Category Archives: Seafood

Roasted Salmon Salad with Potatoes and Dill

29 Thursday Sep 2016

Posted by in Fish, Salad, Seafood, Uncategorized, whole30

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salmon-salad-with-potatoes-and-dill

Salmon Salad with Potatoes and Dill

Ingredients

Dressing:

1 tablespoon garlic aioli (or compliant mayonnaise)

1/2 tablespoon pickle or lemon juice

1 tablespoon fresh dill, chopped

Salad:
1/2 cup slowly roasted salmon, flaked
1/2 cup diced English cucumber
4 baby potatoes, boiled, cooled, and quartered
1 tomato, diced
3 green olives, sliced

Directions

1. Whisk together dressing ingredients.

2. Gently mix the dressing with the salad ingredients. Serve right away or refrigerate until ready.

How to Make Gazpacho with Poached Shrimp

19 Friday Aug 2016

Posted by in Gluten Free, quick and easy, Recipe, Seafood, Shrimp, Uncategorized, whole30

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The summer in Seattle has been especially hot lately, and this spicy tomato gazpacho with poached shrimp is exactly what you want to be eating. Cool, refreshing, requiring hardly any cooking, this vibrant meal will also take care of your abundance of garden tomatoes and herbs.

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Spicy Tomato Gazpacho with Poached Shrimp

Ingredients

3 cups tomato juice
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 Hatch pepper, roasted, peeled, seeded, and chopped
1/4 small onion
2 garlic cloves
1/2 cup cilantro
1/4 cup olive oil
2 tablespoons lemon juice
salt to taste

***

2 bay leaves
raw, peel-on shrimp

Garnish with: avocado, basil, olive oil

Directions

1. Add all of the gazpacho ingredients to a blender or food processor and puree until desired consistency. Adjust with salt, as needed.

2. For the shrimp, bring a pot of salted water to a boil. Add bay leaves and reduce the heat to a simmer. Add the shrimp and set the timer for 3 minutes. Remove the shrimp immediately and peel. Serve right away on top of gazpacho with avocado, basil, and a drizzle of olive oil.

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Happy eating, friends!

Paleo and Whole30 Tuna Confetti Recipe

01 Monday Aug 2016

Posted by in Gluten Free, Lunch, quick and easy, Recipe, Seafood, Uncategorized, whole30

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On August 1st (tomorrow!), I’m starting my second round of whole30. My first one was in December, about a year and a half ago. I made it through, but didn’t experience the promised euphoria and the non-scale victories promised by the program and experienced first-hand by many of its participants.

This time around, I’m armed with more time, experience, and most importantly, support of many friends who are joining me on this journey.

To keep things quick, simple, and easy, without too much shock to your system, here’s a whole30 compliant recipe for tuna salad. Enjoy!

Paleo and Whole30 Tuna Confetti Salad Recipe

Tuna Confetti Salad

Ingredients

1 can of white tuna, packed in water, drained
1 tomato, chopped
2 pickles, minced
1/2 bell pepper, diced
2 tablespoons sweet onion, minced
1 tablespoon capers, minced
1 tablespoon basil, chopped
1 tablespoon parsley, chopped
olive oil, lemon juice, salt, and black pepper to taste
Napa cabbage leaves for serving

Directions

1. Combine all ingredients in a bowl and stir to combine. Serve in Napa cabbage leaves, if desires.

If you love your tuna salad on a creamier side, you can use whole30 compliant mayo, or stir in half of a mashed avocado.