Seafood and vegetable curry

Yesterday me and Keven were making dinners whenever which one was hungry, so we were not dining at the same time. He still is finishing our food that we had before switching to Paleo, therefore he had gnocchi with meat sauce. It does not happen that often that we don’t eat dinner together so I decided to use the opportunity and enjoy some seafood that Keven despises (clamps, scallops and octopus would never be his food choice). So, I just decided to have a quick dinner and threw into wok pan whatever I could find on hand. It came out really nice:

Melt 1 tsp of fat of your choice (I used ghee), add crushed garlic, fry for 1 min. until it starts smelling. Add seafood and fry for few minutes until water starts evaporating and seafood starts grilling. Add second tsp of fat. Add cauliflower and fry it a bit with seafood (cauliflower was the only ingredients that wasn’t frozen, therefore I put in first to fry). Add spinach and stir fry vegetable mix. Fry until veggies becomes soft, then add coconut milk and spices. Let the flavours mix and simmer for couple minutes. I also added the mint and parsley pesto because it is very fragrant.


Roasted chicken with cauliflower curry and mint and parsley pesto

Since I started to eat paleo and especially since I started to check all the labels and eliminate everything that contains words that I don’t understand or that sounds unnatural I had to get rid of a lot of things in my kitchen or simply stop using them. One of them is stock. So, I decided today to make my own chicken stock, so we got some nice grain fed chicken and couple of chicken quarters. My intentions were to roast chicken and use carcase for the stock and use quarters for the stock as well. So, I dug into almighty Internet and came up with a mixed recipe (I never can follow just one recipe, except when I am making desserts). So, my chicken stock is being made in crock pot on the slow and consist of:

  • 2 chicken quarters
  • carcase of roasted chicken
  • 2 carrots (washed and roughly chopped)
  • 3 celery sticks (with leaves)
  • 1 onion (quartered)
  • 1 garlic clove
  • salt, bay leaf, oregano
  • splash of apple cider vinegar
  • 7 cup of water

While I was roasting chicken ( I made a dressing of almond butter, olive oil, chopped mint, salt and pepper that I rubbed into the skin) I started searching what I could accompany it with that I still haven’t made yet (and I haven’t made a lot, as usually my recipes would consist of some type of diary, grains, legumes and pasta or some other wheat products, so to have raw carbohydrates is a new thing for me).

I had some pineapple in fridge that I definitely wanted finish and I bought today a lot of cauliflower as they were on sale and cauliflower is carb-dense veggie. So, I used for inspiration recipe from Melisa’s amazing website where I am quite an often guest now. The recipe that inspired me is called Curry Fried F’rice and it ws super delicious:


  • 2 cups of chopped cauliflower
  • 2 tsp of olive oil
  • 1 cup diced fresh pineapple
  • 2 tablespoons blanched, slivered almonds
  • 2 leafs of baby bok choy (chopped)
  • 1 tsp ground curry powder
  • dash of coconut milk
  • salt & pepper to taste

Heat nonstick pan to medium-high, add 1/2 tsp of oil and sautee pineapple until lightly brown in some spots. remove from the pan and set aside. Then sautee almond slivers until lightly browned. Remove from pan and add to pineapple slices.Heat the remaining 1 1/2 teaspoons oil in the same pan, add cauliflower and stir-fry 2-3 minutes,until it starts getting a bit roasted. Add chopped bok choy, curry powder, salt & pepper, pineapple, and almonds. Fry until it is all heated and nicely mixed. Add a dash of coconut milk and mix in through.

I also had some fresh mint that I bough yesterday and that reminds me of my life in Barcelona and mojitos that we used to make. In Barcelona you can get bunch of mint for 1 euro or less. I used to go get my fruits and vegetables in Boqueria market where I would get pull hands and spend maximum 20 euros. Here in Canada it is at least twice more expensive…So, anyways, I decided to use Melisa blog again and her recipe for Medditeranian Mint and Parsley Pesto, I just modified it a little bit.


  • 1 bunch of fresh mint (about 2 cups)
  • 1 big handful of fresh parsley (about 1.5 cup)
  • juice of half a lemon
  • 1/3 cup extra virgin olive oil
  • 1/8 cup of pine nuts
  • 1 clove garlic, crushed
  • 1/2 tsp salt
  • pinch of chilli flakes

Put all ingredients in food processor and puree until desired consistence. It came out so fragrant and delicious and it worked really well with curry cauliflower. It was just missing some sort of the dessert, but I am not allowed any sugar during my Whole30 challenge, so just had some nuts with raisins and loads of tea. I have to admit that sugar dragon is definitely killing me softly and I would like so much to indulge into some paleo treat or have a glass of wine. But I haven’t even yet finished my first week of challenge, so just have to toughen up….Even though….cashew butter is gone…I won’t buy new one as probably I would finish it in a week and it would not be that good for me…