First thing's first: The most delicious, Whole30 compliant coconut shrimp.
Yes, yes, and yes.
We could eat this every day. I got the recipe here.
Coconut Shrimp with Piña Colada Dipping Sauce,
• 1 lb peeled & deveined shrimp, rinsed and DRY (the bigger the better)
• 1/2 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 2 eggs, beaten
• Coconut oil, to fry
• 1/4 cup coconut cream
• 1/2 cup crushed pineapple
Mix together coconut cream and pineapple until you get a smooth sauce. Refrigerate for one hour, or while the shrimp cookSet up a dredging station with your flour, eggs and shredded coconut in separate containers. Dip the shrimp in the flour, then in the egg, and then in the shredded coconut. Set on a plate until you’ve finished all of them. Once they’re all coated, heat up a couple tablespoons of coconut oil. Add shrimp a few at a time and flip when the tails turn pink. The shrimp should be golden brown. Cook for another minute or so and serve with sauce.
not the best picture, but it smelled too good to wait. and it didn't disappoint.
In other news, yesterday was the Harry Potter 5k! Always a good time!
Bellatrix Lestrange... if she spent more time in the sun and took up running.
I also hit up the farm store for chicken bones (because bone broth is my new favorite thing), went on a bike ride with some friends up in Park City, and went to a beautiful wedding (where we couldn't eat anything haha)! A great day overall.
--------
So, confession, I almost quit the Whole30 today. I've been feeling super sick and puking my guts up, and I just about threw in the towel. I reallllllly wanted saltine crackers and ginger ale. Really really badly. Luckily I was too sick to get up from the couch to get some, and after several hours, I decided not to call it quits. But just barely.
Oh well, 21 days to go! :) :)
No comments:
Post a Comment