Harissa Shrimp and ‘Noodles’ (Gluten free, Paleo, Whole30)

When you have limited options, your brain tries to make the best out of those.  Something like that is what happened with this recipe.  If you are on a grain free diet, you must have definitely come across spaghetti squash.  If not, you are in the right place. I will show you how to cook spaghetti squash the easiest way and I will also show you how to make this fancy schmancy noodle dish! The flavors in this dish are so amazing!

So I got spaghetti squash from the grocers last week and cooked it in my Instant Pot. Yes, that’s the easiest way to cook spaghetti squash I think! I divided the spaghetti ‘noodles’ into 4 ziplock bags and kept them in the refrigerator. If you are not planning to use them within a week, you should freeze them. As for me, I made stir fries with it a couple times – asian style, adding some ginger, garlic and coconut aminos and some chicken or shrimp for protein. Easy peasy!

Then a couple days ago for lunch, I was again going to do something like that when I saw an Instagram post for a spicy shrimp recipe. Now that got me excited. You see that’s my Indian genes… I can’t help it! 🙂 The thought of spicy shrimp had me drooling and then somehow my brain reminded me of my ‘harissa shrimp‘, where I marinate shrimp in a harissa marinade and grill them.  More drooling!

So that’s how this recipe was born. Nothing too complicated. I just quickly threw in some red chillies along with some garlic and cumin into the food processor to come up with the ‘harissa’ paste.  (I reduced the quantity of red chillies considerably from the authentic harissa recipe since I try to limit the amount of heat in my diet) So this modified harissa paste is a ‘toned down’ version of harissa where the heat is less but the flavors are still there! Ok so the shrimp got a nice, generous coating of this paste and then were quickly pan fried.  Into the same oil, I added a bit more of harissa and stir fried some veggies – cauliflower and broccoli. Finally added the spaghetti squash (aka noodles) and voila! Harissa shrimp and noodles ready!  The plate was wiped clean in 5 mins! The spaghetti squash noodles were so so tasty with the shrimp and harissa flavors infused into them! Yum!

To see how to cook spaghetti squash in an Instant Pot, read  this excellent post by Nom Nom Paleo.  Basically, I cut the spaghetti squash in half cross-wise.  Placed them in the insert pot on top of the steamer rack and then pressure cooked for 7 mins.  Then released the pressure quickly to prevent overcooking.  This method gives out perfectly textured ‘noodles’!

Harissa Shrimp and ‘noodles’ (Gluten free, Paleo, Whole30)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1-2

A tasty, flavorful and spicy dish of shrimp and spaghetti squash noodles using a North African spicy marinade called as 'Harissa'

Ingredients

    For the harissa paste:
  • 1 Kashmiri dry red chilli, soaked in hot water
  • 2 large cloves of garlic
  • 1 tsp cumin seeds
  • 1/2 tsp caraway seeds (Ajwain)
  • 1/2 tsp coriander powder (optional)
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 2 tbsp extra virgin olive oil
    For the shrimp stir fry:
  • 10-12 medium shrimp, deveined and de-shelled
  • 2 tbsp coconut oil
    For the noodle stir fry:
  • 1 tbsp coconut oil
  • 1 cup cauliflower and broccoli florets
  • 2 cups cooked spaghetti squash 'noodles'

Instructions

  1. For making the harissa paste, in a food processor jar add the red chill along with 2 tbsp of the soaked water and all the other ingredients listed under 'for the harissa marinade'. Blend into a fine paste.
  2. Take the shrimp in a mixing bowl and add about 2 tbsp of the harissa paste to it. (You can add more or less depending upon your preference). Let sit for 5 mins.
  3. Meanwhile heat a frying pan and add the 2 tbsp coconut oil to it. When hot, add the marinated shrimp to it and cook for about 2 mins on medium heat and then flip and cook for 1 more min. Transfer shrimp to a dish.
  4. To the same pan(which will have the harissa from the shrimp), add the 1 tbsp coconut oil and add about 1 tsp more of the harissa paste and then add the cauliflower and broccoli florets. Stir fry to mix and cover and cook on medium heat for 3-4 mins or until the veggies are cooked through. Finally add the spaghetti squash noodles and the shrimp and do a quick stir / mix to coat the noodles with the spicy oil. Turn heat off and transfer to a plate. Enjoy hot!

Notes

The harissa paste I made for this recipe is a little different from the authentic North African recipe. You can check out my Harissa Grilled Shrimp recipe for the authentic Harissa recipe. You may have extra harissa paste remaining depending upon how much you use in this recipe. You can store the extra paste in the refrigerator for up to a month.

https://indusinternationalkitchen.com/2018/01/harissa-shrimp-noodles-gluten-free-paleo-whole30.html

 

Share this post!
Follow by Email
Facebook
Facebook
YouTube
Google+
https://indusinternationalkitchen.com/2018/01/harissa-shrimp-noodles-gluten-free-paleo-whole30.html
Pinterest
Instagram
Twitter
RSS

Chicory Latte (Caffeine free, Dairy free, Paleo, AIP)

Living in the New England area has its own charms.  And the severe winter is not one of them. Having transplanted ourselves to the US all the way from India two decades ago now, one would think we would be well-seasoned and ‘conditioned’ to the harsh weather.  Not me.  The only thing I like about the winter is staying indoors and watching the snow fall.  While drinking a warm, luxurious coffee latte sitting close to the fireplace 🙂

And for about an entire year, spanning two winters, I was deprived of this comfort.  My naturopath who had recommended the AIP diet to me to bring the inflammation in my body down had strongly suggested that I avoid caffeine.  Not that I was a huge coffee drinker. Just a small coffee with a dash of cream and sugar was my thing and I needed that mid-morning every day.  I used to look forward to that ritual every morning! And now I couldn’t have that anymore. I felt deprived …especially on days like today when the temperature outside was in the single digits!  Yikes!

So how did I survive two winters that way? Don’t ask – just lots of hot green tea and herbal teas. They gave me the warmth my body needed but could not satisfy my ‘latte’ craving.  And then I heard about chicory. Somewhere on one of the social media sites, someone talked about chicory tea and how it was quite similar to coffee. I did some quick research online and found out that chicory root did not have the harmful effects of coffee.  Instead it has a lot of benefits. Chicory is beneficial in reducing stress and anxiety, boosts immune  and digestive systems and also provides relief from arthritis pain1.

I thought why not give chicory a try! Within two days my Amazon prime delivery had chicory in it. And then a few experiments later, I discovered my craving quenching, soul-satisfying latte! This was a latte to beat all lattes!  And you could make it in the comfort of your home!  So the first time I made this , I used coconut milk for the ‘cream’ part.  After enjoying this latte for several weeks, one day I decided to be a barista and used my hand blender to froth it up. Oh babe, now you got me hooked completely!  Who needs the $5 latte when you can make yourself one in 10 mins! And then one day I decided to add some carob to it to impart a ‘chocolatey’ flavor.  And that took it over the top! Carob gives it a richness and although I love it, I don’t like to always add it. But that was an option for days when I needed that something extra special!

Of late, I have begun substituting collagen creamer sometimes for coconut milk.  Since I mostly use homemade coconut milk, I sometimes run out of it and so I like this option of using a collagen creamer. Vital proteins’ coconut collagen creamer or their vanilla collagen creamer are both wonderful options and they provide a creamy texture and a robust, rich flavor to the latte. And I love the fact that I can bring a pack of creamer with me when I am traveling – that occasional cup of coffee that I have at airports or at a hotel can become better tasting and also a little nourishing when mixed with some collagen protein 🙂

You could also just use collagen peptides instead of collagen creamer although I recommend adding the coconut milk too in that case to give it the coconut flavor. Don’t you love it when you have options? Take my word – do try this latte recipe. You will thank me for it!  Have a wonderful, nourishing new year!

Sharing this delicious AIP latte at the Paleo AIP Recipe Roundtable this week hosted by Phoenix Helix. 

Chicory Latte (Caffeine free, Dairy free, Paleo, AIP)

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1

A delicious, creamy and comforting latte using chicory and coconut milk that is caffeine free and dairy free

Ingredients

Instructions

  1. Pour water into the coffee maker and brew the chicory brew - For every 1 cup of water, add 1 tsp of chicory granules into the coffee filter. Alternately, you can add the chicory to boiling water and let steep for a couple mins and then strain.
  2. In a large cooking pot, pour about 3/4 cup of chicory brew and place on heat. Add the coconut milk or the collagen creamer or if using collagen peptides, add both coconut milk and the collagen. Add the maple syrup and the carob, if adding. Heat for about 1 minute and turn heat off. Using a hand immersion blender or a regular blender, blend the mixture till frothy. Enjoy hot.

Notes

You can make this latte using only coconut milk, or collagen creamer or both coconut milk and collagen peptides. Although I have stated maple syrup as optional, I strongly recommend adding it as it makes the latte so delectable! This latte tastes best with homemade coconut milk or use a good quality canned milk like thisFor instructions on how to make your own homemade coconut milk, check out this post

https://indusinternationalkitchen.com/2018/01/chicory-latte-caffeine-free-dairy-free-paleo-aip.html

 

DISCLOSURE: This post may contain one or more affiliate links. Sometimes when you click a product link on this blog , it’s an affiliate link. This means that if you decide to buy it, I get a small commission. Your price stays the same, but your purchase helps to support this blog at the same time.

 

Share this post!
Follow by Email
Facebook
Facebook
YouTube
Google+
https://indusinternationalkitchen.com/2018/01/chicory-latte-caffeine-free-dairy-free-paleo-aip.html
Pinterest
Instagram
Twitter
RSS

Tuna Salad with Chaat Masala || Mediterranean Tuna Salad with Chaat Masala (Paleo, Whole30, AIP adaptable)

 Chaat masala? What the heck is that?Don’t worry this is not a complicated curry recipe! Chaat Masala is just a blend of different spices with a prominent tangy taste and a slight touch of heat from black peppers. Trust me when I tell you…It is ‘freaking finger-licking’ good! I think I won’t be wrong if I said ‘Chaat Masala’ to an Indian is what ‘grated parmesan cheese’ is to an Italian -‘Bring it on! And sprinkle it over every dish! ‘ It is very aptly named too since ‘chaat’ means  ‘to lick’ 🙂 And ‘Chaat’ is also a term for an entire category of street foods like pani poori, bhel puri, samosas etc where crispy fried snacks are doused generously with a variety of spicy, sweet and tangy chutneys and yes, of course, finished with a generous sprinkling of chaat masala on top!

What exactly are the different spices in this mix? Actually, I don’t really know – I get my Chaat masala ready-made from the Indian store and have never attempted to make it. It’s honestly so good as it is that I have not yet felt the need to recreate it.  When my husband and I first moved to the US, we knew some other Indian folks who found typical western fare at restaurants to be too bland and therefore would carry a small pack of chaat masala with them at all times. A little sprinkling of this magic mix and everything turned delicious! 🙂 :)Ha ha…So now with this introduction, I think you can appreciate this recipe better !  And also understand why I would feel the need to ‘dress up’ canned tuna!

I have been making this salad so often now – once or twice every week!  This salad kind of evolved over the past year. Since Tuna fish is rich in omega 3 fatty acids which provide excellent anti-inflammatory benefits, I have been trying to eat more of it.  So I started getting canned tuna and tried to make a salad of it.  I also make tuna masala cakes or cutlets which I posted a few weeks back.  As for this salad, I started adding new things to this every time I made it and this recipe is the final one which is simply fabulous!  I call it the ‘Mediterranean salad’ because I add olives and artichokes to it.  Then it has other healthy fats like avocados.  And of course, don’t forget the generous helping of chaat masala on top which just takes this salad ‘over the top’!  If you have never tried tuna before, do try this salad. And if you have never tried chaat masala before, still do try this salad 🙂

You can purchase ‘Chaat masala’ online or you can get it  at any Indian grocers.

Chaat masala has many different spices and so is not AIP.  However the main flavors here are from dry Mango powder called as Amchoor, dry ginger powder and rock salt.  So if you are strict AIP, you can still blend these together  to get an AIP compliant chaat masala. I have mentioned this in my recipe below. What I best like about this salad is how quickly you can put this together! If you try this, do let me know how you like it!

Sharing this recipe at the Paleo AIP Recipe Roundtable this week hosted by Phoenix Helix.

Tuna Salad with Chaat Masala || Mediterranean Tuna Salad with Chaat Masala (Paleo, Whole30)

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1-2

A scrumptious salad that is a medley of indian and mediterranean flavors! Tuna dressed up in chaat masala and tossed with olives, artichokes and avocados!

Ingredients

  • One 5 oz canned tuna
  • 1 tbsp chaat masala - (For AIP, see note below and AIP Chaat masala ingredients below)
  • 2 celery sticks, chopped
  • 1/2 cup diced fresh cucumber
  • 4-5 slices of pickled cucumber, chopped up
  • 6-8 pitted green or kalamata olives, chopped or whole
  • 3-4 pieces of artichoke hearts, diced
  • 1 ripe avocado, peeled and sliced
  • 3-4 fresh romaine lettuce leaves, chopped up
  • fresh parsley or cilantro leaves, chopped (optional)

Instructions

  1. In a large salad bowl, add the canned tuna (draining out water or oil from the can). Sprinkle half of the chaat masala on top of the tuna and mix well using a fork.
  2. Next add all the other salad ingredients to the bowl.Sprinkle the rest of the chaat masala on top.
  3. In a small mixing bowl, add all the dressing ingredients and mix using a fork to blend the salt in.
  4. Pour the dressing over the salad and toss to mix well.
    For AIP chaat masala:
  1. Add all ingredients listed under AIP Chaat masala to a small bowl and mix well using a fork. Substitute this for 'chaat masala' in the above recipe

Notes

To make this recipe AIP compliant, you will need to omit the regular chaat masala and instead make 'AIP Chaat masala' as mentioned in the recipe. You can of course skip the chaat masala altogether and the salad would still taste good except it won't be my chaat salad!

https://indusinternationalkitchen.com/2017/12/tuna-salad-with-chaat-masala-mediterranean-tuna-salad-with-chaat-masala-paleo-whole30.html

Share this post!
Follow by Email
Facebook
Facebook
YouTube
Google+
https://indusinternationalkitchen.com/2017/12/tuna-salad-with-chaat-masala-mediterranean-tuna-salad-with-chaat-masala-paleo-whole30.html
Pinterest
Instagram
Twitter
RSS

Chocolate Christmas Cake || Chocolate and Dried Fruit Cake (Paleo, Vegan, AIP)

A cake that is vegan , paleo and AIP too? Sounds pretty incredible isn’t it? Yes this cake indeed checks off all those boxes and plus it is quite delicious too!

So I had seen this recipe for Chocolate Fruit Cake by Southern-in-law, which looked very enticing. It was a refined sugar free and gluten free recipe. Last year I had baked an Indian Style Christmas Cake which is brown in color not due to chocolate but due to caramelization of sugar.  In India it is commonly called as ‘Plum cake’. However this year I wanted to make a paleo cake and so started looking for paleo cake recipes.  And that’s when I came across a paleo chocolate cake recipe by Otto’s Cassava flour.   I was thrilled to see that recipe since it was egg and nut free too which meant I could definitely try it.  But then the Chocolate Fruit Cake by Southern-in-law kept haunting me 🙂 Since I wanted to incorporate the dried fruits into the cake too.  So I thought ‘why not combine these two recipes?’.

That’s how this recipe came into being!  I looked at both the recipes and then doing some math in my head (since I wanted to make a small batch and since I was mixing both the recipes), I then came up with a recipe of my own, which I then wrote down on a piece of paper. I felt like I was back in my ‘pharmaceutics’ lab in undergrad pharmacy school where we used to create different formulations of medicines by changing up the proportions of the various ingredients and then testing to see which one was the best 🙂

Well, I am pleased to report out the results of my experiment.  The cake turned out great – it was a tad less sweet (which could be corrected by adding more quantity of dried fruits or by adding a little bit maple syrup). I have mentioned both those options in my recipe below. But whoa, I finally have a normal looking chocolate cake that I can eat!  I used carob powder instead of cocoa making this cake AIP compliant.  However, I decided to add some cashew nuts last minute since I have been able to re-introduce them successfully and I really wanted this cake to be a ‘Christmas fruit and Nut cake’ 🙂

Thank you to Southern-in-law and Ottosnaturals for inspiring me to come up with this cake.  I hope you like my combined version too! I cannot wait to make Otto’s Crazy Chocolate Cake original recipe along with their chocolate frosting next!

Wishing all you guys a Merry Christmas! May you have a happy and peaceful holiday season!

“For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life”– John 3:16

Sharing this AIP Christmas Cake recipe at the Paleo AIP Recipe Roundtable hosted by Phoenix Helix.

Chocolate Christmas Cake || Chocolate and Dried Fruit Cake (Paleo, Vegan, AIP)

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 8-10

A delicious chocolate christmas fruit cake that is grain free, dairy free and refined sugar free!

Ingredients

  • 1 1/2 cups chopped dried fruit (I used a combination of dates, prunes, apricots and raisins)
  • 1 cup boiling water
  • 3/4 cup cassava flour
  • 2 tbsp carob powder or cocoa powder (use carob for AIP)
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp apple cider vinegar
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 1/4 cup water
  • 2 tbsp maple syrup or honey( optional)
  • 2 tbsp chopped cashew nuts (omit for AIP)

Instructions

  1. About 10-12 hours before baking the cake, soak the dried fruits in boiling water. Cover and keep aside until it is time to bake.
  2. Pre-heat oven to 300 deg F. Line an 8 inch round cake dish OR a 9 inch loaf pan with parchment paper and grease it with coconut oil.
  3. In a large mixing bowl, add all the ingredients and stir with a large wooden spoon or a hand mixer to mix well. Then add the soaked dried fruit along with all the soaked water too. The batter should be fairly thick.
  4. Pour the batter onto the baking pan and place in the oven to bake at 300 deg F (or 150 deg C) for about 45-50 mins. (Check after 40 mins by inserting a knife or toothpick in the center. If it comes out clean, then the cake is done).

Notes

If you skip adding the maple syrup or honey, your cake will be less sweet than a regular christmas cake. I prefer it that way but if you like your cake sweeter, you could add the additional sweetener or you could increase the quantity of dried fruit to 2 cups. After mixing the batter, the cake has to be baked immediately. I happened to bake mine in a round cake tin but I think a loaf pan would be better for this quantity as you would get perfectly sized slices that way!

https://indusinternationalkitchen.com/2017/12/chocolate-christmas-cake-chocolate-dried-fruit-cake-paleo-vegan-aip.html

Share this post!
Follow by Email
Facebook
Facebook
YouTube
Google+
https://indusinternationalkitchen.com/2017/12/chocolate-christmas-cake-chocolate-dried-fruit-cake-paleo-vegan-aip.html
Pinterest
Instagram
Twitter
RSS

Chocolate Cashew Nut Balls || Chocolate Bliss Balls (Paleo, Whole30, Vegan, Raw)

   With everyone being in holiday baking mood, distractions are everywhere. Folks like me who have successfully managed to stay on track for the entire past year on a strict paleo, modified AIP diet, however, still struggle when it comes to the holidays. Yeah for me personally, its not the ‘eating’ part that I miss as much as the ‘baking’ process itself. beautiful desserts are really too tempting! I want to make them too! And I have made my share of these tempting desserts in the past too! Now I am determined to make ‘healthier’ versions of all the holiday desserts/ goodies and hope that they look and taste as good too!  I have shortlisted some recipe ideas that I will be experimenting and testing the next few days.  Today I tried the first of those and happy to report that it turned out to be a very successful and fulfilling experiment!

So there was this post that I saw on pinterest which was some kind of decadent chocolate balls which had a lot of healthful ingredients.  So I pinned it for later. (Actually thought that I had pinned it but didn’t actually pin it). So when I sat down last night to pull out the post, I couldn’t find that recipe on any of my boards. Then I began searching for chocolate balls and all kinds of drool worthy pics showed up. But none of them was the one I had seen before. As I continued looking through scores of different recipes – a lot of them were vegan or raw, however several had almonds or almond butter or coconut butter etc.  Since cashew nuts are the only nuts that I have been able to re-introduce successfully, I would need to modify all the recipes.  And since the one that I had seen earlier also had almonds, I decided to finally abandon my search and just create my own recipe, which I knew wouldn’t be hard since I have made similarly textured ‘raw’ treats before like  apricot coconut balls,    date almond truffles.

So some dates, cashew nuts, coconut flour, cocoa or carob powder are all you need for making these delectable treats.  The addition of vanilla extract makes them so, so fabulously delicious!  You gotta give yourself this treat! This is what I call a nourishing treat – for both the body and the soul!  Yum!  I have decided to call them ‘Chocolate bliss balls’ 🙂

Chocolate Cashew Nut balls (Paleo, Whole30, Vegan, Raw)

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 10-12 balls

Decadent sweet 'chocolate' treats made using cashew nuts and dates that you can enjoy guilt free!

Ingredients

  • 1/2 cup cashew nuts raw
  • 10 dates, soaked in hot water for 15 mins(use 2 tbsp of the soaked water only for grinding)
  • 1 tbsp cocoa powder or carob powder
  • 1/8 tsp or pinch sea salt
  • 1/2 tsp vanilla extract
  • 2 tbsp coconut flour
  • 1 tsp coconut oil for rolling

Instructions

  1. In a food processor, grind the cashew nuts into an almost fine powder by pulsing in 3, 10 sec intervals. Transfer the powdered cashew nuts to a bowl.
  2. To the same food processor, add the soaked dates along with 2 tbsp of the soaked water. Also add the cocoa or carob powder and the vanilla extract. Process to a pasty consistency.
  3. At this point, you can do one of two things: Method 1: Transfer this paste to the bowl with the powdered cashews and add the coconut flour too and mix using your hands to form a smooth dough. OR Method 2: To the food processor, add the powdered cashew nuts and pulse again to incorporate the cashew powder. And then add the coconut flour in parts and pulse again till you get a smooth dough.
  4. Grease your palms with coconut oil and divide the dough into 10-12 balls. Smooth them into shape using your palms.
  5. Lay the balls on a tray lined with parchment paper. refrigerate for 2 hours or freeze for 30 mins.
  6. Once set, the balls can be stored either in the refrigerator or at room temperature (as long as it is below 70 F)

Notes

If you do not want to add coconut flour, you could replace that with more cashew nut powder. To make it AIP, you could also replace cashew nuts with coconut flour although the texture and the taste will be slightly different.

https://indusinternationalkitchen.com/2017/12/chocolate-cashew-nut-balls-chocolate-bliss-balls-paleo-whole30-vegan-raw.html

Share this post!
Follow by Email
Facebook
Facebook
YouTube
Google+
https://indusinternationalkitchen.com/2017/12/chocolate-cashew-nut-balls-chocolate-bliss-balls-paleo-whole30-vegan-raw.html
Pinterest
Instagram
Twitter
RSS