Lemon Garlic Shrimp with Root Veggie Mash

One thing I like about cooking, versus baking, it that measurements are more suggestions than something to be followed to the t. With this recipe, I didn't measure anything. :-)


What you need:

For the shrimp:
 1 pound Wild Red Argentinian Shrimp (from TJs)
 Lots of butter
 4-8 cloves finely chopped garlic
 Zest of one lemon
 Juice of two lemons
 Several thin slices of lemon
 Salt, pepper, basil and red pepper flakes to taste

For the veggie mash:
 A variety of root vegetables
 4-8 cloves garlic
 1/2 cup bone broth
 Lots of butter
 Salt and pepper to taste

What you do:
 Use carrot peeler to peel root vegetables, then cut into large chunks
 Place in pan with whole garlic and broth
 Heat on medium until veggies are tender when pierced with a fork (about 20 minutes)
 Add LOTS of butter, salt and pepper
 Blend in Vita-Mix until smooth

 In shallow pan, melt LOTS of butter
 Add thawed shrimp
 After several minutes, turn shrimp and add garlic, salt, pepper and basil
 Right before shrimp is finished cooking (and it cooks quickly...don't overcook) add red pepper flakes, lemon juice, zest and slices

 In shallow individual dishes, scoop a mound of veggie mash and shrimp with the juices. Top with grated Parmesan cheese.

Enjoy!

What's for dinner?

Our dinners on the Autoimmune Protocol:

Sauteed scallops 

Sauteed zucchini noodles

Steamed broccoli and carrots

Roasted chicken

Cauliflower mash

Sauteed Brussels sprouts with bacon

100% grass fed, organic hamburger patties on a bed of mixed greens and arugula

Toppings: Guacamole, bacon and sauteed mushrooms

Salad (mixed greens, arugula, Romaine lettuce, chopped carrots, diced cucumbers)

Avocado chunks

Olives

A bit of sauerkraut

Extra virgin olive oil and vinegar (or sauerkraut juice or lemon juice)

Seared Ahi tuna steaks
Roasted acorn squash
Chopped salad (Romaine, arugula, spring mix, radishes, cucumber, carrots, topped with avocado slices and olives, drizzled with extra virgin olive oil and raw apple cider vinegar)

Healthy Eating in 2015

As the number of people affected by autoimmunity rises, Greg and I have been looking into nutritional protocols that have had positive impacts on people struggling with these diseases. And, when my husband recommends a nutritional protocol for his patients, he likes us to have tried it first! Yay! We enlisted the support of some of our friends and families and encouraged them to follow the Whole30 guidelines while we follow the Autoimmune Protocol (AIP).

Whole30: Info, shopping guide, recipes

Autoimmune Protocol: Info, shopping guide

Thank you, dear friends and family, for taking this journey with us! And, here's to a health and healing in 2015!

Organic Vanilla

We use vanilla in several of our recipes. Real, organic, nothing-added vanilla is pricey. I started making my own! Gave it as Christmas gifts to our kids! (Gregory and Maria...forgot to ship yours to you, so it is being used here.)

What you need:
 1 large bottle of organic vodka (Found mine at BevMo)
 12 organic vanilla beans (Ordered from iHerb)

What you do:
 Slice vanilla beans length-wise and open
 Pour a bit of vodka from bottle and add the 12 vanilla beans
 Place in pantry for one month, gently shaking bottle every now and then
 Enjoy in all recipes that call for vanilla!

Matcha Latcha

Ali and David live above this great little place in downtown Santa Barbara, Boochies. They make a great spiced Matcha tea latte there! We came up with our own matcha tea latte, and Ali and David call it Matcha Latcha. We have been drinking Matcha Latchas for our breakfast. The healthy fats are very satisfying and keep us going until lunch (or that's our story and we're sticking to it)!

What you need:
 1 Tbs. butter (hopefully cultured, from grass fed cows)
 2-3 Tbs. good quality coconut oil
 Splash of organic vanilla
 Sprinkle of cinnamon, nutmeg and cloves
 Pinch of sea salt
 1 large pitted date
 1 tsp. organic Matcha tea

What you do:
 Combine all ingredients in large mug
 Add boiling water to almost top of mug
 Place in Vita-Mix and blend on high for about 20 seconds
 Pour back into mug
 Enjoy!

Our Healthy Christmas Dinner

Friends ask us if we miss "traditional" Christmas dishes at our Christmas dinner. My answer is NO! This dinner was satisfying, healthy and delicious! The menu included a pear/pomegranate/avocado/arugula salad, slow cooked brisket, garlic/cauliflower mash, bacon/Brussels sprouts and roasted acorn squash.

For the Crock Pot brisket (recipe from Martha Stewart):
What you need:
 1 large onion, thinly sliced
 2-4 garlic cloves, smashed
 3-4 lbs. beef brisket
 Sea salt and pepper
 1 1/2 to 2 cups chicken broth

What you do:
 Place onion and garlic in Crock Pot
 Season brisket with salt and pepper and place in Crock Pot
 Add broth
 Cook on low for 8 to 10 hours
 Remove brisket and slice against grain
 Serve with garlic cauliflower mash, the sliced onions and some of the liquid

For the bacon/Brussels sprouts (recipe from Nom Nom Paleo):
What you need:
 1 1/2 lbs. Brussels sprouts
 2-3 Tbs. melted ghee
 Sea salt and pepper
 4 slices bacon, diced
 Aged balsamic vinegar

What you do:
 Preheat oven to 400º
 Rinse, remove outer leaves and slice the Brussels sprouts in half
 Toss Brussels sprouts in melted ghee, salt and pepper
 Place on parchment lined baking sheet, single layer
 Sprinkle with diced bacon
 Place in oven
 Toss every 10 to 15 minutes, until done at 30 to 35 minutes
 Drizzle with aged balsamic vinegar
 Enjoy!

Garlic Caulifower Mash

This is a great alternative to mashed potatoes.

What you need:
 1 head of organic cauliflower
 4-8 garlic cloves, peeled
 1/2 cup bone broth or water
 Sea salt
 Pepper
 LOTS of butter

What you do:
 Clean and break apart cauliflower
 Place in pot with garlic and broth
 Cover and cook on medium/low heat until fork easily goes through cauliflower
 Place in Vita-Mix, reserving some of the liquid
 Add LOTS of butter (preferably organic, cultured butter from grass fed cows)
 Add salt and pepper
 Blend to desired consistency, adding some of the reserved liquid if needed
 Enjoy!