I can’t even begin to tell you just how honored I am to have Simone of Simone’s Kitchen guest post on The Healthy Foodie.
I just can’t describe how happy it made me when she announced that she had decided to give the Whole30 a try, after reading about it on this very blog. I almost cried with joy, really!
Well, not only did Simone successfully complete her challenge, she’s now also giving the paleo lifestyle some serious thoughts.
How awesome is that?
Read on to find out more about her experience.
I can still remember when I first read about the Whole30 on Sonia’s blog. I was intrigued and it sounded really good. At the time we just had one of those periods with less then perfect options. Too many photo shoots with sweets (who -of course- need to be devoured after the shoot) and too many quick and fairly unhealthy meals, so it was time to change our course of action.
So when I read about the program here on Sonia’s blog, I started investigating a little more and within a day or so I decided this was gonna be it. I was going to do a Whole30!
And I’ve got to first start by thanking Sonia for giving me the push I needed to get healthier and even more that I can now write a little about the experience and give you an awesome recipe that is Whole30 compliant on top of that!
What did the Whole30 do for me? It made me feel really, really healthy for one. I lost about 6 kilos in those 30 days and I looked radiant (or so I’ve been told). And while it may sound quite daunting to not eat any dairy, sugar, alcohol or grains for 30 days, in reality it was not so bad. I loved checking out recipes and converting them to Whole30. This prawn curry is an example of that.
It’s originally a Jamie Oliver recipe but it used some ingredients that were off limits, but thinking a little I could easily convert this one into a tasty prawn curry.
- 1-2 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 1-2 red chili, sliced
- piece of fresh ginger, about 3 cm
- ½ stick of lemongrass
- 2 kaffirlime leaves
- 400 gr large raw prawns, peeled and cleaned
- 200 gr sugarsnaps
- 100 gr green peas (leave those out if you are strict Paleo or doing a Whole30)
- 50 gr coconut cream
- 100 ml vegetable stock or water
- lime juice plus slices of lime to serve
- cilantro or coriander leaves to serve
- Heat the oil in a pan and bake the onion, garlic, ginger, chili, lemongrass and the kaffirlime leaves 4-5 minutes on a medium high heat, till they are tender but not yet brown.
- Add the vegetables, the coconut cream and the stock (or water), bring to the boil and leave to simmer for about 3-5 minutes until the vegetables are almost done. Add the prawns and cook those shortly with the rest. Don't leave them cooking for too long as they can become tough and rubbery if you do.
- Take the pot of the fire and drizzle a little lemon juice over it. Serve in a bowl with your cauliflower rice and garnish with slices of red chili, cilantro and lime slices.
Instead of the rice you would maybe eat with this curry, we had it with a delicious cauliflower “rice”. Basically you grind the cauliflower very finely until it resembles the structure of rice or couscous.
I never bother to cook the cauliflower beforehand as it will get cooked in the frying pan. I season it with salt and pepper and depending on the dish I might add some herbs into it.
Baking it in a pan takes about 5-10 minutes, depending on the size of your cauliflower.
Delicious prawn curry