21DF

Buffalo Shrimp Salad

July 25, 2017
0 Reviews
Serves 2-3
Prep time
10m
Cook Time
5m

Between March and June of this year I completed two Whole 30s. While I love how I feel when cutting out processed foods, by day 30 I’m just a wee bit resentful of all the food prep and cooking required. So in order to survive a Whole 30, one needs to come up with fast and easy options…that still taste good! Enter Buffalo Shrimp Salad.

This recipe was born out of the need to have a healthy lunch when I had limited groceries and no prepped meals waiting in the fridge. I almost always have a bag of frozen shrimp in the freezer as they are quick to defrost and can be the base for yummy stir fries, curries, and pad thai. And I almost always have a big jar of Frank’s Original Red Hot in the fridge…does that stuff ever go bad?

I found it to be a satisfying lunch and made it again for dinner the next week with the addition of quinoa in the bowl to make it a little more substantial. My husband gave it two thumbs up.

If you like spicy, give it a try!

 

Buffalo Shrimp Salad

Ingredients

  • 1 lb frozen shrimp (ideally peeled and deveined to make it quick!)
  • 1/8 tsp EACH of onion powder and garlic powder
  • 1 tsp paprika
  • 2 tbsp ghee, butter, or cooking oil of choice (optional)
  • 1/2 c Frank’s Original Red Hot (not buffalo “wing” sauce)
  • 1 head of romaine, chopped (or 4 cups of favourite salad greens)
  • 2 medium carrots, chopped or shredded
  • 2 stalks of celery, chopped
  • optional: other salad toppings like cucumber, tomato, or green onion
  • optional: Whole 30 Ranch Dressing (pictured)
  • optional: blue cheese dressing or crumbled blue cheese

Method

  1. Defrost shrimp and/or clean and peel. Pat dry and toss with onion powder, garlic powder, and paprika.
  2. Heat large skillet with oil if using, then toss in shrimp when hot. Cook shrimp approximately 2 minutes per side, shaking the pan often.
  3. Add the hot sauce to the skillet and stir to coat the shrimp. Cook for 2 minutes more to ensure shrimp are cooked through and the sauce thickens a bit.
  4. Assemble salad bowls with greens and veggies. Top with shrimp. Drizzle with dressing if using.
  5. Devour!

Buffalo Shrimp

Undone Egg Roll

February 16, 2016
0 Reviews
Serves 4
Prep time
5m
Cook Time
15m

This is the second Asian-inspired recipe I’ve shared in a row…but I guess that is what I have been craving lately! I was looking for something that was a) easy and fast (always!), and b) used up some of the ground pork I have in my freezer from last year’s bulk purchase of frozen, organic meat. This Undone Egg Roll dish comes together in about 15 minutes when you buy pre-shredded coleslaw and carrots and is full of greens (an no yellows for my Fixers!), but you can shred your own cabbage and carrots if you are so inclined. I enjoyed it more the next day, so it is the perfect meal to prep on the weekend and pack for healthy lunches during the week.

Undone Egg Roll

Undone Eggroll

Ingredients

  • 1 tsp oil (I used sesame)
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 lb of ground pork
  • 1 onion, finely chopped
  • 1 package of coleslaw (my bag was 340g)
  • 1 package of shredded carrots (my bag was 240 g)
  • 4 Tbsp soy sauce (I use tamarind or coconut aminos for a cleaner option)
  • 4 tsp rice vinegar

 

Method

  1. Heat oil in large skillet over medium-high heat. Add garlic, ginger, and onion and cook for 2 minutes. Add in pork break up and cook until browned.
  2. Add in coleslaw, carrots, soy sauce, and vinegar. Cook until wilted down (or your desired doneness).
  3. Divide into four servings and enjoy!

{each serving is approximately 1 red and 2 green in the 21DF}

Undone Eggroll

Pumpkin French Toast

August 29, 2015
0 Reviews
Cuisine
Course
Serves 3-4
Prep time
10m
Cook Time
6m

While it may be too early to jump on the fall pumpkin bandwagon, it has been feeling like fall around here. The nights are cool, the sun hides more than it’s out, and the leaves are starting to change colour. And pumpkin just tastes good in just about anything, so it is easy to justify (maybe I’ll share with you my pumpkin chili in a few weeks — yum!).

There’s nothing really fancy about this recipe — I just took regular french toast and gave it some fall flair. You won’t need a whole can of pumpkin puree to make the recipe, so freeze the rest or use it in something else.

 

PumpkFrToast

 

Ingredients

3 large eggs
1/2 cup pumpkin puree
1/4 cup milk (almond, whole, etc.)
1 tbsp maple syrup
2 tsp pure vanilla extract
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp ground nutmeg

6 slices of sprouted whole grain bread (or gluten free)
grassfed butter (for pan)
more maple syrup for serving

Method

  1. Combine first 8 ingredients in a mixing bowl (or shallow pie plate — makes it easier to dip the bread in).
  2. Soak each slice of bread in the mixture, being sure to coat both sides well.
  3. Heat griddle or frying pan over medium heat. Add butter and spread to coat.
  4. Add dipped bread, cooking each side 2-3 minutes or until golden brown.
  5. Serve with maple syrup and berries.

**Double this recipe and reheat leftovers in the toaster. Or freeze flat, then throw in a ziplock bag for a quick pre-made breakfast.

#21DF (per one slice) = 1 Yellow, 1/4 purple, 1/4 red, 1/2 tsp