You may remember when I completed the Whole30 program last fall. I came back from Olivia’s wedding and was feeling gross after a weekend of overindulgence.
You may not know what prompted me to choose that specific program though. Earlier in the summer, I was diagnosed with vitiligo and had been reading about various ways to treat autoimmune diseases through diet. Much of what I read pointed back to a paleo-like diet, and Whole30 seemed like a great way to jump start this lifestyle, so decided to give it a try. (It’s important to remember that this is not meant to be a “diet” in the typical sense of the word, but a true lifestyle shift.)
Since finishing the program, I kept up with most of the guidelines within my own cooking, but allowed myself to have wine and sweet treats and wine and occasionally other off-plan foods, like cheese and … wine. Needless to say, I took it a little too far and have been missing the Whole30 benefits – more energy, improved mood, no inflammation – so decided to start a second round this past Monday. I’m putting together meal plans for the next couple weeks and will be sure to share them here!
Today’s recipe is an easy shrimp “pasta” that can be made with items from your pantry and freezer as well as a couple fresh produce items. But first, the spiralizer. If you don’t own one, get it now! It will seriously up your cooking game. I use the Paderno Tri-Blade, but they recently came out with a version that has four blades. There are many other options out there like the Müeller 4-Blade Spiralizer or the Kitchen Supreme Spiralizer, which I have not used but reviews are pretty good!
Now that that’s settled, here’s what you need for the Spicy Shrimp Paleo Pasta. Continue reading