simple paleo coconut seafood soup recipe

• Prep Time: 15 mins
• Cook Time: 15 mins
• Yield: 4 servings

INGREDIENTS

• 32oz chicken stock
• 10 button mushrooms (or other mushrooms), sliced
• 1/2 cup kale, chopped
• 1 cup romaine lettuce, chopped
• 4 tilapia filets, chopped into large chunks
• 10 shrimp/prawns
• 10 mussels, optional
• 1 cup coconut cream (from the top of a refrigerated can of coconut milk)
• 1 teaspoon Red Boat fish sauce, optional
• salt to taste, if needed

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INSTRUCTIONS

1. Pour the chicken stock into a large pot and bring to the boil.
2. Add in the mushrooms, kale, and romaine lettuce, and bring to the boil again.
3. Add in the tilapia pieces, the shrimp/prawns, and any other seafood, and bring to the boil again. (Ensure the soup covers all the seafood – add in more chicken stock if necessary.)
4. Boil for around 4 minutes until the shrimp/prawns have turned pink and the tilapia pieces are no longer translucent.
5. Add in the coconut cream, fish sauce (optional), and salt to taste. Stir to mix (but be careful not to break up the fish pieces too much).
6. Wait for it to just start boiling, then take off the heat and serve immediately.

NUTRITION

• Serving Size: a large bowl

PALEO AVOCADO TUNA SALAD

PALEO AVOCADO TUNA SALAD

Prep Time

5 mins

Total Time

5 mins

 

A great quick and easy healthy snack or lunch.

Servings: 1 - 2 servings

Author: Cook Eat Paleo

INGREDIENTS

• 1 avocado
• 1 lemon juiced, to taste
• 1 tablespoon chopped onion to taste
• 5 ounces cooked or canned wild tuna
• sea salt to taste
• fresh ground pepper to taste

INSTRUCTIONS

1. Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about 1/4-inch thick on each half.
2. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
3. Fill avocado shells with tuna salad and serve.

ZOODLES WITH SARDINES, TOMATOES & CAPERS – LOW CARB

ZOODLES WITH SARDINES, TOMATOES & CAPERS – LOW CARB

★★★★★

 

4.3 from 3 reviews

This low carb zucchini recipe contains super healthy sardines, garlic, tomatoes, capers and fresh herbs. Easy and delicious, it’s also Paleo and Whole 30 approved!!

• Author: Mellissa Sevigny
• Yield: 2 servings
• Category: Low Carb Dinner Recipe
• Cuisine: Italian

INGREDIENTS

• 4 oz can of brisling sardines packed in olive oil
• 1 Tbsp extra virgin olive oil
• 1 tsp garlic, chopped
• 1/2 cup ripe tomatoes, chopped
• 1 Tbsp capers, drained
• 4 cups zucchini noodles
• salt and pepper to taste
• 1 Tbsp fresh parsley, chopped

INSTRUCTIONS

1. Open the sardines and gently pour the oil into a large saute pan over medium high heat. Add the 1 Tbsp olive oil to the sardine oil.
2. Add the garlic to the oil and cook for one minute or until fragrant and sizzling.
3. Add the capers and tomatoes and cook for another minute.
4. Add the sardines and cook for another minute.
5. Add the zucchini noodles and stir gently so you don’t break up the sardines too much. Cook for 2 minutes – or longer if you like them really soft.
6. Season with salt and pepper to taste.
7. Garnish with parsley and serve hot.
8. Parmesan cheese on top is optional.

NOTES

Approx nutrition info per serving: 230 calories, 19g fat, 6g net carbs, 10g protein

Paleo Sardine Pate

Paleo Sardine Pate

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Servings: 1 cup

Author: Kelly Bejelly @ A Girl Worth Saving

Ingredients

• 1 tablespoon of avocado oil
• 1 large onion sliced
• 3 cloves garlic
• 1 in can Season Brand Sardines olive oil
• 1 teaspoon dried rosemary
• 1 tablespoon of lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium skillet over medium heat add 1 tablespoon of the avocado oil and the sliced onions,
2. Stir and cover the onions with the oil and cook until browned.
3. Remove from the stove and set aside.
4. In a food processor, add your garlic cloves and process until minced.
5. Add in the Seasons sardines with the olive oil, caramelized onions, dried rosemary, lemon juice and spices and pulse into smooth.
6. Place into a sealable glass storage jar and eat with abandon!

ginger scallion traditional chinese steamed whole fish [aip, paleo]

INGREDIENTS

• 1 whole fish, cleaned
• 1 teaspoon salt
• 1/2 cup scallions, chopped into thin strips (divide into 2 parts)
• 2 Tablespoons ginger, chopped into thin strips (divide into 2 parts)
• 1/2 cup tamari soy sauce (or use coconut aminos for AIP) (divide into 2 parts)
• 1 Tablespoon avocado oil
• 2 red chili peppers, sliced (optional – omit for AIP)
• 20 Szechuan peppercorns (optional – omit for AIP)
• 1 Tablespoon sesame oil

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• Prep Time: 15 mins
• Cook Time: 12 mins
• Yield: 2 servings
• Category: Entree

INSTRUCTIONS

1. Clean the fish (remove scales and remove insides) (or ask your fishmonger to clean it for you). You can chop off the head if you want and use it to make a fish soup. Cut slits in both sides of the fish and rub the salt into it.
2. Place the fish on a plate and pour 1/4 cup of the tamari soy sauce (or coconut aminos) onto the fish along with half the scallions and ginger. Place water into your steamer – place the plate into the steamer when the water starts boiling.
3. Steam for 12 minutes.
4. Pour the avocado oil into a frying pan on high heat. Add in the Szechuan peppercorns, the chili peppers, and the rest of the ginger and scallions.
5. Make the new sauce using the rest of the tamari soy sauce (1/4 cup) and the sesame oil.
6. Remove the steamed fish (throw away the sauce the fish was steamed in). Pour the new sauce on the fish, top with the sautéed chili, ginger, and scallions and serve.

SALMON CURRY (PALEO, GRAIN FREE, GLUTEN FREE)

SALMON CURRY (PALEO, GRAIN FREE, GLUTEN FREE)

 

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PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Serves: 3-4

INGREDIENTS

• 1½ lb salmon filet skinned and cubed into 1 inch pieces
• 1 inch piece of ginger peeled and sliced
• 4 garlic cloves peeled
• 1 medium onion
• 2 roma tomatoes peeled and chopped
• 1 cup chicken stock
• 1 lime
• 2 teaspoons almond butter
• 1 teaspoon fish sauce
• 1 tablespoon coconut oil or ghee (I used this incredible ghee)

Curry Spice Mix:

• 2 teaspoons paprika
• 2 teaspoons turmeric
• 1 teaspoon coriander
• 1½ teaspoons cumin
• 1½ teaspoons cinnamon
• ½ teaspoon mustard powder
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt

INSTRUCTIONS

1. In a small bowl mix spices from spice mixture and place on the side
2. Cut onion into fourths and place in a food processor with garlic and ginger and pulse until you get a paste.
3. Heat coconut oil or ghee in a medium sized pan over medium heat and add onion, garlic and ginger paste and saute until slightly transluscent.
4. Add spice mixture to the paste and mix to prevent burning. Saute for 2 minutes or until mixture begins to become very fragrant.
5. Deglaze the pan with chicken stock scraping the bottom of the pan to release any stuck bits then add fish sauce, lime juice from 1 lime, almond butter and tomatoes and bring to a simmer.
6. Once simmering add cubed salmon and lower heat to low heat, cover and cook for 10-15 minutes or until salmon flakes with a fork.
7. Serve with sauce and chopped fresh cilantro on top.

Paleo Fish Sticks

Paleo Fish Sticks

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Servings: 3

Author: Kelly Bejelly @ A Girl Worth Saving

Ingredients

• 3.5 oz bag of Pork Rinds crush in your food processor
• 10 oz Alaskan Cod fillet fresh cut into strips
• 1 Tablespoon coconut flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large egg
• 1 teaspoon of water

Instructions

1. Preheat your oven to 400 degrees.
2. In a small bowl add the fish strips, coconut flour and spices and mixed with your hands until coated. Set aside.
3. In a paper bag place the crushed pork rinds and set aside.
4. In a large bowl whisk the egg with the water and one by one, take the fish strips and dip them in the egg mixture and then place them in the paper bag with the pork rinds. Lightly shake to coat.
5. Place the strips on a lightly greased baking sheet (do not use parchment paper as the bottom will not crisp up enough).
6. Bake for 12 to 15 minutes.
7. Remove from the oven and serve immediately!