One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.

Seafood "Pasta"

GF, DF, Paleo, AIP

This is one of my comfort foods.  A meal that is hearty and delicious, but doesn’t take any time throw together.  When you know you want to eat well, but you haven’t got a lot of time…
this dish is a great option.

Ingredients for the sauce

    • a mixture of frozen seafood
      (baby shrimp, small scallops, mussels, squid, etc.)
    • 1/2 an onion, minced
    • 2 cloves of garlic, minced fine
      (or 2 Tbsp powdered garlic)
    • 400ml coconut milk
    • 1 Tbsp lemon juice
    • sea salt

  • Ingredients for the “pasta”

      • various root vegetables, spiralized
        (sweet potato, butternut squash, turnip, Daikon radish, etc)
      • a splash of olive oil
      • sea salt

 

  1. Preheat oven to 400*F.  Spiralize your vegetables.  Lay out on a cookie sheet covered in parchment paper.  Sprinkle with olive oil and salt.  Roast in the oven 8 minutes, or until they turn lightly golden.
  2. In a skillet, sweat the onions until they turn translucent.  Add the garlic and frozen seafood.
  3. Once the seafood is thawed, add coconut milk and continue to cook until the coconut reaches a boil. 
  4. Season with lemon juice, sea salt, and more/less garlic powder.
  5. Plate pasta, and pour sauce and seafood overtop.  Or, add one portion of pasta to the skillet and mix together before plating.

 

On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past.  Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.