This recipe is for all my followers who reached out to me over my Primal Palate post concerned I wouldn’t be posting any more spice blend adaptions.
You don’t have to be concerned. I still have tons of seasoning blends in my to try pile that I want to adapt and try and I’ll probably find more as I look for and try new recipes.
Old Bay Seasoning Blend
I have been using this spice blend for so long I no long remember where I got it
1 TBS celery salt
1 TBS ground bay leaves
2 tsp fresh ground black pepper
1 tsp paprika
1/2 tsp mustard powder
1/8 tsp nutmeg
1/8 tsp cinnamon
1/8 tsp ground cloves
In a small bowl, combine all the ingredients. Store in a cool, dark place. Note: you will have to grind the bay leaves yourself. Use a spice grinder or mortar and pestle if you have one or the back of a spoon, if you don’t. You want the bay leaves ground as finely as possible.
Wednesday, I turned off the heat in my apartment and opened all my windows wide. Today, I turned the heat back on, closed all my windows and trekked through 6 inches of fresh snow to pay my rent. Welcome to April in North Dakota. SIGH.
Spicy Shrimp Creole
Adapted From Taste Of Home Magazine
1/3 cup onion, chopped
1/3 cup celery, chopped
1/3 cup green pepper, chopped
1 TBS olive oil
1 (14.5 oz) can diced tomatoes
1 garlic clove, minced
1 (8 oz) can tomato sauce
1 TBS coconut aminos, sub Worcestershire sauce, if not Whole 30
1/2 tsp salt
1/2 tsp chili powder
Dash pepper sauce
8 oz medium shrimp
In a large skillet, saute onion, celery and green pepper in olive oil until tender. Add garlic and saute 2 minutes longer. Stir in diced tomatoes, tomato sauce, coconut aminos, salt, chili powder and pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 20 – 25 minutes. Add shrimp and cook 4-5 minutes longer. Serve over a baked potato or salad. Serve over rice or noodles, if not Whole 30.
I can’t believe there are only two more days of 2019!! I didn’t think in January of 2019 I would over come some pretty big fears and find a new job that I love and am happy at.
I didn’t think I would fall in love with a reptile and have many reptile adventures.
I didn’t think I would reconnect with an old,old, like I met her in high school friend.
I didn’t think I would go through some scarey health shit with family and friends. I sure didn’t think I would physically turn 50, feel like I am 25 and act like a 5 year old ( I may have to grow older but I sure as hell don’t have to grow up).
2019 was an incredible year filled with laughter, tears and a lot of support from family and friends, both old and new. I can’t wait to see what 2020 has in store.
From Air Fryer Revolution cookbook Whole 30 adaption by me
1 14 oz can pink salmon
1 large egg, beaten
1/4 cup almond flour
1 green onion, finely chopped
1 tsp dried dill weed
1/2 tsp kosher salt
1/2 tsp black pepper
In a medium bowl, combine salmon, egg, almond flour, green onion, dill weed, salt and pepper. Gently mix until combined. Shape into 4 patties. Lightly spray both sides of each patty with olive oil spray.
Arrange the patties in the air fryer basket. Set the air fryer to 400 degrees for 15 minutes, turning halfway through and spraying both sides with more oil. The patties should be golden brown and crisp when done.
Have you ever felt like the world is playing a giant practical joke on you? Within an hour of getting to work today I had a baby throw up on me, a customer drop a gallon of milk on one foot and another unrelated customer drop a bottle of sparkling cider on the other.
The mom of that baby was so upset and embarrassed. She really thought I was going to be mad at baby. What bag of dicks gets mad at a baby??? Not this bag of dicks, for sure.
By the time the cider hit the floor, I was laughing so hard I could barely breathe. Sometimes you just gotta laugh at the absurdity of the situation.
I substituted 1/2 tsp basil, 1/4 tsp thyme, 1/4 tsp oregano for the herbes de Provence
Crustless Crab Quiche
Instant Pot Fast and Easy Whole 30 adaptions by me
4 large eggs
1 cup coconut milk
1 TBS nutritional yeast
1 cup chopped scallions
1 tsp black pepper
1 tsp smoked paprika
1 tsp herbes de Provence, see sub above
1/2 tsp salt
8 oz seafood, like shrimp and/Or crab meat
Grease a 7 inch spring form pan well. To help prevent the pan from leaking, sit on a piece of aluminum foil that’s bigger than the pan and crimp it around the bottom.
In a large bowl, whisk the eggs and milk. Add the nutritional yeast, scallions, pepper, paprika, herbs de Provence, seafood mixture and mix well.
Pour the egg mixture into the prepared pan and cover with another piece of foil. Place the trivet in the liner and add 2 cups water. Place the pan on the trivet. Lock the lid and cook for 25 minutes. Natural release for 10 minutes then quick release any remaining pressure.
Remove the pan from the liner and run a knife around the edge of the quiche. Remove the outside of the pan.
At this point, it is ready to eat. I think that it benefits the dish to give it 5 minutes under a preheated broiler.
Taped to the inside of my cupboard doors are 5 recipes. I always keep the ingredients for these recipes on hand for those days when cooking seems like a chore, not a joy. The recipes can be made in 20 minutes or less. The recipes weren’t Whole 30 so I can’t use them on a round. I really missed them. So I decided before I did my second round I would have a Whole 30 version of my fast five. This is what I came up with. At this point, I probably could add many more quick and easy recipes to this list. Like cooking in general, cooking a Whole 30 only has to be as complicated as you want to make it. Find the non Whole 30 recipes for my Fast Five under the title of What to Cook When You Don’t Feel Like Cooking.
Pan Fried Sardines
20 Minute Beef and Zuccini Stir Fry
Tuna Salad, 2 Ways