Low Carb Shrimp & Grits (THM S)

Shrimp and grits is one of my favorite summertime throw-together meals. It comes together quickly, uses simple ingredients, and has all the scrumptiousness of something that takes all day to cook.

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For this meal, start with simmering the vegetable mixture. It takes a few minutes for the flavors to develop and reduce slightly.

Next, start crisping the bacon – trust me, you don’t want to skip it. That crispy bacon topping is EVER-Y-THANG.

Steam the cauli grits next.

And finish by sautéing the shrimp in the same pan where you cooked the bacon. The bacon drippings help get a nice, fried char on the shrimp.

Finish up the cauli grits, and you’re done!

Plate it by heaping a big pile of grits into a bowl, followed by the pepper and tomato mixture, then a few shrimp, and throw on some crispy bacon.

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The grits provide a creamy pillow for the veggies, then the shrimp and bacon provide a crispy, slightly smoky bite.

I make this often during the summer months because it’s easy and kids and adults alike will gulp it down.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Shrimp and Grits (THM S)

  • Servings: 5
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2lbs jumbo shrimp, peeled and deveined with tails removed
  • 6 strips bacon, sliced
  • 1 green bell pepper, diced
  • 1 medium red onion, diced
  • 1 large stalk celery, diced
  • 2 cloves garlic, minced
  • 1 15oz can diced seasoned fire roasted tomatoes (the ones seasoned with garlic and onion)
  • 1 bay leaf
  • hot sauce to taste (optional)
  • 1 tsp gluten free Worcestershire sauce
  • 1 – 1 1/2 tsp Cajun seasoning
  • salt and pepper
  • Creamy Cauli Grits

Directions

  1. Heat a medium sauce pan over medium-low heat with the onions, peppers, garlic, and celery. Sauté until tender, about 6 minutes.
  2. Add the bay leaf, Worcestershire, tomatoes, and hot sauce (if using). Bring to a boil and reduce to a simmer for about 10-12 minutes. Mixture should be softened, and slightly thick.
  3. Begin the steaming the cauli rice.
  4. Crisp the bacon in a separate, large skillet. Remove to a paper towel once crisp.
  5. Toss the shrimp in a medium-sized bowl with about a teaspoon of Cajun seasoning.
  6. Fry the shrimp in the same pan where you cooked the bacon. Cook for about 1 minute on each side, depending on size and thickness. Remove to a plate.
  7. Finish the cauli grits and serve!

5-Ingredient Tuscan Tuna Salad (THM FP)

Tuna is, in my opinion, one of the best proteins out there. It’s filling, low in carbs and fat, versatile, and (best of all) budget-friendly.

This Tuscan take on tuna salad is not only simple to make, it’s flavorful and easy on the budget.

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Lemon is one of my essential summer flavors, and it takes a starring role here. It’s a punch of freshness, and citrus can brighten up any meal.

The “Tuscan” flavor of this salad comes from, olive oil (EVOO), lemon, capers, and fresh parsley. If you’re unfamiliar with capers, they’re basically a mini version of olives minus the fat. They’re briny and a little salty, and they don’t carry any carb or fat value. All of these flavors come together for a salad that’s fresh, tangy, and packed with protein.

With so few ingredients, and next to zero prep, this salad comes together in minutes.

Drain off the tuna then place it into a small bowl that can be fitted with a lid. Squeeze the lemon juice over top of the tuna, drizzle on the EVOO, add the drained capers, chopped parsley, and a touch of salt and pepper. Toss it all together, and you’re done!

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With this being a THM FP, you can spin this a few different ways.

For an E, I had a serving of the salad alongside some sliced tomatoes, sourdough toast with lowfat herb cream cheese and sliced cucumbers, and melon.

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For an S, you can have it on top of a big green salad with veggies and just drizzle on some extra EVOO and lemon juice or a few shakes of vinegar. Simple and very filling!

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For less than 5 minutes of prep, you can have a delicious and filling tuna salad that’s fit for any meal!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Tuscan Tuna Salad (THM FP)

  • Servings: 4
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a small bowl that can be fitted with a lid. Toss together and refrigerate for 1-2 hours before serving.

 

 

 

Roasted Shrimp & Feta Quinoa (THM E)

Summer is just around the corner, which means two things: 1) less cooking time (because your house it too hot already) and 2) lots of fresh, vibrant flavors. Enter, this beautiful quinoa salad.

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I did roast the shrimp in the oven, but you could also grill them for an even quicker meal.

To roast the shrimp, and stay in E mode, start by preheating your oven to 400. Place the shrimp onto a large baking sheet lined with foil, spray lightly with coconut oil spray, sprinkle with salt and pepper, and toss to combine. Roast the shrimp at 400 for about 6 minutes – it may be more or less depending on the size and thickness of your shrimp. When they’re done, they will be firm to the touch, pink and opaque on the outside.

All that’s left is to assemble the salad!

Place the cooked quinoa into a large bowl, and add the scallions, dill, parsley, cucumber, red onion, lemon juice, and feta.

For the cucumber, make sure that you take the time (2 seconds, really) to cut out the seeds of the cucumber – yes, even if it’s “seedless”. The seeds have more moisture and will cut the shelf life of your salad significantly. You don’t want the whole batch going bad over some cucumbers! That would just be silly.

To cut the seeds out of your cucumber, slice the cuke lengthwise into quarters and cut into it on an angle so the whole “log” of seeds comes out in one cut.

Give the salad a big toss, taste for seasoning, then add your shrimp and serve.

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The great thing about this salad is that it’s wonderful at room temp or cold from the fridge. In fact, as it sits in the fridge the flavor gets even better.

The lemon juice adds a fantastic  acidity to the salad, while the herbs add tons of fresh, green flavor. This salad just screams summer to me, and it couldn’t be easier to make!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Roasted Shrimp & Feta Quinoa (THM E)

  • Servings: 6
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1.5 – 2lbs shrimp, peeled and deveined
  • about 2 cups cooked quinoa
  • juice of 2 lemons
  • 1 English cucumber, seeded and diced
  • 1/4 c finely diced red onion
  • 4-5 sprigs fresh dill, roughly chopped
  • 1/2 small bunch of parsley, chopped
  • 4 scallions, whites and green parts, sliced
  • 2 Tbsp crumbled feta cheese
  • salt and pepper

Directions

  1. Preheat oven to 400.
  2. Spread shrimp onto a large baking sheet, spritz with coconut oil spray, and season with salt and pepper. Toss to combine, then roast at 400 for about 6 minutes.
  3. In a large bowl, combine the cooked quinoa with all other ingredients. Give it a big toss, taste for seasoning, and serve.

Salmon Niçoise Salad (THM Deep S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Here is a quick and easy rollover dinner or lunch for that fabulous leftover roasted salmon from my Salmon en Papillote.

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Niçoise salad is usually characterized by tuna, green beans, potatoes, olives, and boiled eggs.

I swapped tuna for my gorgeous leftover salmon. In order to keep this light, and THM approved, I removed the potatoes entirely. However, if you would like some light carb action, you can top it with up to 1/4 cup white beans. I would choose a great northern variety or cannelini, but it’s up to you. I also swapped the olives for capers, which I think go better with salmon (it almost reminds me of lox and bagels!).

Since you’re using leftovers for this salad, the only thing you need to cook is a couple of boiled eggs. And I have an awesome tip for you on how to get perfectly yellow boiled eggs every time!

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I was watching “Brunch at Bobby’s” on Food Network the other day, and he was making boiled eggs using a tip I had never heard before.

Lay the eggs into a pot of cold water, and set it over high heat uncovered on the stovetop. When the water is almost boiling (not rumbling, but almost there), turn the heat completely OFF, put a lid on, and leave the pot on the hot eye for 14 minutes.

After 14 minutes, drain the hot water and turn it into an ice bath by adding a few handfuls of ice cubes and running cold water over the top. Let them sit for about 8-10 minutes, then peel away! You’ll have perfectly yellow yolks in your boiled eggs every time.

After the eggs are cooked, simply combine all the salad ingredients in a large bowl and dress with your favorite vinaigrette. I used a simple vinaigrette of 1/2 lemon, juiced, about 1 1/2 Tbsp EVOO, salt and pepper. Easy, fast, and fresh!

Balsamic vinaigrette would also be a good alternative to use here.

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That is one beautiful, fresh, and flavorful lunch or dinner! This meal would pack well for on-the-go, or as a make-ahead. It’s the perfect protein-packed lunch or dinner.

Salmon Niçoise Salad (THM Deep S)

  • Servings: Single
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 leftover salmon filet from Salmon en Papillote
  • Mixed salad greens
  • cherry tomatoes, halved
  • cucumbers, diced
  • frozen green beans, thawed
  • 1 Tbsp capers or chopped pitted olives
  • 1 small radish, thinly sliced
  • 1 boiled egg, sliced
  • 1/4 c white beans, any variety, optional
  • For the Dressing:
  • juice of 1/2 lemon
  • 2-3 Tbsp EVOO
  • salt and pepper

Directions

  1. Combine all ingredients for the salad in a medium-sized bowl.
  2. Drizzle the dressing over the top and toss to combine. Serve immediately or store the dressing for later.

Low Carb Salmon en Papillote (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This is one of those meals that sounds (and looks) super fancy, but takes minimal effort (win!).

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“En Papillote” is a French dish that simply means “in parchment.” Wrapping each portion of fish in parchment paper is so smart because 1) each packet makes its own little lemon butter sauce which coats the fish and veggies and 2) the only clean up is throwing away paper (easy, right?!).

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Let’s start by talking about the fish. You do not want to go cheap on the salmon here – you want fresh, vibrant flavors and it’s hard to get that from frozen filets. I always get this large plank of fresh salmon from Costco. They take great care in butchering the fish by removing all the pin bones (I’ve never gotten one bone from Costco fish) AND the skin. I’m not partial to fish skin, so I appreciate that they take care of that part for me. At the end of the day, where you get your salmon is entirely up to you, just make sure it’s good because you’ll need about 2lbs of it. (I’m going to show you a fantastic lunch or dinner rollover meal later!).

Slice the lemons, squash, and mushrooms, then filet the plank of salmon into individual portions (I got 7 portions from mine). To filet the fish, use a sharp, long knife to make deep, long cuts. That way your filets won’t look like you’ve been sawing away at the fish.

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Cut 1 10-12in piece of parchment paper for each portion of fish, and pile them all up to make your assembly easy.

I made a shortcut by using frozen green beans for the bottom. I didn’t thaw them out or cook them before putting them into the parchment packets, and they were perfectly cooked after roasting.

Assemble the packets by taking a piece of parchment paper, piling a portion of green beans on the bottom. Stack on the sliced squash and place the mushrooms around the sides. Season the veggies with salt and pepper. Carefully lay the fish filet on top, season it with salt and pepper, tear off a few pieces of fresh dill, lay the sliced lemons over the fish, then top with a pat of soft butter.

Next, you’ll get to wrapping the fish, nice and snug. Take the longest ends of the paper up together, make about 1-inch fold and keep folding and creasing down to the surface of the fish. Grab one of the small ends, pinch and crease it then tuck it under the fish – same goes for the other end.

That’s it! keep wrapping and rolling until all of your portions are wrapped. This can be done up to 1 day ahead of cooking. You don’t want the fish sitting too long with the lemon, because it will start to cure.

When you’re ready to bake, preheat your oven to 375, and place the packets onto a large baking sheet. They won’t leak (so long as there aren’t any holes in your packets), so you shouldn’t need extra foil or anything. Pop them into the oven to bake for 20-25 minutes.

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The best part is that this is a complete meal in a packet. You can transfer the packets straight from the baking sheet to a plate, then tear open the tops to reveal your beautifully roasted salmon and vegetables.

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Just look how gorgeous that is! I topped it with a touch of fresh chopped parsley and called it a day. The lemons roast down and become a little sweet, so squeeze those babies over the top of your fish. The butter and lemon drip down to the veggies, making them perfectly seasoned and buttery. The salmon is flaky, soft, and just a little crispy on the outside.

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My kids enjoyed this meal as is (they LOVE salmon), and I had a side green salad with mine. It was a beautifully light S meal!

Salmon en Papillote (THM S)

  • Servings: 6-7
  • Time: 40 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • roughly 2lbs fresh salmon, cut into individual portions
  • 1lb frozen whole green beans
  • 1 medium yellow squash, sliced
  • 1 cup white mushrooms, sliced
  • 3-4 lemons, thinly sliced (3 pieces of lemon per fish filet)
  • 6-7 tsp soft unsalted butter
  • 2 sprigs fresh dill
  • salt and pepper
  • parsley for garnish, optional
  • parchment paper

Directions

  1. Preheat oven to 375.
  2. Prepare the parchment packets by tearing one 10-12inch piece of parchment per fish filet. Stack them up and begin assembling.
  3. Green beans on the bottom, followed by sliced squash and mushrooms. Season with salt and pepper. Gently lay one fish filet over the top, and season with salt and pepper. Tear off a few fronds of fresh dill, and lay them over the fish. Fan the lemons over the top, then top with a pat of butter.
  4. Wrap the fish into snug packets, and lay onto a large baking sheet.
  5. Roast the packets at 375 for 20-25 minutes.
  6. Place the packet directly onto a plate, cut or (gently) tear open near the top, and garnish with fresh parsley.

One Pot New Orleans-Style Gumbo (THM S/E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I’m a spicy gal and although I wasn’t born in Louisiana, creole cuisine of New Orleans speaks to me on a spiritual level.

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Gumbo is one of my favorite, warming meals because it’s spicy, hearty, and still packs a veggie punch. Also, this is one of those meals that you can cook (a bunch of) one night, and when you’re eating its leftovers a few nights later the flavor is even deeper – it only gets better with time! However, my favorite part of this meal is definitely that it only takes one (big) pot. Because I still hate doing dishes ^_^.

Start by heating a large Dutch oven over medium low heat, and add the sliced smoked sausage. I used andouille, which is a creole spicy sausage. If you’re not into the spice, any smoked sausage will do. Since it’s already cooked, you just want to sauté it enough to get some color and crispness on the outside.

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Take the sausage out, add some coconut oil if needed, and begin sautéing the cubed chicken. It doesn’t have to cook all the way through since it will simmer in the gumbo later. Just make sure it has some good color on it, and season with salt and pepper or a touch of Cajun seasoning.

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Take the chicken out, then start on the shrimp. I bought easy-peel shrimp from my fish counter at Sprouts, which are already deveined. You can keep the tails, or whole shell, on if you wish. I find it easier to remove the whole shell, tail included, prior to cooking. Add more coconut oil to the pan, if needed before adding the shrimp. Again, season with salt and pepper and sauté away. Cook them about 1 minute on each side, just to get good color. They won’t be fully cooked yet, but once you add them back to the gumbo they’ll finish cooking without becoming overcooked.

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Remove the shrimp. Next comes the vegetables! Don’t worry about the brown bits on the bottom of your Dutch oven – that’s flavor, and the stock we add later will pick it all up.

Chop some mirepoix – celery (leafy green parts included!), onion, green bell pepper, and garlic.

Add a touch more coconut oil, turn the heat down just a touch and add the vegetables. Sauté until onions just start to caramelize, about 5-7 minutes.

And, I’ll go ahead and tell you, I’m a bad Southerner – I greatly dislike okra. Unless it’s pureed, in a cookie, or otherwise hidden beyond recognition I cannot stomach it. HOWEVER. You are welcome to add okra to this lovely gumbo if it is your thing. If you do add it, go ahead and do so at this step.

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De-glaze the pan with one 15-oz can of fire roasted tomatoes. I like the smoky flavor of fire roasted tomatoes, but you’re welcome to use any kind you prefer. Mine also were seasoned with garlic and onion. Add in the chicken (or vegetable/seafood) stock, a bay leaf, sausage, chicken, Worcestershire sauce, and a few dashes of hot sauce. Place the lid on your pot and let it simmer for about 10-12 minutes.

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Once it’s finished simmering, turn off the heat, add the shrimp back to the pot, cover again and let stand for about 5-7 minutes. This will allow the shrimp to continue cooking through slowly.

Serve the gumbo as is or over a big pile of cauliflower rice. For my cauliflower rice, I pulsed half a large head of cauliflower in a food processor until it was in small pearls. Then I served it raw underneath the hot gumbo – easy peasy! I liked it raw because it didn’t become mushy from cooking and retained a nice textural contrast like rice.

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As is, the gumbo is a great S. However, if you want to have the rice and make it an E – that’s completely achievable. You can either choose a smoked turkey/chicken sausage with less fat, or leave it out completely and make this a chicken and shrimp gumbo – your call. Just make sure any time you’re adding coconut oil that you do so with a spray to keep the fat in check.

Either way you make it, this gumbo is a spicy, hearty, and delicious shake-up to your weekly routine. The leftovers just get better with time – this is a meal you can make on Monday and still enjoy on Friday.

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New Orleans Style Gumbo (THM S/E)

  • Servings: 4-6
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1-lb andouille sausage, sliced (or any smoked sausage – For E choose a chicken or turkey sawusage, or omit)
  • 1/2 lb chicken breast, cubed
  • 1/2 lb shrimp, peeled and deveined
  • 2 stalks celery, leafy greens included, diced
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 1-2 c cut okra (optional)
  • 1 large clove garlic, minced
  • 1 15-oz can fire roasted tomatoes seasoned with garlic and onion
  • 1 1/2 c chicken/vegetable/seafood stock
  • 1 bay leaf
  • Cajun seasoning to taste
  • 1 tsp gluten free Worcestershire sauce
  • 6-10 dashes hot sauce
  • salt and pepper
  • cauliflower rice (for S) or cooked brown rice (for E), for serving (optional)

Directions

  1. Heat a large Dutch oven over medium-low heat and sauté the sliced sausage until browned and crispy. Remove to a plate.
  2. Add coconut oil, if needed, toss the chicken with a touch of Cajun seasoning and brown on all sides. Remove to a plate (with the sausage is fine).
  3. Toss the shrimp with salt and pepper, then brown for about 1 minute on each side. Remove to a plate with the chicken and sausage.
  4. Add more coconut oil, if needed, then begin sautéing the onions, bell pepper, celery, garlic, and okra (if using). Cook for about 5-7 minutes, until the onions begin to caramelize.
  5. Add the tomatoes, stock, Worcestershire, bay leaf, hot sauce, chicken, and sausage back to the pot. Cover and simmer on medium-low for about 10-12 minutes.
  6. Turn off the heat, add the shrimp back to the pot, cover, and let stand for about 5-7 minutes.
  7. Serve over cauliflower rice, brown rice (for an E), or as is.

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Shrimp & Broccoli Spaghetti Squash Alfredo

Who doesn’t love a big bowl of stringy, cheesy goodness? 20161004062700_img_1738

Just look at it! This was a fairly easy meal to make, with most of the components coming together in under 30 minutes. (Glaring at you, spaghetti squash.)

Shrimp and Broccoli Alfredo (THM S)

  • 1lb jumbo shrimp, peeled and deveined with tails removed
  • 1 lb broccoli florets
  • 1 medium spaghetti squash
  • 1 c heavy cream
  • 1/2 stick butter
  • 1 c shredded mozzarella
  • 1 c shredded asiago (or parmesan)
  • 2 large cloves garlic, finely minced
  • S & P to taste

There are a few different methods to cooking spaghetti squash. You can halve it and throw it in a crockpot with some water on high for a few hours, until tender. I usually do it in the oven, at 400, for one hour. I halve and seed it, and place it cut-side down in a deep pan with about an inch of water. I make little cuts in the bottom of the squash to vent it, and that’s it. Cook it however you like!

In a large skillet, melt 1 Tsp of the butter over medium heat. Toss the shrimp with salt and pepper, and arrange them in the skillet in one even layer. Cook through on both sides, about 90 seconds. Remove them to a plate.

In the same skillet, heat another 2 Tsp of the butter over medium and add the garlic. Cook for one minute, then add the cream. Once the cream starts to bubble, whisk in the mozzarella. Once that’s melted, whisk in the asiago or parm and whisk until it’s all melted. Taste and season with salt and pepper as needed. Remove from the heat and set aside.

Once the spaghetti squash is cooled enough to handle. Scoop out the squash onto some paper towels, in one even layer. Place more paper towels on tops and press out as much water from the squash as you can. It will take a few rounds, but trust me you don’t want that beautiful alfredo sauce getting runny because of squash water.

Once the the squash is squeezed, add it to a large casserole dish with the last pat of butter and salt and pepper, toss to coat. Add the broccoli, season a little more and toss again. Finally, add the shrimp and sauce and toss to combine. Sprinkle the top with another hefty handful of cheese (mozzarella or asiago, or both!) and place it under a heated broiler until the cheese is hot and bubbly.

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Do you want to eat your screen right now? It’s OK. It’s every bit as tasty as it looks.

Seafood for a Crowd

I have been wanting to try this amazing seafood gratin recipe out of my Barefoot Contessa cookbook for sometime, but it’s honestly a little rich for my grocery budget.

It stars two of the highest-priced items in the seafood case: halibut and lobster.

Don’t get me wrong, I will splurge and get that stuff sometimes. [More so, I’ll scour the “Manager’s Special” shelves looking for them.] It’s just not something I’ll do all the time.

So, when I saw sprouts was having a major sale on both jumbo shrimp and fresh lobster, I decided to tweak it a little and go for it.

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Now, I really went for it on this recipe. I actually made my own seafood stock. I know. It’s not something you HAVE  to do. Did it enhance the flavor? Yes. Would vegetable stock or bottled clam juice do the same? Sure. It was really easy, honestly, and since you’ll have the shells/tails from the seafood anyway…why not put them to good use?

Cook the lobster by placing it belly-up on a small baking pan. Put a few pats of butter on top and season with salt and pepper. Bake at 375 for about 10-12 minutes, or until cooked through. Let it cool for at least 8-10 minutes before handling. Cut it right down the center with a sharp knife, and peel the meat away from the shell.

I made the stock by adding my shrimp shells and lobster tail to a few cups of my homemade scrap broth, and simmering over medium-low heat for about an hour. I skimmed out the shells, and voila! You have seafood stock.

You could even mix this up by adding in what you like: halibut, scallops, more lobster.

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Seafood Gratin (THM S)

  • 1 1/3 lbs jumbo easy-peel shrimp
  • 1 fresh lobster tail (raw, shell-on)
  • 1 c seafood stock (or substitutes from above)
  • 1 c half and half
  • 1/2 c plus a few Tablespoons of white wine
  • 3 Tsp tomato paste
  • 1/2 tsp saffron threads
  • 1 tsp xanthan gum
  • 3 strips of bacon, sliced
  • 2 stalks celery, diced
  • 1/2 red onion, diced
  • 1 small carrot, diced
  • 1/4 c fresh parmesan cheese
  • 2 Tsp fresh parsley
  • 2 cloves garlic, minced
  • 1 Tsp fresh tarragon
  • 1/2 – 1 c “bread”crumbs (I used crushed Parmesan Whisps (all cheese crackers). You can also use baking blend, pork rinds, or all cheese if you like.)

Preheat the oven to 375.

Prepare the sauce by combining stock, half and half, 1/2 c wine, tomato paste, and saffron in a small sauce pan. Bring to a boil, lower the heat to low and cook for about another 10-12 minutes, stirring frequently.

While that’s happening, add a few tablespoons of butter to a large skillet over medium heat. Add the onions, garlic, celery, and carrot and cook over medium heat for about 5 minutes. Season with salt and pepper, and add 3 Tsp of white wine to de-glaze the pan. Cook until the alcohol reduces off, about another 3 minutes.

In a large cast iron skillet, cook the bacon until crispy and remove it to a paper towel. Cook the shrimp in the bacon fat for about 90 seconds on each side, seasoned with a little salt and pepper. Place the bacon and cooked shrimp together with the cooked lobster.

After the sauce is reduced, whisk in the xanthan gum and continue whisking over low heat until sauce is thickened to desired consistency.  Remove from heat, and combine with cooked vegetables, bacon, and seafood.

Place the mixture into a large casserole or gratin dish. Top with crushed Parmesan Whisps (or other topping of choice), parmesan cheese, tarragon, and parsley. Bake for about 15-20 minutes, until the top is slightly browned.

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Lovely!

Seared Tuna Salad with Wasabi-Orange Vinaigrette (THM Deep S)

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Sushi is my kryptonite. In a former life, I must have been Japanese because I cannot get enough of this cuisine.

Even when I’ve been through both of my pregnancies, I had to sneak sushi every now and again. (SHHH! Don’t tell) I just can’t stay away from the stuff for 40 whole weeks – inconceivable!

But, alas, I can’t always spend a chunk of change at my favorite sushi place. So, I have to find ways to satisfy my cravings at home.

>Seared Tuna Salad with Wasabi-Orange Vinaigrette (THM S)

  • Servings: 2-3
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

    For the Salad:
  • 1-lb sushi grade ahi tuna
  • 2 Tbsp gluten free soy sauce
  • 1/2 in piece of ginger, grated
  • 2 large cloves garlic, grated
  • 4-7 large leaves romaine lettuce, torn
  • 1/2 hothouse cucumbers, julienned
  • 1 small carrot, peeled and julienned
  • 2 radishes, thinly sliced
  • 2 scallions, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 avocado, thinly sliced
  • For the Vinaigrette:
  • 2 heaping tsp no-sugar orange marmalade, such as Polaner’s All Fruit
  • 1.5 Tbsp rice wine vinegar
  • 1-2 pea-sized dots of wasabi paste (the kind you get on a sushi plate – the green stuff. You can ask the sushi chefs at your grocery store for a small container of it.)
  • 2-3 Tbsp EVOO
  • salt and pepper

Directions

  1. In a shallow dish, combine the soy sauce, garlic, and ginger with the tuna and marinate it on the counter for 7-10 minutes.
  2. While that’s happening, chop all the ingredients for the salad and add them to 2 medium bowls.
  3. Heat a large cast iron skillet over medium-high heat. Add the tuna and sear 1-2 minutes on each side (top, bottom, and sides also). Remove it from the pan, slice into 1/2 in slices and cube into large chunks. Add it to the salads.
  4. In a small bowl, whisk together all the ingredients for the dressing and divide it evenly over each salad. Toss to combine.

There is seriously nothing more gorgeous than a hunk of seared tuna. It’s fatty and delicious without being heavy or weighing you down.

Sprouts has had a great price on ahi tuna this summer! You can get a 1-lb filet for between $5.99 and $7.99.

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Take Out at Home: Shrimp Lo Mein

Shrimp is such an easy vehicle to work with. Another great benefit is you can generally find it pretty cheap.

In the old days, before THM, I would love to gorge myself on the oily richness of lo mein. Now, I have to find new ways to have the former foods I love.

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Shrimp Lo Mein (THM FP)

  • 2 medium zucchini
  • 1 lb shrimp, peeled and deveined
  • 1.5 in piece of ginger, grated
  • 4 large garlic cloves, peeled and grated
  • 1 8-10oz package shiitake mushrooms, stems removed and sliced
  • 1 small head napa cabbage, sliced
  • 1 bunch scallions, thinly sliced
  • 1/4 c gluten free soy sauce
  • 1 Tsp sesame oil
  • 1 handful sesame seeds

Cut the zucchini into thick noodles using a Vegetti, or similar.

Spray a large pan with coconut oil over medium heat, and cook the shrimp until opaque (about 2-3 minutes on each side). Remove from the pan, and set aside. Spray the pan again, and add the cabbage, mushrooms, scallions, garlic, and ginger and saute about 4-5 minutes. Season everything well with salt and pepper. Toss the hot stir fry mixture in a large bowl with the zucchini noodles, soy sauce, sesame oil, and sesame seeds.

This was a super easy weeknight meal with tons of flavor. Plus, this is healthier than take-out and took less time to make than to order. BOOM.

You can customize this recipe and use any protein you like: tofu, chicken, beef, or just make the noodles as a side dish.