Shrimp, Basil & Portobello Stir-fry

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I love mushrooms. All kinds. All of them. EAT ALL THE MUSHROOMS.

Anyway, I had two large portobello caps that I wanted to use, so I decided to make a simple stir-fry. As per my usual method, I started with one ingredient and kept adding, using up vegetables that needed to be used, and then adding some more protein. Took about 15 minutes from start to finish, and was fabulous, just had the leftovers for a late breakfast 🙂

Shrimp, Basil & Portobello Stir-fry

  • 2 portobello caps, chopped in chunks
  • 1 tomato chopped
  • 5 large fresh basil leaves
  • 1 1/2 cups shrimp
  • 3 eggs
  • Salt/pepper
  • Grassfed garlic herb butter

Start by melting the butter in a saute pan, and then add the 2 portobello caps. Continue sauteeing until mushrooms just start to soften and add the shrimp, tomato, fresh basil (cut up over the pan with shears) and generously grind sea salt/pepper over top. Continue sauteeing on medium until the added ingredients are warm. Crack the 3 eggs over top and place a lid over the pan. Let the eggs cook to your liking (mine were over medium).

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Guest Post on Joslin Diabetes Center Blog

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Today, I’m honored to have a guest post appear on the Joslin Diabetes Center Blog, about following a Paleo lifestyle living with type 1 diabetes. I still receive a lot of questions, so I hope this touches on some of them.

I’m so grateful for this opportunity to reach a much more broad audience on this topic!

Guest Blog Post: Paleo and Type 1 Diabetes

Grapefruit Sriracha Drumsticks

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I had chicken drumsticks (with the skin ON of course) in the fridge begging to be used, so I whipped up a marinade the other evening (full disclosure, inspired by Nom Nom Paleo’s Orange Sriracha Chicken, but I didn’t have the ingredients, so went the Thai flavored route and used what I had!) and a crunchy side salad!

Grapefruit Sriracha Drumsticks

  • Juice of 1 grapefruit (mine totaled just under 1 cup)
  • 1 TBSP sriracha
  • 1/4 cup coconut aminos
  • 1/4 cup fish sauce (I use red boat)
  • 1/2 cup almond butter (creamy)
  • 1 TBSP garlic powder
  • 1/2 tsp onion powder
  • Dash fresh ground salt/pepper

I marinated the drumsticks for 1 hour in the fridge, then placed them in an 8×8 glass baking dish, and drizzled a little of the extra marinade on them. I baked them at 350 degrees for about 30 minutes, or until they reach the correct internal temperature. I really enjoyed the rich nutty flavor, it reminded me of a Thai peanut sauce. Next time, I’ll add 1 more TBSP of sriracha for a bit more heat! Forgot to take pics, my bad, but trust me!

As a side, I made a raw brussels sprouts salad (LOVE the crunch). I threw about a 1/2 bag of shredded sprouts into a bowl, cut up some mini heirloom tomatoes, fresh ground salt/pepper, drizzle of garlic olive oil, drizzle of balsamic vinegar, and topped it off with about 1/2 teaspoon of celery seed. Such a fabulous celery flavor and paired really well with the chicken.IMG_4804[1]

Thursday Thoughts

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You must take personal responsibility. You cannot change the circumstances, the seasons, or the wind, but you can change yourself. That is something you have charge of.

–Jim Rohn