Happy Wednesday Everyone. New recipe-pureed cauliflower with shrimp/scallops and mango salsa. My Whole30versary is almost here. Only a few more days before my reset, somewhat scared but mostly I’m looking forward to sticking to my super clean eating. Can’t believe it been a whole year since then. At this time last year, I was trying to figure out how to decrease all the anxiety, joint pain, headaches, lack of sleep, and stubborn weight since the birth of my daughter. But I was also getting ready to go to a wedding in California, so worried that I wouldn’t like what I looked like in my clothes. I mean I was going to California, felt like all the women at the wedding were going to be skinny, in reality, I wasn’t big, I just wanted to look like the old me. I had lost a lot of confidence in myself, without even realizing it fully. Now looking back I know that to be true. I am so glad I decided to change my habits for the better. Anyways I’m getting so many ideas for recipes, making them Whole 30 and Paleo friendly, though my recipes are not necessarily 1 step and done, they are still pretty easy. This recipe is ready in about 30 minutes if you gather your ingredients.
I love cauliflower for its versatility because it can replace so many foods. It is one of the most used low carb vegetables, often used to replace rice and pasta. It can be roasted, mashed, baked, and one of my favorite ways is to puree. When it is pureed it gets super creamy. I like to add coconut cream to make it extra creamy, and still dairy free. It is great topped with seafood and in this case, I have 2 kinds of seafood. Fresh mango salsa, to add a hint of fresh fruit and herbs.
This recipe serves 3, so double or triple as needed. Let me know how your Whole30 is going if you are doing May Whole30.