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Hey all! I am sorry I have been so slack about posting lately (or for the past year or so) but life has just gotten too busy. I guess the good news is, you know if I am posting a new recipe, it must be good…or at least we think so! 

So I have to be honest, I have never made this shrimp (scampi) -n-grits recipe. But Alice has now made it multiple times and thanks to her, it has become a staple for us this year.  Tate actually said tonight that this is his “very favorite dish!” and that “Alice needed to open a restaurant”. That’s a pretty big compliment coming from little brother.  

We always use to think about shrimp as just a special occasion meal because one, it is pricey for wild shrimp and two, well, who wants to take the time to peel and de-poop it? But now that you can get frozen wild shrimp that is both peeled and deveined(!) from Trader Joe’s or even Costco for a reasonable price, we get to enjoy it way more often.

What I love about this recipe even more is that cauliflower rice (or you can use noodles) makes this meal so satisfying. It soaks up the sauce so well and it is very filling. I might try it next time (instead of cauliflower rice or even gluten free noodles) with zucchini noodles for a fun change. Anyway,  I hope y’all like this recipe as much as we do!

Notice the goggles. She hates to get teary-eyed from cutting onions so this has become a part of her routine when she cooks anything with onions. She might kill me for posting this…

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I could just eat this pan of shrimp. Seriously, it smells and tastes so good!

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There is a reason shrimp and “grits” go together so well. The grits soak up the flavor of the sauce. While this isn’t a traditional shrimp and grits recipe, the scampi sauce goes really well with cauliflower rice. Now the kids love their gluten free noodles and since Alice is making the dinner, who am I to argue? But she is sweet enough to save me some so I can add my cauliflower rice and man is it good. I just sauteed the Trader Joe’s pre-cut cauliflower rice in 1-2 tbsp of ghee, added some salt and dry white wine and let it cook until it softened. Then I pour it into a bowl and then mixed in Alice’s shrimp and sauce (picture above). 

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This is Alice’s meal with the noodles. Clearly we like a lot of shrimp and butter…

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Sometimes it is really hard to take pictures when you are hungry…

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George really has nothing to do with the food. I just thought he was cute…_dsc6966-3

 

 

Shrimp Scampi and Grits
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Ingredients
  1. 1 lb shrimp, peeled
  2. 1 box 8 oz gluten free pasta (or 1 lb cauliflower rice - we used Trader Joe's precut)
  3. 4 tbsp butter
  4. 1/4 cup olive oil
  5. 2 big shallots, minced
  6. 2-3 garlic cloves, minced
  7. 1/2 cup dry white wine
  8. 1 lemon, juiced
  9. 1/4 cup parsley, chopped
  10. If you make the cauliflower rice, you'll need extra 2 tbsp of ghee or butter, 2 tbsp dry white wine and a dash of salt.
Instructions
  1. Bring water to a boil and cook your pasta OR saute your cauliflower rice (in 2 tbsp ghee or butter, add 2 tbsp dry white wine and a dash of salt) until it is becomes soft.
  2. Mince the shallots and garlic.
  3. Warm up 2 tbsp of butter and 2 tbsp of olive oil and saute shallots until they are translucent.
  4. Add shrimp to the pan with some salt and cook until they are pink for a few minutes.
  5. Put the shrimp in a large metal or glass bowl.
  6. Put lemon juice and dry white wine and bring it to a boil.
  7. Add 2 tbsp of both butter and oil to the pan.
  8. Once the butter is melted, pour the sauce in your large bowl that is filled with shrimp.
  9. Add your noodles (or cauliflower rice) to the bowl and stir.
  10. Garnish with parsley and enjoy!
Notes
  1. *We ALWAYS double the sauce AND the shrimp but not the pasta. I would double and use 2 lbs of cauliflower rice but since we used half noodles, half cauliflower rice I only used 1 lb cauliflower rice.
  2. **I think this would also be great with zucchini noodles!
Stir It Up! http://stiritup.me/


 

  • Stephanie - I just bought the shrimp st TJ’s. I can’t wait to make this!ReplyCancel

  • Eileen Halter - I am so excited to try this! Two of my three kids will eat shrimp – and of course they love butter, so it sounds like a win/win!ReplyCancel

Happy Labor Day! Need a good treat for the holiday but don’t want it to taste “healthy” or gluten-free for your guests? Then these are perfect! I promise you will never know these things are gluten-free. No, they aren’t paleo. And they do have a higher glycemic index since they digest faster and will raise blood sugar more than my normal posted recipes, but they are as good as gluten-free gets. And we do use coconut sugar and butter so it does help lower the rate of digestion a little bit. But regardless, they are a treat so enjoy them!!!

Alice has been quite interested in baking recently. Thanks to some friends, we were introduced to this new flour. It’s the best gluten-free flour we have tried – hands down. You can substitute it for any recipe that calls for white flour. Last week, Alice made sugar cookies (we will share that recipe soon), and I can honestly say they were the best sugar cookie, gluten-free or not, that I have had. Again, these cookies (or any recipe made with this flour) doesn’t even taste gluten-free so why not try it? It certainly couldn’t hurt to reduce overall gluten intake. 

When trying to go gluten-free for the first time, don’t load up on lots of “gluten-free” refined carbohydrates because those foods are very high glycemic and will digest quickly.  Of course, we also have to be realistic and sometimes it means taking baby steps. If you are trying to get your kids to go gluten-free, or reduce their gluten intake, maybe start with this flour in a recipe or two. Eventually you can shift to low-glycemic (paleo) type treats since they can help to reduce inflammation, increase overall energy and keep blood sugar levels stable. But for now, let’s take one step at a time, and I can promise you, this flour is a good first step. You can get it at vitacost.com (our favorite online retailer for food), Target, Fresh Market, etc. 

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The best gluten free (non-paleo) chocolate chip cookie
Serves 12
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Ingredients
  1. 1 & 1/2 cup gluten-free Cup-4-Cup flour
  2. 1/2 tsp baking soda
  3. 1 tsp hot water
  4. 1/2 cup butter, melted
  5. 1/2 cup coconut sugar
  6. 1/2 cup maple syrup or maple sugar
  7. 1 egg
  8. 1 tsp hot water
  9. 1 tsp vanilla extract
  10. 1 cup dark chocolate chips (we love enjoy life)
Instructions
  1. Preheat oven to 350.
  2. Blend together the butter and sugars until smooth.
  3. Beat the egg, then stir in the vanilla and add it to the mixture above.
  4. Dissolve baking soda in hot water and then add it to the batter along with salt.
  5. Stir in flour and once smooth, then fold in the chocolate chips.
  6. Use a tablespoon to dollop onto an ungreased pans.
  7. Bake for 10-12 minutes.
  8. Stick a butter knife in the middle of the cookie to see if it comes out clean.
Notes
  1. I think you could probably skip the hot water part but this is Alice's recipe. I typically mix wet ingredients in one bowl, dry in another, and then blend them all together. I have to keep things simple for myself! But I haven't never made these beforer and Alice knows best on this recipe!
Stir It Up! http://stiritup.me/

  • Amanda fraraccio - Holy Moly!!!! These are great!!! I guessed at 1/2 tsp salt is that close?ReplyCancel

    • landriav - HAHA! They are good, aren’t they? I am SO glad you guys liked them!! And sorry regarding the salt. That would be my guess but I will confirm with Alice and let you know if that isn’t correct. Apparently the apple doesnt fall too far when it comes to attention to detail in our family. 🙂ReplyCancel

While we were on vacation last week in Jackson Hole, we ate at a lovely little restaurant called Lotus Cafe. It was amazing!! Oh I so wish we had one in Atlanta! It was all organic, with lots of gluten free/dairy free options, and they even some paleo dishes. For an appetizer, we had the tandoori cauliflower and it was to die for!! Talk about the perfect appetizer. I kept saying I could eat so much more of it and make it my main course. So when we got home, I decided to recreate it as best as I could and add some protein to make it more likea meal. This is what I ended up with and I was really happy…

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For protein, I shredded a rotisserie chicken from Whole Foods and roasted some cauliflower. Then, I just made a simple sauce and added it to the chicken and cauliflower! Easy and really good!!

I did roast the cauliflower (drizzle with coconut or avocado oil and cook on 425 for 25 minutes or so flipping half way) for some extra taste, but you could definitely use Trader Joe’s pre-cut cauliflower rice (frozen or fresh) and just steam it, or also roast it to save some time. 

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This is going to make for a great lunch this week!!

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I think Tate is ready for Fall sports to start back. Last week he got a solid shot of adrenaline by jumping off a 25 foot rock….

IMG_3430and then biked down some 15 foot super steep downhills through the mountains…

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and lately is spending a decent amount of time watching the Olympics. Anyway, this is how he is spending his time while I’m cooking. Apparently he is working on his Olympic diving and pole vaulting, at the same time….

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I hope you all had a great summer and are off to a nice fresh start with the new school year! 

Tandoori Cauliflower Chicken
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Ingredients
  1. 1 rotisserie chicken (or whole chicken to cook)
  2. 1 cauliflower head or bag pre-cut cauliflower rice
  3. 1 cup full fat coconut milk (can sub for Greek yogurt if you prefer)
  4. 2 tsp sea salt
  5. 2 tsp smoked paprika
  6. 1 tsp cayenne pepper (optional but recommended. maybe try 1/2 if cooking for kids)
  7. 1 tsp cumin
  8. 2 tsp turmeric
  9. 1 tsp black pepper
Instructions
  1. If using a rotisserie chicken (or you can make a whole one: http://stiritup.me/?p=151), tear the meat off the chicken and place the shredded chicken in a large bowl.
  2. Next either cut the cauliflower into thin(ish) slices and place onto baking sheet.
  3. Then drizzle with coconut or avocado oil and roast on 425 for 25 minutes (flipping half way though) or steam some cauliflower rice, if in a time crunch.
  4. Once the cauliflower is cooked, add it to the big bowl with the chicken.
  5. Next, mix together the above spices, stir it with the coconut milk, and pour over the chicken and cauliflower.
  6. Garnish with cilantro, if desired and enjoy!
Stir It Up! http://stiritup.me/

It has been so hot lately here in Atlanta as I’m sure it has been everywhere! Anyway, since it’s too hot to play outside all day, Alice has been on a cooking, baking, experimenting kick. Recently, she felt like we also needed a break from the heat so she came up with this amazing little Strawberry Lemonade and it is SO good. It really is probably one of the best cool treats I have had in awhile. It’s reminiscent of King of Pops amazing Raspberry Lime Popsicle but possibly even better.  And, this drink is even good with a little extra something in it (like vodka) for the adults for a fun summer gathering. I may have tested that out, but that was mainly just for y’all. You can’t say I’m not dedicated to this site. 

Anyway, we hope you like this Strawberry Lemonade!

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I really don’t think the ice cream man can deliver anything half as tasty, or that makes you feel so good!! 

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Tate is definitely reaping the benefits of Alice’s new found cooking/baking hobby…

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Strawberry Lemonade Treat
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Ingredients
  1. 1 cup frozen strawberries
  2. 1/4 cup lemon juice
  3. 1 cup water
  4. 3 drops stevia
  5. 1 tbsp coconut sugar
Instructions
  1. Blend all ingredients together well.
Stir It Up! http://stiritup.me/

I just got home from work, and my daughter exclaimed, “this is THE BEST thing I’ve made so far!!!” That’s a big statement from a little girl, but this little girl can bake. Some of her favorites include molten lava cakes, granola balls, ice cream and chocolate pie. And while I haven’t tried her new favorite yet, between you and me, there is no way that it’s better than her chocolate pie. It’s amazing. Anyway, since watching the show Master Chef Jr,. she has really gotten into baking lately, and recently decided she wants to start her own baking business. She is going to start out small by selling treats locally, and is really excited about it. In order to get some direction, I posted on my Facebook page to find out what people would want to try. The thing that came up time and again was interest in a healthy breakfast/snack. She took this direction as a direct challenge, and this is what she came up with.

Edit: Okay, I just tried the cake. It is unbelievable, and I’m totally addicted. Really. Like, she has to sell all of this bread or I’m going to eat ever last bit of it. And with less than 10 grams of sugar per serving, protein and good healthy fats, both parents and kids will be happy with this one….

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What is fun about this bread is that there are so many different possibilities of variation. You could add raisins and have cinnamon raisin bread or chocolate chips or add nuts or use seed/hemp hearts for extra nut-free protein, or make it nut free using a good sunflower seed butter (but it will turn green, which can be fun, unless you add some lemon juice). Anyway, I hope y’all love this breakfast bread as much as we all do!!

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Breakfast bread
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Ingredients
  1. 1 cup creamy cashew butter (you could also use almond or sunflower seed butter)
  2. 4 eggs
  3. 1/2 cup maple syrup
  4. 1/2 tsp sea salt
  5. 1/2 tsp baking soda
  6. 2 tbsp cinnamon
Instructions
  1. Preheat oven to 325F.
  2. In a large bowl, add all ingredients.
  3. Use a hand blender to blend all ingredients together well.
  4. Grease bread 5x9 bread pan.
  5. Pour batter into pan and cook for 55-60 minutes or until you stick a butter knife in the bread and it comes out clean.
Notes
  1. If you don't have a hand blender, then you can mix the wet ingredients in medium bowl and the dry ingredients in a small bowl. Next, add the wet ingredients to the dry until well combined and continue to follow directions above.
Stir It Up! http://stiritup.me/

  • barb - Hi! This bread looks amazing! Is there supposed to be flour in the list of ingredients? Thanks!ReplyCancel

    • landriav - The cashew (or nut) butter acts as the flour. 🙂ReplyCancel

  • Nicole D. - I had all the stuff on hand so I just pulled it out of the oven. It’s really good! So good that my 4 yr old asked for more, my picky 6 yr old finished a big slice and my French husband (think bread snob) loved it and commented that it was really good several times.

    Impressive!ReplyCancel

    • landriav - Awesome!! So great to hear Nicole. Thanks for sharing!ReplyCancel

  • Hannah Cousar - Hi Alice,
    This is amazing bread. Olivia, Sarah Campbell, Jack and Clegg came home and told me all about it. We bought all ingredients and made it! It is delicious and such a great idea for protein in the morning! Thank you for introducing us to this and for being such a great creator of wonderful food. Keep working hard on your business..we will be your customers!ReplyCancel

    • landriav - You are so sweet Hannah. Your comment made Alice’s day!! Thank you for taking the time to post. Love that they loved the bread and love even more that our girls have gotten to know each other better this summer! Cant wait for then to all bake together!! Thanks again for your note!!ReplyCancel

  • Rebecca - What temperature in centigrade should the oven be?ReplyCancel

  • Kerry - Could you tell me what the carb and sugar count is pleaseReplyCancel

    • landriav - Hi Kerry, the sugar count is about 9-10 grams per slice. And you could always use less sugar if you would like. I am not sure of the carb count but the only real carbs would be from the sugar. Hope this helps a little!ReplyCancel

  • Elizabeth - Ur recipe is unbelievable amazing!!!! The bread is Bread!!!!! Genius….I am very thankful!! Can’t wait try the rest of ur menu! I did try another version by adding raisins answer walnuts and substituting the second aT. Of cinnamon with half T. Each ginger and nutmeg….I’m in love.ReplyCancel

    • landriav - Awesome Elizabeth! So great to hear. And I love your combination. Sounds amazing!ReplyCancel

  • Ashley Andrews - Hey Alice and Landria! It’s Ashley from NC. Bread in oven as we speak. It seemed like a lot of cinnamon so I did two tsp instead and added chocolate chips, of course. I can’t wait to try it!! I will let you know. Oh, and I used almond butter because that is what I had. Hope it’s ok. Thank you Alice for your creativity and for giving me ideas for my three girls, ages 11, 9, and 1!! trying to get them off the cereal and waffles and offer them something with protein!!ReplyCancel

    • landriav - You are cute Ashley! Thanks so much for your note. Alice loved it!! I hope the bread turned out great. We thought 1 tbsp of cinnamon would be too much too but we tried it and loved it that way and we aren’t crazy cinnamon people. And almond works well too. We just prefer the taste of the cashew butter (in baked goods) a touch better. Hope you and your family are having a great summer and doing well!!! Thanks again for taking the time to share with us! 🙂ReplyCancel