Ya’ll I am still on this Whole 30 kick!!
A few weeks ago my friend Val brought over Kristen Cavallari’s new cookbook True Roots and I fell in love! The cookbook is refined sugar free, gluten free and dairy free with some BOMB recipes in it.
The thing I loved most about the book is how Kristen talked about living a 80/20 life. 80% healthy, 20% whatever the fuck she wants!
LOVES IT.
Ever since I started Whole 30 two months ago, I really got to know my body and what it likes and what it doesn’t like.
I realized that I have slight gluten intolerance (I don’t have Celiac though) and grains like rice (white rice is my fave!) just didn’t sit well with me. Whenever I eat those things I get immediately bloated feel heavy and tired. I slimmed down pretty quick by removing those items from my diet. BUT at the same time, I LOVE those things and I am not one to deprive myself – hence, the 80/20 way to live! Thanks Kristen!
Ok – so what does that mean? Basically it means 80% of the time I eat “healthy” – gluten free, dairy free and V low carb. The other 20% of the time I treat myself – so maybe that includes a little pasta, or a sweet treat.
Not a bad way to live, right?
Now, there is no need to worry. The recipes I will continue to post will be fucking delicious; there is NO doubt about that. However, now you can feel GOOD, hell maybe GREAT about eating them.
Take today’s recipe for example. Usually chowder is made with a bunch of flour, butter, cream and white potatoes.
I have taken the base of butter and replaced it with coconut oil and the cream I have replaced with coconut cream so that you still get that thick chowdery feel.
In the meantime, grab yourself a bowl (or two) of this too easy, super light, triple seafood chowder!
Happy Kickoff to summer!
Xx
K
Get to Cooking!
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- 3 tbsps. coconut oil
- 2 cups onion diced small
- 1 ½ cups multi-colored fingerling potatoes cubed
- 3 pieces of celery chopped
- 2 carrots chopped
- 1 bay leaf
- 1 can coconut cream
- 1 can coconut milk
- 2 cups broth of choice
- 8 oz’s salmon cubed
- 8 oz’s shrimp peeled and deveined
- 1 can fresh or boxed anchovies cut into small pieces
- 2 tbsps. tapioca flour
- 1 tsp. fresh thyme
- ½ tsp. dill
- ½ tsp. basil
- ½ tsp. turmeric
- ½ tsp. chili powder
- 1/3 cup cilantro chopped
- 1 lemon zested
- ½ lemon juiced
- salt and pepper to taste
Ingredients
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- Heat coconut oil in a pot over medium-high heat.
- Add onion, celery and carrots. Sautee for 5 minutes.
- Add potatoes, salt, pepper, turmeric, chili powder and bay leaf. Stir.
- Cook 6 to 8 minutes or until potatoes are slightly tender.
- In a small bowl add flour and ½ cup of coconut milk and mix together until smooth.
- Add flour and milk mixture, coconut cream, remaining coconut milk and broth and bring to a boil. Reduce heat and let simmer for 20-25 minutes or until reached desired thickness.
- Add in salmon, shrimp, anchovies, thyme, dill, basil. Stir and taste. Add more salt and pepper as necessary and continue to cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness.
- Remove from heat and stir in cilantro, lemon zest and lemon juice.
- Enjoy!
Add in some cauliflower rice for some extra texture
16 comments
I’m not a big seafood eater, all I eat is Salmon but this looks good indeed!
Gah, that looks sooo good! Makes me wish I had the ingredients in the house right now. I’m definitely a fan of that 80/20 mentality; I’ve never described it that way, but it’s really similar to my own approach to food.
I appreciate this recipe a lot! I love creamy soups but since I discovered I’m sensitive to dairy they’ve been off-limits. Great substitutions!
Wow! Looks yummy, delicious and healthy. I loved the twist on this seafood base recipe. Would definitely try this at home.
I would love to have some hearty seafood chowder right now. It has been quite a while since I had some. Saving your recipe and adding this to our menu plan for next week.
My friend would love this dish. So sending her the recipe right now x
I like the concept of the 80/20 ratio because while it is important to eat well, at the same time we should begrudge ourselves a little treat either. Love the sound of your chowder as well.
Exactly!
Looks a delicious recipe. I recently started cooking and this is very helpful to me. Thanks a lot.
My husband would so love this! And it looks really doable to make. Cooking seafood scares me but I might try this! 🙂
This sound so so so delicious! We are most certainly going to try the recipe out
I don’t eat a lot of seafood but this looks delicious! I definitely need to try out this recipe
sometime as it looks very good
80 20 sounds like a great plan! some indulgence is good for the soul as well!! Cant wait to try this fresh and relish chowder!
80 20 sounds good. I think a treat or some cheeky fast food once in a while is lovely. And it’s good to know what sits well with your body and what doesn’t. I’m allergic to nuts, fish and seafood so those are out! Lol but also if i excessively eat dairy I do get bloated, flatulant or it flares up the eczema on my hands.
I am a major seafood fan. I never had a seafood chowder, but by the looks of it, I have to give it a go.
I’ve been wanting to check out that cookbook and this soup looks fabulous! I’ll have to try out this soup for sure!