On our road to better health we recently completed a round of Whole 30. This is a month where you eliminate all dairy, grains, legumes, sugar, alcohol and MSG to reset your system. What's left to eat? Proteins, vegetables and fruits! Trying to be creative with meals can be a challenge and food prep is key so you don't grab any of the forbidden foods in a moment of hunger. Aside from weight loss I noticed a lot of NSV which are No Scale Victories. Energy levels were through the roof, I slept better than I have in years and I noticed great changes in my hair and skin and nobody had any stomach issues. We will be getting back on track for another round once school is back in and we return to some sense of normalcy.
Luckily I love cooking and trying new recipes. I also have a family that is willing to try mom's concoctions and also help with the shopping and preparation. This dish caught my eye when I was looking for something that would taste like a dinner out and pack a lot of flavour that wouldn't cost us a lot. I found this Shrimp and Mussel Chowder on Paleo Leap which is full of amazing meal ideas for those following a Whole 30 or Paleo lifestyle. One of my Divas loves seafood and the other is a carnivore so this meal was a treat for three out of four of us. Being a mom means of course making the meat lover her own separate dinner.
This recipe was easy to make and had a bit of sweet from the coconut milk and a bit of heat from the curry paste. I toned down the heat a bit for the Diva but it still had a wonderful taste and the aroma was heavenly. The mussels we bought at our local store for $5.99 and this made a huge pot with leftovers. A recent order of mussels at a restaurant cost us $15 and was an individual portion. With back to school around the corner and two daughters that are growing like mad we are happy to save money anywhere we can!
*I am not a big fan of pancetta so used several slices of thinly sliced proscuttio which got nice and crunchy and added great flavour to the vegetables.
Bring a large saucepan with 4 cups of water to a boil. Place the cubed sweet potatoes and sliced carrots in the boiling water for 4 to 5 minutes. Using a slotted spoon, remove the sweet potatoes and carrots and set aside, but keep the water in the saucepan.
While your carrots and potatoes are simmering prepare your vegetables. In regards to saving money we always keep our eye out for frozen shrimp when it is on sale and buy a few packages for stir fry and pasta dishes. If you have never made mussels at home don't be intimidated as they are easy to prepare. This is a great link that will explain how to rinse and debeard the mussels before you cook them:
In a second saucepan, cook the prosciutto and stir for about 4 to 5 minutes.
Add the onion, garlic and celery, and cook for another 2 to 3 minutes.
Add the cooked carrots, sweet potatoes and chili paste and stir to combine ingredients. Season to taste.
If you are making this for company I would suggest using one tablespoon of the chili paste. You can always add more upon serving but it's best to not have your guests begging for pitchers of water.
Add the shrimp and cook until no longer pink, roughly 2 to 3 minutes.
Pour in the coconut milk, and stir. Then, add 2 cups of the potato water, and stir again
Bring to a soft boil and add the mussels. Cover the saucepan and simmer for 4 to 5 minutes
Spoon into bowls and top with fresh parsley. We love to add lime wedges to ours as well.
The biggest challenge about this dish was not having a huge crusty baguette to go with it since we were having this while following our plan. If you are carbohydrate obsessed like my husband the baguette or grilled pita go wonderfully with this dish so you can get every last drop of sauce. I was happy with a big spoon for the sauce and some fruit to beat the heat.
Keep this recipe in mind for an easy and visually appealing meal to serve to guests or to make for you on a cosy night in with family.
Bon Appetit
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