Week 5: Romesco Garlic Shrimp with Zucchini Noodles (Whole30)

Last week, due to work travel I unfortunately could not cook. I also somehow ate a king sized candy bar every day and despite healthy food being available, who wants to eat just a salad everyday? You can’t when there is dessert, bacon, and everything fried!!

Still feeling the holiday bloat and now my conference bloat (is that a thing???) I decided February is the perfect month to do Whole30. Which sounded like a good idea, until I thought about all the chocolate cakes donuts pasta food I cannot eat this month.

Now I am not one to diet, I do not thrive on a diet mentality. But what I do thrive on is a set short timeline and goal. What I like about Whole30 is that it is a diet, but with the purpose to reset your body and carry a healthy mentality into your everyday life. It eliminates all processed foods and opens your eyes to how many products at the grocery store have additives in them. Who knew dried fruit have added sugar?! Mind blown.

While this is definitely not a sustainable diet, it is do-able for 30 days. While on Whole30 there are an insane number of rules, and there is a crazy calendar to describe all the stages you will go through. Right now I am on day 4 (kill all the things)… luckily I went through that phase on day 2 so maybe my calendar is a little expedited.

Since you can’t just order in a pizza or throw a frozen lasagna in the oven, EVER, I personally feel like I am chained to my kitchen. Considering I have not been able to find any pre-made food (yes I’ve looked), you have to cook almost everything. Good thing is, I have pretty much cooked a dish every day this week to make up for not cooking last week. Bad thing is…  is it possible to get burnt out from being in the kitchen? Hopefully not. It’s only been 4 out of 30 days!

With sweet potatoes and eggs becoming my typical dinners, I decided to get a little fancy over here. From The Whole30: The 30-Day Guide to Total Health and Food Freedom, I decided to make Romesco Garlic Shrimp with Zucchini NoodlesDespite this being something that I normally make, shrimp and zucchini noodles; cooking a sauce is something new, and truthfully I have never heard of a Romesco sauce. So I was excited to try it out.

The process was somewhat easy spiralize 4 medium size zucchini’s and my lazy… self…. just threw some medium frozen shrimp on a skillet to cook with some oil and garlic. Sue me – after 4 days being chained to my kitchen I was not feeling like running to the store to buy fresh shrimp. Plus the frozen ones worked perfectly.

Once all of that was done, I decided to start my sauce. In a large skillet I added avocado oil and sauteed onions in it. I then added some minced garlic, chili powder and paprika and let it simmer for a little. Finally it was tomato time. I removed the seeds, chopped them up, and then placed them into the skillet. Once it was cooked through, I transferred it into my NutriBullet (I don’t have a food processor, remember I am a novice in the kitchen) which worked just as well as a food processor. The sauce was a smokey tomato sauce and it was pretty delicious.

With the sauce done, I sauteed my zucchini noodles in some avocado oil and when they were warm I placed them on a plate, spooned some of the Romesco sauce on the noodles and then placed a few shrimp on top. Viola, a delicious, health Whole30 dinner!img_2613-e1518542309356.jpg

Yes, dinner is done and I can take a break from my kitchen. But my kitchen love-hate relationship will continue when I decide I want fruit (aka dessert -__-) 5 minutes from now.


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