Prosciutto Wrapped Scallops with Avocado Salsa Verde and Wilted Mizuna

Prosciutto Wrapped Scallops with Avocado Salsa Verde and Wilted Mizuna

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Whoa that was a mouthful. I could’ve made it longer, I could’ve said, crispy cast iron seared scallops lovingly draped in a coat of salty prosciutto, smothered with my bright green take on salsa verde, roasted tomatillos, garlic, and a big old fresh avocado to sweeten the deal, all alongside a tender little pile of mizuna greens cooked in a bit of bacon fat for a total of about 30 seconds. Phewf. Okay, should I write menus or is a bit too convoluted? Long story short, if you have ever felt to intimidated to make scallops, stop right now. You know how many amazing scallops you can eat at home for the same price as three on your plate in a fancy restaurant? Learning to make amazing perfect Prosciutto Wrapped Scallops will be a skill that sticks to your side like those little tender tid bits clinging to their shells.

Prosciutto Wrapped Scallops

So this isn’t the first time I’ve waxed poetic about scallops

 

I can’t believe it’s October. Today the little man and I had a date and frolicked in the leaves, enjoying the sunshine after a full on yoga sesh. It was gorgeous to look at him in such a state of pure joy as I threw little dried piles of leaves on him. Like how much happier can you get? Even in the midst of chaos and hardship that smile makes everything okay. Oh and he adooooores scallops!

Prosciutto Wrapped Scallops with Avocado Salsa Verde and Wilted Mizuna

Ingredients

    For the salsa verde
  • 1 lb tomatillos
  • 3 garlic cloves
  • 1/2 red onion, chopped
  • 1 tbs lime juice
  • handful cilantro
  • 1 jalapeno (seeds removed for less spice)
  • 1 ripe avocado
  • sea salt and pepper to taste
  • For the scallops
  • 1 Tbs olive oil
  • sea salt and pepper
  • 1 lb sea scallops
  • 8-12 slices prosciutto
  • For the mizuna
  • 1 bundle mizuna greens
  • 1 tsp bacon fat

Instructions

    For the salsa verde
  1. Heat oven to 400F.
  2. Slice the tomatillos in half and place on a parchment lined baking sheet with the garlic and onion. Drizzle with a bit of olive oil and salt and pepper. Roast for about 20 minutes until the tomatillos are soft.
  3. Add all ingredients to a blender or food processor and pulse until well combined.
  4. For the scallops
  5. Rinse and dry the scallops very well (key) add salt and pepper liberally on both sides.
  6. Use a cast iron pan for optimal results. Heat pan with olive oil until sizzling. Drop the scallops one by one but be sure not to overcrowd them, leave about an inch of space between each one. Do them in batches if need be. Do not touch them once you put them in the pan. Wait about 2 minutes cooking on medium-high heat before flipping, cook for another minute or two on the other side, turning the heat up a bit as the pan will have slightly cooled.
  7. Transfer to a plate and wrap with a slice of prosciutto.
  8. For the mizuna
  9. Add the bacon fat and mizuna to the same pan you cooked the scallops in. Cover for 30 seconds et voila.
  10. Serve with scallops and a dollop of salsa verde
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Whole 30 Meal Plan: Week 3

Whole 30 Meal Plan: Week 3

 

 

Wow, it’s already on to week 3 of the whole30! Last time I only made it to about this point before giving up. It was a difficult time to try and do a whole30 because I had just had my little guy and he was only about 3 months old. Sleep deprivation doesn’t help with food craving to say the least. Now I feel a lot stronger and its not so hard. Here’s to a fabulous third week of delicious nourishing food

 

BreakfastLunchDinner
Paleo Breakfast Muffins by Gal on a MissionCrockpot Cilantro Chicken (prepare for dinner) from Honey Ghee and ME
Leftovers and fresh salad for lunch
Crockpot Cilantro Chicken
Sausage Stuffed Breakfast Peppers from Mama loves foodChicken and Zucchini Poppers from One Lovely Life Creamy Cauliflower and Ground Beef Skillet from the Healthy Foodie
Scrambled eggs with boiled potatoes and ghee Leftovers with a big salad Tropical Turkey Chili from Paleo Hacks
Paleo Breakfast Burritos from Life Made FullAsian Crack Slaw from Worth Cooking Herb and citrus oven roasted chicken from the Comfort of Cooking
Poached eggs with steamed spinach and slivered almonds Paleo Avocado Tuna Salad from Cook Eat Paleo Blackened Cajun Salmo with Avocado Caesar Salad from me
Eggs in a nest from Our Paleo LifeSopa de pollo from meRed Thai Meatball Curry from me
Sweet Potato Apple and Pancetta Hash from Gutsy by NatureLeftovers with and steamed broccoliSlow Cooker Kalua Pig from Nom Nom Paleo

 

Week 3 Shopping List

Meat/Poultry/Eggs/Seafood

  • 3 dozen eggs
  • 8 ounces breakfast sausage
  • 10 chicken thighs, boneless and skinless
  • 10  chicken drumsticks
  • 3 lb ground beef
  • 2 lb pork sausage
  • 1 lb ground chicken
  • 1 lb ground turkey
  • 1 whole chicken
  • 5 lb boston butt roast, bone in or out
  • Pancetta
  • Bacon
  • Your favourite luncheon meat
  • Salmon fillets x2

Vegetables

  • Bell peppers x9
  • Kale
  • Garlic x4
  • Onions x12
  • Ginger
  • Cilantro
  • Thyme
  • Rosemary
  • Parsley
  • Lemongrass
  • Kaffir lime leaves
  • Serraro chile
  • Habanero pepper
  • Jalapeno peppers x4
  • Avocados x6
  • Cauliflower x2
  • Cabbage
  • Carrots
  • Parsley
  • Mint
  • Green onions
  • Sweet potatoes x6
  • Squash

 

 Fruits

  • Apples x6
  • Lemons x3
  • Limes x3
  • Oranges x3

Nuts/Seeds

  • Sunflower seed butter
  • Sesame seeds

Oils/Vinegars

  • Ghee

Spices

  • Cumin
  • Coriander
  • Cinnamon
  • Sage
  • Hawaiian salt
  • Chipotle
  • Chinese five spice
  • Smoked Paprika

Misc.

  • Fish sauce
  • Coconut aminos
  • ACV
  • Red thai curry paste

Canned Goods

  • Salsa verde
  • 280z can crushed tomatoes
  • coconut milk x3
  • Roasted red peppers
  • Canned tuna x2

 

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Sopa de Pollo

Sopa de Pollo

Sopa de pollo

 

The ideal soup. In the words of my father, probably my biggest food critic besides myself. The man that thinks everything I make needs more gluten. The guy that when I try to get him on board with our sugar cleanse, goes out and buys a box of halloween candy and claims he thought sugar cleanse meant MORE sugar.

Sopa de pollo

If he loved this soup, i’m pretty sure everyone will. Best part, it uses a whole chicken which in my opinions is the easiest most economical way to eat chicken. A whole free range chicken feeds a crowd and you get the bones to make stock later. By far the easiest way to cook a whole chicken is to make a big soup.

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There’s no risk of it not being cooked or worse, being dry and overcooked. The only downside is you don’t get that crispy skin, but I personally looooove the fat that the skin imparts in the soup. It’s so rich, and although the coconut milk isn’t a traditional addition, it adds a creamy comfort to my version of sopa de pollo like none other.

Sopa de pollo

Sopa de Pollo

Ingredients

  • 1 tsp cooking fat of choice
  • 1 onion
  • 2 garlic cloves, minced
  • 1 28 oz can crushed tomatoes + equal amount of water
  • 1 1/2 tsp chipotle powder or 1 whole chipotle in adobo (chopped)
  • 1 tsp sea salt
  • 1 tsp paprika
  • 3 roasted red peppers, chopped
  • 2 C squash of preference (delicata,butternut etc.) cut into cubes
  • 1 C sweet potato, cubed
  • 1 whole chicken (about 3-5 lbs)
  • 1 can full fat coconut milk
  • 1 lime + extra for garnish
  • large handful cilantro, chopped
  • 1 ripe avocado, sliced

Instructions

  1. In a large pot or slow cooker heat oil and add onion and garlic. Cook until golden and fragrant and add crushed tomatoes, spices and salt.
  2. Add the whole chicken, roasted red peppers,squash, sweet potato and water to cover chicken. Cover and let cook on low for 1 1/2 hours.
  3. Remove the cooked chicken and place in a large bowl. Let it cool a bit before removing meat from the carcass.
  4. Add pulled chicken, coconut milk and the juice from one lime.
  5. Serve with chopped cilantro, fresh avocado and lime wedges.
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Sopa de pollo

Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.

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Chipotle Elk Lettuce Wraps with Cashew Queso

Chipotle Elk Lettuce Wraps with Cashew Queso

Chipotle Elk Lettuce Wraps with Cashew Queso

We’ve pretty much made lettuce wraps the go-to lunch on the whole30. They’re just so easy, versatile and always hit the spot. Who needs tacos and burritos when you’ve got lettuce wraps. I love these pulled pork lettuce wraps so much, but the prep is a lot more involved. With these chipotle elk lettuce wraps you can literally whip them up in under 20 minutes. If you don’t have access to elk you can most definitely just use ground beef. Lucky me, a friend of a friend is a hunter and scored an elk not too long ago. As i’m making this beautifully fresh elk, my man starts you tubing elks in heat. What an appetizing sound it is, check that shit out AFTER you eat these.

Elk is such an amazingly rich meat. Wild meat is something else, when its hunted properly it doesn’t get those fear hormones that make meat taste off. Not to mention the amazing nutrition from an animal that spent its life grazing wild forests. Have you ever thought about how most of our meat is female? It’s a little out of balance if you ask me. I mean, we don’t eat the roosters, or the bulls, or the boars. Not for any good reason either. These guys just require different cooking styles, but they’re delicious none the less. I like to have some yin and yang balance in my meat eating, which is why wild is where it’s at.

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It’s day 8 of the whole30 and I just posted a new meal plan for week 2. I don’t always follow my own meal plans, but they are inspiring and I think they paint a picture that the whole30 isn’t this wretched deprivation experiment. My major vice is cheese, mostly because of the way it melds flavours together. It’s like a fatty little vehicle that ensures a deep feeling of satisfaction. So I’m thankful for cashews, as they turn into this magical, creamy, cheese like substance with just a few pulses of the blender. You can keep the cashew queso liquid enough so that it can be used as a salad dressing. I like to make extra as a dip for raw veggies and last nights indulgence, tostones, aka fried plantains, aka basically fries from McDonald’s that are totally good for you.

 

Chipotle Elk Lettuce Wraps with Cashew Queso

Ingredients

    For the Chipotle Elk Lettuce Wraps
  • 1 head butter or iceberg lettuce
  • 1 tsp cooking oil or fat of choice
  • 1 white onion, finely chopped
  • 1/2 lb ground elk (or ground beef)
  • 1 tsp chipotle powder
  • 1/2 tsp sea salt
  • 1/4 tsp fresh cracked pepper
  • juice of 1/2 lime+ extra wedges for serving
  • 2 carrots, grated
  • For the Cashew Queso
  • 1 C cashews (soaked for at least 20 minutes and drained)
  • 3/4 C fresh water
  • juice of 1/2 lime
  • 1 garlic cloves, minced
  • 1 Tbs nutritional yeast
  • handful fresh cilantro, chopped
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • fresh cracked pepper

Instructions

    For the Chipotle Elk
  1. Melt oil in a large skillet, add onions and cook until golden.
  2. Add elk and seasonings, cook on med-high until nicely browned. Finish with a squeeze of lime juice.
  3. Separate lettuce leaves and assemble on a plate, put a neat little pile of grated carrots, followed by a small scoop of the chipotle elk and some lime wedges.
  4. For the Cashew Queso
  5. In a blender or food processor, combine cashews, water, lime, garlic, nutritional yeast, cilantro and seasonings and pulse until super smooth and creamy. You can add more water to achieve your desire thickness.
  6. Drizzle over top of lettuce wraps and enjoy!
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Whole 30 Meal Plan: Week 2

Whole 30 Meal Plan: Week 2

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Wow, hey! It’s been a week already. The hardest part is over and I’m starting to feel like a functioning human again. There were definitely a few days of struggle, even with an abundance of healthy and damn delicious food. Once you get into the groove it feels really good. I’ve kicked my long term late night snacking habit which feel pretty awesome.

How’s everybody else doing? Hope you guys liked the meal plan from week 1 of the whole 30. I’m sure if you did the shopping for week one there will be a lot of things that you can ignore on this shopping list. But for clarities sake and to ensure you’ve got all the ingredients, I included them all. Hope it’s not too overwhelming. Happy week 2!

 

Whole 30 Meal Plan: Week 2

 BreakfastLunchDinner
Make homemade coconut yogurt (takes 3 days) Scrambled eggs, bacon and steamed spinach with coconut oilClean out the fridge stir fry with any leftover ingredients from week 1
Shepherd's Pie with an Indian Twist
Majado de verde (mashed plantains) with egg (omit cheese) from Laylita
fresh veggie sticks and fruit with tuna patties from the Gracious PantrySpicy Shrimp Sweet Potato Boats with Avocado Crema from Lexi's Clean Kitchen
Huevos Rancheros from me (omit feta) Lemon Chicken Kale Soup (in the crockpot for dinner) from AIP Lifestyle
Leftovers for lunch and fresh fruit
Soup!
Coconut yogurt with fresh fruitSalmon and scallop chowder from me (Naked Cuisine) Grilled shrimp cirtus and fennel salad from three beans on a string
Slow cooker mocha rubbed pot roast from Stupid Easy Paleo (make ahead for the evening) Eggs and steamed veg with coconut oilSweet and Spicy Sesame Chicken Drumsticks
from the Healthy Foodie
Roast!
Creamy Scrambled Eggs with Salmon Gravlax from the Healthy Foodie Mandarin Kale Salad with Ginger (omit coconut sugar) from yours trulyChicken shwarma with lime avocado mayo from the Iron You (omit yogurt and add extra mayo or coconut milk yogurt)
Shakshouka from me Mango avocado salsa on seared salmon from Nom nom paleoLeftovers and whole 30 chocolate pudding from Accidental farm wife

 

Week 2 Shopping List 

Meat/Poultry/Eggs/Seafood

  • 1.5 lb ground beef
  • 2 lb beef roast
  • 12 chicken drumsticks
  • 1 lb chicken breast
  • 3 dozen free range eggs
  • 75g salmon gravlax or smoked salmon
  • 2 lb. shrimp, tails removed and deveined
  • 1.5 lb sockeye or other wild salmon
  • 1/2 lb scallops
  • Nitrate free luncheon meat

 

Vegetables

  • Butternut squash
  • Sweet potatoes x6
  • Onions
  • Potatoes
  • Kale x2
  • Spinach
  • Arugula
  • Iceberg Lettuce
  • Ginger root
  • Peppers x3
  • Fennel x2
  • Shallots x2
  • Dill
  • Fresh thyme
  • Green onions
  • Cilantro
  • Tomatoes x4
  • Red chili x2

Fruits

  • Oranges x6
  • Limes x3
  • Lemons x6
  • green plantains x4
  • Fresh garlic
  • Avocados x6
  • Mango x2
  • Dried figs
  • Bananas x6

 

Nuts/Seeds

  • Sesame seeds
  • Sunflower seeds

Oils/Vinegars

  • Ghee
  • Sesame oil
  • Unseasoned rice wine vinegar
  • Balsamic Vinegar

Spices

  • Red pepper flakes
  • Garam Masala
  • Garlic powder
  • Ground ginger
  • Ground cumin
  • Paprika
  • Chili Powder
  • Hot sauce with no additives or sugar

Misc.

  • Cocoa powder
  • Probiotic capsules (for the coconut yogurt)
  • Date paste
  • Coconut aminos
  • Fish sauce
  • Small package of coffee
  • Tapioca starch
  • Chicken stock
  • Almond flour

Canned Goods

  • Coconut milk x4
  • Tuna (Wild and BPA free) x3
  • Crushed tomatoes x1
  • Tomato paste x1

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Fennel Grapefruit Detox Salad

Fennel Grapefruit Detox Salad

 

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Holy case of the Mondays today. On top of the ‘kill all things’ stage of the whole 30, my little teething monster has been draining 60 calories of comfort a minute from me. I don’t understand how women with children under 3 get absolutely anything done. Murphy’s law is in full swing because as soon as I wrote that he is off on his own smashing remote controls. Do I care? Nope.

How do you cope with ineffective days? I feel like our society superimposes really high standards of productivity. But some days it feels pretty difficult to cross anything off the to-do list. I have to gently remind myself that raising a child is always on the top of that list, and that I must always work on that first.

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About this salad, it’s beyond refreshing and packed with craving busting minerals. Often we get those mad cravings for sweets and quick fix foods because of mineral deficiencies. But you know what sucks? Boring salads. Boring vegetables. They give vegetables a bad rep. It’s my mission to never ever make a boring salad. Cruciferous vegetables are particularly detoxifying because they’re so high in I3C or indole-3-carbinols, which help to break down bad estrogen in the body and regulate hormones. Aside from that the fiber and vitamin C in this salad are cleansing and help me feel more vibrant and just plain happy during the first few days of the whole 30. I find that I always have a craving for crunchy foods and this Fennel Grapefruit Detox Salad more than satisfies. Save some of the fronds for garnish or adding to soups and what not, they really impart that lovely anise flavour.

Fennel Grapefruit Detox Salad

Ingredients

  • 1 bulb fennel, remove stalks and finely slice
  • 1 grapefruit, zest and remove skin and pith, slice and set aside zest.
  • 4 kale leaves, stalks removed, chopped
  • 1 C red cabbage, finely chopped
  • 1/4 C red onion, finely sliced
  • 1/2 C pistachios
  • For the dressing:
  • 1/3 C olive oil
  • 2 Tbs apple cider vinegar
  • 1 Tbs tahini paste
  • 1/2 tsp sea salt
  • fresh cracked pepper
  • 1/4 C finely chopped chives

Instructions

  1. Zest the grapefruit and set aside. Remove skin and pith and slice. Add all vegetable to a large salad bowl and top with grapefruit pieces.
  2. Combine grapefruit zest with olive oil, vinegar, tahini, salt, pepper and chives until smooth and creamy.
  3. Toss salad with vinaigrette and top with pistachios.
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