Whole30 Poke Bowl

When I left L.A, one of the hardest things to say goodbye to was the high quality sushi and poke I had grown so accustomed to. Part of me was a little (ok, a lot) worried about how I would adjust to the raw fish scene in Raleigh.

…good thing I’m comfortable in a kitchen, am I right?!

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My first couple of months in Raleigh I went on a wild hunt for poke. I found a few great options like Raleigh Raw and Poke Burri! But I won’t lie – they were more expensive than I was used to.

Also, I don’t like that sushi (or most rice-based and sauce-heavy poke bowls) are off limits when I’m doing a whole30.

So I figured knowing how to make an at-home version of my favorite poke bowl would be smart. This way, I might save some money and I could control the ingredients a bit more. Turns out, a whole30 version is totally possible and completely delicious.

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Whole30 Poke Bowl

makes 2 poke bowls

ingredients:

4 cups spring mix lettuce

1 cup riced cauliflower

1/2 lb sashimi tuna, cubed

1/2 lb sashimi salmon, cubed

1 mango, cubed

1/2 avocado, sliced

1 english cucumber, sliced thinly

1 medium carrot, cut into matchsticks

2 tbsp green onions, chopped

black & white sesame seeds for garnish

1/4 c coconut aminos

1 tbsp toasted sesame oil

2 tbsp rice vinegar

pinch of red pepper flakes

directions:

Divide the spring mix evenly between two bowls. On top of the spring mix, divide the cauliflower rice and fish cubes between the two bowls. Next, add the mango cubes, cucumber slices, avocado slices, and carrots to the top of each bowl. Garnish with the sesame seeds and green onions.

In a smaller bowl, mix the coconut aminos, sesame oil, rice vinegar, and red pepper flakes. Pour half of this dressing over each of the poke bowls.

Enjoy immediately!

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If you follow me on Instagram, you might have seen another L.A themed whole30 recipe I made this week! 😉 I can’t wait to share more details on it. Can you believe week 2 of January whole30 is almost over?! I’m eating so well over here I haven’t even been sweatin’ the days.

Whole30 Bangin’ Shrimp Lettuce Wraps

I guess it’s shellfish week here in casa Daya. I’m into it! Hope you are too.

I made this dish for dinner and had the leftovers the next day at work. It had been a busy morning, so for lunch we were surprised with about 8 boxes of pizza. YUP. ON MY FOURTH DAY OF WHOLE30. Do you know the self control I had to exercise?! It was brutal.

But it should be noted that even though the scent of hot garlic-y cheese seemed to be trying to swallow me whole, the knowledge that I had these shrimp wraps waiting for me in the fridge gave me the strength to power through and avoid those pizza boxes like the plague. And I’m happy to report they tasted great and kept me full for the rest of the afternoon, so I didn’t think about running to the break room for a slice even once.

If that’s not a success story, I don’t know what is.
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There’s this food blogger I follow, The Defined Dish, who makes some of the best whole 30 recipes I’ve ever tried. A lot of her recipes inspire me and I can’t recommend her site enough if you’re doing a whole30.

A while ago I read her recipe for bang bang shrimp wraps and was literally salivating at my computer, so I knew that eventually I would have to try my own hand at it. I ended up tweaking some of the ratios (for example, I added way more harissa than she does) to get the final end product that satisfied my particular taste buds. Feel free to do the same to me!

Also, another fun thing about this recipe is it gives you an excuse to buy harissa but doesn’t use anywhere near the whole jar. So you officially have reason to make shakshuka, otherwise known as the worlds second trendiest brunch dish (avocado toast is in first place, obviously). 

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Bangin' Shrimp Lettuce Wraps (Whole30!)

ingredients:

1/2 cup + 2 tbsp olive oil

1 large egg

juice of 1/2 a lemon

salt

1 lb of peeled, deveined raw shrimp

3 tbsp harissa

3 gloves of garlic, minced

1 tsp of coconut aminos

juice of 1/2 lime

butter lettuce pieces, washed and pat dried

chopped scallions

chopped cilantro leaves

lime wedges for serving

directions:

pat shrimp dry, season both sides with salt, and set aside.

place 1/2 cup of olive oil and the egg in a wide-mouthed mason jar (or a similar vessel). Use an immersion blender, moving from the bottom of the jar slowly up, to blend your whole30 homemade mayonnaise. Add the lemon juice and a pinch of salt and once again blend together. Measure out 1/2 cup of mayonnaise for the shrimp sauce.

in a bowl, combine the mayo, harissa, garlic cloves, coconut aminos, and lime juice. Mix. Set aside.

heat a large skillet over medium-high heat. Add 2 tbsp of olive oil. Place the shrimp in a single layer around the skillet, making sure not to overcrowd things. Cook for 3 minutes, then flip each shrimp over and cook on the other side for an additional 3-5 minutes.

when shrimp is cooked through, remove the skillet from heat entirely and add some of the sauce to the skillet to coat the shrimp.

fill each lettuce cup with some shrimp + sauce. Top with cilantro and scallions. Squeeze some lemon juice over the whole thing for extra flavor. Eat immediately!

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Hope you enjoy it friends!

Whole30 Lemon Butter Scallops w/ Garlic Collard Greens

You guyyys!

Whole30 Day 2. Done. BOOM. I’m having my classic Day 2-5 headache on account of all the sugar withdrawal. Feels great! Not. I’m drinking lots of warm lemon water and eating leafty greens for good vitamins and minerals and stuff.

Speaking of lemon and leafy greens!

I made lemon butter scallops with sautéed garlic collard greens. Wait, sorry. That sentence didn’t do it justice. I made soft, pillowy, melt-in-your-mouth, subtly-tart scallops that rest atop a bed of bright, comforting, juicy collard greens. Yes, much better. And today I’m sharing them with you! You. Are. Welcome.

*Disclaimer, obviously since this is a Whole30 recipe I use ghee instead of butter. That doesn’t sound as good though. Whatevs, let me live.

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January Whole30 is nice ’cause it gets my creative food juices flowing after feeling a little bogged down by the traditional dishes of the holidays. A nice way to start the year!

Although, to be fair, part of this dish is inspired by something we ate for this years Christmas dinner. My brother-in-law made baby collard greens we found at the farmers market and I’ve honestly thought about them every day since. So here we are!

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Ok, here are the deets:

Lemon Butter Scallops with Sautéed Garlic Collard Greens

ingredients:

for the scallops:

10 large scallops

Juice of 1 large lemon (2-3 tbsp)

zest of 1 lemon

3 tbsp fresh chives, chopped

3 tbsp ghee

salt

for the collard greens:

2 tbsp olive oil

3 garlic cloves, roughly chopped

1 bunch (or about 6 large leaves?) of collard greens, washed and roughly chopped in big pieces with the last bit of the stems removed.

1/2 cup water

salt

directions:

for the scallops:

Pat the scallops dry. Sprinkle one side of the scallops with salt.

Heat a large skillet over high heat. Add some ghee so that the bottom of the skillet is covered.

Put the salt side of the scallops down on the skillet to sear, and sprinkle some salt on the other side of the scallops. Let the scallops cook for just 1 minute and then turn heat down to medium-high and add more ghee to the skillet so that the scallops don’t stick to the skillet.

Sprinkle 1/3rd of the lemon zest, 1 tbsp chives, and 1 tbsp of lemon juice over the scallops. Cook for about 3 more minutes and flip the scallops. Add more ghee and another tablespoon of lemon juice to the skillet.

Cook for 4 minutes, then remove the scallops from the skillet and place on a plate to hang (you don’t need the paper towel that’s pictured). Collect the juices from the skillet in a little bowl, you can use this as a sort of dressing later (or not!)  

meanwhile, for the collard greens:

Add olive oil to a deep-ish sauté pan and heat over medium heat.

Add garlic and cook for 2-3 minutes until fragrant and golden.

Add the collard greens and a sprinkle of salt, then pour the water over the collard greens. Cover the sauté pan and steam for 10 minutes, until the greens are tender and the water is completely evaporated. Remove from heat.

Plate the greens. Add scallops on top. Sprinkle some zest, chives, and if your heart desires pour some of the scallop juice over the whole thing. Eat immediately!

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Enjoy, friends!