It’s whole 30 again. This time Kayte and I made a wonderfully tasty omelet which is good for breakfast, lunch, or dinner, as the title implies.
The omelet is stuffed with shrimp, asparagus, and tomatoes. And even though I am not a big fan of tomatoes I did add them in in small dice. I think it would have been good with some sun dried tomatoes. There is also pesto in the omelet. I wasn’t sure about that but it added a lot of flavor. We added water to the eggs which is supposed to make the omelet fluffier. It didn’t work for me.
This one is definitely a keeper.
Kayte made it last week and hers looked so good I knew I would have to make it — eventually. I had a lot of trouble finding some good asparagus.
The recipe is from Melissa Hartwig’s Whole 30 Fast and Easy Cookbook
One more dish added to our whole 30 this week. This one made with sautéd shrimp, zucchini, and red peppers. Super simple.
I had cooked my shrimp the night before, so putting this dish together was very quick. You simply stir and sauté the zucchini and pepper strips for about three minutes. Then you add in the shrimp and some garlic. And then you keep it warm while you make a simple lemon sauce of lemon And clarified.
I liked the veggies and the shrimp but I did not care for the lemon sauce. I had served it over 1/4 cup of rice (Food freedom) but only ate part of the rice, because of the lemon sauce
Kayte also made this dish this past week and you can find her post about it here.
The recipe came from Melissa Hartwig’s Whole 30 Fast and Easy (Page 99).
I have always loved mushrooms. At least since I was 10 years old. My Dad decided to grow some and bought a ‘log’. We ate a lot of mushrooms. I love them sauteed in butter over a steak. Chopped in a omelette. Sliced in Fajitas. Or my newest dish find – Garlicky Shrimp and Mushrooms.
The recipe comes from The Essential Ketogenic Mediterranean Diet Cookbook. There are some wonderful recipes in this book. Thanks, Kayte, for this great B’day gift.
If you like shrimp and mushrooms this is super simple and super quick and super tasty.
1 lb shrimp, peeled and deveined
1 tsp salt
1 cup EVOO
8 large cloves garlice, sliced
4 ounces sliced sh’rooms. (I used button and baby bellas)
1/2 tsp red pepper flakes
1/4 cup chopped fresh parsley (nope, used dried)
Place shrimp in a small bowl and sprinkle with salt.
Heat olive oil in a heavy skillet over med-hi heat. Add garlic and heat until there is a lovely aroma in your kitchen. About 3 – 4 minutes. If it starts to burn – lower the heat.
Add the sh’rooms and sautee for 5 minutes until soft. Add shrimp and pepper flakes and sautee until shrimp turns pink, 3 – 4 minutes. (I cooked a little longer.)
Remove from heat and add in Parsley.
Makes 4 servings.
Serve over Zoodles or Caulirice.
This is KETO friendly. Only 4 gm carb/serving. 620 calories, 56 gm fat. 24 gm sodium.
Thanks to Nancy for this week’s veggie pick.
More mushroom dishes?
Kayte
Nancy
Ellen
Peggy
Ulrike
Donna
Next veggie: Rutabaga. Ulrike’s choice. I’ve never eaten one so this will be fun.
I will admit I was a weird kid when it came to food. Especially veggies. While other kids were loving corn and green beans I was crazy about broccoli and cauliflower. I loved these two veggies. And ONLY these two.
Things have changed little. They are still my fave veggies but I have added others to my likes as well: okra, squash, asparagus (NOT the canned), cabbage.
Is it a surprise there fore that my pick for this week’s Good Friends Good Food was CAULIFLOWER. And since I am on KETO it was perfect to pick Caulirice. With other veggies. And shrimp.
This is not my photo. I lost mine.
3 cups cauliflower florets
3 Tbl unsalted butter or coconut oil
1/4 cup yellow onion, diced
1 tsp fresh grated ginger
2 Tbl coconut aminos
2 Tbl sesame oil
1 large egg
4 oz cooked, peeled shrimp
2 green onions, thinly sliced
1/4 cup cashews
Place cauliflower florets in a good processor. process until cauliflower resembles rice. Set aside. Heat a large skillet over medium/high heat. When the skillet is hot add the butter or oil. Add yellow onion, carrot and cook, stirring occasionally until onion and carrot have softened. Add cauliflower rice and ginger, and cook for an additional 3 to 4 minutes. Make an opening in the center of the skillet. Pour sesame oil into the sesame oil into opening, and then immediately add egg. Stir egg continuously until scrambled. Add aminos shrimp, green onions, and cashews and stir to combine. Cook for until shrimp are warmed through, about 1 minute .Serve immediately.
I really enjoyed this recipe I adapted from Deliciously Keto Cookbook.
It is so easy to make.
(This recipe makes 2 servings of 2 cups each. (534 calories, 12 net carbs)
This week’s theme, thank you, Kayte, is Mom’s Favorite because Mother’s Day is Sunday.
I thought about what my Mom’s and my Grandmothers’ s favorite dishes were and I honestly don’t think they had one. Any of them. Maybe back in those day’s , pre- WWII and the early 1950s people didn’t think of a FAVORITE food as long as they HAD food. Unlike today cooking and eating was just something you did. Not something you really thought about.
As for me, I would have to say I do have a favorite food – seafood – specifically SHRIMP with a good rib-eye coming in second. With that in mind when I went for MOM”S Favorite I went for mine – I am a Mom!
Ellie’s OVEN-FRIED SHRIMP
DELICIOUS!!And easy to make. The peeled shrimp are dipped in flour, then eggwhites, then rolled in whole-wheat breadcrumbs seasoned with thyme, .emon zest, salt and cayenne. A little bit of bite with ton’s of flavor. They were super crunchy without all the mess of frying and the calories of the oil. Thank You, Ellie!!!
The recipe is from Ellie’s Comfort Food Fix. page 185.
Like to join in with us cooking with Ellie Krieger’s recipes. Just click over to Eating with Ellie. The weekly themes are on the right. We don’t publish Ellie’s recipes but know you would love to have her books. And lots of her recipes are on line.
The Whole30 is over and now we are reintroducing some of the foods we weren’t able to eat on the program. Dairy. Grains. Legumes. Gluten. But the other days are compliant so we aren’t done with the ‘special’ foods yet.
The Pesto Shrimp with Cherry Tomatoes was on my menu today.
The pesto is made with spinach, basil, walnuts, and garlic. It was good, but I did miss the Parmesan cheese I usually have in it. Mixed with the shrimp and some tomatoes {I didn’t have cherry ones so I cut up some regular ones I had canned last summer.}
So very good. And quick.
It appears that Shrimp has become my go-to meal when I want something quick. I always have it in the freezer. It is easy and quick to fix.
The recipe is from The Whole30: The 30-Day Guide to Total Health and Food Freedom (pg 359). Want to try it? I found the recipe on the Whole30 blog.
For the last few days I have been reading It Starts with Food which has been very helpful in understanding the Whole 30 program. It’s one thing to follow a program. It’s another thing to understand how and why it works. I wish I had found this program many years ago for many reasons.
But, anyhoo… I am still cooking from The Whole 30 guide etc. and still eating really well on really good food. This is Day 18 and for dinner I fixed a good healthy Whole30 meal.
This chicken stir-fry included broccoli, mushrooms, green beans, carrots, and green onions. For the cooking fat I used a mix of coconut oil and sesame oil which gave it great flavor. On the plate I added a little Coconut Aminos (since I cannot have soy sauce) and that added more to the flavor.
The dish was clean, light, and filling. The chicken is browned and right before it is finished you throw some garlic and ginger into the saucepan. Remove the chicken and wipe out the pan. I think this would have been better if the garlic and ginger would have been left and just added more oil and then the veggies. But I always follow the recipe the first time. No matter how you fix it – it’s good.
The recipe is from The Whole30: The 30-Day Guide to Total Health and Food Freedom page 340.
As some of you know Kayte, Leslie, and I started the Whole30 program last Wednesday. Now on day 9 we are doing well. We keep track of each other, encourage each other, and keep each other going. It is easier when you have other people on your side.
I modified some of the recipes from Low-Fat, Low Cholesterol Cooking to finish off February. For March I am using The Whole 30 guidebook as my Cookbook. There are lots and lots of great recipes in there so it won’t be hard to eat well for 30 days or share with y’all for Cookbook Countdown #15.
This was very very good and very easy to put together. I used my new gadget – I could no longer resist purchasing a Spiralizer – to make the zucchini noodles. So much fun to use.
The romesco sauce is a tasty combination of tomatoes, onions, garlic, almonds, chili powder, paprika and red wine vinegar. Delicious!
This week we are visiting the Orient. At least their cuisine. The Orient includes many different countries with many different cuisines. We had our choice of The Middle East, India, China,Indonesia, Japan, Vietnam just to name a few. So our choices were wide open. I went with a Thai dish.
Shrimp with Thai Coconut Curry Sauce
Lots of flavor in this dish. Red/yellow/orange bell peppers, Onions, Green Thai Curry paste, coconut milk all coming together for a delicious spicy dish.
I just started cooking with coconut oil and I love it It has kind of a nutty fragrance with a clean fresh taste in your dishes. I may never go back to canola oil again.
Since this is from Ellie’s You Have it Made this is a dish where the sauce can be made ahead of time and either freeze the sauce or chill it for up to two days. That’s a good thing because I am the only one who will eat it and didn’t want it to go to waste. I made the whole recipe but only used about a fourth of the sauce for lunch. The rest I will p0rtion out and freeze. Nice to have a meal almost made in the freezer.
Ellie suggests serving over jasmine rice but since I started Whole 30 I cannot do that. I just used a little of the sauce with some shrimp. And if you don’t want the rice use a spoon to eat this because you won’t want to waste a drop of the sauce!
And if you would like to cook along with us just visit Eating with Ellie and join in the fun. Themes are on the right. We don’t include the recipes because we want you to enjoy lots of Ellie Krieger by purchasing her cookbooks.
The spices of India are some of the most fragrant in the world.
Added to one of Madjur Jaffrey’s dishes and you have perfection. As in…
shrimp in a dark sauceakaRasedar jhinga
I served it with some saffron rice and it was…eh…good…but not as good as so many of her wonderful dishes. I think it may be my fault. I don’t think I let the garlic/onion/ginger paste brown long enough. Or I may not have let it cook long enough period. But I’ve got leftovers and I bet they will be tasty after the flavors have had a chance to blend more.
The recipe is from Madjur’s Indian Cooking page 119. I also found it HERE!!
This is potluck week in I Heart Cooking Clubs so there will be lots of varied and wonderful dishes to visit.
Tea and Scones 