delicious nourishment

Ingredient: salt and pepper

Danish shrimp salad

Danish shrimp salad

This traditional Danish shrimp salad is such a simple dish to make, and yet it is so delicious. The best shrimp are the tiny North Atlantic shrimp or Maine shrimp. Their delicate flavor doesn’t require much but a squeeze of lemon and a dollop of mayonnaise. […]

Paleo Pot Pie

Paleo Pot Pie

Chicken pot pies are the ultimate comfort food, but of course, the traditional way of making them includes a lot of gluten, dairy and often an unnecessary amount of sugar. This paleo pot pie recipe uses pureed parsnip as the “cream.” The crust uses a […]

Paleo New England Clam Chowder

Paleo New England Clam Chowder

This paleo New England Clam Chowder is a gluten-free, dairy-free, healthier version of the traditional soup.

When my husband and I first met, we experienced one of the coldest winters on record in Washington, DC. We had the romantic idea of going to New York City to watch the New Year’s Eve ball drop but quickly changed our minds when we realized just how cold it was going to be, and no amount of people huddled together could change that. So we took the train back to DC, got in our pajamas and watched the ball drop from the comfort of our couch, under a warm blanket. That same weekend, I made a huge batch of New England clam chowder. The bacon, the heavy cream, the potatoes…. warming comfort food, that lasted for much of the deep cold spell. Even though fat was considered unhealthy back then in the late 90’s, we didn’t care. We were young and not worried about our waistlines, especially because the soup was so satisfying. My husband still talks about that soup today, twenty years later.

These days I cannot consume cream or potatoes, so I went many years before I had that gastronomic, soul-warming experience again. However, I have now found away to get around those two obstacles. The celeriac acts as both the “cream” as well as the potatoes. The bacon still remains. 🙂 In fact, I use a little extra, to make up for the loss of fat from the cream.

While that first soup might have been heady, gushing, heart-swelling love in a pot, this new soup is a wiser, more sustainable, life-fulfilling love.

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Paleo New England Clam Chowder
Prep Time 30 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425 Fahrenheit.
  2. Strain the clam juice from the cans and reserve. Cube the celeriac into 1-inch pieces. Place in a couple of baking dishes, drizzle with olive oil and salt and pepper, and toss to coat. Bake for 40 minutes, stirring halfway through, until they are fork tender.
  3. In a Dutch oven or large stock pot, cook bacon over medium heat until crisp. Remove to a plate and set aside. Saute celery and garlic in the bacon drippings until tender. Stir in chicken stock, clam juice (from the bottles as well as the reserved juice from the cans), bay leaves and salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 5-10 minutes, allowing the flavors to meld.
  4. If you'd like a few potato-like chunks in your soup, then reserve a handful of the cubed celeriac. Place the rest of the celeriac in pot, and with a stick blender, blend until smooth. Add the remaining celeriac cubes, the clams and the thyme, stirring to heat through. Taste the soup and adjust for seasonings. Crumble the bacon and garnish each soup bowl, reserving any remaining bacon to place on salad another day.
Recipe Notes
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Paleo Chicken Cacciatore

Paleo Chicken Cacciatore

This paleo chicken cacciatore is a gluten-free, version of the Italian ‘hunter’s stew.’ It should be naturally gluten-free, but these days people put all kinds of things in their stews to thicken it up. I just use tomato paste. Traditionally, this stew is made up […]

Celeriac Mash

Celeriac Mash

Many people with autoimmune issues find that white potatoes can cause inflammation, but this celeriac mash is a tasty substitute, which also happens to be low-carb. Sadly for the celery root (also called celeriac), it is not a very pretty vegetable, which may scare some […]

Roasted Beet and Carrot Salad

Roasted Beet and Carrot Salad

Roasted beets are almost velvety in texture and their earthy sweetness combined with the mellow tones of roasted carrots, can dress up any weary winter salad. Personally, I like to contrast them with the peppery bite of arugula, but I usually give my kids a more milder mix of salad greens. This roasted beet and carrot salad is simple to make, healthy to eat, and your kids will love watching their teeth turn bright red, even if it just for a couple of minutes. 🙂

Beets do have a moderate amounts of FODMAPs, so make sure you check your quota for the day, and focus more on the carrots if FODMAPs are a problem for you.

Print Recipe
Roasted Beet and Carrot Salad
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 450 Fahrenheit.
  2. Place beets and carrots in a baking dish. Drizzle with olive oil and season with salt and pepper. Stir to combine.
  3. Place in the oven and cook for about 40 minutes, or until fork tender, stirring about halfway through. Remove from oven and allow to cool.
  4. In a large salad bowl, toss together salad greens and roasted veggies. Crumble goat's cheese on top (if using) and fold into salad. Serve with a simple vinaigrette.
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Slow roasted pork chops

Slow roasted pork chops

The key to making sure your pork chops stay moist while cooking thoroughly, is to sear them in a pan, then finishing the cooking time, low and slow, in the oven. This process also renders more of the fat. I always get bone-in chops, because […]

‘Creamy’ Zucchini Soup. Gluten-Free, Dairy-free, Paleo.

This ‘creamy’ zucchini soup actually has no dairy. It can be served warm or chilled and is a great way to use up the summer bounty of squash. Don’t water down the chicken stock and you’ll get all the benefits of good fats, minerals, proteins […]