Build-Your-Own Seafood Chowder (Gluten-Free, Dairy-Free)

triple seafood chowder

 

 

This dairy-free build-your-own Triple Seafood Chowder is one of my favorite comforting, most nutrient-dense recipes on this site! It contains gut-healing bone broth, anti-inflammatory wild seafood and veggies, and has the most delicious smoky, creamy, bright finish. I like adding a big scoop of organic rice to make it even heartier and more filling.

 

 

This photo is a “double” seafood chowder made with wild bay scallops (the tiny kind) and smoked sardines. I added organic jasmine rice cooked in the Instant Pot – the easiest most fool-proof way to cook perfect rice every time.

 

The build-your-own version above includes wild shrimp, wild sockeye salmon and smoked kippers.

 

 

What you need for your own Build-Your-Own Seafood Chowder

 

Two to three kinds of wild seafood: I highly recommend including at least one smoked seafood for the tastiest results. I like Bar Harbor brand Smoked Sardines and Smoked Kippers which you can find in the canned seafood aisle of most grocery stores.

 

Flavorful homemade or high-quality store-bought broth: I prefer using chicken or seafood broth for this recipe for the most mild, appealing flavor. My favorite storebought brand is Bonafide Provisions.

 

The vegetables listed in the recipe: The mire-poix of onions, carrots and celery is integral for starting off with a flavorful base. I add in cubed white sweet potato for a hearty starch like a traditional chowder. If you eat corn, you can certainly add some frozen corn kernels as well.

Seasonings: I go fairly light on the seasonings in this recipe so the fish and veggies can stand out, but I’ve been known to double up on the dill, add fresh dill, add dried parsley, marjoram and extra thyme. That’s the beauty of food – you get to customize to YOUR palate! We don’t all have the same taste buds so use this recipe as a base and adjust to your liking if desired. 

 

Make it lower carb by replacing the white sweet potatoes with rutabaga and serving over cauliflower rice!

 

97 reviews

Triple Seafood Chowder

Prep Time 00:00 Cook Time 00:00

Ingredients

  • 2 tablespoons olive oil
  • 2 cups diced yellow onion
  • 1 1/2 cups peeled and cubed white sweet potato (1/3-inch cubes)
  • 3 ribs celery, finely chopped
  • 2 large carrots, finely chopped
  • 3/4 teaspoon sea salt, divided
  • 1 bay leaf
  • 1 cup coconut cream (see tip)
  • 2 cups Beef, Fish or Pork bone broth
  • 8 ounces wild salmon, cubed
  • 8 ounce pre-cooked shrimp, tails removed
  • 3.5 ounce can smoked kippers
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried basil
  • 1/3 cup packed finely chopped parsley
  • 1 teaspoon lemon zest
  • 1/2 lemon, juice

Directions

  1. Heat olive oil in a large pot over medium-high heat. Sautee onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender, 6 to 8 minutes.
  2. Add coconut cream and broth to the pot and bring to a low boil. Stir in salmon, shrimp, kippers, thyme, dill, basil, and remaining 1/2 teaspoon sea salt. Cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness. Remove from heat.
  3. Stir in parsley, lemon zest and lemon juice. Ladle into bowls and serve with a scoop of cauliflower rice or white rice for a hearty meal.

Recipe Notes

Tip: Replace coconut cream with 1/2 cup pureed cooked white sweet potato instead, if desired.

Creamy Ground Beef & Potato Stew (Paleo, AIP, Whole30)

 

The Instant Pot obsession continues, but how could it not? I’ve never spent less time in the kitchen since going Paleo/AIP (especially AIP) since incorporating the Instant Pot into my daily meals.

 

My leftovers taste great, even better, and every meal I make is a winner with my husband. I’ve been saving a lot on groceries too by using this wonder-appliance for most of my meals. So that’s a win-win-win, but who’s keeping track? Me. It’s pure time-crunch glory.

 

Last week’s release of The Paleo AIP Instant Pot Cookbook got me all riled up for soup season. I am a previous “non-soup-person” – I just never preferred it to salads. But now that I see how much goodness I can get into one economical bowl of delish-ness, it’s an easy choice to make.

 

Recently, most of my meals have been soups, so today I’m sharing a quick and easy favorite that is easy to adapt to whatever herbs/spices you have on hand. Feel free to use lamb or bison in place of the beef. Lamb would be particularly delish with the rosemary here!

 

You can use any white sweet potato, but I prefer the Japanese yam since it’s the starchiest. The broth gets absorbed into the yam during pressure cooking and it’s amazing.

 

Of course you can use regular white potatoes here if you eat those. And you can swap out the spinach for power greens, chard, kale, really any leafy greens, but spinach wilts the easiest. 

 

Creamy Ground Beef & Potato Stew is budget-friendly, comforting & healing!

 

3 reviews

Creamy Ground Beef & Potato Stew

Prep Time 00:15 Cook Time 00:13 Serves 4 to 6

Ingredients

  • 2 tablespoons olive oil
  • 1 heaping cup sliced shallots
  • 1 teaspoon sea salt, divided
  • 2 pounds grass-fed ground beef
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon dried thyme
  • 1 bay leaf
  • 1 large Japanese yam, peeled and cubed (1/2-inch pieces)
  • 2 scant cups beef bone broth
  • 1 tablespoons arrowroot starch
  • 6 ounces spinach
  • pinch each ground cinnamon and ground cloves

Directions

  1. Turn Instant Pot “Saute” function on. Heat olive oil in insert.
  2. Add shallots and ½ teaspoon sea salt to insert and cook for a few minutes until fragrant and lightly golden.
  3. Add ground beef, rosemary, thyme and remaining ½ teaspoon sea salt to insert and cook for 2 to 3 minutes to lightly brown the beef. Stir in bay leaf , cubed yam, and bone broth and seal the lid.
  4. Turn “Saute” function off and set Manual timer to pressure-cook for 8 minutes. When timer elapses, immediately vent the pressure.
  5. Remove the lid and sprinkle in the arrowroot starch while stirring the stew to thicken it. Stir in the spinach in batches of handfuls until wilted. Stir in cinnamon and cloves.
  6. Ladle stew into bowls and serve warm.

 

Turkey Stuffing Stew (Paleo/AIP/Whole30)

turkey plantain stew

 

I have just been craving Thanksgiving stuffing like it’s the 3rd week of November or something. There’s just no better flavor profile to me than all the savory herbs + take-on-all-those-flavors turkey + sweetness o’ accompanying fruit. And then there’s those tasty, soak up all the goodness cubes of bread. Well since it’s been over half a decade since I ate traditional bread-based stuffing, there’s just got to be a little starchy something-something when I make the AIP thang.

 

This recipe was inspired by the Hamburger Stew in The Healing Kitchen, which is 100% comfort food in a bowl! I wanted to make a version that’s a bit lighter and includes more delicious herbs inspired by my favorite side dish. 

 

This stew is everything you know Thanksgiving to be: savory,  comforting and filling! Just not AS filling as Turkey Day fare.

 

2 reviews

Savory Turkey & Plantain Stew

Prep Time 00:15 Cook Time 00:30 Serves 3 to 4

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 large parsnips, peeled and diced
  • 2 ribs celery, diced
  • 1 teaspoon sea salt, divided
  • 1 bay leaf
  • 3 cups homemade beef or poultry bone broth
  • 1 pound ground turkey breast
  • 1 tablespoon dried thyme leaves
  • 2 teaspoons minced fresh rosemary leaves
  • 2 teaspoons dried parsley
  • 1/4 teaspoon dried rubbed sage
  • pinch cinnamon
  • 2 green plantains, peeled and diced (1/2-inch pieces)
  • 4 slices cooked and crumbled bacon, for serving
  • for serving: chopped parsley (optional)

Directions

  1. Heat olive oil in a large pot over medium heat. Saute onions, parsnips and celery with ½ teaspoon sea salt and the bay leaf for 10 to 12 minutes until softened and lightly caramelized.
  2. Transfer contents of pot to a blender with the broth. Puree until smooth and set aside.
  3. Crumble turkey into the pot. Sprinkle with remaining ½ teaspoon sea salt, thyme, rosemary, parsley, sage, and cinnamon. Cook until no longer pink then add the plantains to the pot.
  4. Cook turkey and plantains together for 3 minutes and then add the pureed broth/veggies to the pot. Bring to a boil, uncovered, over medium heat for 15 to 20 minutes until the plantains and the stew is creamy and thickened.
  5. Meanwhile cook the bacon in a separate skillet until crisp. Transfer to a cutting board to cool and then crumble.
  6. Taste stew and adjust seasoning if desired. Top bowls of stew with crumbled bacon and minced parsley to serve.

Recipe Notes

To make recipe in Instant Pot, "Saute" bacon until crispy and set aside, "Saute" veggies and turkey with seasonings in bacon fat until golden, add broth and plantains, seal the lid and pressure cook on "Manual" for 8 minutes. Top with crumbled bacon.

 

The Ultimate 100+ AIP Breakfast Recipe Round-Up

aip breakfasts

 

Out of all three meals we eat, breakfast while following the autoimmune protocol seems to stump many! I rarely make something special for breakfast unless my husband requests waffles or pancakes, but I’ve been doing this Paleo thing for almost 4 years now.

 

Dinner leftovers are frequently breakfast or a big smoothie full of veggies, fruits, fats, and my favorite breakfast companion Vital Proteins Collagen Peptides. I add 1 to 2 scoops to any smoothie recipe or even in bowls of broth-based soup for extra nutrients on mornings I don’t have time to do anything but a simple soup puree. In this round-up, I’ve included 30 of the most delicious AIP-compliant smoothie recipes so you don’t reach smoothie boredom. Adding “supplements” like collagen, turmeric, coconut oil/MCT oil, or matcha powder turn your smoothie into a beautifying morning treatment.

 

Now if you’re the type that likes to make one big skillet each week so you can grab and reheat a small portion every morning, you will love the hash & skillet section! My new Five Spice Beef Skillet is included below and has some really flavorful and lovely North African flavors. And my Crispy Salmon Hash from The Healing Kitchen is one of the tastiest, nutritious, omega-3 packed breakfasts you can have on the AIP!

 

We all have those special Sunday mornings that call for a traditional breakfast/brunch treat – especially if we’re feeding our family AIP foods as well! That’s why I’ve included a lengthy section of waffles, pancakes, and baked goods from the greater AIP blogger community (which is where most of these recipes will direct you to!) My Flourless Waffles are pretty magical and I’ve been told they make great pancakes too!I don’t often share my breakfasts on social media because they’re usually a mish-mash of leftover soup and salad from the day before. I love starting my day with a broth and veggie-heavy soup because it sets a perfect foundation for a day of nutritionally-minded food choices. The breakfast soup collection below contains easy to digest soups, mostly purees, that you can make Sunday night to feed you every morning before work.

 

 

 

ON THE RUN BREAKFAST IDEA: MISSION HEIRLOOM YUCAN CRUNCH SPREAD WITH AVOCADO, LIME AND SEA SALT!

 

CLICK HERE TO GET THE “85 AMAZING AIP BREAKFASTS” EBOOK

If this list isn’t enough and you want a whole e-book of 100% AIP Breakfasts including “coffees and lattes”, biscuits & gravy, over a dozen other hashes, and my ebook-exclusive recipe for Silver Dollar Carob Pancakes!

 

 

Hashes & Skillets
Sage Plantain & Butternut Hash by Don’t Eat the Spatula

Moroccan-Inspired Breakfast Skillet by Mickey Trescott for Autoimmune Paleo

Kedgeree by Kate Jay for Autoimmune Paleo

Breakfast Risotto with Greens by Angie Alt for Autoimmune Paleo

Chicken Breakfast Skillet by Joy Filled Nourishment

Sweet Potato, Apple & Pancetta Hash by Gutsy by Nature

Turmeric Pork Skillet by Sweet Treats

Oh Mama, Umami Kale by Grazed & Enthused

Nightshade-Free Buffalo Chicken Skillet by Grazed & Enthused

Five Spice Beef Skillet with Fennel & Currants by Grazed & Enthused

Greens n’ Dines Hidden Hash by Grazed & Enthused

Potato-Free Breakfast Potatoes by Meatified

Crispy Salmon Hash by Alaena Haber (me!) from The Healing Kitchen

Epic Bar AIP Paleo Breakfast Hash by Clean Eating Veggie Girl

Sweet n’ Savory Hash by Beyond the Bite

Chicken Hash Brown Patties by Alaena Haber from The Healing Kitchen

Celeriac-Parsnip Hash Browns by Eat Heal Thrive

Chicken Breakfast Skillet by Joy-Filled Nourishment

Bison, Kabocha & Cabbage Skillet by Don’t Eat the Spatula

 

 

Pancakes, Waffles & Muffins
Allergy Friendly Waffles by Don’t Eat the Spatula

No-Egg Waffles by Don’t Eat the Spatula

Banana Muffins by Eat Heal Thrive

Banana Bread by He Won’t Know It’s Paleo

Maple Sugar Waffles by Marissa Franklin for He Won’t Know It’s Paleo

Oven-Baked Pumpkin Spice Pancakes by Gutsy by Nature featured in 85 Amazing AIP Breakfasts

Plantain Bacon Pancake by Castaway Kitchen

Cinnamon Raisin Rolls by Sweet Potatoes and Social Change

Banana Bread Cookies by Beyond the Bite

Carob Bread with Date Caramel by Heart Beet Kitchen

Sweet Plantain Waffles by Hold the Grain

Baked Breakfast Casserole with Apples & Raisins by Provincial Paleo

Grain-free Banana Mug Bread by Provincial Paleo

Bacon Herb Biscuits by Grazed & Enthused

Cinnamon Plantain Fritters by Grazed & Enthused

Rustic Apple Cinnamon Rolls by Grazed & Enthused

Flourless Lemon Poppy Waffles (omit poppy seeds) by Grazed & Enthused

Bacon Maple Cinnamon Pancakes by Comfort Bites

AIP Pancakes by Comfort Bites

 

 

Breakfast Soups
Creamy Mushroom Soup with Bacon & Fried Sage by Mickey Trescott for Autoimmune Paleo

Roasted Chicken & Vegetable Soup by He Won’t Know It’s Paleo

Spring Breakfast Chicken Soup by A Squirrel in the Kitchen

Fennel & Spinach Soup by Healing Family Eats

Lamb Stew with Butternut, Apples & Ginger by Healing Family Eats

Beef and Plantain Curry by Provincial Paleo

Triple Seafood Chowder by Grazed & Enthused

Roasted Cauliflower & Garlic Bisque by Grazed & Enthused

Nightshade-Free “Potato” & Leek Soup by Grazed & Enthused

3-Step Root Vegetable & Leek Soup by Grazed & Enthused

Mushroom & Fennel Soup by Comfort Bites

Sweet Potato & Broccoli Soup by Meatified

Creamy Leek & Salmon Soup by Meatified

Creamy Leek Soup (omit ghee) by Stupid Easy Paleo

Comforting Creamy Broccoli Soup (omit ghee) by Stupid Easy Paleo

Cream of Mushroom Soup by Primal Palate

 

 

Porridge & N’Oatmeal

Warm Porridge with Berries & Lemon by Kate Jay for Autoimmune Paleo

Chai Spice & Pear N’Oatmeal by Eat Heal Thrive

Carrot Cake Breakfast Cereal by Eat Heal Thrive

Apple Cinnamon N’Orridge by Eat Heal Thrive

Cinnamon Coconut Crisp Cereal by Sweet Potatoes and Social Change

Cauli-Porridge with Rosemary Plum Compote by Healing Family Eats

Sweet Cinnamon Tigernut Granola by Beyond the Bite

Instant Oatmeal by Grazed & Enthused

 

Sausages & Bites
Fennel-Herbes de Provence Sausage by Eat Heal Thrive

Blueberry Bacon Breakfast Burgers by Adventures in Partaking

No-Fuss Sweet Potato & Apple Sausages by The Unskilled Cavewoman

Homemade “Bangers” (omit nutmeg) by The Paleo Mom

Lox & “Everything” Sweet Potatoes by Grazed & Enthused

Bacon-Wrapped Cinnamon Apples by Grazed & Enthused

Cranberry Fig Collagen Protein Bars by Grazed & Enthused

Breakfast Tostones with Fried Garlic Guacamole by Grazed & Enthused

Prosciutto Meatloaf Muffins with Fig Jam by Grazed & Enthused

AIP Breakfast Stack by Comfort Bites

Chicken & Bacon Bites with Green Onion and Sage by Meatified

Breakfast Sausage by Gutsy by Nature

Beef Breakfast Sausage by The Paleo Mom

American Style Breakfast Sausage by The Paleo Mom

 

 

Smoothies & Beverages
Pina Colada Smoothie Bowl by Grazed & Enthused for Autoimmune Paleo

Green Detox Smoothie by Kate Jay for Autoimmune Paleo

Collagen Berry Green Smoothie by Mickey Trescott for Autoimmune Paleo

Creamy Coconut Milk by Mickey Trescott for Autoimmune Paleo

Anti-inflammatory Turmeric Tea by Mickey Trescott for Autoimmune Paleo

Carrot Cake Shake by Eat Heal Thrive

“Chocolate” Protein Smoothie by He Won’t Know It’s Paleo

Creamy Carob Banana Smoothie by Joy Filled Nourishment

Strawberry-Banana Protein Smoothie by Joy Filled Nourishment

Raspberry Sunrise Breakfast Shake (replace almond milk with coconut milk) by PaleOMG

Matcha Jasmine Tea Latte by Sweet Treats

Spiced Apple Kombucha by Sweet Potatoes and Social Change

Blueberry Kale Collagen Shake by Healing Family Eats

Maple Pumpkin Collagen Shake by Healing Family Eats

Raspberry Turmeric Collagen Shake by Healing Family Eats

Turmeric Papaya and Orange Smoothie by Biohackers Recipes

Strawberry Peaches n’ Cream Smoothie by Grazed & Enthused

Orange Cream Healing Smoothie by Grazed & Enthused

Matcha Smoothie Bowl by Comfort Bites

Apple Pie Smoothie (use coconut milk) by PaleOMG

Mango Ginger Kale Green Smoothie by Minimalist Baker

Coconut Papaya Smoothie by Minimalist Baker

Creamy Pineapple Cucumber Smoothie by Minimalist Baker

Blood Orange Green Smoothie by Minimalist Baker

Carrot Ginger Turmeric Smoothie (use coconut milk) by Minimalist Baker

Coconut Clementine Green Smoothie by Minimalist Baker

Cherry Limeade Smoothie (use coconut milk) by Minimalist Baker

Super Thick Coconut Yogurt by Oh She Glows

Island Blast Green Smoothie by Lexi’s Clean Kitchen

Cool Paleo Melon Mint Smoothie by Stupid Easy Paleo

 

Offal in the Morning

Pork and Chicken Liver Terrine with Spiced Apple Compote by Kate Jay for Autoimmune Paleo

Bacon Beef Liver Pate by Mickey Trescott for Autoimmune Paleo

Beef & Offal Burgers by Castaway Kitchen

Loaded Toast with Pate by Castaway Kitchen

Easy Pan-Fried Chicken Hearts by Comfort BitesSuperfood Sausages by Primal Palate