Well, it's been a while since I've posted anything, since I haven't been traveling or baking much. But I'm hoping to get back into posting more and more, but with a new theme: paleo! Due to some health reasons, I've started eating paleo. To those who don't know what that is, it's basically a lifestyle of eating that limits you to eating how our paleolithic ancestors did: meat, vegetables, and fruits. I let myself eat small amounts of dairy, because my lattes are not something I am willing to give up. But most people consider eating 80% paleo, 20% up-to-you pretty acceptable. Some people do paleo to lose weight, help cure diseases, or just get healthy. I don't know a person who eats paleo that doesn't feel better than when eating their usual diet. However, I am still a foodie and that will never change. Food is still a huge part of my day, but instead of baking, I focus on cooking meals that are delicious, beautiful, and entirely grain-free. It takes a little getting used to and you have to try out new recipes, but overall, I would recommend eating this way to everybody. Tonight I made some shrimp cakes (like crab cakes) and zucchini "pasta," and it was amazing. If I put the care and attention into my meals each day, I don't find myself craving carby things. Making truly good food for myself each day is a pleasure and a reward.
8-12 medium shrimp, peeled, deveined (frozen or fresh is fine)
2 small cloves garlic, mined
Small handful cilantro, minced
2 tablespoons chives, chopped
1 egg 1/4 cup almond flour 3 tablespoons coconut oil
Chop the shrimp into small pieces and place in a medium bowl.
Add the egg, garlic, cilantro, chives, and almond flour. Stir until shrimp are coated.
If runny, add a little more almond flour just until the mixture sticks together.
Heat a cast-iron pan on the stovetop until hot. Add coconut oil and let it warm.
Scoop the shrimp mixture into the pan in approximately half cup patties. Let cook and flip when one side is browned. When cooked, remove from pan and place on a paper towel.
2 medium zucchini
1 tablespoon butter
1 teaspoon thyme
Grated parmesan to taste
Cut the ends off both zucchinis. Using a julienne peeler (my preference) or a vegetable peeler, peel the zucchinis until you reach the soft center.
Place zucchini strips in a medium bowl. Toss with a bit of salt and let sit for 15 minutes. Squeeze water out of the zucchini using a kitchen towel.
Heat a medium pan on the stovetop and cook zucchini with thyme, salt, and pepper, just until soft.
Toss with butter and parmesan. Serve with shrimp cakes.