2 tsp black pepper
2 tsp parsley leaves

One thing I suggest investing in if you don't have one is a spiral slicer. It does a wonderful job on the"zoodles". If you don't have one you can use a peeler and a julienne peeler. Make the zucchini in noodles and place on a plate. One thing I noticed in this dish is that the zoodles tend to get very moist and watery after you noodle them. I sprinkled about 1/2 tbsp kosher salt on the top, then placed a dry towel on it and let it set for a few minutes. It will draw a lot of moisture out.  I then place them in a metal colander.

In a skillet, add clarified butter and put on medium heat. Add the onion and saute for about 3 minutes. Add the garlic and cook another 2 minutes. Add the raw (or cooked, whatever you prefer) to the pan and mix the shrimp well with the garlic and onion. Add 1/4 cup water and let simmer with a lid o top for about 6 minutes or until shrimp is cooked. Add salt and pepper to taste.

With the zoodles I left them in the metal colander and placed them over a boiler filled with water and steamed them for about 5 to 7 minutes on high heat.Once the zoodles are heated through, transfer to a plate or pan that has a dry towel on it to remove excess moisture.

Place zoodles in a bowl, and heat your Romesco sauce so it will be hot throughout. Place the Romesco sauce on top of the zoodles, then place your shrimp on top of the sauce. Top with parsley. Enjoy!

This was one of our favorite dishes while doing the program. Try it!

Paleo Pancakes Via Happy Healthy Mama



As we have reached the end of Whole30 we are looking for good alternatives to foods we at one time ate. Thanks to Happy Healthy Mama we found a great Paleo recipe that was tasty and not to difficult to make. The ratios were altered a bit for our tastes.

2 bananas
1 medium size sweet potato, cooked until soft
4 eggs
1 tsp cinnamon
1/2 tsp baking powder

I put the bananas, cooked sweet potato, eggs in to a mixer and blended until smooth (about setting 4). I would probably break up the bananas into small pieces before putting it in the bowl. After it has mixed smooth, add your cinnamon and baking powder and lower speed to stir.


In a pan add the oil or butter of your choice (we used clarified butter) and turn to medium heat.  Add about 1/3 cup of mixture at a time for each pancake. I noticed that it does take a little longer to cook, so I cooked the pancakes for about 5 minutes on the first side and about 2-3 minutes on the other.

What I can immediately compare it to is banana bread. It had a great texture and actually cooked up like a pancake. It was tasty with some fruit.

Try this when you are looking for a good alternative to regular pancakes or have a sensitivity to gluten. It was enjoyable!


Peanut Thai Chicken via Sweetlife.org



Here is a recipe that I found via Sweetlife.org that is good for you, and good for company. It has a good mixture of a little bit of sweet, and a little bit of heat. The recipe calls for these to be grilled, but I used a good cast-iron grill pan and the oven to do the trick.

1/2 cup warm water
1/3 cup peanut butter
1 tbsp apple cider vinegar
1 tbsp soy sauce or coconut aminos ( I used soy aminos)
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/2 tsp ground ginger
2 1/2 lbs chicken drumsticks
Salt and pepper to taste


I took all the mixture ingredients and blended them until smooth. I took my drumsticks(placing them in a fridge safe container) and lightly salted and peppered each one. I poured the mixture over all of the drumsticks and let sit in the fridge for about an hour. When I take them out I lightly salt and pepper each drumstick again.


On medium high head with place the drumsticks on the cast iron skillet and brown on both sides, which will take about 6 or 7 minutes. I recommend the side with the most skin down first.Take your pan and place in a 350 degree oven and bake for 25 minutes or until internal temperature is 165 degrees.

It was a great dish. With a cool cucumber salad to go with it, it was great!



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Welcome to my food blog! I will be cooking some recipes, trying some I have found, and show off some tasty food...