Brrrr! It’s getting chilly out there, and what better way to warm up than a nice hearty bowl of New England Clam Chowder? Well, with this paleo-ish version, you get the same comfy feel, without all the flour and potatoes weighing it down.
When I first thought of making a paleo version of New England Clam Chowder, I was stumped with how to get the same rich and hearty feel, with a healthy paleo twist. Coarsely chopped mushrooms and onions and almond flour were the perfect replacements to typical flour and potatoes. My (non-paleo) husband loved this so much, he requested this to go into our regular rotation!
“Better Than” New England Clam Chowder
- 4 cans of clams
- 1 large onion coarsely chopped
- 16 oz mushrooms coarsely chopped
- 1 cup organic heavy cream (you can use coconut or almond milk instead, but it will probably taste sweeter)
- 2 cups of broth (vegetable or other)
- 3 tbsp organic butter (or coconut oil)
- 4 tbsp almond flour
- dash of red pepper
- salt and pepper
- bay leaf
- Sautee onion and mushrooms in butter until soft with a little salt.
- Add flour and stir.
- Add broth, heavy cream, juice from clams, and seasonings.
- Let simmer for 15 - 20 minutes until flavors blend.
- Add clams and let cook for 2 minutes.
- That's it! Enjoy!
Hi folks! Sorry for the delay in this next recipe. I have been away at Disney World for the past week and did not have a second to spare. What an amazing time! Great food, great shows/rides, and just such a feel good, happy experience. The chefs at WDW are incredibly accommodating for folks with allergies and while I didn’t eat 100% Paleo the entire time, I did have some amazing gluten-free choices. The fish that they cook there is some of the best fish I’ve ever had in my entire life! Well, back to the real world now!
I figured today I would post one of my favorite recipes. This one is true comfort food and really hits the spot! A few weeks back, Michelle shared a recipe with me for Parsnip Noodles as I was looking for a less “wet” alternative to zucchini noodles. They were super quick and easy and quite delicious. You can go to the following link for the recipe: Parnsip Noodles from Cooking Stoned.
Go ahead and prepare a bunch of noodles for this yummy recipe and then follow these step-by-step instructions for the stroganoff!
Paleo Mushroom Stroganoff
- 1/2 lb parsnip noodles (or zucchini noodles)
- 3 TBSP coconut oil (or organic butter)
- ½ onion chopped
- 1 Tbsp dried shallots
- 2 Tbsp almond flour
- 1 lb mixed mushrooms (shiitake, bella, cremini)
- 1 cup vegetable broth
- 2/3 cup white wine
- 1/3 cup marsala or red wine
- ½ cup sour cream *optional but recommended
- salt, pepper, thyme, parsley to taste
- Prepare either parsnip noodles or zucchini noodles.
- Melt the oil or butter in a large skillet.
- Chop the onion and add to the skillet with a little salt.
- Sautee onion for 2-3 minutes.
- Add mushrooms and dried shallots and cook for 5 minutes or until mushrooms are soft.
- Add flour & stir for 1 minute.
- Add wine and let reduce by half.
- Add seasonings & broth and let cook for 10 minutes.
- Stir in sour cream, add noodles and mix well.
After a successful trip to one of the local farmstands, I came home with 4 lbs of zucchini, a huge bunch of fresh basil, and some gorgeous tomatoes. I wanted to make something that utilized all of these ingredients but could not decide on one particular set of flavors. So, I decided to make four different types of zucchini fritters and let everyone pick their favorite!
The flavors I chose for this batch were: Tomato & Basil, Tomato & Fresh Mozzarella, Basil & Feta, and Parsley & Parmesan. The Tomato & Basil is pure Paleo for those who do not wish to have milk ingredients, the rest are “mostly” Paleo. Enjoy!
Zucchini Fritters: Four Ways
- 2 lbs of Zucchini
- 3 Tbsp coconut oil
- 4 Scallions chopped
- 1 cup of Almond Flour
- 4 eggs
- 1 onion
- 2/3 cup fresh basil
- 1/4 cup fresh parsley
- 1/2 cup fresh tomatoes (pureed)
- 1/4 cup parmesan
- 1/4 cup feta
- 1/4 cup fresh mozzarella
- some fresh rosemary
- 2 cloves garlic
- red pepper flakes
- Start off by peeling the zucchini. Slice lengthwise into quarters. Remove any large seeds before shredding in a food processor.
- Lay out shredded zucchini on paper towels and sprinkle with salt. Let drain for 15 - 30 minutes to release excess moisture.
- While zucchini is draining, chop onion and garlic very fine and sautee both in 1 Tbsp oil, then set aside.
- Chop all the herbs very finely.
- Mix together shredded zucchini, flour, chopped scallions, onion, garlic, beaten eggs and salt & pepper. Divide into 4 bowls.
- In the first bowl add 1/4 cup of parsley & 1/4 cup of parmesan and some red pepper flakes.
- In the second bowl add 1/4 cup of basil & 1/4 cup of feta.
- In the third bowl add 1/4 cup of basil, 1/4 cup of tomatoes, and some fresh rosemary.
- In the fourth bowl add 1/4 cup of tomatoes, 1/4 cup of chopped fresh mozzarella, leftover basil and oregano.
- Mix everything thoroughly.
- In large skillet, heat 2 tbsp coconut oil. Once shimmering, add 1/4 cup scoops from each bowl. Flatten slightly.
- Let cook 3-5 minutes on each side until golden brown and easily flipped.
- Once heated, lay on paper towel to remove excess oil.
- Serve as is or with tomato sauce.
As I sit here on this rainy, gloomy, cold Memorial Day Weekend, I wish I could be on a beach somewhere, sipping a yummy treat, relaxing and enjoying the sunshine. But I’m not. I’m in the Northeast where we are supposed to have a low of 45 tomorrow. Nice…..
So, I might as well pretend I’m on some tropical island….instead of Long Island. So, I’m just gonna sit back on my swivel chair, use these scripts to kick my feet up, and sip this amazing Tropical Green Smoothie that was SUPER easy to make. Bonus: It’s packed with protein, healthy fats, and veggies & fruits to make you feel good!
- 1 can of full fat coconut milk (Goya is fine)
- 1-2 scoops of vanilla protein powder (I recommend Sun Warrior Protein - it's Raw/Vegan and good!)
- 1-2 handfuls of organic baby spinach
- Juice of 1 large orange
- 1 banana diced
- 1 small peach diced
- 1/4 cup diced mango
- 1/4 cup of diced pineapple
- 1/4 cup of diced strawberries
- Dice all the fruit, or if you are short on time, use frozen fruit. If using frozen, make sure there is no added sugar.
- Using a Vitamix or similar blender, combine between 1/4 cup of coconut milk up to the full can depending on your taste. Add water to bring level up to 2 cups.
- Add 1 cup of ice if using fresh fruit. Less if you like a thinner smoothie. Adjust to your own personal taste.
- Toss in 1-2 handfuls of baby spinach.
- Add 1-2 scoops of protein powder of your choice.
- Add juice from large orange, followed by the rest of the fruit. The fruit should equal about 2 cups as well.
- Blend until completely smooth.
- Sit back and enjoy!
Happy Mother’s Day! I hope all the moms out there had a great Mother’s Day Weekend and were treated well.
I woke up to a wonderful breakfast in bed and a brand new All-Clad 13 inch non-stick french skillet! Does my family know how to treat me right or what? I can’t wait to make some yummy recipes with my new toy!
So, let’s get to the good stuff. Today, I wanted to share a super easy to prepare recipe that makes a great snack: Eggplant Chips! Even though the prep time is over an hour, it’s inactive prep time so you can do other stuff while the eggplant is drying. Feel free to cook for longer if you desire a crispier chip. I like mine a little mushy so I can fold the eggplant over and use it as a scoop for the tomato sauce. (PS: Look for my homemade tomato sauce recipe coming soon!)
- 1 medium to large eggplant
- Organic Olive Oil Spray
- Salt & Pepper
- Cut eggplant into ¼ inch thick slices and place on paper towels.
- Sprinkle salt on top and let sit for 30 minutes on each side. Make sure you add more salt after you flip.
- Preheat oven to 400.
- After letting eggplant sit, pat dry with paper towel.
- Spray non-stick pan with olive oil spray. Pam sells an organic one now.
- Place the eggplant in the pan making sure not to overlap. Spray olive oil on top well.
- Bake for 15 minutes each side until browned.
- Serve with some homemade tomato sauce or crushed tomatoes.
Today I thought I would post one of my favorite ways to eat fish. Salmon is one of the best sources of protein that you can get. It’s filled with all sorts of nutritional goodness, plenty of Omega-3’s and Vitamin D. Detailed explanations of the nutritional benefits of Salmon can be found here: Salmon Benefits
I always try to buy fresh from my local fish market. Quite often, you will be able to find wild salmon rather than farmed if you go to one of these specialty stores. Always ask if you can smell the fish! Any legitimate fish market will let you smell it before you purchase because they know they have a fresh, quality product. If the store doesn’t let you sniff, walk out.
If you get a good piece of salmon it should have no scent, and when you cook it it will melt away in your mouth like candy. This recipe truly highlights the melt-away quality of fresh salmon. This pairs well with my roasted garlic cauliflower mash and some roasted asparagus. I hope you enjoy!
- 1.5 lbs of salmon
- 2 tbsp olive oil
- ¼ cup of raw unprocessed honey (preferred)
- 1 tsp sesame oil
- 1 tbsp organic butter (optional)
- 1 tbsp dijon mustard
- ground black pepper
- lemon wedge
- Preheat oven to 400.
- Line a shallow baking pan with tin foil for easy cleanup.
- Coat bottom of pan with olive oil.
- Place salmon skin side down in pan.
- Melt the honey in a medium sized bowl. Add butter if using. Add dijon mustard, sesame oil and black pepper to taste, combine until butter is melted.
- Pour 1/2 the sauce over the salmon and reserve half for later.
- Bake at 400 for about 20 minutes or until fish flakes easily with a fork.
- Pour remaining half of the sauce on top after plating and serve immediately with lemon wedge.
Hello Paleos! I decided my first recipe should be one that is both flexible, comforting, easy, delicious, and one of my favorites. Roasted Garlic Mashed Potatoes is something that I miss from pre-Paleo. I wanted to make something that gave me that same warm comfort food feeling that I would get when eating potatoes, without all the guilt. So here it is! “Roasted Garlic Cauliflower Mash!”
When I used to eat a raw food diet, I always commented on how much raw cauliflower tasted like mashed potatoes. Well, it’s even better cooked and loaded up like the real thing. There are so many different ways to make this, it’s all up to your preference and how much time you want to spend. It can be as quick as 15 minutes, or as long as 45! If you are in a hurry, skip roasting the garlic and just stick it in with the cauliflower while you are steaming it. It’s also perfectly good if you leave off the last step of broiling it. But it just makes it that much yummier if you do.
To make roasting the garlic super easy, I highly recommend purchasing a garlic roaster. My favorite is the Roasted Garlic Express. I also recommend an Immersion Blender as well, as it makes it so easy to blend everything together right in the pot. This is the one I have Cuisinart Immersion Blender and it comes in so many different colors! (Oh, and it has like 2000 almost perfect reviews on Amazon.) 😀
Anyway, I hope you enjoy this recipe as much as I do! Just try not to eat the entire thing in one sitting. (You’ll have to try really hard!)
Roasted Garlic Cauliflower Mash
- 1 head of garlic
- 1 medium to large head of cauliflower
- 3 Tbsp organic butter or fat of your choice + 1/2 Tbsp for coating
- 3 Tbsp olive oil
- Salt & Pepper
- Nutmeg or Paprika
- Preheat oven to 400 degrees.
- Peel most of the paper from the garlic and slice just enough of the top off so all cloves are visible.
- Pour some oil and salt into an oven safe dish.
- Place the garlic cut side up into the dish and pour the remaining oil on top, then cover the actual head of garlic with tinfoil.
- Bake for 30 minutes or until soft.
- ***If using the Roasted Garlic Express, follow only step 2. Then pour 3 Tbsp olive oil and a little salt in the dish. Place cut side down in machine and turn on. It will take about 20 minutes to cook.
- Meanwhile, chop the cauliflower into big chunks.
- Fill a pot with 1-2 inches of water and bring to a boil, then add a steamer basket and insert cauliflower, salt and pepper.
- Cover and steam for 10 minutes.
- ***If you are short on time and don't want to roast the garlic, slice 3 cloves and add to the steamer basket as well.
- When the garlic is done, carefully take out and place on a plate. Remove each clove using a knife then mash with a fork.
- When the cauliflower is done, drain the water and insert back into the same pot.
- Add butter, roasted garlic, salt, pepper, nutmeg or other spices to taste. You can also add a splash of coconut milk or heavy cream if you wish to make it creamier.
- Using an immersion blender, blend until mostly smooth.
- Now for the best part: Place everything into an oven safe dish and coat top with 1/2 Tbsp of extra butter. Broil until top is browned, about 5-10 minutes.