Shrimp Curry/AIP Experiment/Elimination Diet

If you only want the recipe – scroll allllllll the waaaaaay down, fool.

20160531054314

I do not like anything that ends in protocol because I HATE being told what to do. Stomp my feet on the ground kind of hate it, BUT I was emailed an article from a friend about the Autoimmune Protocol diet, and she asked me if I have ever tried it myself? No, I have not. No, I never will. I did some research and long story short it is basically a paleo diet. Autoimmune disease has been on the rise the last few years as more people are being diagnosed. I was diagnosed at the age of 9 so I have a majority of those people beat in length of time with disease and in rarity, because I am 1 in 5 million.

 

Doesn’t make you any more special to have the weirdest autoimmune disease, Krystal. Whatever.

I asked a few people I keep in close contact with on the Internet about the diet, and they seemed to have the same opinion that 1 strict diet should not be used for all, but I believe we all agreed over an elimination diet being beneficial. Elimination diet is as simple as it sounds – begin eliminating some common inflammatory reaction foods from your diet and see how you feel. Grains, beans, nuts, eggs, dairy, tomatoes, CHEESE. Okay, do you see this list? Already I hate it. But, it also leads me to believe that I should give it a try solely on the fact that I eat a lot of things listed above sometimes on a daily basis. Now, I do not feel like my body triggers a negative response to the foods on the above list, but it might? How would I know if I have never ever ever in my entire life eliminated them?

 

I do believe that disease resides in the gut, and there are PLENTY of articles to back me up on this, but do your own research because I hate citing. I do not have a healthy gut and I am not sure if I ever will. I enjoyed loads of antibiotics as a child, and I still to this day rely on pretty heavy anti-inflammatories to get through my day. All of which eat away at healthy bacteria and wear down your stomach lining. I am sure my insides look like swiss cheese that someone vomited back up. Cute.

 

My husband and I eat healthy. Our meats are organic grass-fed (thank you Costco), we eat plenty of healthy fats and vegetables, but grains are a huge part of our diet. I love hot bread and butter probably more than I love my dogs. I love rice. I love beans. I love pasta. I love it all! So, for the purpose of this blog and maybe my health let us experiment and see how close I get to killing my husband when all these foods are taken away from me!

 

I can tell you right that I will cheat, and I can also tell you this is not following any set of rules diet and it will make no sense to anyone. I will never give up wine, duh. I will not give up the grass fed butter in my fridge because that shit is expensive, and I will be Googling a LOT when I cook to see if certain things are allowed and feel free to call on me using something I shouldn’t but chances are I already know and I’ll reply “thanks! 🙂 “ but really I am flipping you off.

 

Shrimp Curry
If you do not like curry chances are you are 1.dumb or 2. You have never had good curry. I am just making a yellow curry because it goes well with shrimp and cauliflower which is what I will be pairing it with rather than rice. Booo. Curry is a really delicious vessel that you can put over almost anything and it is amazing. Take away the shrimp and it is easily vegetarian, as well.

 

Ingredients
Wild Shrimp
Yellow Curry (get a good quality)
Butter
Chicken Stock
Red pepper Flakes
Shallot
Mini Sweet Peppers
Celery (I had way too many celery sticks left after making bloody mary’s for a party, my dogs won’t eat them and I hate raw celery so I am just shoving it in everything)
Coconut cream
Lemon
Cauliflower

Contraband food we are eating in this meal according to the AIP Die
Mini Sweet Peppers
Red Pepper Flakes

 

I love curry because it is such a flavorful vessel, I have made it vegetarian with sweet potatoes, I have simmered chicken breast in it all day to get the most amazing flavor, and above all else it is just SO easy and SO hard to F up. So don’t F it up!

 

Saute your veggies(celery, shallot, and peppers) and once they are the color you like add your raw shrimp to the hot pan. While the shrimp cooks add your curry seasoning( this is where personal preference comes into play) I used about 3 heaping tablespoons, but use what you wish. Yellow curry is NOT spicy. Let the bottom of your pan get dark, and let flavors develop THEN add your chicken stock to create the sauce. Once again make this as thick or thin as you like.

 

Since this is shrimp you do not want it to simmer too long because your shrimp will boil and get nasty, or take them out and let more flavor develop for a while. I don’t care, but I was hungry so I did not let it sit very long. I added a quarter cup of coconut cream for deliciousness and then served it all beside roasted cauliflower.

 

I can make a recipe for roasted cauliflower but it is seriously so easy. Toss some cauliflower in olive oil, S&P and bake that shit til it’s as tan as I am in my dreams.

Advertisements

Bruschetta Remake

Wow, Krystal you made Bruschetta…..only the easiest dish in the world.

Yes, I know. Basically, I had this other genius idea that turned out to be a total fail. I made Gnocchi in a cheese sauce, so basically mac n cheese but substitute little potato balls for pasta. So, it was adequate. It was not awful and Kyle really liked it, but I just wasn’t impressed enough to post it to the Internet. So, where does Bruschetta come along? I made Bruschetta as a snack while waiting for my casserole thing to bake, and the Bruschetta was amazing.

Now, if you are a chef or a foodie like myself this post may not interest you, but if you are the person that never ventures outside the lines, or is intimidated by fancy dishes than STAY because this is so easy, quick, and delicious.

Bruschetta can be made in many different variations but traditionally it is tomato, basil, some olive oil, and place it all on top of some toasted bread. Simple. Amazing. Secret about me, I do not like fresh tomatoes on 99% of foods. Seriously, do not put it on my sandwich, a burger, a salad, NOTHING. But, I love cooked tomatoes, Bruschetta, and fresh diced tomatoes on top of a hot pizza. I KNOW IT IS WEIRD! Another Secret about me, I also do not like chocolate, OMG, seriously. Chocolate makes me sick, but I love brownies, especially the crunchy edges with vanilla ice cream. Weirdo Alert over here.

Shut up and get to the food.

My take on Bruschetta:

Ingredients
Tomatoes
Crunchy Bread (I used sourdough, use what you want)
Fresh Basil
Red Onion
Mozzarella
Balsamic Vinegar
BUTTER

20160502001318

Here is where all the easy steps come in.

1. Cut and dice red onion, tomatoes, I know the picture above has garlic but I vetoed it last minute, roll your basil into a joint looking object and cut it that way to get cute little slivers. PS do not mock my knife skills in this particular dish, I was dying of starvation and could not give a crap.

2. Add Balsamic vinegar….the tiniest amount. I added sea salt, because tomatoes NEED salt, black pepper, and garlic powder, and please for the love of GOD do not get garlic powder and garlic salt mixed up as they are completely different. One is amazing and the other should be banned from grocery shelves everywhere.

20160502002706

3. The fun begins, and this is where the remake happens. I had bought the fresh mozzarella originally for my gnocchi bake but decided not to use it. I cut the loaf of bread in half, slapped pats of butter on it, and topped it all off with the mozz. Slapped that bad boy in the over for 10 minutes, and it was just beautiful.

Watch.

Also, remember I am not a food photographer…..yet. So, yes you will see my wine slushie in the background there, and my protein pancakes which I cannot recommend enough.

 

Make this.

 

Summer Alfredo

I know that it is not summer in California, yet. In full disclosure I really just wanted to make Alfredo sauce and pasta, but I tend to overthink things, passed beautiful cherry tomatoes in the store, and the rest is below in this blog.

As I may have mentioned a few hundred times before I love sauce-y(?) foods. I used to eat pasta A LOT and I am not sure what happened because I slowly but surely moved away from it. I do not crave it often…maybe once or twice a year, but when I do it is always that buttery, creamy, and cheese loaded lover – Alfredo. You know maybe I abandoned pasta when I made my first risotto? Actually, that sounds more like it. Jeez, I am always undermining my own posts…..eat this pasta….but risotto is better. Ha.

If you are going to make Alfredo then you have to make homemade sauce. HAVE TO. The sauce does not take a lot of time, maybe 15 minutes total depending on how long you want the garlic to sit in the olive oil and butter.

There is only one restaurant locally that I order pasta from and it is because I know that the Alfredo sauce is homemade, and I can tell you the secret. Butter and cream. 1 they use good quality dairy so you can just taste the richness of the butter and how the cream makes the entire dish velvety. 2 when a recipe has real butter or real fat in it your whole mouth gets coated and the experience is completely different than waxy microwaved sauce from the Olive Garden.

The tomatoes, green onion, and fresh basil made this dish a lot lighter than traditional pasta and sauce hence the summer being added to its name.

Ingredients
-Pasta (whatever you want honestly, I didn’t have fettuccine on hand so I used spaghetti)
-1 Cup Half n Half or Whipping cream
-Flour
-1/2 Cup Butter
-1 Cup grated Parmesan Cheese
-Olive Oil
-4 Garlic Cloves
-Cherry Tomatoes
-Fresh Basil
-Green Onion
-Bacon

Peel, Chop and put garlic in a saucepan with your butter and some olive oil, low heat is fine. This part can sit for quite a while if need be , and it helps the butter and oil absorb more of the garlic flavor.

20160425044658

Once you have let this sit as long as you’d like – minimum would be at least 5-10 on low so the garlic is not raw. Now, I did cheat slightly because I did not buy whipping cream but rather half n half (the containers look the same) soooooo I did have to make a very light roux because my sauce was just not going to thicken up on its’ own.

I am assuming I do not have to state that somewhere in here you should be boiling pasta? Save some of the pasta water to put in your sauce. The starches in the water help the sauce coat your pasta. Science!

If you had to make roux – you’ll live – if not – good for you for being some kind of genius unlike myself. Once your garlic is cooked to your fancy add the heavy cream, stir, and then finally add the cheese, ALL of the cheese. Don’t save some for garnish, you should have a separate stash of cheese for garnish….we like all the cheese. Once your pasta is al dente (real fettuccine would take anywhere from 8-10 minutes) add the strained pasta straight into the saucepan and then let the magic happen.

20160425050823

TOSS!

Plate.

Garnish.

Eat.

201604250501422016042505123020160425051326

Yes, I added bacon. Sue me.

I know homemade Alfredo is not that impressive, but it is something that takes very little effort or time and it really does take the dish to a completely different level. I guarantee most of the public has not had true homemade Alfredo sauce. They either eat from a restaurant and it’s pre-made out of a can crap or they buy it from the store themselves. Believe me, there is a difference. A big one.