Clam Chowder

This recipe is off the hook and it is dairy free!  I have created a dairy free chowder base using creamed cauliflower.  My husband was very impressed with how well this recipe turned out.  Now he wishes restaurants would sell it as a dairy free option!  This recipe is perfect for a cool fall day or a blustery winter day.


Clam Chowder


4 cups chicken broth

1 head of cauliflower

2 cans of clams in water

1 large leek thinly sliced

5 strips of bacon

1 cup chopped carrots

2 cups chopped jicama

1 tsp smoked paprika

1/2 tsp dry mustard

1/4 tsp dry ginger

1/8 tsp ground cayenne

salt and pepper to taste

hot sauce if desired Continue reading

Warm Crab and Artichoke Dip

When Stacy and Matt over at Paleo Parents mentioned a Cheesecake Factory Paleo Recreation Round-Up, I got very excited (link to the round-up will be posted soon)!!  I love visiting The Cheesecake Factory!  It is a treat because we do not have one locally.  When we do visit, we often get guacamole with cucumber slices as an appetizer and Chicken Lettuce Wrap Tacos.  Many of the items on their menu contain gluten or dairy which we avoid.  However, I have taken their Warm Crab and Artichoke Dip and made it dairy free and Paleo friendly!  This recipe is easy to make and enjoyed by everyone!

This recipe does need a little planning.  You will need to soak the cashews in water for 4 hours before making the dip.  This will cause the cashews to become more nutrient and have a creamy texture.

Warm Crab and Artichoke Dip Continue reading

Shrimp Stir Fry

My oh-my, has it been a busy week!  Have you ever had a moment when you walk in the door and are starving?  This happens to me all the time!  A favorite go-to quick recipe is Shrimp Stir Fry which takes 15 minutes to make and is very yummy!!  I think it is more time-consuming to peel the shrimp than it is to cook the dish.  Lucky for me…I have a husband who was willing to have a job in the kitchen today (this speeds up the time with his cranky wife).  Yes, it is true, I get cranky/moody when I’m hungry.  He’s been known to give me food when I get snippy.

This recipe calls for sriracha sauce.  We do not like our food too spicy, but to have flavor.  I felt one teaspoon is just right for us.  I recommend you start small and work up to your desired ‘heat’.  Over one teaspoon and my mouth is blazing.

You can add or substitute vegetables.  Below are my ‘go-to’ stir fry vegetables.


Shrimp Stir Fry

1.5 lbs of peeled raw shrimp
2 carrots thinly sliced
1 head of broccoli cut into small pieces
12 snap peas
2 tbs olive oil

Continue reading

Halibut with Garlic

On Sunday’s we love to spend some extra time in the kitchen with our meal.  This is a day we tend to bake our meals.  When I walk in the door on a weeknight, I am tired and want the meal done quick.  This takes planning and prepping on the weekends.  However, today’s meal was simple to create, but took some time to bake. This recipe is full of Omega from the Halibut.  Halibut is a fish I have come to love.  It is not too fishy tasting and when baked in the oven, the house does not smell of seafood.  I have a nose like a hound dog and certain smells stick around and it irritates me, seafood smell is one of those nasty smells (in my mind).

If you choose to use butter on this recipe, please use grass-fed cows butter.  The most popular brand you can find is Kerrygold.  Kerrygold butter comes out for specials meals in our house and this recipe is a special one!!

Halibut with Garlic

Halibut with Garlic

2 8oz fillets of Halibut
1 garlic glove
1 TBL butter/coconut oil
Himalayan Sea Salt (to taste)
Peper (to taste)
Coconut oil spray
2 – 8×8 sheets of Aluminum Foil
1.  Preheat oven to 350 degrees.
2.  Rinse halibut with cold water and pat dry.
3.  Place the aluminum foil squares on a 9×13 pan.
4.  Spray foil with coconut oil spray.
5.  Place halibut on the squares.
6.  Cut up the butter into small slivers and lay on top of halibut.
7.  Cut garlic clove into thin slivers and place on top of halibut.
8.  Grate salt and pepper over fish to taste.
9.  Close the aluminum foil up and allow the fish to steam inside the foil.
10.  Bake for 20 minutes.


Garlic Shrimp with Pea Pods

This is a great meal to make when in a hurry.  During the summer I blanched some of our crop share vegetables and pull them out of the freezer when in a hurry (or snowed in).  I have also made this recipe with green beans or broccoli. Just make sure your vegetable is precooked and still crunchy when putting it into the frying pan.

We LOVE garlic and you may want to cut back on the garlic or increase it.  I think it is important to know, when making a recipe YOU are in control of the seasonings.  The garlic compliments the shrimp and pea pods nicely.

Make sure when you are cooking raw shrimp, the grey shrimp goes pink.  If you over cook shrimp it becomes rubbery.  If you cook it just right, shrimp has a soft texture.


Shrimp with Pea Pods

1 lb raw shrimp
2 cups pre-cooked pea pods
3 cloves of garlic
3 TBL coconut oil
salt to taste
1.  Melt coconut oil in frying pan on low heat.
2.  Once oil is hot, add in mashed garlic and cook for one minute.  Allow the garlic to flavor the oil.
3.  Next, add in the pea pods and warm them (about 2 minutes).
4.  Place shrimp in into the pan and allow them to cook on 1 side for 2 minutes and then flip them for an additional 3 minutes.  You may add salt to taste.


This is an easy recipe with only four steps!!

Crab and Mushroom Soup

We recently had crab legs for diner and I made crab stock with them.  What is crab stock?  I place all the crab shells into a pot with water and brought it to a boil. I then let it simmer for about three hours, therefore creating crab stock.  For this soup, I use cauliflower to give it a texture similar to a chowder without the dairy.  However, make sure your cauliflower is fully cooked before you puree it.  If it is under cooked it will give your soup a very grainy texture.

Crab and Mushroom Soup

1 can of crab meat (we use Trader Joe’s)
2 TBL coconut oil
1 8oz container of mushrooms minced
2 celery stalks minced
1 onion minced
1 head of cauliflower
10 cups of seafood stock
2 tsp creole seasoning
1.  Bring the seafood stock to boil and place cauliflower pieces into stock.  Try to cut all the cauliflower stem pieces if possible.
2.  In a separate frying pan, melt coconut oil.
3.  Place mushrooms, onions and celery in the frying pan.  Cook until translucent.
4.  When cauliflower is soft, move to a blender and purée with 1 cup of seafood stock.
5.  Pour cauliflower mixture into the crab stock.
6.  Stir items from the frying pan into the soup pan.
7.  Add in the can of crab meat.
8.  Add in creole seasoning.
9.  Let simmer on low for 10 minutes and then enjoy!