Eating with NAFLD

This is a recipe my husband and I brainstormed together — so bear with me as I share my first official recipe post!

On Friday, we spotted a sale at the seafood counter: $6.99 for each lobster tail. We couldn’t pass it up and grabbed three — and when we got home, we realized the man who packaged them only charged us for one tail! Such an unexpected blessing. 🙏

Since a traditional brioche bun isn’t the best option for me right now, we swapped it out and used whole wheat pitas instead — and honestly, it was perfect!

Ingredients (makes 2 servings):

• 3 lobster tails (about 4 oz each)
• 4 stalks of celery
• 3 tablespoons avocado oil mayonnaise (double-check the ingredients — some brands sneak in other oils!)
  • Tip: Primal Kitchen’s Avocado Oil Garlic Aioli works great too!
• 1 large lemon (or 2 small)
• Fresh chives (to taste)
• 1 large shallot
• 1-2 cloves garlic
• 4 whole wheat pitas
• Salt and pepper to taste

Instructions:

1. Prep the Lobster:
   • Cut open the back of each lobster tail to expose the meat.
   • Microwave some minced garlic with a little avocado oil to create a quick garlic oil.
   • Brush the lobster tails with the garlic oil.
2. Steam the Lobster:
   • Steam the lobster tails for about 8 minutes. (We used our Ninja Foodi and it worked perfectly!)
3. While Lobster Steams:
   • Finely chop the celery, shallot, and chives.
   • Zest your lemon and then cut it into quarters.
4. Assemble the Salad:
   • Once the lobster has cooled, remove the meat from the shells and chop it into bite-sized pieces.
   • In a medium bowl, combine the lobster, celery, shallot, chives, lemon zest, and a squeeze of fresh lemon juice.
   • Add the avocado oil mayo (or aioli) and season with salt and pepper to taste. Mix gently to combine.
5. Warm the Pitas:
   • Lightly warm the pitas in the oven or toaster oven until soft and pliable.
6. Serve:
   • Fill each pita with the lobster salad, and enjoy a delicious, NAFLD-friendly meal! 🦞💛