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Raw Cacao Energy Balls (Gluten Free, Grain Free, Dairy Free)

Meet my RAW CACAO ENERGY BALLS – delicious and quick to make 👌

There are lots of variations you can make/add to these (ie. different nuts, seeds or dried fruits). Get creative! And ladies – these are the perfect PMS treat.

I hear from my clients constantly about their chocolate and sugar cravings, especially around their period and trust me… I totally get it!
 
Hormonal changes, cramps, cravings, sore boobs, fatigue – oh what a joy it is to get your period!
 
Truth is, it doesn’t need to be this way and it SHOULDN’T be this way. If you’re having intense PMS symptoms, something is up girl! 
 
Don’t just pop an advil and think it’s going to solve your problems. You have to PAY ATTENTION to your symptoms. 
 
How long have you been experiencing discomfort around your cycle?
Has your flow changed – heavier, lighter, shorter, longer?
Are your cravings more intense or the same as before?
Are you stressed?
What are your sleep habits like?
Are you exercising and moving your body regularly?
What does your diet look like?
 
These are typical questions I ask my clients and questions you should be asking yourself.
 
This is where I do my investigative work. Assessing what micro and macro nutrients someone might be missing, what might be going on hormonally (ie. estrogen dominance, low progesterone, high cortisol), and really diving into lifestyle and environment changes. 
 
It ALL can affect your hormones and it can ALL be fixed and managed with the right foods, the right supplements, and the right protocols. 
 
 

PSST! If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

So where does chocolate fit into all of this? 
 
Well… those damn cravings! They are bound to happen and being that you are human, you’re bound to want something sweet. 
 
And here’s the thing – if you DON’T give into your cravings every now and again, you will go crazy! This can lead to an all out binge-fest, and that we don’t want!
 
I like to provide healthier ‘treat’ options for my clients. Treats that still contain good fats and nutrients, are sweet enough and chocolatey enough to support the cravings, and won’t completely derail you off your diet. That’s where these Energy Balls come in!
 

They’re loaded with magnesium which is great for cramps and contain tons of healthy fats and omegas which are great for fighting inflammation. 

 

Okay now onto the recipe!

RAW CACAO ENERGY BALLS

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Author: Samantha Gladish

Ingredients

  • 1 cup walnuts
  • 1/4 cup sunflower seeds
  • 2 tbsp hemp seeds
  • 1/4 cup raw cacao powder
  • 1 scoop collagen (I like the brand CanPrev)
  • 12 pitted medjool dates soaked in water for 5 minutes to soften
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  • Add all ingredients, except dates, into a food processor and pulse to break up the nuts and seeds.
  • Then add in dates and blend until mixture sticks together.
  • Using your hands, roll into balls and place onto a parchment lined dish.
  • Place in the fridge for 15 minutes to slightly harden.
  • These will last about 1 week in the fridge. 
  • You can also roll them in coconut flakes or chopped pistachios

Enjoy and tag me in your delicious creations on Instagram @holisticwellnessfoodie!

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Double Chocolate Banana Salted Caramel Muffins (Gluten Free, Grain Free, Low Sugar)

It’s December 1st, aka. The month of baking!  I whipped up these Double Chocolate Banana Salted Caramel Muffins over the weekend – yes it’s a mouth full.

But I’ve been obsessed with using the Lily’s Sweets salted caramel chocolate chips in pretty much all my baking lately. All of Lily’s sweets chocolate is SUGAR FREE and you honestly cannot tell the difference! I order these off of NaturaMarket.

Now of course, you can always add more sweetness to this recipe if you like as cacao can be slightly bitter, but I much prefer them without the sweetness and the extra guilt.  Not to mention the insane cravings that start to follow once you consume too much sugar. Ever notice that? You go sugar free or low carb for a while and then – BAM – one bite of a sweet cake or cookie or piece of bread and your cravings come back full force?

It’s normal. Sugar triggers pleasure receptors in your brain, which cause you to want more and more and more.  This is why I like to keep my sugar intake very low and my fat intake high. It keeps my sugar cravings at bay, it helps to balance my blood sugar, it keeps my brain fuelled and it provides me with lots of energy. Plus, fat is incredibly important for hormonal health. 

Fats are structural components of some of the most important substances in the body, including prostaglandins, which are hormone-like substances that regulate many of the body’s functions. You need fats because they regulate the production of sex hormones, which can often be the reason why some teenage girls and women in general can experience amenorrhea (no period). 

High fat and low carb recipes are the main thing on the menu inside my Metabolic Reset program but they help to bust through sugar cravings like nobody’s business (and it might be going on sale real soon, so stay tuned 😉

😋 Here’s the recipe for ya!

 

Double Chocolate Banana Salted Caramel Muffins (Gluten Free, Grain Free, Low Sugar)

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Course: Treats
Servings: 12
Author: Samantha Gladish

Ingredients

  • large bananas mashed
  • 2 tbsp coconut oil melted
  • 3 large eggs
  • 2 cups almond flour finely ground
  • 1/2 cup cacao powder or cocoa powder
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup salted caramel chocolate chips

Instructions

  • Preheat the oven to 350F and line a muffin tray with muffin cups.
  • Add all ingredients except chocolate chips into a mixing bowl and mix until well combined.
  • Stir in the chocolate chips.
  • Transfer batter to the lined muffin pan, filling the holes 3/4 of the way up.
  • Bake on the centre rack of the preheated oven for 20 to 22 minutes, or until muffins are puffy and cooked through.

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

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Sweet Potato Pecan Muffins (Gluten Free, Paleo, Grain Free, Low Sugar)

Sweet potatoes are a regular in my house. You can mash them, roast them, bake with them and combine them with a variety of herbs or spices. Lately, I’ve been on a sweet potato kick as you might notice from this recipe below!

If you haven’t made these muffins yet, I encourage you to try them out asap. They’re sooooo good!

Sweet potatoes are rich in fibre, vitamin B6 and iron – all good things we need more of, especially the fibre. 

If you’re dealing with any digestive issues or constipation, I highly encourage you to start increasing your vegetable intake as well as getting in more water. I can’t tell you how many of my clients experience complete digestive relief by simply applying these 2 strategies. 

 

I ordered most of the ingredients for this recipe from NaturaMarket.ca 

  • The coconut flour
  • Baking Spices
  • Coconut Oil
  • Monk Fruit Sweetener (I love Lakanto for baking!)

 

 

I LOVE that NaturaMarket is a one-stop-shop for all things Gluten-Free, Paleo, Allergen Free and so much more. They have so many goodies on there, I pretty much shop with them weekly. So much so, that I reached out to see if my community can get a discount so you can try them out for yourself!

    • Never ordered from NaturaMarket before? SHOP HERE + get 15% off your first order with the coupon code HEALTHYHORMONES2020
    • Already a customer? SHOP HERE + save 10% off your very next order with the coupon code HEALTHYHORMONES10 (one time use only)

Now onto the recipe for these amazing muffins! 

Ingredients:

  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon sea salt
  • 4 eggs
  • 1 cup sweet potato, cooked and mashed
  • 1 teaspoon vanilla extract
  • ½ cup coconut oil, melted
  • ¼ cup monk fruit sweetener – alternatively you can you coconut sugar or maple syrup
  • ⅓ cup pecan, roughly chopped
  • 3 tbsp shredded coconut
  • 12 pecans for garnish

Instructions:

  1. Preheat the oven to 375 F. Grease or line a muffin pan. In a medium bowl whisk together coconut flour, baking powder, baking soda and spices.
  2. In a large bowl beat together eggs, mashed sweet potato, vanilla extract, lakanto and coconut oil.
  3. Add the dry mix into the wet mix and stir until all lumps are gone.
  4. Fold in chopped pecans and shredded coconut. Divide batter into 12 muffin cups and top each with a pecan.
  5. Bake for 25 minutes or until a toothpick inserted in the centre comes out clean.

Enjoy & happy baking! Tag me in your delicious creations @holisticwellnessfoodie 👈

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (click here to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise! 

 

Keep in mind that we may receive commissions when you click our links and make purchases. However, this does not impact our reviews and comparisons. We try our best to keep things fair and balanced, in order to help you make the best choice for you.

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Grain Free Everything Bagels (Grain Free, Gluten Free, Dairy Free)

Okay Quarantiners! You need some GRAIN FREE EVERYTHING BAGELS IN YOUR LIFE! Been making these for months now and have mastered them. Meaning – it’s time to share them with you. 

I took grains out of my diet a few years ago when I was first diagnosed with Hashimoto’s.

Grains can actually be an inflammatory trigger for many, causing digestive upset, indigestion and bloating. This is especially the case for those suffering with any level of autoimmunity. When I removed them, my own bloating reduced significantly.

Now, if you’ve been a part of my community for a while, you know that I’m a huge baking enthusiast.

When I initially went grainfree, I was a little worried that I wouldn’t be able to do as much baking as I’d like…but, I rose to the challenge and started testing new recipes in the kitchen.

These everything bagels are grain free, gluten free and dairy free. They’re also lower on the glycemic index than a classic bagel, they’re loaded with way more nutrients, and they are downright delicious too! 

I love to whip up a breakfast sandwich with these babies. Give them a try and let me know what you think! 

Grain Free Everything Bagels

Ok Quarantiners! You need some GRAIN FREE EVERYTHING BAGELS IN YOUR LIFE! Been making these for months now and have mastered them. Meaning - it’s time to share them with you
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Author: Samantha Gladish

Ingredients

  • 1 cup arrowroot flour
  • 1 cup cassava flour
  • 4 medium eggs
  • 1/4 cup avocado oil
  • 3 tbsp nut milk
  • 1 tsp baking powder
  • 1 pinch sea salt
  • to taste Everything But the Bagel Seasoning (or you could just sub for sesame seeds). I got my seasoning from Trader Joes.

Instructions

  • Preheat oven to 350.
  • Line a baking sheet with parchment paper. Meanwhile boil a big pot of water.In a blender, add all of the dough ingredients except for the EB seasoning.
    Once combined, (it might be a bit sticky) transfer the dough to your parchment lined baking sheet.
  • Use your hands to form a ball (again - it might be a bit sticky.
    I find leaving it for a few minutes helps make it less sticky, but you could always sprinkle some cassava flour on your parchment to help you better work with the dough).
  • Then separate into four equal parts. Use your hands to roll each part into a round ball, then using your thumb, poke a hole in the middle, keeping the bagel in tact.
    Gently flatten and form your bagel. Once the water is boiling, gently drop them in the water.
  • Once each one floats to the top (about one minute), transfer back to your baking sheet. Sometimes they can get stuck in the bottom of the pot, so pay attention and use your spatula to unstick it.
  • After all are placed onto the baking sheet, brush each bagel with a bit of olive oil (optional) and sprinkle with EB seasoning. Bake 23-25 minutes.

 

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Sneak Peak Recipe: Collagen Tahini Chocolate Chip Cookies (Gluten-Free, Grain-Free, Low Sugar)

This is one of the 60 gluten-free and grain-free recipes you can find in my book The 30 Day Hormone Solution. You can grab your copy HERE

You know I’m all about that Tahini baby!! Tahini (ground sesame seeds made into a creamy paste) is a nutrient dense powerhouse, and can be used to replace any nut butter to create a nut-free goodie. This seed butter is rich in…

  • Plant Based Calcium
  • B-Vitamins (specifically rich in B1, B3, & B6) 
  • High in Fibre
  • Antioxidants

And because this recipe contains low to no sugar, is high in protein (thanks to the collagen) and healthy fat (thank you again to this tahini) these delicious gems wont spike your blood sugar, so it will help to keep you feeling happy and satisfied…

Sorry to tease you, but this recipe is exclusively available inside my new book The 30 Day Hormone Solution. I just wanted to let you know that if you’re seeking an amazing gluten-free, grain-free, chewy chocolate chip cookie recipe — it’s out there and waiting for you! You can grab your copy of my book HERE.

If you want a chocolate chip tahini recipe, like right now, please checkout my gluten-free & grain free Chocolate Chip Tahini Blondie recipe.

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Chocolate Chip Tahini Blondies (Gluten-Free, Grain-Free, Low Sugar)

AHHHHHmazing!

That’s what I’ve got to say about this recipe! These gluten free, grain free gems are absolutely delish, and loaded with healthy fat, protein, and fibre. I keep all my dessert recipes very low to no sugar, so if you’re looking for healthy holiday dessert recipes, you’re in the right place.

You can join my FREE 5-Day Sugar Detox challenge for lots of sugar free and healthy recipes HERE.

Now, tahini is the star of the show in this recipe. Not sure what Tahini is?

It’s ground sesame seeds made into a paste. Just like almonds ground into almond butter. Tahini is loaded with plant based calcium, which means it offers up some bone protective benefits. If you don’t have tahini on hand, you can swap it out for almond butter or sun butter. Both would work well!

If you’re looking for a delicious and healthified treat to serve up this holiday season, whip up a batch of these blondies!

Chocolate Chip Tahini Bars
These gluten free, grain free gems are delish. I keep all my dessert recipes very low to no sugar, so if you’re looking for healthy holiday dessert recipes, you’re in the right place
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Ingredients
  1. 1 cup almond flour
  2. 2 tbsp coconut flour
  3. 1 scoop vanilla collagen creamer from Vital Proteins (optional)
  4. 1 tsp baking soda
  5. 1/4 tsp sea salt
  6. 1/2 cup tahini
  7. 1 egg
  8. 1/3 cup monkfruit (I use Lakanto)
  9. 1/4 cup maple syrup
  10. 3 tbsp coconut oil
  11. 1 tsp vanilla extract (or 2 tsps if not using vanilla collagen)
  12. 1/3-1/2 cup Lilys Sweets dark chocolate chips
Instructions
  1. Preheat oven to 350F. Line an 8x8 brownie pan with parchment paper.
  2. In a small bowl combine flours + collagen + baking soda + salt and set aside.
  3. In a large bowl whisk together tahini + egg + monkfruit + maple syrup + oil + vanilla.
  4. Add to the dry mix and stir until all ingredients are well combined.
  5. Fold in the chocolate chips, then spread into brownie pan.
  6. Bake for 23-25 minutes, until the edges get slightly golden brown.
  7. Let cool for 20 minutes before slicing.
Holistic Wellness https://holisticwellness.ca/
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Raspberry Coconut Cream Parfait – Low Carb, Paleo, Grain Free, Gluten Free, Dairy Free

Valentine’s day is fast approaching and I don’t know about you but what’s more romantic than a home cooked meal?

These days, our lives are so fast paced that we seldom have the opportunity to slow down for dinner. I mean really slow down: light some candles (non-toxic, of course :P), set the table, break out the organic wine, really connect and make it a special event.

I mean, of course it’s nice to get out of the house and have someone cater to you and even nicer to have someone do the dishes (right?!). So I get dining out. But I honestly think it’s far more romantic to make something yourself. It’s the thought, the effort and the gesture behind it. Maybe just get your partner to do the dishes since you did all of the cooking 😛

After a delicious Valentine’s day meal you HAVE to have dessert! Here’s where we have you covered! This Raspberry Coconut Cream Parfait is a fantastic option if you’re looking for a simple, healthy and low-sugar recipe. It’s also whimsical, light and in Valentine’s Day appropriate colours. It may not be chocolate covered strawberries but it does have whipped coconut cream, which is totally sexy in our opinion 😛

And don’t worry, this dessert is NOT time consuming. Just remember to refrigerate your can of coconut milk the night before. I actually like to keep 1-2 cans on hand, in the fridge for when I spontaneously feel like whipping up something like this 😛 Because isn’t it such a bummer when you’re in the mood to bake and you pull out a recipe and something needs to be soaked or refrigerated for 24 hours? UGH! Preparation is key!

This dessert is perfect because it looks sooooo sinful and yet it’s low in sugar, paleo & keto friendly, gluten, dairy and grain-free. Happy Valentine’s Day!

Raspberry Coconut Cream Parfait

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Keyword: cleaneating, gluten free, grain free, high fat, highfatlowcarb, holisticwellness, low carb, low sugar, paleo, paleodesserts, raspberry coconut cream parfait, refined sugar free, treats
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2

Ingredients

CRUMBLE

  • 1/2 cup almond flour
  • 1/2 cup shredded unsweetened coconut flakes
  • 1/2 cup raw pecans chopped
  • 1/2 cup raw almonds chopped
  • 1/3 cup Lakanto sweetener or coconut sugar
  • 4 Tbsp coconut oil gently melted over the stovetop pinch of sea salt

RASPBERRY LAYER

  • 1 cup frozen raspberries thawed
  • 2 tsp Lakanto sweetener or coconut sugar
  • 1 tsp vanilla extract

COCONUT CREAM WHIP

  • 1 can full fat coconut milk chilled in the refrigerator overnight
  • 1 tsp vanilla extract
  • 2 tsp Lakanto sweetener or coconut sugar
  • 70 % dark chocolate shaved or grated (garnish)

Instructions

  • Preheat oven to 375F.
  • Mix all of the crumble ingredients: almond flour, shredded coconut, chopped pecans & almonds, Lakanto sweetener, melted coconut oil & sea salt. Spread out onto a baking sheet & bake for 20-25 minutes, stirring halfway through.
  • While the crumble bakes, prepare your raspberry layer by mixing together raspberries,Lakanto & vanilla and set aside for now. (I like mine to have a bit of texture, but if you want it to be more of a jam-like consistency then place it in your food processor for a smoother texture).
  • Remove coconut milk from refrigerator and flip upside down. Scoop out the cream only (refrigeration helps separate the cream from the liquid) and using a hand mixer blend the coconut cream, vanilla & Lakanto together until it looks smooth, creamy and whipped.
  • To assemble, portion a bit of the crumble into individual serving bowls and layer with raspberry jam, then a generous amount of coconut cream whip & if you have some good quality dark chocolate, shave or grate some overtop for garnish.

 

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Thai Red Curry Chicken (Paleo, Grain Free, Dairy Free, Soy Free, Egg Free, Nut Free)

What is it about the fall that makes me wanna eat all the curry bowls ??  They’re just so aromatic and warming and cozy. I’m just gonna say it – comfort food, right? This time of year, I want all the ‘stick to your ribs’ dishes. 
 
As we approach fall/winter, we naturally start to crave heavier foods like stews, pureed soups and hearty bowls. We eat less light, raw and cold dishes because our body craves warmth. It’s called, ‘eating with the seasons’ and it’s exactly what we’re meant to do. 
 
Of course, there’s more to it than that. Eating with the seasons often means eating what is in season and that usually means eating what is local to you. That has many benefits. It benefits the environment because your food isn’t traveling as far to get to you. It requires less resources and transportation. It benefits you because the food you’re eating is more nutritious. It wasn’t picked prematurely and sitting on a transport truck for days losing vital nutrients. It also supports your local economy. 
 
A small example of this, here in Canada, would be that right now apples and squash are back in season and berries are not. For us, we meal plan around what’s in season. That includes plenty of butternut squash dishes and snacking on local apples. I’m not buying fresh berries this time of year, instead, I choose frozen berries – they’re more cost effective and more nutritious than the fresh. Do you eat with the seasons? Share with us in the comments below! 
 
Fun fact about me, I was in my mid twenties when I first tried curry!! Fast forward to today and it’s a staple in our home. I had a very limited palate back then. I was really resistant to trying new foods which is crazy because the first bite of curry I had, I was hooked! Now, I’m a total foodie. I love trying new dishes. Curry is one of those things that people either love or hate. Are you a curry lover as well? 
 
This dish is delicious served over cauliflower rice. You can check out this recipe here for Cauliflower Fried Rice, or simply just sauté the cauliflower rice in some coconut oil for this dish. I suggest you make extra to have on hand for other dishes. Nothing beats making one dish but prepping for 2 or 3 meals at the same time.

The other night, I was craving a curry chicken dish and found it really difficult to find one free of grains and legumes (right now, I’m really thriving on a paleo-friendly diet). So I decided to create my own! This recipe is paleo-friendly, gluten-free, grain-free, dairy-free and soy-free – without compromising on BIG, BOLD flavours. And it’s really easy to make, in fact, it’s a one pan meal and who doesn’t love that? 
 
ENJOY and Happy Cooking 🙂
Thai Red Curry Chicken
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound organic chicken breasts, sliced
  2. 1.5 Tbsp coconut oil
  3. 1 onion, diced
  4. 2 tsp ginger, grated
  5. 4 cloves garlic, minced
  6. 2 Tbsp red curry paste (I used Thai Kitchen brand)
  7. 1 red bell pepper, diced
  8. 1 orange bell pepper, diced
  9. 1 can full-fat coconut milk
  10. 1 Tbsp arrowroot starch
  11. 2 Tbsp tamari sauce
  12. 1 Tbsp fresh lime juice
  13. 1/2 Tbsp maple syrup
  14. sea salt & fresh black pepper
  15. 1 cauliflower, processed into rice
  16. hot sauce to taste
  17. handful basil leaves, torn
  18. fresh chopped cilantro & sliced thai chilli for garnish
Instructions
  1. Sear chicken over medium heat in coconut oil. Remove & set aside once done.
  2. In the same pan, sauté onions, ginger, garlic and curry paste for about 5 minutes.
  3. Add peppers and sauté for another 5 minutes.
  4. Add 1/2 the coconut milk to the pan.
  5. Mix the remainder of the coconut milk with arrowroot starch. Add it to the pan with tamari, lime juice, maple syrup and a pinch or two of sea salt and pepper.
  6. Bring everything to a boil, then reduce to a simmer until mixture thickens and vegetables are cooked.
  7. In the meantime, cut cauliflower into florets, add to food processor and pulse until it looks like rice. {you can either serve the curry over raw cauliflower rice or gently sauté it in a pan with a touch of coconut oil}.
  8. Taste curry carefully for seasoning and adjust accordingly.
  9. Serve curry over cauliflower rice with hot sauce, torn basil leaves and garnish with cilantro and thai chilli.
Notes
  1. *Omit peppers if avoiding nightshades and swap for chopped carrots
Holistic Wellness https://holisticwellness.ca/
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Paleo Shrimp Linguini (Gluten Free, Grain Free, Paleo)

Whether you’re paleo or not, this recipe will easily become a household favourite! 

It’s the perfect recipe to enjoy while you soak up these last few days of summer with delicious seasonal vegetables like cherry tomatoes, zucchini and fresh basil. But don’t fret, come cooler temps, simply swap out the zucchini for winter squash and you’re all set 😛 

As a kid I LOVED traditional shrimp linguini but sadly, it didn’t love me! The combination of protein (shrimp) and a heavy starch like white pasta would have my digestive system out of whack! I would instantly become bloated, gassy and uncomfortable. Not fun. Since then, I’ve tried this dish using whole grain, gluten-free as well as bean/lentil based pastas. And you know what? I felt the exact same way – UGH! Although those pasta options are much healthier, especially compared to white pasta, some individuals (like myself) really struggle with digesting concentrated proteins and starches. 

This is why whenever possible, I choose to eat paleo-friendly and opt for grain-free options like this awesome Shrimp Linguini with zucchini noodles. It’s much easier to digest protein with veggies and I promise, you won’t miss the pasta! Don’t believe me? You may not know this (yet), but I’m a major foodie! Not only is my goal to create healthy food for you that leaves you feeling amazing but it also HAS to be delicious.  

Speaking from personal experience, eating more paleo-friendly meals always leaves me feeling AMAZING digestively. I feel light, satisfied & I don’t experience the same bloating or gassiness that I would otherwise. 

Now, don’t get me wrong, we still enjoy grains and other carbs on occasion but we’re definitely more conscientious about how often we’re relying on them. That alone, has us consuming far less than we ever have before. Not only is eating grain-free beneficial for digestion but it’s also helpful for reducing inflammation and stabilizing blood sugar levels (a key component to hormonal balance). 

But if grain-free isn’t your thing, you can also use a whole grain or gluten-free pasta instead of zucchini noodles OR use half zucchini noodles and half pasta if you’d prefer to add some carbs. If Paleo isn’t your thing, you can omit the shrimp and use organic tofu or tempeh instead 🙂 

Paleo Shrimp Linguini

Serves 2

Ingredients

  • 2-3 Tbsp olive oil 
  • 4 cloves of garlic, minced
  • 1/4 tsp chilli flakes 
  • 10 shrimp, uncooked, deveined & tails removed 
  • 1/2 orange bell pepper, diced 
  • 6 cherry tomatoes, quartered
  • 1 lemon, squeezed 
  • 3 big handfuls of fresh spinach 
  • 2 small yellow zucchinis or 1 large, spiral sliced into noodles
  • 2 Tbsp fresh basil, chiffonade 
  • 1/2 cup raw parmesan, grated (optional)
  • sea salt 
  • fresh black pepper

Directions

1. Add olive oil to a stainless steel or cast iron pan over medium heat and saute garlic and chilli flakes for about 1 minute or until fragrant. Add shrimp, a pinch of sea salt, fresh black pepper and cook until done. Remove shrimp and set aside for now. 

2. In the same pan, over medium heat, add pepper, cherry tomatoes, lemon juice and another pinch of sea salt. 

3. Add to the pan spinach and allow the greens to wilt a little before adding in zucchini noddles. Saute everything for only a few minutes. You want to allow the zucchini noddles to soften slightly but you DON’T want to overcook them. 

4. Return shrimp back to the pan just to warm them through.

5. Portion everything out, top with fresh basil and grated raw parmesan, if you wish. Taste carefully for seasoning and adjust accordingly. 

I’m curious, if you’re someone who struggles with digestive issues, have you tried going paleo?

Share with me in the comments below!  

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