Food Glorious Food! My oldest son, Coby, was recently in the orchestra for the musical Oliver and the darn song “Food Glorious Food” will forever be stuck in my brain!!! However, the song is fitting because I love to cook and I love to eat and I have been doing a whole lot of both lately as I plow through finishing up my next book, Paleo Around The World – Italy! I am aware that I have been neglecting the recipe part of this blog which is what originally started Everyday Paleo to begin with, but I’m also aware of how much this little site has grown and how much support is needed to help others who are looking for answers as they begin or continue their paleo journey; and recipes alone do not provide all of the pieces to the puzzle. I’m hopeful that the information provided on this blog is inspiring and helpful to all of you, and all of us here at Everyday Paleo strive to give the highest quality information to you; straight from our hearts, knowledge and experiences.
Currently, my entire life is revolving around the completion of the Everyday Paleo book – and I wanted to give you all an update!
First, I want to thank each of you so much for your continued support and kind comments: I wish I had time to personally respond to everyone so please know that this big THANK YOU goes to everyone who has posted who I have not yet [Read more...]
Well, Thanksgiving is over and Christmas is right around the corner but in the mean time, in between the insanity, shopping, hanging of lights, and planning yet ANOTHER holiday meal, we all still need to eat. Here’s a delicious and amazingly easy seafood stew recipe that I would like to share with you. [Read more...]
My whole family likes it spicy. Even my two year old will slurp down curries and salsa with a smile. My oldest recently started a ritualistic competition with my husband to see who can eat two hot pickled peppers the fastest. It’s a pretty comical way to start our evening meal… I contribute my children’s spice tolerant palettes to all the jalapenos I craved – and consumed while pregnant, and this recipe can be a bit spicy so feel free to omit the hot sauce if you prefer a more mild jambalaya.
Seafood “Who Needs Rice” Jambalaya
1 lb wild Alaskan cod fillets (or other wild caught fish of your choice)
1 16 ounce bag of frozen already cooked shrimp (thawed and drained)
2 cups chicken broth
1 green bell pepper cut into strips
1 orange bell pepper cut into strips
1 red bell pepper cut into strips
4-5 carrots cut into strips
a pinch or two of sea salt
1 tbsp chili powder
1/2 tsp paprika
1/2 tsp fresh cracked pepper
4 cloves of minced fresh garlic
1/4 cup organic butter or ghee
a lot or a little Tapatio hot sauce
Make sure your fish and shrimp are thawed and drained. I like to pat the fish and shrimp dry with a paper towel, it will have a better texture after cooking if you do this. Cut the fish into bite size pieces. Melt butter in a large soup pot and saute carrots for about 4 minutes. Add the bell peppers and garlic and saute for another 3-4 minutes. Add all the spices and the chicken broth and bring to a boil. Throw in the fish and simmer until the fish begins to flake and then add the shrimp and stir just until the shrimp are warm. Dowse with Tapatio and stir. If you are using fresh shrimp throw in with the fish and cook for about the same amount of time together. Serve in bowls immediately. Add more hot sauce of desired.