Asparagus and Mushroom Almodine

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Constance Curtis has starred in several other videos of mine, and true to form, she steals the show in this one. She has an awesome wedding and event planning business, so be sure to check it out here: Constance Curtis Events.

Other videos with Constance:

When we choose to eat healthy, it can be difficult to maintain a good variety. We ditch the breads, rices, pastas, starches, chips, etc… and because these things are so convenient, we often turn to fruit, which is also convenient. I love fruit as much as the next guy, but it is always good to bring some greenery into your life and that is exactly what we do with today’s dish. 

I have a lot of fun with the Nicky BroChef character. It mixes things up for me and I am the kind of guy who needs things mixed up. If you haven’t seen the Danny Broflex series on CrossFit, I recommend checking it out. My character is a spoof on his.

Things are as wild as ever here at the Paleo Complex. We knocked out 200 meals yesterday for the OgarStrong fundraiser and I’m up at 4am knocking this post out so we can package them up and deliver them. I’d love to have you participate in this fundraiser, it is simple and delicious and people usually don’t mind paying $20 for two meals, especially when it goes to a good cause.

A huge thanks to Amanda, Nikki, and Cooney(not pictured) for volunteering their time yesterday.

My Nicaragua Paleo Retreat is filling up fast, so be sure to reserve your spot. The early bird special ends next Friday, so get after it if you want to come hang with me in Central America…

Don’t forget that it’s Valentine’s Day and be sure to tell those you love that you love them.

Thank you guys for supporting this site. I love what I do, the people I meet, and all of the Culinary Adventures that are part of this project.

I’ll post the “Kalbi-style Pineapple-Ginger Short Ribs” that goes with this one shortly…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(my favorite pic from yesterday’s Culinary Ninja 101)

Asparagus and Mushroom Almondine

Ingredient List:

  • Approximately 3 ounces coconut milk (15F)
  • 3 cups mushrooms, quartered (1C)
  • 3 bunches asparagus, cut into thirds (4C)
  • 1 small handful fresh garlic, minced (.5C)
  • 1 small handful shaved almonds (2F)
  • 2 tablespoons coconut oil (18F)
  • Kosher salt and pepper, to taste
  • Freshly ground red chili, to taste
  • Water, as needed

Preparation Instructions:

  1. Heat a 14” sauté pan over high heat, add coconut oil and garlic. Cook until golden brown.
  2. Add almonds and cook until toasted.
  3. Mix in asparagus, salt and pepper, and cook for 2 minutes.
  4. Toss and water as needed.
  5. Mix in mushrooms and cover to steam.
  6. Sprinkle with freshly ground red chili.
  7. Stir in coconut cream.
  8. Cut the heat, give the mixture one last toss, then plate and top with some protein.
  9. Share with your friends!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (0)

We have no protein in this recipe.

Carbohydrates: (5)

We have  a very small amount of Carbs in this recipe.  We start with 3 cups of mushrooms.  We measure 4 cups equaling one block so therefore we have ¾ of a block from mushrooms.

To round out that carb block with a small handful of garlic.  Although it doesn’t give a quantity, if we say we will use about 3 cloves that will give us about the extra ¼ of a block needed to make one whole block.

Then we have the asparagus.  It calls for 3 bunches.  On average we say that about 12 spears equal one block, if we say that there are 16 spears in each bunch, then we will say we have about 4 Carb blocks from Asparagus.

Fats: (32)

We are getting a heavy dosage of fats in this recipe, but needed to make it taste so great!  Starting with the coconut milk, we are using about 4oz, or a ¼ of a cup.  In one tablespoon of coconut milk there is 3g of fat, and we know that in ¼ of a cup there are 4 tablespoons, therefore we have 12 Fat blocks from the coconut milk.

Then we 2 tablespoons of coconut oil.  With 1/3 of a teaspoon equaling one block, we know there are three teaspoons in one tablespoon so therefore we have 18 Fat blocks from coconut oil.

Finally, we are using a small handful of shaved almonds.  Again this has no measure called for in the recipe, but if we go with about 3 tablespoons,  we know that 1.5 tablespoons equals 1 block therefore 2 blocks equals 3 tablespoons.

Balancing Act:

We have 32 Fat blocks and 5 Carb blocks from this recipe, so if you broke this down into 8 servings, it would be 4 fat blocks each.  The carb block would be so small that I would count it as ½ block towards my total Carb count, and make sure I’m getting my other blocks from other veggies supplementing this. Enjoy!

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