Gluten + Dairy Free Shrimp Alfredo

A common response I hear to the gluten-free/dairy-free lifestyle is “Oh man, there’s no way I could give up ____!”
Usually it’s something sweet or cheesy… one of those good ole’ American staples like ice cream or pizza that we’re all suckers for.I have to admit, I likely wouldn’t have had the courage to cut all gluten and dairy out of my diet had my children not been sensitive and shown reactions while I was breastfeeding them. For them, it was easy to give up all my favorite treats. I couldn’t handle seeing them suffer just so I could have a slice (or three) of pizza. Funny how it’s sometimes easier to do something for someone else before yourself, isn’t it?
The thing is, once you begin replacing your wheat flour with alternative flours, and your dairy with alternative cheeses, you really find yourself lacking nothing. Your taste buds change. And you feel so dang good, you wouldn’t dare look back.Here’s a dish that makes me excited.
It’s savory soul food… but without all the junk.
It’s a no-guilt, no-belly ache meal that is sure to become a staple in your family’s dinner times.
Bonus – it’s way easier to make than you’d think!Let me know if you try it… this one’s going to become a family favorite.
We like serving it with a side of something green (like steamed broccoli) and even a slice of GF toast topped with coconut oil and garlic powder!Dinner is served!

spaghetti squash shrimp alfredo-2
  • 1lb bag of cooked/peeled/deveined shrimp
  • 1 large spaghetti squash or 2 small
  • 1 head of cauliflower
  • 2 cups chicken broth
  • 1/2 onion
  • 4 garlic cloves
  • 2 TBSP coconut oil
  • Salt, lemon juice to taste
  • Preheat oven to 350 degrees.
  • Set squash inside in rack during pre-heat (makes it easier to cut).
  • When oven is preheated, remove squash, cut in half longways, remove seeds from center.
  • Drizzle olive oil on the inside of squash. Place face-down on a cookie sheet with a small amount of water.
  • Bake for 45 minutes.
  • Remove, peel up “noodles” with a fork.
  • Sauté onion and garlic cloves in small amount of olive oil in large sauce pan until onions turn translucent.
  • Add chicken broth & cauliflower.
  • Bring to boil, put on lid, boil x10 minutes of cauliflower is soft.
  • Add all to blender, adding salt and lemon juice to taste.
  • Blend and pour back in pan.
  • Thaw according to package instructions.
  • Melt coconut oil over medium-low heat in skillet.
  • Add shrimp.
  • Cook until shrimp are pink.
  • Remove shrimp, add to sauce
Combine all and enjoy!

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