SARDINE FISH CAKES

Sardines pack a nutritional punch, as they are:

• rich in Omega 3 fatty acids EPA and DHA, which are imperative for healthy brain function, glowing skin + much more!
• a rich source of bioavailable vitamins (including B12, B3, B2 and Vitamin D) and minerals that support healthy teeth, bones, nervous system + more
• a particularly great source of calcium, as the whole fish (bones and all) is consumed
• low in mercury and other pollutants, due to their tiny size and position at the bottom of the food chain.

• 2 tins wild caught sardines (either in spring water or olive oil)
• 3 medium white potatoes
• 1 free range egg
• 2 shallots (spring onions)
• 1 red chilli
• handful fresh coriander
• 1/2 tsp chilli powder (adjust to your heat preference!)
• 1 tsp salt

Steps

1. Roughly dice your potatoes into medium sized chunks and set them to boil in water until soft (this should take around 10 – 15 minutes)
2. In the meantime, finely chop the shallots, red chilli and fresh coriander and set aside
3. Open up and drain your sardines of any excess liquid, and add to a large mixing bowl. Using a fork, break apart and mash the sardines until there are no large pieces or whole bones visible
4. Once your potatoes are done (test with a fork if they’ve gone soft), take them out of the water into a separate bowl and mash with a fork or potato masher. It’s best not to over-do it: think chunky mash rather than whipped potato!
5. Add the mashed potato to your sardines and combine well, before cracking in your free range 
6. egg and adding the shallots, red chilli, coriander + your chilli powder, salt and pepper
7. Use your hands to form the fish cake patties and set aside on a plate, ready for cooking. Aim for palm-sized patties that are not too thick, i.e. no more than 2cm. Hint: if you suspect your mixture is too wet, we recommend adding a tablespoon of tapioca starch to help the patties stay together.
8. In a large pan, add a tablespoon of coconut oil and bring to a medium heat before adding your patties. Cook for a few minutes per side, and turn them carefully. Note: this recipe makes enough to cook two batches without overcrowding the pan
9. Serve! These sardine fish cakes are lovely served with a squeeze of fresh lime and a light side salad. Enjoy 

Chicken and Shrimp Soup 
Mark Sission - Marks Daily Apple

• 1/4 cup bacon fat, lard or olive oil (hw: I like to use coconut oil) 
• 1 medium onion, chopped
• 1 yellow pepper, chopped
• 1 jalapeno pepper, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 tbsp chopped garlic
• 2 cups diced tomatoes
• 2 cups cauliflower “rice” or more to taste  (for 2 cups worth take a bag of defrosted frozen cauliflower or 1/2 a head of fresh cauliflower and put in food processor or food “chopper” and process until cauliflower is the size and shape of rice)
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 2 cups chopped chicken (For those on the go, rotisserie chicken works very well)
• 8 cups chicken stock
• 1 bag peeled and cleaned, uncooked shrimp
• 1/4 cup chopped scallions, or green onions
• 1/2 cup chopped cilantro

* Can sub scallops. 

Directions:

On medium heat, melt bacon fat or other fat in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes.

Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice.

Add cayenne pepper, black pepper, paprika, garlic powder, and salt and sauté a few minutes then add chicken and cook for about five minutes, stirring frequently.

Turn down heat to low/medium.

Add chicken stock and simmer 20-30 minutes.

Add shrimp, scallions, and cilantro and simmer for an additional 5-10 minutes.

PALEO FISH STICKS

http://www.paleocupboard.com

Ingredients:
- 1 pound fresh cod
- 2 large eggs
- 1 1/2 cups almond flour (I use Honeyville brand)
- 1/2 cup arrowroot powder- 
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. paprika
- 3-4 Tbsp. lard/bacon fat or tallow



Directions:1. Rinse the cod and pat dry with paper towels. Cut into sticks that are about 1/2" wide and 4" long
2. Place the 2 eggs in a medium sized bowl and whisk. Place the almond flour, arrowroot powder, sea salt, black pepper and paprika into another medium sized bowl and stir to combine.
3. Dip the cod pieces into the whisked eggs and then into the almond flour mixture, making sure the sticks are well coated on all sides. Place the coated sticks on a wire cooling rack while you continue to coat the rest.
4. Place the lard or tallow in a large skillet over medium-high heat. Allow the fat to heat up and then add half of the sticks to the pan, making sure they are not touching. Cook for 2-3 minutes on each side or until they are golden brown. Transfer to a plate covered in a paper towel and cook the second half of the fish sticks.
5. Serve with your favorite paleo ketchup,  tartar sauce and lemon wedges and enjoy!

If you want to bake them instead of fry them you can place the fish sticks on a greased baking pan, making sure they are not touching, and bake at 400F for 10-15 minutes or until golden brown, flipping halfway through. Just want to make sure they get crispy but don't burn.

Tropical Chopped Salad with shrimp

http://www.theclothesmakethegirl.com 

Ingredients, per person:

4-6 oz. cooked wild-caught shrimp or chicken breast, cut into 1/2-inch dice
1/3 cup diced ripe mango*
1/4 cup diced ripe avocado*
2/3 cup diced seedless cucumber*
2/3 cup diced red bell pepper*
1 tablespoon finely minced red onion
1/2 tablespoon lime juice (i used lemon)
1 tablespoon homemade mayo (recipe is under PALEO label)
1/4 teaspoon ground cumin
salt & ground black pepper, to taste

*It’s really pretty and tasty if you chop all the ingredients into equal-sized pieces; I recommend 1/2-inch dice.