Eat real food, not chemicals.

Change your food, change your life.

~ For free copies of newly posted recipes, type your email address in the box to the right. See you soon. ~  Payton

Paleo Smoked Clams and Tuna Spread (no cooking)

Posted by on Nov 19, 2015 in Payton's Paleo Recipes | 2 comments

Paleo Smoked Clams and Tuna Spread (no cooking)

Paleo Smoked Clams and Tuna Spread Need a new idea for a protein filled, quick and easy breakfast or lunch? Paleo Smoked Clams and Tuna Spread is for you. Served on top of greens, with crackers or chips, or on a toasted slice of my Paleo Seeded Bread, this yummy spread is delicious.   Instead of the usual plain tuna salad, I’ve jazzed up my Paleo Smoked Clams and Tuna Spread with some tasty, antioxidant rich spices. By adding a pinch of key spices to any paleo dish, you can really boost the taste from so-so, to outstanding. And of course, you gain the omega-3 oil benefits from the tuna and the clams.   People sometimes ask me why I use so many spices and herbs in my recipes on Payton’s Paleo. I tell them, because they are so good for you! Not only do spices improve the flavor, they add an amazing array of health promoting vitamins, trace minerals and super nutrients to your dishes.   Here is some info on the spices I use in my Paleo Smoked Clams and Tuna Spread:        Sumac – from the deep red berries of a shrub of the cashew family. The berries are dried and ground into a reddish-purple powder. Sumac is known around the world for its anti-inflammatory, anti microbial, anti-fungal, and antioxidant properties.      Cumin – aromatic seeds from a plant in the parsley family. The essential oil it contains supplies cumin’s wonderful smell, is an organic compound called cuminaldehyde. It aids and improves digestion and absorption of food nutrients.      Turmeric – from the rhizome of a plant in the ginger family. Has strong anti-oxidant and anti-inflammatory properties. Is beneficial for joint health, and as a cancer and Alzheimer fighting adjuvant.     Paleo Smoked Clams and Tuna Spread 2 TBS. paleo mayonnaise (I use Primal Kitchen brand with avocado oil) 1 TBS. dried onion flakes 1 tsp. sumac 1/2 tsp. cumin 1/2 tsp. turmeric 1/4 tsp. salt 1/4 tsp. garlic powder 1 can tuna fish, drained (I use Wild Planet Skipjack light tuna) 1 can smoked baby clams including the olive oil (I use Crown Prince BPA free in olive oil) (Payton’s Paleo 30 Day Challenge friendly) 1) Mix all ingredients together, serve cold, or broiled on toast.   Paleo Smoked Clams and Tuna Spread also makes a nice appetizer and dip for parties or first courses.  ...

read more

Paleo Chocolate Chip Cookie Dough Balls

Posted by on Nov 10, 2015 in Payton's Paleo Recipes | 3 comments

Paleo Chocolate Chip Cookie Dough Balls

Paleo Chocolate Chip Cookie Dough Balls Sometimes nothing but a couple of Paleo Chocolate Chip Cookie Dough Balls will satisfy my sweet tooth. Rich and buttery, with chunks of chocolate hiding inside, nothing can quite match this favorite blend of ingredients.   Before my family and I discovered the health benefits of paleo eating, we often baked Toll House Chocolate Chip Cookies. Of those batches we made, at least half of the dough was eaten before it was ever cooked into finished cookies.   Those delicious memories inspired me to adapt that recipe into a more paleo-friendly version, voilà, Paleo Chocolate Chip Cookie Dough Balls. These days I use real pastured Kerrygold butter, 100% organic unsweetened dark chocolate chips, and my favorite lower carb sweetener, birch xylitol (made from the bark of birch trees) and liquid stevia for sweeteners.           Paleo Chocolate Chip Cookie Dough Balls Prep time:  30 minutes Cook time: none, eating uncooked Servings:  24 walnut sized balls   PLAIN COOKIE DOUGH BALLS: 1/2 cup butter or ghee or coconut oil 1/3 cup birch xylitol, or coconut sugar, or maple sugar (I use powdered xylitol, run regular xylitol through the food processor to “powder” it, or buy it powdered) 1 cup almond, cashew, or hazelnut flour 1 tsp. vanilla extract 1/2 tsp. salt 2 TBS. arrowroot flour, or tapioca starch (or may omit and use only almond flour, total 1 cup + 2 TBS) 1/2 – 2/3 cup dark chocolate or unsweetened chocolate chips – I like Pascha brand 100% unsweetened dark chip (optional) added drops of Sweetleaf liquid stevia if more sweetness is desired (OPTIONAL) OUTER CHOCOLATE SHELL: 1/2 cup dark or unsweetened chocolate chips or baking chocolate 3 TBS. powdered xylitol (only needed if you are using unsweetened chocolate chips) 2 tsp. butter or ghee 10 drops Sweetleaf liquid stevia (Payton’s Paleo 30 Day Challenge friendly if made with xylitol, stevia, and unsweetened chips) DOUGH  BALLS: 1) With an electric mixer, cream the butter, sweetener, and flour together. 2) Add all other ingredients, except for chocolate chips, mixing until well blended. 3) By hand, fold in chocolate chips. 4) Freeze for 1-2 hours, or until quite firm, but still able to be scooped with a small cookie dough scoop, or a small melon scoop.   CHOCOLATE FOR OUTER SHELL: 1) Melt the dipping ingredients together over very low heat. 2) Scoop your frozen dough into mini paper cups (I found mine at Sur Le Table). 3) Spoon the chocolate topping over the balls. 4) You may also dip your entire frozen dough ball into the melted chocolate in the pot, then using a spoon, or poking the ball with a tooth pick to handle it, place on a plate, then freeze until the chocolate shell is set.   I keep a dozen of so of these tasty little morsels in a snap top storage container in the freezer. Whenever anyone has a craving for Paleo Chocolate Chip Cookie Dough Balls, these little frozen jewels are ready and waiting.  ...

read more

Paleo Pot Roast with Root Vegetables

Posted by on Nov 9, 2015 in Payton's Paleo Recipes | 0 comments

Paleo Pot Roast with Root Vegetables

Paleo Pot Roast with Root Vegetables Your home will be filled with delicious, savory-spiced aromas when you cook this succulent Paleo Pot Roast. It is a fail safe paleo recipe, satisfying for one and all. Bonus: like many other slow-cooker or dutch oven dishes, it tastes even better as re-heated leftovers the day after you’ve cooked it.   Always a crowd-pleaser, with its fork-tender, pull-apart consistency, Paleo Pot Roast is one of the easiest recipes I have on the site. Don’t be intimidated by slow-cooking. Dutch ovens, or slow-cookers are fool-proof because they don’t need to be watched, stirred, seasoned, or fussed over. Just load up your ingredients, cover, and leave the self-basting feature of these pots to work magic.   Dutch ovens and slow-cookers are fantastic money savers because organic, grass-fed, chuck roast for Paleo Pot Roast, costs much less per pound than more expensive cuts, such as steaks. There is something about the moist and tender juiciness of slow-cooker chunks of meat, that cannot be matched with any other cooking method. Try this mouth-watering Paleo Pot Roast and you’ll be hooked from the very first bite.   A helpful cooking tip for anyone, like myself, who has a teeny-tiny kitchen. If you are using a slow cooker, once all your ingredients are in it, plug it in and let it cook outside on the patio. I do this so I have counter space to prepare the rest of the meal. Be warned though, all your neighbors will be enjoying the aromas wafting throughout the neighborhood, and you may need to hand out your Paleo Pot Roast recipe.         Paleo Pot Roast Prep time:  20 minutes Cook time:  3-6 hours depending on your chosen cook setting Servings:  8 1 large yellow onion, chopped 1 large shallot, chopped 6 large organic carrots, unpeeled, washed, cut in 1/2″ rounds (love the tri-colored ones) 2 large rutabagas, or 2-4 white or sweet potatoes, peeled, cut into 1″ square chunks 2 large zucchini, sliced into half rounds 2 cups celeriac, peeled and finely chopped (may substitute with celery, sliced) 10 cloves fresh garlic, minced, or 2 tsp. dried garlic powder 1 TBS. sumac – if you don’t have this spice, increase your Italian seasoning to 2 TBS. total (Sumac is my favorite spice for flavoring meats.) 1 TBS. Italian seasoning 2 tsp. salt 2 tsp. cumin 1 tsp. thyme 1 tsp. paprika 1/2 tsp. ground black pepper 3 cups beef or bone broth (I use my Paleo Bone Broth) 1/2 cup red wine, or 2 TBS. red wine vinegar or balsamic vinegar 3 – 3 1/2 pounds boneless beef chuck roast, untrimmed (I ask the butcher to cut it into thirds, about 1 1/2 inch rounds) – you could also use lamb, pork or any red meat roast (Payton’s Paleo 30 Day Challenge friendly)   1) Place all ingredients, except meat into your slow-cooker or 6-7 quart dutch oven. Stir to mix the veggies, spices and liquid well. 2) Place the beef pieces on top of all the other ingredients in the pot, then cover with lid. COOKING TIMES AND METHODS:      – IF USING A SLOW COOKER: (your times may vary depending on your slow cooker)          * High heat:  2-3 hours, or until the meat shreds easily....

read more

Paleo 5 Minute Brownie Batter (sugar, dairy and gluten free)

Posted by on Nov 2, 2015 in Payton's Paleo Recipes | 0 comments

Paleo 5 Minute Brownie Batter (sugar, dairy and gluten free)

Paleo 5 Minute Brownie Batter (to be eaten uncooked) Here is a super quick, no-cook Paleo 5 Minute Brownie Batter recipe that is meant to be eaten with a spoon. This gooey, delicious, sweet treat came to be a recipe for the blog after a co-worker saw me eating it on a break at work. She said, “Payton, you’ve got to post these easy no-bake things along side the cooked recipes on your blog. There are plenty of us who don’t always have time to cook, but we still want a sweet treat just like you do!” Okay, Megan, done! 😉   I’ll put the Paleo 5 Minute Brownie Batter under the dessert section on the blog, since this is what I use it for. I keep all the ingredients in my locker at work, so I can whip it up anytime I am craving a chocolate treat with oh-so-good rich satisfying mouth-feel. It keeps me from getting into trouble at any unhealthy SAD food buffets that seem to pop up left and right at work. No reason to miss out on treats, but no reason we should derail our hard-won paleo eating health either. With quick easy treats like Paleo 5 Minute Brownie Batter, we can have our “paleo cake” (or cookies or brownies), and eat it too.   The Paleo 5 Minute Brownie Batter has an excellent nutritional profile, much better than its processed chemical filled, empty calorie SAD boxed counterpart. It’s high in protein, fiber, magnesium, lignans and healthy omega-3 fatty acids. It’s also exceptionally loaded with antioxidants from the organic dark chocolate and flaxseed meal. With no processed sugar, I do not get a “sugar-high” or energy crash after eating it. Just sustained energy!     Paleo 5 Minute Brownie Batter Prep time:  5 minutes Cook time:  0 (meant to be eaten as batter) Servings:  2 4 TBS. almond butter, cashew butter, sunflower seed butter, or walnut butter 2 TBS. ground golden flaxseed meal 2 TBS. unsweetened dark chocolate chips, or raw cacao nibs (I use allergen free unsweetened 100% cacao Pascha chips, because they have no sugar or soy lecithin) 1 TBS. birch xylitol, coconut sugar, or maple sugar 1 TBS. almond milk or any non-dairy milk, or water 2 tsp. unsweetened cacao powder 12 drops Sweetleaf liquid stevia 1/4 tsp. vanilla extract 1/4 tsp. salt  (optional) 1 TBS. chopped nuts (optional) 1 TBS. raisins or chopped prunes (Payton’s Paleo 30 Day Challenge friendly if xylitol and unsweetened chips are used)   1) Place everything into a bowl and stir until well mixed. Chill any leftovers.   That’s it. Presto. Done. Eat your Paleo 5 Minute Brownie Batter just like that, spoon-licking good, right from the bowl…but best to double the batch, to share with your friends!  ...

read more

Paleo Pumpkin Pie Smoothie

Posted by on Nov 2, 2015 in Payton's Paleo Recipes | 0 comments

Paleo Pumpkin Pie Smoothie

Paleo Pumpkin Pie Smoothie For all those who love anything with pumpkin flavor, my Paleo Pumpkin Pie Smoothie, was made just for you. Silky smooth, with a hint of pumpkin pie spices, it tastes dreamy. I like mine super cold over ice, or heated up in a mug on a cold day.   Paleo Pumpkin Pie Smoothie is like having a piece of my favorite paleo pumpkin pie, in a cup, in my hand, to sip on the go.   Full of great nutrition for the whole family, Paleo Pumpkin Pie Smoothie is packed with vitamins A and C, potassium, protein, fiber and healthy paleo fats to sooth your busy brain. Feel free to add a scoop of protein powder if you want to up the protein content even farther.   (Paleo Pro-tip:  This smoothie makes a delicious holiday cocktail if you add 2 TBS. of dark rum for “adult smoothie” occasions.)     Paleo Pumpkin Pie Smoothie 2 cups unsweetened nut or seed milk of choice – coconut, almond, flax (I use 1 cup almond and 1 cup full fat canned coconut) 2/3 cup pumpkin puree 1/2 cup apple or pear sauce, or 1 sliced, very ripe whole pear, (without seeds, with or without skin) 2 TBS. maple syrup, birch xylitol, coconut sugar, maple sugar or sweetener of choice 1 TBS. pumpkin pie spice 1 tsp. vanilla extract 1 TBS. unflavored gelatin (I use the Great Lakes collagen hydrolysate gelatin because it dissolves easily in cold or hot drinks) 1/4 tsp. salt (Payton’s Paleo 30 Day Challenge friendly if made with xylitol)   1) Place all ingredients in a blender, and mix on high-speed until creamy.   Serve the Paleo Pumpkin Pie Smoothie over ice, or heated up in a big mug....

read more

Paleo Laundry Detergent (3 ingredients)

Posted by on Oct 29, 2015 in Payton's Paleo Recipes | 0 comments

Paleo Laundry Detergent (3 ingredients)

Paleo Laundry Detergent If you happen to be sensitive to multiple chemicals in soaps and cleaning products like I am, my Paleo Laundry Detergent may work well for your clothes washing needs.   I have gone through so many jugs of liquid detergents and boxes of washing powders, trying to find ones which do not make my skin itch, my eyes burn or cause me to wake up in the morning, sneezing, with endless stuffed up sinuses. This simple 3 ingredient Paleo Laundry Detergent works for me with no allergic reactions whatsoever. Several family members and I react to a multitude of chemicals found in mainstream laundry soaps, even ones that are advertised as; “for sensitive skin”, “clear and free”, or “fragrance free”. One of the chemicals which causes my intense itching and rash, and makes me wake up in the morning after sleeping in sheets washed in it with red, itchy swollen eyes is – cocamidopropyl betaine. Cocamidopropyl betaine is an organic compound derived from coconut oil and dimethylaminopropylamine. It is a lathering agent that is in SO many soaps, detergents, shampoos and soaps that I couldn’t possibly list them all. I must avoid any shampoos, soaps, detergents, or cosmetics which contain it. If you, your baby, or anyone you know has a mystery body rash, please make sure this ingredient is not the cause!   My family’s intense itching and sneezing upon awakening led me to finally make my own Paleo Laundry Detergent recipe. I have found not only is it a snap to make, it saves me money in the cost of my detergent compared to what I used to spend on industrial brands.   I dislike scents in my Paleo Laundry Detergent, so I use an unscented bar of Dr. Bronner’s soap. If you prefer a bit of scent to your laundry, choose your favorite scented bar of Dr. Bronner’s soap and use that variety.   The 3 ingredients in my Paleo Laundry Detergent were easy to find in my local hardware store and on Amazon on-line. I store my detergent in a large pickle jar, which I also found in a hardware store. I use a cloth and a rubber band to cover it, since it came without a lid. You may use any storage container you like to store your Paleo Laundry Detergent.            WHAT’S IN MY PALEO LAUNDRY DETERGENT?   Sodium carbonate – from plant ashes Sodium tetraborate (borax) – a compound of boron mineral salt Dr. Bronner’s Pure-Castile Bar Soap – Organic coconut oil, organic palm oil, sodium hydroxide, water, organic olive oil, organic hemp oil, organic jojoba oil, sea salt, citric acid, vitamin E.     Paleo Laundry Detergent* 2 cups borax (I use 20 Mule Team Laundry Booster) 2 cups sodium carbonate (I use Arm and Hammer Super Washing Soda) 2 bars (GRATED) – Dr. Bronner’s All-One Hemp Baby Unscented (or any of his bar soaps) Pure-Castile Bar soap   *WARNING:  People, this is laundry detergent, for washing clothes only. It may cause harm if snorted, ingested, eaten, or used in eyes or as a skin wash. It is not for internal use. I handle it with gloves when I am mixing a batch. I also wait until the dust settles before taking it out of my...

read more

Paleo Panda Express Orange Chicken

Posted by on Oct 24, 2015 in Payton's Paleo Recipes | 2 comments

Paleo Panda Express Orange Chicken

Paleo Panda Express Orange Chicken Requested by Sami, who is new to paleo, and was hankering for a taste of … Paleo Panda Express Orange Chicken.    I know some of you miss certain fast food favorite meals when you start eating paleo. With a little modification of oils, flours and ingredients, there are often ways of making over your old favorites into healthier paleo versions. This is just such a recipe. Instead of industrial oils, grain flours, and processed sugars, I used only paleo replacements to make this Paleo Panda Express Orange Chicken taste better than the original.   Paleo Panda Express Orange Chicken has all the same luscious, sweet-orange taste, and none of the unhealthy gluten or industrial trans-fat oils of the original. I used coconut oil to fry my chicken the last time I trialed this recipe. It really complemented the sweet, citrus taste of the whole dish.   A shout-out to my daughter Abby for helping test and tweak the Paleo Panda Express Orange Chicken recipe! Her feedback got this recipe to posting stage. A big hug from your grateful Mama.   Paleo Panda Express Orange Chicken Prep time:  25 minutes Cook time:  40 minutes Servings:  6   CHICKEN PREPARATION: 2 eggs 3/4 cup arrowroot flour or tapioca starch 1/2 cup almond flour 1/4 cup ground golden flaxseed meal 2 tsp. paprika 2 tsp. salt 1/2 tsp. turmeric 1/2 tsp. garlic powder 1/2 tsp. ground black pepper 2 pounds boneless, skinless chicken, cut into 1″ cubes Oil of choice for frying – about 2/3 cup in a large frying pan – coconut oil, lard, bacon fat, duck fat (enough to fill your frying pan about 1/4 inch full, I use coconut oil)  PALEO ORANGE SAUCE : 1 cup scallions (green onions), sliced – use the entire stalk, all the green part too 2 cloves fresh garlic, minced 2 TBS. apple cider vinegar 1 TBS. ground dried ginger 1 tsp. chili powder (more if you prefer hotter/spicier taste) 2 cups orange juice, with 2 tsp. arrowroot flour or tapioca flour (for thickening) shake them well together to blend (use a jar with a lid for easy mixing) 1/4 cup Coconut Secret coconut aminos (or gluten-free soy sauce, or coconut aminos teriyaki sauce) 2 tsp. sesame oil (optional, for more spiciness) 1 tsp. crushed red pepper flakes (optional, only if you like it sweeter) 1-2 TBS. xylitol, or coconut sugar, or maple syrup, or maple sugar, or 5 drops Sweetleaf liquid stevia, or honey   1) In a large bowl, beat eggs, set aside. 2) In a second large bowl, whisk flours, flax seed meal, and all spices together. Set aside. 3) Place all chicken pieces into the egg mix, stirring to coat well. 4) Pour the entire egg coated chicken mixture into the bowl of spiced flour, scraping down the sides to get everything. Stir to evenly coat the chicken with the spiced flour batter. 5) Heat oil in a large frying pan. You want to fill it about 1/4 inch deep. 6) You will have to fry the chicken in two batches so it can lay in a single layer in the oil. Place half of the batch in the frying pan. It is okay if it sticks together a bit, because this makes it...

read more

Paleo Green Chili Burgers (fast and easy)

Posted by on Oct 24, 2015 in Payton's Paleo Recipes | 0 comments

Paleo Green Chili Burgers (fast and easy)

Paleo Green Chili Burgers Here’s a great idea for dressing up a pound of ground beef:  Paleo Green Chili Burgers. Not too spicy of a chili kick, and quick as a flash to make. These high protein, low carb burgers are perfect when you need a quick, convenient, paleo main dish.   My family tops Paleo Green Chili Burgers with our favorites: Paleo guacamole, tomato, red onion and dill pickles. Then we slide them onto a pile of freshly rinsed romaine lettuce leaves and dig in!   I like to change-up the veggies I use in the burgers, depending on what is in season. Chopped spinach or red bell peppers make a yummy addition. Feel free to add your own favorites to these Paleo Green Chili Burgers. Tell us in the comments what you come up with!   Paleo Green Chili Burgers Prep time:  10 minutes Cook time:  5 minutes Servings:  4 1 pound ground beef – best if organic & grass-fed (or chicken, turkey, bison or buffalo meat) 1 (4 oz.) can diced green chilies (mild or hot, your choice. I use mild.) 1/2 cup scallions (green onions), very finely chopped 1/3 cup fresh cilantro or parsley, minced 1 tsp. cumin 1 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. chili powder (Payton’s Paleo 30 Day Challenge friendly) 1) Mix all ingredients together and form into patties. 2) Grill or pan fry to desired level of done-ness.   Paleo Chili Burgers are easy to shape into patties ahead of time and chill or freeze. Works great if you make a double, or triple batch, and freeze half of the uncooked burgers for another...

read more

Paleo Tapioca Pudding (dairy and sugar free)

Posted by on Oct 23, 2015 in Payton's Paleo Recipes | 3 comments

Paleo Tapioca Pudding (dairy and sugar free)

Paleo Tapioca Pudding A simple paleo comfort-food, Paleo Tapioca Pudding is delicious, and reminiscent of the desserts of my childhood. The satisfying mouth-feel of plump tapioca pearls is part of the lip smacking goodness of this dish. It is super creamy, yet not too rich, and will please kids and adults alike.   Paleo Tapioca Pudding is a quick and easy recipe, made from ingredients you probably have on hand. You can use whatever nut or plant-based dairy milk substitute you prefer, and you can also use your sweetener of choice.   Paleo Tapioca Pudding provides healthy protein from eggs, good paleo fat from the coconut milk, and good carbs in the form of safe starch in the tapioca. Tapioca pearls are from cassava root, a nutty flavored, starchy tuber. Cassava, among other roots like yam and taro, is a common vegetable use in many traditional dishes in Caribbean, Africa, and Asia countries. The combination of protein, fat and carbs in this dish, give it a low glycemic index, and will keep you full and satisfied for several hours.   Easy to make and chill ahead of time, Paleo Tapioca Pudding makes a wonderful breakfast or post work out meal. Tapioca offers a safe starch in your paleo eating routine that is easily digested and contains mostly sucrose with a bit of fructose.   Paleo Tapioca Pudding Prep time:  15 minutes Cook time:  20 minutes Servings:  6 1/2 cup organic tapioca granules/pearls 2 cans (13.5 oz. size)  full fat or light canned coconut milk, or almond milk, or milk substitute of your choice (I use 1 can each of full fat and light) 1/2 tsp. salt 1/2 cup maple syrup, or honey, or powdered xylitol (you may put regular xylitol in a vitamix or food processor to powder it, or buy it already in powder form), or coconut sugar, or sweetener of choice 3 egg yolks 2 egg whites 1 tsp. vanilla extract (Payton’s Paleo 30 Day Challenge if made with xylitol or stevia)   1) Place tapioca and 1 of the cans of coconut milk (or the equivalent amount of milk substitute) in a large sauce pan. Allow to sit for 30 minutes to plump up. 2) Add the second can of milk, salt, and sweetener of choice to the pan of plumped tapioca. 3) Over medium-heat bring mixture almost to a boil, stirring often. Then turn heat down to a very-low simmer, and cook uncovered for 10 minutes, stirring occasionally. 4) While the pan is simmering, in a separate bowl, beat the egg whites, until the soft peak stage. Set aside. 5) When the 10 minute simmer time is over, remove the pan from heat, and slowly whisk in the egg yolks, one at a time. Replace pan back on low heat, and cook for another 4 minutes, whisking continuously. Remove from heat. 6) Stirring slowly, fold in about 1/2 a cup of the tapioca mixture, a little at a time, into the egg whites in the bowl. Then stir in another 1/2 cup. (You want to combine them slowly so the egg whites won’t curdle. If they do, all is not lost! The dish will still taste just fine.) 7) Now fold the egg white mixture back into the remaining tapioca mixture in the pan. Turn the pan...

read more

Paleo Fish Stew

Posted by on Oct 1, 2015 in Payton's Paleo Recipes | 2 comments

Paleo Fish Stew

Paleo Fish Stew For all those who want to increase their fish and healthy omega 3 oil intake, here’s a new, delicious recipe for Paleo Fish Stew. Even those who don’t like fish will love this stew. The subtle flavors and blending of the spices, with lime, coconut milk and roasted veggies make the broth of this stew irresistible.   This Paleo Fish Stew is extremely versatile as far as the types of fish or shellfish you can use with it. Feel free to substitute with your favorite varieties. Just have the total weight be about 2 pounds total. I have used shellfish: mussels, clams and shrimp, and I have used canned tuna and frozen shrimp. Both combinations were incredibly good.   I love the taste of tubers or potatoes in my paleo fish stews. If you prefer a lighter stew, or would like to serve the Paleo Fish Stew over resistant starch cooked parboiled or Basmati rice, just omit the potatoes and or rutabagas in the recipe.     Paleo Fish Stew Prep time:  15 minutes Cook time:  40 minutes Servings:  6-8 1 pound Yukon gold potatoes or rutabagas, peeled and diced (I use a mix of 1/2 pound of each) 3 TBS. coconut oil or olive oil 1 large white or yellow onion, chopped 4 stalks celery, chopped 5 garlic cloves, minced 1/2 tsp. garlic powder 1/2 tsp. ground pepper 2 tsp. salt 1 tsp. thyme 1 tsp. paprika 1 TBS. cumin 2 tsp. fish sauce (I use Red Boat brand) – if you can’t find it this can be omitted 2 tsp. lime juice 8 oz. clam juice 1 can (14 oz.) diced, fire roasted tomatoes 1 can (14 oz.) sliced roasted peppers, drained 1 bunch of fresh cilantro, or fresh parsley, finely chopped 2 cans (14 oz. ea.) full fat or light coconut milk (I use one of each) 1 pound fish fillets (cod, halibut, snapper, tilapia, sea bass), cut into 1 1/2″ chunks  (Instead of fresh or frozen fish, you may also use 4 cans of canned light tuna in water.) 1/2 pound fresh or frozen, uncooked shrimp, thawed, peeled, tails off – cut each shrimp into 3 pieces (you may also substitute mussels, smoked clams, crab, or mix any variety of shellfish) (Payton’s Paleo 30 Day Challenge friendly) 1) In a large pot, cover diced potatoes, or rutabagas with water, bring to a boil and cook until fork tender, about 15-20 minutes. When done drain off water, cover, and set aside. 2) In a second large stock pot or dutch oven, saute onion and celery over medium-heat, until fork tender. 3) Add garlic, salt, pepper, and spices and saute another 2 minutes while stirring. 4) To the sauteed onion and celery pot, add fish sauce, lime and clam juice, tomatoes, peppers, cilantro and canned coconut milk. Bring to a boil, then continue on a high-simmer for 25 minutes, uncovered, to allow the liquid to reduce. 5) Remove pot from heat and using an immersion stick blender, or other blender, blend mixture until smooth. (I put my pot into the kitchen sink when I use my stick blender so any spattering is caught by the sides of the sink, and not by me or the kitchen walls.) 6) Replace blended sauce over heat and bring...

read more