As you may know from my previous post, I'm in Kauai—also known as the garden island of Hawaii. And boy does it live up to it. The island is lush with all sorts of gorgeous green plants and brightly colored flowers. I spent the first few days of my trip hanging with two of my best friends, Kate and Laura, and their family, on the North Shore. It was so amazing. We swam, biked, danced, laughed, reminisced and ate delicious food. It feels so good to reunite with old friends. Kate and Laura are identical twins and we go way, way back; we've been friends for nearly fifteen years. When I travel, I love to experience the local food culture. Lucky for me, Kate and Laura knew all the best spots to get our healthy grub on. While I have been here, I've been indulging in mass amounts of Kauai Juice Co. kombucha and green juices, all the tropical fruits and avocados, and fresh seafood. So yum, you guys. The girls introduced me to a super yummy bowl loaded with rice, seafood, cucumbers, carrots and seaweed. Total nom bowl. I wanted to share my own special version with you so we collaborated to bring you a Hawaiian inspired macro bowl, which I'm also going to call the mermaid abundance bowl. It is the perfect meal to have after you've been swimming in the ocean, surfing, biking, or hiking. I have reintroduced white rice back into my diet, which makes this bowl especially delicious but if you are following the elimination phase of the autoimmune protocol, cauliflower rice will serve as a wonderful base for your bowl...
Mermiad Abundance Bowl
- white rice OR cauliflower rice for elimination phase of AIP
- coconut oil
- lemon juice
- cucumber, cut into matchsticks
- carrots, cut into matchsticks
- mango or papaya, diced
- avocado, diced
- seaweed, shredded
- 1-2 tablespoons coconut aminos (soy sauce replacement)
- optional to garnish: cilantro, hawaiian sea salt, lemon, lime, sesame seeds; (please note that sesame seeds are NOT AIP friendly. Only use them if you have successfully reintroduced them from your diet after at least one month on AIP)
- Prep all of the ingredients. Make white rice or cauliflower rice. Cut cucumber, carrots, fruit, avocado, seaweed into appropraite sizes.
- Next, cook the shrimp—you'll want 3-5 per person. Remove the shell from the shrimp and rinse them with cool water. Heat a pan over medium heat with 1 tablespoon coconut oil. Once oil has melted, cook shrimp for approximately two minutes per side. Keep an eye on them as they cook quickly. While the shrimp are cooking, squeeze a quarter lemon over the pan. Once cooked through, season with a pinch of sea salt and set aside.
- Assemble bowls with rice on the bottom, followed by the fruit and veggie toppings. Garnish with shredded seaweed and optional sesame seeds (if you tolerate them,) cilantro, extra sea salt, a squeeze of lemon or lime and plenty of coconut aminos.
You will notice that this recipe does not include measured ingredients. This recipe is an outline to create a delicious bowl that is easy to throw together after a long day at the beach, hiking, or doing other fun outdoorsy activities during the warmer months (or anytime, really.) I like to use about a 1/2 cup rice per bowl with equal parts of the toppings.