I'm borrowing the book Practical Paleo from a friend, and I really love the way the author Diane Sanfilippo breaks down the purpose and science behind adopting a paleo lifestyle. I came across this quote that I loved:
"Paleo is a template, not a dietary prescription. There is not one cookie-cutter 'Paleo diet.' If you are eating solely chicken breasts, broccoli, and olive oil, you're missing the point entirely."
That is kind of my goal for the blog - bringing you more creative ideas than just seasoned grilled meat and a steamed vegetable, and making it fun! This next recipe was one that convinced me I could take on this paleo challenge, and not feel like I was giving up my favorite foods.
This southern comfort food classic is definitely one of my favorites, but there isn't much that's paleo about the original recipe -- corn grits, heavy cream, cheese, etc (pretend you didn't even just read those words, and stop salivating!). When I saw this recipe on Paleo Cupboard, I knew immediately that I had to make it. I was a little nervous about how it would turn out, but not only did it exceed my expectations, it was surprisingly easy!
Start by removing the florets from the core of the cauliflower, breaking/cutting them into similarly sized pieces.
Add the florets to a food processor in batches, and process until they are evenly chopped to a rice-like consistency. (I ended up with some extra riced cauliflower, so I froze it for later.)
In a medium saucepan over medium-high heat, add 1 Tbsp olive oil and saute HALF of the chopped onion for about 3 minutes. Add the riced cauliflower and stir to combine.
Next add the chicken broth and bring to a boil. Add the almond flour, garlic powder and some salt & pepper and stir to combine.
Cover and simmer for 20 minutes, stirring occasionally. Check the consistency at about 15 minutes into the cooking process. If "grits" are too thick for your liking add more broth, if too thin add more almond flour or remove the lid and let some of the liquid cook off. After 20 minutes, remove the grits from the heat and set aside. Taste and adjust seasonings as needed.
Next, combine sea salt, garlic powder, onion powder, paprika, cayenne, oregano, thyme, and red pepper flakes in a small bowl.
Sprinkle the mixture over the shrimp to coat well and set aside.
Heat a large skillet over medium heat and warm 2 Tbsp olive oil. Add the spiced shrimp along with the other half chopped onion and minced garlic to pan and cook until they start to turn pink. Add lemon juice and saute for another 3 minutes. Remove from heat.
To serve, add a large scoop of "grits" to a bowl and add the shrimp on top. Top it off with some crumbled bacon and chopped green onion. Serve with some hot sauce and lemon wedges on the side.
The consistency and flavor was so much like grits, I was totally surprised... It is obviously a bit different, but not enough for me to care! The shrimp was also really flavorful and perfectly spicy.
Comment with any questions, feedback or suggestions.
Until next time... happy paleo eating!
Hello fellow Sandia CrossFitters!
I am Audrey and if you haven't yet met me, I am a boot camper who completely fell in love with CrossFit and have since been crashing your big kid workouts. I will be bringing you paleo recipes during the next 45 days of the paleo challenge (and beyond!). I hope these recipes prove to be delicious, fun and most importantly helpful!
I figured I'd start out with a recipe that literally blew my mind when I found it: paleo banana pancakes with only TWO (or three) ingredients!
Start by blending just the bananas and eggs together until well blended, but not frothy.
After blending, if the "batter" is too thin you can add the almond meal to thicken it up a bit and just whisk/stir to combine.
Next, melt a dab of coconut oil in a large skillet over medium heat. Test the pan by adding just a drop of the batter - when the oil bubbles lightly, the pan is ready. Pour the batter in the pan in about 1/4 cup pours.
When bubbles start coming through the pancake, it is ready to flip.
Cook for a minute or so more on the other side, and check to see if it is browned. Done!
Continue until you use up all the batter. I would say I got about 12 pancakes out of the recipe.
Finally, serve with bacon! Delicious toppings could include almond butter, raw honey, pure maple syrup, fresh berries, etc.
I thought they were absolutely delicious! I am excited to try this recipe with plantains next time.
Leftovers are easily refrigerated and popped into a toaster to reheat.
Please comment with any questions and let me know how you like it! Also, feel free to give me any specific requests. More lunch ideas, desserts, etc.?
Until next time... happy paleo eating!