PALEO CREAMY AVOCADO TAHINI ZOODLES + SHRIMP
Before this past weekend I was in a total cooking rut. Not necessarily a food rut, but just a cooking rut. I was still loving what I was eating and was FAR from a baking or creative-breakfast rut, but lunch and dinner? Total creativity rut.
I realized, since I still live at home right now and my mom cooks dinners, I haven’t been needed to be creative.
It hit me that I’ve been on total autopilot when it came to my meals - smoothie almost every morning for breakfast because it was fast and efficient, protein and roasted veggies for lunch because I could easily eat that at my desk and then my mom’s dinner.
Everything I was eating was still nourishing and serving my body well, but I wasn’t giving myself and time and spice to really dive back into my love and passion for cooking.
So this past weekend I pulled out all of the stops and had FUN in the kitchen again. I set time aside to truly enjoy the cooking process, cook for my best friend, enjoy each bite.
I made a new paleo waffle recipe and ate it in bed (you can find some of my favorite waffle recipes here), I made one of my favorite cookie recipes to date (coming soon!) and then I made THIS amazing paleo zoodle shrimp dish for me and my friend.
The process of experimenting with the recipe, cooking it and sharing it with someone I care about reignited that love of cooking and completely got me out of my rut.
This creamy zoodle dish with shrimp is one of my new favorite meals because it still satisfies that rich pasta craving while being paleo and Specific Carbohydrate Diet friendly!
My favorite tahini to use is Soom Foods tahini because it’s high faulty and DELICIOUS! You can use code “plentyandwell” for 10% off. :)
Paleo Creamy Avocado Tahini Zoodles + Shrimp
This creamy dish is the perfect way to satisfy your pasta craving in a healthy, paleo-friendly way!
4 medium-sized zucchinis
1 1/2 Tbsp avocado oil
1/2 tsp salt
1/2 tsp black pepper
1 cup shaved brussels sprouts
1/3 cup chopped leeks
1/2 medium-sized avocado
1/4 cup tahini
1/2 lemon juiced
1/2 tsp salt
1/4 tsp garlic powder
1/4 cup water
Start by zoodling your zucchinis (it will look like A LOT, but it cooks down a ton)
Place your zucchini noodles in a steamer in a pot and cook on medium heat (with a lid on) until soft.
While your zucchini noodles are cooking, sauté your shrimp in a pan on medium-low heat with your 1 Tbsp of avocado oil and season with 1/2 tsp salt and 1/2 tsp pepper. Once cooked, set aside.
In a separate pan use the other 1/2 Tbsp avocado oil and sauté your shaved Brussels sprouts and leeks until they begin to turn slightly golden. Set aside.
For the sauce, place your avocado, tahini, lemon juice, salt, garlic powder and water in a food processor or blender and blend until creamy and smooth.
In a large bowl toss together your zucchini noodles, sautéed Brussels sprouts, sautéed leeks and creamy sauce.
Top with your shrimp and…