When it gets close to Grocery Shopping Day, you’re sometimes forced to get a little creative with the meals you’re putting together. Even when I’m not attempting a Whole30 (and I’ll be honest, I haven’t made it through a full 30 days with full compliance yet), I still try to make as many of my meals as Whole30 compliant as possible. The biggest challenge I face is with vegetables. Not because it’s a problem for me, but because my family just isn’t hugely fond of lots of different veggies. So I compromise by adding potatoes at least a few times per week. I don’t know that this dish was a huge hit with my meat-and-potatoes guys, but I enjoyed it. And I roasted all the potatoes we had left in the house to go with it.
Have you ever heard that eating local honey can help with seasonal allergies? I guess it kind of works like an allergy shot. I kind of think the same is true of eating local produce. During the summer and fall when I was hitting up the Farmers’ Market regularly, I didn’t have a single problem with seasonal allergies and actually stopped taking meds for it. Once winter hit and I had to start buying at grocery stores, I noticed my allergies came back. I don’t claim to be an expert or a doctor or anything, but it is an interesting correlation. I can’t wait for local produce to come back and see if my allergies go away again.
Paleo is awesome.
At work I had an opportunity to join the Wellness Council Committee. My employer is putting together a committee that will try to motivate employees to become healthier by eating better and moving more. I’m a Green and Gold personality across the board, so these types of meetings are really challenging for me. I think logically and I’m solution focused, so the back and forth with something as simple as establishing a mission statement almost put me over the edge. I think the work will be worth it in the long run, though, because health and wellness is something I’m very passionate about. As someone who’s been obese and sedentary, I have personal experience with how challenging it can be to get healthier and stay that way. If I can motivate and help others to do the same… maybe that’s my purpose in this world.
I put the liquid smoke in here because it was just “missing something.” I was already using avocado, salt and coconut aminos (all umami). My liquid smoke is not Whole30 compliant because it has added sugar, but there are brands of liquid smoke out there that are compliant. If you’re doing a Whole30 either use a compliant brand or simply omit it.
4 medium zucchini, shredded or spiral sliced
2 large avocados
1 to 1 1/2 c coconut milk
1/2 tsp salt
1 T chili powder
2 T coconut aminos
10 drops liquid smoke (check label or omit for Whole30)
2 T lime juice
1/4 to 1/2 c chicken stock
2 cans wild caught salmon, skin and bones removed
1 can artichoke hearts, drained and quartered
Shred or “spiralize” zucchini. Put shreds in a colander, sprinkle generously with salt and toss. Place colander in the sink or over another plate or bowl and let stand at least twenty minutes to release some of the water from the zucchini. Continue with recipe.
Combine avocados, 1 cup of the coconut milk, salt, chili powder, coconut aminos, liquid smoke and lime juice in a blender or food processor. Blend on high for about a minute or until smooth, stopping to scrape sides if needed. Add additional coconut milk if needed. Mixture should be thick.
Transfer sauce to a very large saucepan over medium low heat. Whisk in 1⁄4 cup chicken stock (use more if sauce is too thick) and bring to a simmer, whisking frequently to prevent burning. When mixture is hot, stir in salmon and artichoke hearts. Stir occasionally until heated through.
Squeeze zucchini to remove any excess water. Heat a large skillet over medium heat. Melt a tablespoon of your fat of choice (optional). Add zucchini noodles and stir constantly just until heated. Don’t overcook or zucchini will be mushy.
Serve sauce over zoodles.