paleo squash & seafood bisque

Like everyone else, I've been eating healthier in the New Year. This is one of my many recipe creations in the venture to do so. It is a spin on seafood bisque with squash-based broth and no dairy. The seafood dresses it up, and adds healthy protein. Each bite feels like an indulgence. Things just shouldn't taste this good, and be this healthy.

Ingredients:

1 Onion

1 Large Garlic Clove

2 Acorn Squash

5 Cups Water

1 Tsp. Vegetable Bouillon or a Bouillon Cube

.4LB Scallops

10 Clams

16 Shrimp

2 Tsp Moroccan Seasoning

1 Tsp Tumeric

1 Tsp Chili Powder

1 Tsp Safron Threads

Ghee & Olive Oil for Sauteing

Salt & Pepper to Taste

Directions:

1. Preheat the oven to 350F. Slice the acorn squashes in half and lay them on a foil-lined baking sheet. Dress with a bit of oil, salt, and pepper. Roast until caramelized.

2. Remove squash from the oven. Once cooled, scoop out the innards and set aside.

3. Using hot olive oil, saute chopped onions and garlic in a large stock pot.After they are cooked through, add squash, water, and spices. Important, do not salt until the very end. Oysters add a lot of saltiness to a dish and you don't want to overdo it.

4. Using a hand blender, turn the squash and onions into a fine liquid. Let simmer.

5. In a separate saute pan, caramelize scallops and shrimp in ghee. Set them aside in a bowl when finished.

6. Toss oysters into the squash broth and cover the pot. The steam that is trapped with your lid will cook the oysters. Remove the lid once all have opened. After 5-7 minutes they should be done. 

7. Kill the flame and mix in scallops and shrimp.

8. Taste for seasoning and add as much salt/pepper as is needed.

9. Serve!

baked lotus root chips with spicy avocado dip

That, up there ^, is a lotus root. If you're not familiar, try one. They are a staple in most Chinese and Taiwanese cooking, and they come in many forms. I've seen acidic lotus root salads, soups with lotus root pieces, drinks, and even chips. If you know what you're looking for, you can find them at most Asian grocery stores. 

Like everyone else, I want to kick off the new year with a healthy start, and so I'm going to do another Whole30 cleanse. The key to a successful cleanse is planning, and so I've been crafting up an arsenal of recipes to have on hand. This is the first that I will share with you all. It is completely dairy, meat, and carb free. The chips make a great side for dinners and lunches, or can be served as an appetizer if you wish. The spicy avocado dip makes a nice accompaniment, and is filled with plenty of good fat to keep you full while cleansing.

Ingredients:

1 Lotus Root

Peanut Oil

Salt & Pepper

1 Avocado

2 Cloves Garlic

1 Tbsp Mayo (Made with Olive Oil)

1 Tbs Rice Vinegar

1 Tbs Chili Oil (see picture above)

1 Tsp Salt

Chip Directions:

1. Preheat oven to 350F

2. Peel and thinly slice your lotus root. The thinner you get them, the better the texture will be. If you have mandolin it would be a good tool for this.

3. Spread your slices out on a foil-lined baking sheet. Brush with peanut oil, sprinkle with salt & pepper,  and put in the oven to bake. Depending on how thing your slices are, the baking should take 30-45 minutes. Take the tray out when chips are crispy.

Dip Directions:

1. Lightly brown garlic cloves over low heat in a bit of peanut oil.

2. Throw all ingredients into a food processor and blend until creamy.

Serve!

banana almond crunch "ice cream"

I completed a Whole30 about a month ago. Doing so taught me a lot about skipping dairy and going vegan. I quickly came to realize that I wasn't going to be able to live with out a sweet treat once in awhile, and I had to figure out ways to satisfy the craving in a vegan, no added sugar kind of way. Following a restricted diet, it's important to concentrate on what you can eat and finding ways for those foods to satisfy your needs. I happen to consider ice cream on a hot summer day a need, and so this vegan banana ice cream was born. Not only is it dairy-free, but it also has the added benefit of some nutrient blasting maca powder as well.

Ingredients (serves 1):

2 Bananas

1/2 Cup Almonds

1 Tbsp. Maca Powder

1 Tsp. Vanilla Extract

Pinch of Sea Salt

Directions:

1. Slice banana and lay pieces out on a piece of wax paper

2. Roll the piece of wax paper up, making sure a layer of wax paper is in between slices. Stick in the freezer for at least 1 hour to freeze bananas.

3. Chop almonds in a food processor and set aside in a small dish. Add bananas to the food processor and blend until an ice cream texture is reached.

4. Add maca powder, almonds, and vanilla. Blend a bit more until all is evenly mixed in.

5. Garnish with sea salt and eat right away, or store in freezer.