As I alluded to in my last post I have been having some GI issues, and have been working with my diet to eliminate them, and overall feel better.
Part of this has included doing the Whole 30 Plan (which was shorted to 10 days), and following some stricter more paleo like guidelines.
Doing more cooking at home helped A LOT!!! Once I incorporated grain and dairy back in, I know that’s not the issue. I honestly think I am just super sensitive to the high high high fat content of most restaurant foods, not to mention other ingredients I cannot account for, but likely do not use in my own cooking.
So I’m back to my normal diet but with a few adjustments, much less restaurant food. This is a challenge for me because I am a total foodie. It has nothing to do with laziness I just love the way some foods taste at specific places. The other issue has been, with Pat having a completely separate diet than my own for the last month – he offers all the time, to pick up my favorite things on his way home from work – because he’s super nice like that.
Hence the blog name – I’m human too, so I do struggle with the same things as most people. However, I also think my background has given me a lot more tools than the average person to objectively tackle them- but ultimately it’s my choice if I use those tools.
So, limiting restaurant foods is biggie, and doing that has helped a lot. And my mood is better now that I am eating enough carbohydrates to sustain my running, and now that I have yogurt and cheese back in my life.
One of the recipes I made while was this shrimp and grits. It turned out really really well! But let me preface the recipe and how great it was by telling you I LOVE shrimp and grits. With lots of butter, cheese, greens, and heavy cream – so I love true southern style shrimp and grits.
The skepticism level was VERY high for this recipe.
BUT as it happens it was really good. Different, but actually really good. This was also my first time “ricing” cauliflower, however, this was a perfect time to try. This also worked out really well to “partially prep this” during my big Sunday meal prep.
- 2 Tsp ghee
- 3 cups riced cauliflower (if you rice 1 healed 3 cups is about 1/2)
- 1 1/4 cup almond flour
- 2 1/2 cups chicken broth
- 1/4 tsp garlic powder
- Sea salt and pepper to taste
- 1-2 tsp ghee
- 1 lb large shrimp, peeled, deveined, tails removed
- 1 tbsp lemon juice
- Old Bay seasoning to taste
- Rinse shrimp, pat dry
- Heat sauté pan, melt your ghee, then add your shrimp, lemon juice, and Old Bay
- Cook shrimp until they are opaque and pink
- Meanwhile cut your cauliflower into about 6 large chunks
- Add one cauliflower chunk at a time to your food processor, and pulse until the cauliflower looks like grains of rice
- In a medium sauce pan add 1-2 tsp ghee, and your chicken broth, and bring that to a boil, then add your cauliflower
- Once boiling, reduce to simmer and add your almond flour, cover and let everything just come together in the saucepan for about 15 minutes – stirring occasionally
- Right before serving add you cooked shrimp back into your “grits” and let them all together. OR you can serve the grits and place the shrimp on top (it looks prettier this way- but tastes the same)
A few notes:
You want to pulse the cauliflower – not just outright blend it – otherwise you will turn it into a mash/purée
You can totally use different herbs and spices than I do, I just prefer Old Bay on my seafood..
I mixed everything together (shrimp and grits) prior to serving – which is why my picture is not very pretty. But as I said before – they tasted better than pretty.
I really thought I would I would be highly aware that I was not eating corn grits – but the almond flour provides thickness, and the chicken broth adds saltiness. It really ends up having the right consistency as my traditional grits.