Category Archives: Seafood

Paleo Lemon Tahini Tuna Salad Recipe

Paleo Lemon Tahini Tuna Salad Recipe | stupideasypaleo.com

One of my favorite go-to lunches is this Paleo Lemon Tahini Tuna Salad. It sounds complicated, but it comes together in a flash with fresh chopped veggies, canned tuna, and a ridiculously simple (and flavorful) lemon tahini dressing. What’s tahini? It’s basically sesame seed butter!

If you’re in the market for a no cook Paleo meal, this is it. It’ll transport well and stay fresh until lunch if you’re preparing it the night before or the morning of. I buy tuna without additives and stick to higher quality albacore packed in water or its own juices. Try for BPA-free cans when you can find them.

Paleo Lemon Tahini Tuna Salad Recipe | stupideasypaleo.com

Instead of tuna, try salmon! Both are good sources of Omega-3 fatty acids, and I you are adventurous enough to eat the type with bones, it’s another non-dairy way to get calcium. Use whatever chopped veggies or salad greens you like. In this photo, I used a mix of thinly sliced cabbage, carrots, cucumber, red onion and snap peas.

Paleo Lemon Tahini Tuna Salad Recipe | stupideasypaleo.com

Paleo Lemon Tahini Tuna Salad Recipe
Prep time: 
Total time: 

Serves: Serves 1
 

Ingredients

Instructions
  1. Arrange the veggies on a plate.
  2. In a medium bowl, mix the tahini, lemon juice, and garlic powder. Whisk until well combined. The dressing will be on the thicker side. If it’s really too thick, like a pasta, whisk in a bit of water, 1 teaspoon at a time, until it thins a bit.
  3. Add the tuna to the dressing and mix gently until it’s well coated. If needed, add sea salt and pepper to taste.
  4. Spoon the tuna on top of the veggies.
  5. If you want to be fancy, serve with some Za’atar seasoning or a bit of preserved lemon.

 

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Paleo Lemon Tahini Tuna Salad Recipe | stupideasypaleo.com

What’s your favorite Paleo no cook lunch? Share it in the comments below!

Moules et Frites Recipe: Mussels & Fries

Moules et Frites—Mussels & Fries | stupideasypaleo.com

Moules et Frites (or Mussels & Fries) is one of my favorite appetizer-style dishes that seems so fancy, but is quite simple to make. Sometimes when I can get local mussels for a good deal, I’ll make a big batch and eat the whole thing, but this can easily be split among two people as an appetizer or with a big salad for a light dinner.

I make my version of Moules et Frites with a little bit of hard apple cider because it compliments the sweetness of the mussels, but you could just as easily use a splash of white wine or chicken broth. The secret to sweet potato fries that aren’t soggy is to cut them very thin like I did below. Give them some breathing room and spread them in a single layer on the baking sheet so they roast instead of steam.

Moules et Frites—Mussels & Fries | stupideasypaleo.com

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Moules et Frites—Mussels & Fries
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 1 lb (454 g) sweet potatoes, peeled
  • 1 tbsp (15 mL) ghee or coconut oil
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1-1/2 lb (680 g) mussels
  • 1 tbsp (15 mL) ghee
  • 1 medium shallot, chopped finely
  • 4 cloves garlic, chopped finely
  • ¼ cup (59 mL) hard cider*
  • 2 strips crispy bacon, chopped or 2 tbsp chopped salami**, for garnish
  • Handful chopped parsley, for garnish

Instructions
  1. First, get the sweet potato fries going. You can also omit these and just make the mussels which will cut the cooking time down by a lot. Preheat the oven to 400F (204C), and line a baking sheet with aluminum foil or parchment paper.
  2. Cut the sweet potatoes into thin sticks (about the size of regular French fries), then put them on the sheet and toss with the ghee, salt and pepper. Spread them into a single layer and bake for 25 to 30 minutes or until lightly browned. Stir at least once during baking so they brown evenly.
  3. While the sweet potato fries are baking, prep the mussels. Wash the mussels with fresh water and discard any that are open or cracked. You might need to remove the beard: It’s that scraggly looking bit of stuff that’s hanging outside the shell. To do that, gently pull toward the wider end of the shell. Set the mussels aside.
  4. In a large skillet over medium heat, add the ghee. Then, add the shallot and garlic and cook it for about a minute, until it starts to smell amazing. Toss in the mussels and the hard cider, then increase the heat to medium-high and cover. Bring to a boil and cook for about 5 minutes or until the mussels open and release their liquid.
  5. Serve the mussels in a big bowl with the broth, and garnish with crispy bacon / salami and parsley. Serve the fries on the side. I like to dip mine in the broth along the way.

Notes
or use chicken broth or white wine
*I like Creminelli Fine Meats, found at Whole Foods

Nutrition Information
Serving size: Serves 2

Moules et Frites—Mussels & Fries | stupideasypaleo.com

Moules et Frites—Mussels & Fries | stupideasypaleo.com

Moules et Frites—Mussels & Fries | stupideasypaleo.com

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Moules et Frites—Mussels & Fries | stupideasypaleo.com

Have a question? Leave it in the comments below, and I’ll get back to you!

Paleo Coconut Chili Lime Shrimp

Paleo Coconut Chili Lime Shrimp | stupideasypaleo.comCrunchy paleo coconut shrimp made even more mouth-watering with lime and chili. Serve with lime wedges for another extra punch of flavor. Some heat from a dipping sauce like Chipotle Mayo would make it even better! Use any size shrimp you like.

Ingredients for Paleo Coconut Chili Lime Shrimp 

Directions for Paleo Coconut Chili Lime Shrimp

  1. Clean, shell and devein the shrimp (if needed).Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  2. In a medium-sized bowl, combine the shredded coconut, coconut flour, lime zest and chili powder.Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  3. Dip the shrimp in the beaten egg.
  4. Coat the shrimp well on all sides with the coconut mixture. Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  5. In a skillet over medium-high heat, melt some coconut oil until very hot (but not smoking). Paleo Coconut Chili Lime Shrimp | stupideasypaleo.com
  6. Fry the shrimp for 2-3 minutes on each side without overcrowding the pan. Remove to a plate lined with paper towels to absorb any excess moisture.
  7. Sprinkle the shrimp with a pinch of sea salt and eat while hot. Squeeze lime juice over the top for more lime flavor.

Ahi Tuna Salad

Ahi Tuna Salad Wraps | stupideasypaleo.comFresh tuna is sooooo tasty…I’ve you’ve never tried it, give it a whirl. It’ll make canned tuna pale in comparison. This recipe is based on one from the Barefoot Contessa, and is a perfect way to add some kick to your plate. Wasabi powder can be found in the Asian food section of the store, and can be REALLY potent, so I suggest adding just a little at a time and seeing if it’s too hot. Finding one without sugar or anything weird can be really tough…it took me a lot of searching to find one that was Paleo-friendly (“Hime” brand…horseradish, spirulina and turmeric are the only ingredients). Don’t like wasabi? You can totally leave it out.

I served this tuna salad on fresh romaine lettuce boats wrapped up into nori and served sushi style. If you don’t like tuna, you could substitute cooked chicken breast.

Prep time: 20 min     Cook time:  5 min     Makes: 2 servings

Ingredients for Ahi Tuna Salad

For the Dressing

For the Salad

  • 1 lb. ahi tuna steak
  • 2 green onions, thinly sliced
  • 1 avocado, diced
  • 1 Tablespoon sesame seeds
  • Romaine or butter lettuce leaves
  • Nori wraps, optional

Directions for Ahi Tuna Salad

  1. To make the dressing, combine the lime juice, lime zest, coconut aminos, sesame oil, wasabi powder, salt and pepper in a medium bowl. Stir together and set aside.
  2. Pat the fish dry with a paper towel and season with salt and pepper. Grill or pan-fry on high heat for ~2 minutes per side. *Important: you want the fish to be rare inside. If you cook it until well-done it’ll be tough and dry. Allow to cool on a cutting board. Cut into chunks. Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.com

3. Add the avocado, green onion, sesame seeds and tuna to the bowl with the dressing. Fold the ingredients together to combine.Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.com4. Serve on lettuce boats / cups or wrap with nori. Or, just serve in a bowl with chopped lettuce

Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.comAhi Tuna Salad | stupideasypaleo.com

Paleo Fresh Spring Rolls

Paleo Fresh Spring Rolls | stupideasypaleo.comThe other day, I wanted fresh spring rolls. Badly. I also happened to be staring at the collard greens in the grocery store and this idea was born. I know you love quick and easy recipes, but I’ll be honest: this one is a bit more labor intensive because there is more cutting / chopping than usual and it depends which sauce(s) you make on the side. I could see these being an awesome weekend treat or something neat to bring to a summer party. All the components can also be prepped ahead of time and refrigerated for a day or two before use.

The really cool part is that the kelp noodles look just like the vermicelli that comes in fresh spring rolls, but if you can’t find them, you could surely leave them out. I served my rolls with Umami Mayo but I think they’d be killer with Melissa Joulwan’s Sunshine Sauce, my Paleo Sweet and Sour Sauce or my Paleo Sweet Chili Dipping Sauce on the side for dipping. Dipping rules.

Prep time: 45 min     Cook time:  10 min    Makes: 6 full rolls

Ingredients for Paleo Fresh Spring Rolls

  • 1 large bunch of collard greens (you need one whole leaf per roll)
  • 6-7 medium-sized raw shrimp (about 1/4 pound)
  • 1 carrot, thinly sliced
  • 1/2 a cucumber, seeds removed and thinly sliced
  • 2 green onions, dark green tops removed and thinly sliced
  • 1 bunch of fresh mint, basil or cilantro leaves
  • 1 package kelp noodles (you’ll use about half), optional
  • 1/4 cup of Umami Mayo for dipping, optional

Directions for Paleo Fresh Spring Rolls

  1. You’ll need to blanch the collard leaves so they become more pliable and lose some of their bitter flavor (this can be done ahead of time). Set up a large bowl with ice water. Bring a very large pot of water to boiling. Dip the WHOLE collard leaves in the boiling water for 1 minute. Immediately place them in the ice water to cool and stop the cooking process. Drain and set aside.Paleo Fresh Spring Rolls | stupideasypaleo.com
  2. Peel and devein the shrimp, if needed. Into a small skillet over medium heat, place the raw shrimp and 2-3 tablespoons of water. Cover and steam until the shrimp are pink, about 2 minutes. Set aside to cool. Slice in half from head to tail.
  3. Rinse and drain the kelp noodles. Set aside.
  4. Prepare the carrot, cucumber and green onion. How thinly you slice them depends on how much chewing you want to be involved.Paleo Fresh Spring Rolls | stupideasypaleo.com
  5. Now that the collard leaves are cool, remove the tough stem with a sharp knife by cutting upward toward the top of the leaf in an upside-down V shape. The leaves will roll better.Paleo Fresh Spring Rolls | stupideasypaleo.com
  6. Now assemble a wrap: Lay the collard leaf on a flat surface. Place two halves of shrimp at the top of the leaf. Paleo Fresh Spring Rolls | stupideasypaleo.comNext, put a small amount of kelp noodles (a little less than a 1/4 cup worked for me). Paleo Fresh Spring Rolls | stupideasypaleo.comOn top of that put a few mint leaves, and two or three slices EACH of carrot, cucumber and green onion.Paleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.com
  7. Now you’re ready to wrap, burrito-style. Gently but with a bit of pressure, roll from the shrimp end toward the stem end. Paleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.comOnce you’ve rolled over once, fold in the sides and then finish rolling all way down.Paleo Fresh Spring Rolls | stupideasypaleo.com
  8. Repeat with the remaining ingredients.
  9. Slice each wrap in half and serve cold with your choice of dipping sauces, if desired.Paleo Fresh Spring Rolls | stupideasypaleo.com

 

Simple Shrimp Ceviche

Simple Shrimp Ceviche | stupideasypaleo.comCan I interest you in a meal that cooks itself?

Yes? I thought so!

It’s not too good to be true, it’s just ceviche – a dish of seafood that’s “cooked” using citrus juices and served up with ingredients like tomato, jalapeño and avocado. YUM. Last year, I posted a recipe for ceviche – along with one of the first videos I ever made…eeeek – and recently, I created a different one with shrimp that came out just as good (if not better).

Since I cook for just one person, I only used 1/2 lb. of shrimp but you can easily double the recipe or more. Plan the day (or morning) ahead so you can give the ceviche enough time to “cook”. If you don’t like shrimp, you can substitute scallops or firm white fish. Rumor has it that the juice from the marinade is a hangover cure though I haven’t tested that theory yet ;)

Prep time: 15-20 min     Cook time: 6+ hours    Makes: ~3 cups

Ingredients for Simple Shrimp Ceviche

  • 1/2 lb. (~250 g) raw shrimp
  • 1 large tomato, diced
  • 1 garlic clove, minced
  • 1/2 a jalapeño pepper, minced (optional)
  • 1/2 an avocado, cubed
  • Juice of 1 orange
  • Juice of 2 lemons
  • Juice of 2 limes
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste

Simple Shrimp Ceviche | stupideasypaleo.com

Directions for Simple Shrimp Ceviche

  1. Peel and devein the shrimp, if necessary. Chop the shrimp into small pieces.
  2. Prepare the veggies: dice the tomato, mince the garlic and jalapeño, and cube the avocado. If you want the ceviche to be spicier, you can leave the seeds in or add more jalapeño.
  3. Mix the shrimp, tomato, garlic, jalapeño and avocado in a bowl. Squeeze the citrus juice on top and combine. There should be enough liquid to cover the shrimp.
  4. Refrigerate for at least 6 hours or until the shrimp has turned from translucent to opaque.
  5. Adjust seasoning with salt and pepper to taste and top with chopped cilantro.

Thai Coconut Soup (Tom Kha) Recipe

Thai Coconut Soup | stupideasypaleo.com

Thai Coconut Soup is one of my favorite Asian dishes.

Usually I have recipe writer’s block. The harder I try to think of something to make, the more I can’t. It’s those times when I buy random ingredients and get home to my pantry and fridge that inspiration strikes.

My local market had wild-caught shrimp on sale, which I couldn’t resist, and when I got home I suddenly thought: tom kha! This is a common Thai soup that is really easy to make but has so many layers of complex flavor.

Wha-bam!

Thai Coconut Soup | stupideasypaleo.com

That’s the flavor hitting your tongue.

The only problem is that I didn’t have lemongrass or Thai chili paste that most of the recipes I looked at called for, so I thought, “I’m going to solutionize this scenario.”

I omitted the lemongrass but doubled the lime juice and used sriracha instead of red chili paste. In 5 minutes – plus the time it took me to peel and devein the shrimp – I had a hot, yummy bowl of tom kha in my hands! It might not be 100% authentic but it is 1) easy, 2) fast and 3) a damn good recreation.

Thai Coconut Soup (Tom Kha) Recipe
Prep time: 
Cook time: 
Total time: 

Serves: Serves 2
 

Ingredients
  • 14 ounces (420 ml) can full-fat coconut milk
  • 2 cups (475 ml) chicken stock
  • 1 pound (454 grams) shrimp or chicken breast
  • 1 inch piece of ginger, peeled and sliced into rounds
  • 1 cup sliced mushrooms
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tsp sriracha (omit for Whole30)
  • Chopped cilantro for garnish

Instructions
  1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. If using chicken, clean the chicken of any connective tissue and cut into small chunks.
  2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger. Bring the liquid to a boil then reduce heat to a simmer.
  3. Add the shrimp or chicken, mushrooms, lime juice, fish sauce and sriracha. Simmer until the shrimp (less than 5 min) or the chicken (5 to 10 minutes) is cooked through.
  4. Top with fresh chopped cilantro for garnish.

 

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Thai Coconut Soup | stupideasypaleo.com

Do you love Thai coconut soup? Are you going to give this one a try?

Mussels with Bacon in Lemon-Coconut Broth

Mussels with Bacon in Lemon-Coconut Broth | stupideasypaleo.comWant a warm bowl of savory goodness? Make this. Want to impress a new boyfriend or girlfriend? Make this. Having a dinner party at your house? Make this for an appetizer. Holy cow, guys…it’s so tasty. I promise. This may very well be one of my favorite recipes I’ve ever made because it 1) is so easy that it hardly seems possible, 2) it packs a wallop of flavor and 3) you can substitute ingredients based on availability and it’ll be just as good.

You’ll notice I used pancetta (basically Italian ham that is bacon-like in flavor) but you could use regular bacon or even lardons – ooh, fancy French term alert – which is another form of pork belly. Bonus points for the fact that pancetta or lardons usually comes pre-chopped! The bottom line is to use something bacon-esque for a smoky depth of flavor. If you can’t find pre-cooked mussel or clam meat, you can use whole shellfish – just be sure to double the amount – and just steam them in the broth until they open (or try shrimp instead).

Prep time: 5 min     Cook time: 10 min    Makes: 2-3 appetizer servings

Ingredients for Mussels with Bacon in Lemon-Coconut Broth 

  • 6 oz (180 g) pancetta
  • 8 oz (240 g) cooked mussels or clams
  • 3 cloves of garlic, minced finely
  • 1.5 cup (350 mL) coconut milk
  • Juice of 1 lemon
  • Handful of fresh flat-leaf parsley, chopped
  • Pepper to taste

 Directions for Mussels with Bacon in Lemon-Coconut Broth

  1. In a large skillet over medium heat, render the pancetta until crispy.
  2. To the same skillet, add the mussels, garlic and coconut milk. Bring to a boil, reduce heat and simmer 6-8 minutes or until the coconut milk begins to reduce down just a bit.
  3. Turn off the heat and add the lemon juice, parsley and pepper.
  4. Done. Eat. Receive compliments.

Shrimp with Garlic and Artichokes

Shrimp with Garlic and Artichokes | stupideasypaleo.comI absolutely love shrimp. There. Confession. What I don’t love is cleaning all the icky shells off and taking the vein out, but it’s a small price to pay for these delicious little morsels. I usually look for wild-caught shrimp when it’s on sale and try to avoid farmed when I can, but that’s just personal preference. This would be pretty tasty served with roasted spaghetti squash!

Prep time: 10 min     Cook time: 5 min    Makes: 1 pound

Ingredients for Shrimp with Garlic and Artichokes

  • 1 pound (500 g) shrimp, any size, shelled and deveined
  • 2 cloves garlic, minced
  • 1/2 cup canned artichoke hearts, chopped
  • 1-2 Tbsp capers
  • Black pepper to taste
  • Coconut oil or fat of choice

Directions for Shrimp with Garlic and Artichokes

  1. Shell and devein the shrimp. Set aside.
  2. Mince the garlic and chop up the artichoke hearts.
  3. Heat a large skillet over medium-high heat and add a spoonful of coconut oil or your fat of choice. Saute the shrimp until it begins to turn opaque.
  4. Add the garlic, artichokes and capers and continue cooking until the shrimp is cooked through.
  5. Season with pepper to taste.

Easy Paleo Meals 013: Asian Ahi Tuna Salad

Asian Ahi Tuna Salad | stupideasypaleo.com

Note: The Easy Paleo Meals series is here to give you inspiration for quick meal combinations.

To make this salad, combine:

  • Seared ahi tuna (sprinkled with ground ginger + sesame seeds)
  • Mixed greens
  • Red pepper
  • Green onion
  • Carrots
  • Mushrooms
  • White wine vinegar
  • Olive oil
  • Drizzle of coconut aminos
  • Shredded nori on top

Paleo Noodle Bowl

Paleo Noodle Bowl | stupideasypaleo.com

After a brief hiatus – traveling back to the States and returning to reality – I’m back with a tasty new recipe. This meal was inspired by 1) Patton Oswalt’s stand up comedy routine on KFC’s “eating my lunch in a single bowl”  and 2) every noodle dish that you miss when you eat Paleo. Zucchini noodles form the base of the bowl…wait, what’s that? No julienne peeler? Try kelp noodles, use a spiralizer or test your patience at julienne by hand instead (or honestly, just make the veggie / shrimp combo and eat that because it’s TASTY).

Almond butter, coconut aminos and fish sauce combine to make the creamy, umami-powered sauce in this comfort dish. For my friends living abroad: I just spent 3 weeks in the UK and realize that ingredients like coconut aminos are harder to find than Nessie or a prancing unicorn. You could substitute something like gluten-free tamari instead. Also, if shrimp isn’t your thing, substitute any cooked protein. The quantities listed below made about 6 cups of veggies + shrimp and another 2-3 cups of zucchini noodles.

Ingredients for Paleo Noodle Bowl

  • 4 medium-sized zucchini
  • Sea salt
  • 1 lb (500 g) raw shrimp
  • 1/2 of a small green cabbage
  • 1/2 of a white onion
  • 1 carrot
  • 3 green onions
  • 4 oz. shiitake mushrooms
  • 1/2 cup snow peas
  • 1/4 cup smooth almond butter
  • 3 Tablespoons coconut aminos
  • 1 teaspoon fish sauce
  • Coconut oil
  • Cilantro for garnish, optional

Directions for Paleo Noodle Bowl

1. Make the zucchini noodles by using a julienne peeler or spiralizer. Put noodles into a strainer and sprinkle generously with salt. Let the noodles sit for at least 20 minutes until they soften and water drains out. [Science nerd alert: You’ve created a hypertonic environment with the salt which pulls water out of the plant cells via osmosis.] Rinse the noodles well and squeeze gently to remove the excess moisture. Set aside.

2. Meanwhile, peel and devein the shrimp if needed.

3. Prep the veggies: slice all the veggies into pieces of roughly the same thickness.

4. In a large skillet over medium-high heat: add the coconut oil and when it’s hot, sauté all the veggies until softened but still a bit crisp, about 5 minutes.

5. Add the shrimp and cook until pink, about 2 minutes.

6. Add the almond butter, coconut aminos and fish sauce to the pan. Stir until the almond butter is well incorporated.

7. Plate the zucchini noodles on the bottom (I like them uncooked but you could heat them through) and the shrimp / veggies on top. Garnish with cilantro.

8. Delight in the fact that you’re eating your lunch from a single bowl. Yeah!

Paleo Jalapeño Crab Dip Recipe

 

Paleo Jalapeno Crab Dip Recipe  | stupideasypaleo.com

Paleo Jalapeño Crab Dip is the perfect party dip. Holiday time means parties, and parties mean tables full of non-Paleo treats.

Today a bunch of the gals from the gym got together for brunch, and I kept trying to think of something interesting to make. My mind kept gravitating toward a dip of some sort but how to make it Paleo would be the catch since most dips have some sort of dairy like sour cream or cheese. The mayo in this dip is homemade: egg, olive oil and a few other ingredients and is the hardest part of making the whole dish.

Paleo Jalapeno Crab Dip Recipe  | stupideasypaleo.com

You can find a homemade mayo recipe in my The Performance Paleo Cookbook or from The Clothes Make the Girl. I made the whole batch and used 1/2 cup for this recipe. To substitute for the Parmesan, I pulsed Brazil nuts into a cheese-like texture with garlic and salt. Instead of crumbs on top, I used almond meal that was toasted with ghee and salt on the stove top. The jalapeños are quite mild and give a nice tang.

Nothing like a captive audience to get feedback on a new recipe, and the girls all said they LOVED the dip. It was served warm with sliced mini bell peppers, but any veggie sticks or even plantain chips would work well.

In case you’re thinking this recipe looks familiar, that’s because it’s been on the site since 2012. I decided to give it a face lift because, well, this photo wasn’t exactly appetizing:

Paleo Jalapeno Crab Dip Recipe  | stupideasypaleo.com

Paleo Jalapeño Crab Dip
Prep time: 
Cook time: 
Total time: 

Serves: Serves 6
 

Ingredients
  • ¼ cup Brazil nuts
  • 1 clove garlic
  • 16 oz high-quality canned crabmeat
  • 2 cloves garlic, finely chopped
  • ½ cup pickled jalapeño rings, chopped
  • ½ cup homemade mayo
  • 1 tsp hot sauce
  • 1 tsp gluten-free Worcestershire sauce
  • ⅓ cup almond meal
  • 1 tbsp ghee or coconut oil

Instructions
  1. Preheat oven to 350F (177C).
  2. Make the Parmesan substitute: Pulse the Brazil nuts and one garlic clove in a food processor and pulse until fluffy, fine bits form.
  3. In an oven-proof glass bowl or small casserole dish, combine the crab, chopped garlic, chopped jalapeño, mayo, hot sauce, Worcestershire sauce, and Parmesan substitute. Stir until well combined. Add sea salt to taste if needed.
  4. Heat a small skillet over medium heat. Add 1 tbsp ghee or coconut oil and almond meal. Stir constantly until the almond meal turns golden brown and toasty. Resist the temptation to walk away because it will go from yummy and brown to burned in seconds.
  5. Top the crab mixture with the almond meal crumbs. Bake for 30 minutes until bubbly and hot.

 

Paleo Jalapeno Crab Dip Recipe  | stupideasypaleo.com

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Paleo Jalapeno Crab Dip Recipe  | stupideasypaleo.com

What’s your favorite Paleo-friendly dip? Share yours in the comments below!

Shrimp and Greens

Shrimp and Greens | stupideasypaleo.com

The idea for this recipe came from the back of a Trader Joe’s bag of mixed cooking greens…I modified it by cutting back on the amount of olives called for as well as the addition of the shrimp and sun dried tomatoes. This meal has everything I like: it’s fast, can be made in one pot, and has tons of flavor. You could easily double the recipe and have leftovers for a couple of days. If you don’t like shrimp, you could add in your meat of choice after the greens have cooked down.

Ingredients for Shrimp and Greens

  • 3 cloves of garlic
  • 1 lb of chopped greens (kale, mustard greens, collards…mix and match or use what’s on hand)
  • 1/2 can of olives, chopped
  • 1 cup sundried tomatoes (I like them dried instead of packed in oil)
  • 1/2 cup chicken broth
  • 8 oz raw shrimp
  • Black pepper and salt to taste

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Directions for Shrimp and Greens

1. Chop garlic and olives.

2. Heat a large skillet to medium heat. Add a spoonful of coconut oil and sauté the garlic for about 30 seconds.

3. Add the chopped olives, sun dried tomatoes and black pepper. Saute for a couple of minutes.

4. Add the chopped greens and chicken broth. Cover and reduce heat to medium-low, allowing the greens to soften and cook down, about 15 minutes. Add more broth if the pan starts to dry out.

5. After the greens are cooked, add raw shrimp on top, replace the cover and cook for about 5 more minutes until the shrimp is pink.

6. Serve with a drizzle of good quality extra virgin olive oil.

Breakfast of Titans

Breakfast of Titans | stupideasypaleo.comDo you have 5 minutes? Literally 5 minutes, including time to heat up the pan (okay…5:02)? Then you have enough time to cook up a nutritious dish instead of deferring to something processed or pre-made. Contained within is a solid dose of protein, healthy fats and some good carbs. Breakfast of Titans is one of the easiest things to make. Why Titans you ask? They were gods of unmatched strength, and plus Craig Zielinski of @bamfathletics named it so…and I’m not one to argue with that. If you don’t like smoked salmon, you could substitute in any leftover meat of choice. Another suggestion to make this breakfast even simpler is to roast a bunch of sweet potatoes (375 degrees F for about 45 minutes) in the oven once or twice a week to always have them on hand.

Ingredients for Breakfast of Titans

  • 4 oz wild smoked salmon
  • 3-4 eggs
  • Big handful of spinach
  • Coconut oil or fat of choice

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Directions for Breakfast of Titans

1. Heat a medium-sized skillet on medium heat. Add a spoonful of coconut oil, butter, bacon fat, etc.

2. Add smoked salmon, break up into chunks and cook for about a minute.

3. Crack eggs directly into the pan and scramble.

4. When the eggs are almost completely cooked through, add spinach on top and stir around until wilted.

5. Serve with sweet potato on the side.