good food

Paleo Shrimp, Avocado & Cilantro Salad

One of the best aspects of living in Florida (as opposed to Floriduh where the idiots roam), is the abundance of fresh seafood. We get Gulf Shrimp daily, Atlantic reef fish like Snapper and Grouper almost on every street corner.  Daytona doesn’t have quite the fresh variety that we had growing up in Miami, but the pickings are still good.

We also have a plethora of Avocados. I have to admit that as a child I detested Avocados. I referred to guacamole as “baby poop”. Funny story; the first time I had dinner with my now wife’s family her mom asked if wanted any “pear”.  Being a fan of the Bartlett Pear, I said sure. She handed me a rather large slice of Avocado. That’s not a pear I said. Sue it is, she replied, it’s an alligator pear! I had never heard of an alligator pear and handed it back since I knew it was just an Avocado by a different name. When I told her I didn’t care for Avocados she came back with her usual reply; Have you ever tried them? Mom’s rule was that you had to try something before you said you didn’t like it.  I assured I had tried it before, so she left me alone.

Which brings me to a wonderful recipe my Twitter friend Shane Organ  (@iamshaneorgan) posted just the other day. A very interesting Paleo Shrimp & Avocado salad.  I have come to tolerate Avocados recently mainly for the health benefits.

Here is the original recipe:

Shrimp Salad with Avocado and Cilantro
Ingredients
Cilantro Dressing/Marinade
• 3 tbs fresh Lime Juice
• 2 tbs Extra Virgin Olive Oil
• 1/2 – 3/4 cup fresh cilantro chopped ( I like a bit more cilantro)
• 1/8 tsp fresh cracked Pepper
• pinch salt to taste
Salad
• 1 lb cooked chilled shrimp deveined/ tail removed
• 2 ripe avocados
• 2 cups baby spinach
• 2 cups chopped lettuce of your choice
Servings: servings
Instructions
Cilantro Dressing/Marinade
1. Combine all ingredients in a bowl and mix.
Salad
1. Drain any excess water off shrimp if using thawed shrimp.
2. Pour cilantro dressing over shrimp. Stir to coat. Cover and refrigerate for at least 1 hour (2 or 3 is better).
3. Wash and dry lettuce (use a Salad Spinner or just let it sit in a strainer). Divide among plates.
4. Cut avocado into bite-size wedges (about 1/2 inch cubes work well too). Sprinkle over lettuce.
5. Add marinated shrimp to the top.
6. Top with marinated shrimp and leftover dressing. Enjoy!

As usual, we changed it up a bit. Instead of using bland, rubbery, pre-cooked shrimp (Shane is in Canada after all. I would imagine it’s hard to get fresh shrimp.) I took about a pound of freshly cleaned and peeled shrimp with about 1/2 TBSP (I don’t measure anything, it’s all eyeballed) of Badia Chile & Lime seasoning, 1 TBSP of Lemon Pepper and 2 tsp of Seasoned Salt. Seasoned up the shrimp and let sit for about 5 minutes, then sautéed them over medium heat in about 1 TBSP of Ghee.  Then mixed the dressing/marinade as above with the shrimp and threw it all in the fridge to cool down.  Then off to the gym we went.

When we came home we assembled the salad as described and chowed down.  Even had enough left over so that Wifey® and I have lunch for today. And let me tell you, it’s an awesome dish!  Thanks Shane.

Peace,
B

(Shane can found on Twitter as noted above and his website: http://www.shaneorgannutrition.com/)

Sunday Cooking Day

As I’ve mentioned before, Wifey and I are trying to follow either the Paleo or Keto eating plans.  We haven’t figured out which quite yet.  And quite honestly it’s going to be quite difficult no matter which way we go.

I think that keto will be a bit easier for us since it includes diary which paleo forbids.  Of course carbs are still the enemy. it’s the damn beer thing.

One of things that all the folks I’ve read, say the best thing to do it do a “cook up” when you have free time for the week. So we set out to do so again today.  We started off with Scotch Eggs from Mel Joulwan‘s “Well Fed” book. As the picture shows, they are quite 0723171025large. They will make excellent breakfasts I believe. We followed the recipe rather close, though as always we made some slight changes. Added extra herbs and larger eggs apparently.

Next up was “Green Chili Chicken” from Steph Gaudreau’s excellently named blog, “Stupid Easy Paleo“. This is a slow cooker recipe that came out beautifully. As usual, we made some slight changes.  We added some red chilies and pretty much doubled the garlic (’cause that’s how we roll). I was hoping that there would be enough left over for lunches during the week, but since the granddaughters each ate two “tacos” each (the eldest said it tasted like camp food, which is apparently a good thing!), and the Wifey and I each had seconds, there isn’t much 0723171738left.  maybe a lunch if we’re lucky. The sauce is not the traditional green color due to the addition of the red chilies, and don’t mind the cheap paper plate.  Wifey had already washed dishes three times and said that was enough.

I tried to make another batch of ghee, but totally botched it. So that was a waste.  No picture of that.

And then a third try at making zucchini chips. Mixed results. Some came out very tasty (we used dry ranch dressing as the flavoring), others so limp they just as well have been raw. That’s with the oven at 400 for about 30 minutes.

We still have to go more keto. Drop our carbs (but no way I’m cutting them down to 20g a day to start).

I had planned on making a Salmon, avocado and egg salad, but just don’t have the energy (we also did out usual Sunday gym workout, plus an extra couple of sets). Also thought of making some “Fat Bombs” from The Paleo Babe, but again.. no time or energy.

So leave me some links or recipes in the comments section. I need some help!

Hope you enjoy my food journey!

Peace,
B

To Paleo or Not To Paleo??

So… the wife and I aren’t what we used to be.  After 20 years of military service for me, and a major abdominal surgery for her, we ain’t exactly in the best shape of our lives.  We have made the decision to try to improve, we go to the gym about 4 nights a week doing both cardio and weight training.  Then I found this “Paleo Diet” thing.  This page has is a good beginners guide.  Basically it’s about seriously reducing your carb intake, eating more meats and veggies. I don’t have a real problem with that until you get into the nitty-gritty.  No legumes (beans and peanuts), no white potatoes, no rice, no dairy.  And hardest for me, NO BEER!!!!  Good god!  What will I drink all weekend???

We’ve been at it about 2 weeks now, and haven’t seen much changes physically (although my blood pressure dropped to 80/50, causing me to have to wear a heart monitor for a day – I do have a history of afib).  I went so far as to order some “paleo acceptable” cheese, rice and bread.  Don’t bother, some the worst tasting stuff I have ever put in my mouth (and that includes Army food).

So we came to a decision.  We are watching the carbs very closely.  No potato chips, no white rice and very little breads (I’ll switch to a healthier wrap to make my sandwiches).  But, we’re not throwing stuff away just because it’s not the “allowed” list.  I still have a red rice mix that we all enjoy, so we will continue to use that.  And I am doing my best to cut my beer intake down.  Honestly you just can’t take a twenty year six-pack a day habit and just drop it over night.  Right now I’m at the two to three each weekday evening level.  Weekends are still tough.

Some of my favorite places to get ideas for paleo recipes:

  • Stupid Easy Paleo  Steph Gaudreau hs some the easiest and best recipes around.  You can find her on Twitter here.
  • The Paleo Babe  Her Twitter account is here.
  • Mel Joulwn – Well Fed  This is one that started it for.  We have all three of her cookbooks.  We use them all the time and make our own variations and substitutions as needed.  A big plus is she answers her emails and contact form from her page! She also has a Twitter account here.

There are many more resources available on line as well.  Just Google whatever protein you have and add paleo recipe (for example “paleo shrimp recipe”).  I did that last night and found a great coconut shrimp dish.  There were no leftovers.

So all in all, we’re still not 100% sure about paleo. We’re working th best we can and set a 30 day trial period to see what happens.  Even if we don’t stay completely on the paleo track, I think we’ll keep some of the habits and eventually get healthier.

Hope you enjoyed this ramblin’ post.  Lunch time is over so back to work.

Peace,

B