Yes, cavemen and women ate seafood

Eating like a caveman (ok cavewoman) sounds absurd, just the idea that you won't eat things that cave-folk were unable to eat.  Then you start thinking about it, that means no boxed/preserved food right? Not so crazy.  Yes, I miss Cheetoes...oh well. It also means no legumes, no dairy and no grains.  Again, you're probably thinking I'm crazy.  Maybe I am but I also am in the best shape I've been in in years, I recover substantially faster from tough workouts than I have ever and I'm learning that I have no limits, eating like a cavewoman is only a small piece of the puzzle but it's definitely helping.   So to keep myself interested in what I'm cooking and to keep what I'm doing from becoming 'routine' I have to stay creative, which means 'paleo-fying' recipes I already loved and finding new and interesting things. 

A lot of people who make major dietary changes look for ways to force their old tastes into the box of their new diet, I'm not sure I feel that is the best answer.  If this is going to stick it's better to make the switch, embrace it and on occasion allow myself a treat that is paleo but is paleo masquerading as non-paleo goodies.

In keeping with my love of the Farmers Market (and the whole, it should be wild thing that Paleo folks recoomend), I have been buying 99.9% of my seafood from a super vendor at my local market, K&S Seafood, they always have an amazing assortment of Gulf seafood, from shirmp and oysters to tuna, flounder or snapper.  All summer long I would pick up seafood from them almost on a weekly basis, for no reason other than the fact that everything I've gotten from them has been top notch.  So in the spirit of catching up on tasty things and bringing down the queue of recipes I haven't blogged here are two of my seafood delicious dishes from this past summer.


Crab Stuffed Zucchini
1 Large Zucchini, halved with the center scooped out
1/2 Pint Cherry Tomatoes, halved
1 Medium Sweet Onion, diced
1/3 Cup Dessicated Coconut (Unsweet)
1/2 Bunch Green Onions, chopped
1 lb Lump Crab Meat, separated to remove any bits of shell
Extra Virgin Olive Oil




1. Preheat oven to 350F.  Once the oven is hot, place the zucchini halves in large glass baking dishes, put about 1 inch of water in the bottom of the dish and rub a small amount of olive oil along all exposed sides of the cut zucchini.  Salt and pepper zucchini and heat in oven until fork tender.
2. While zucchini is cooking, saute sweet onion until tender in a tsp of olive oil.  Then after onion is translucent, add remaining zucchini (what you scooped out of the center) and salt and pepper to taste.
3. Turn off heat, mix in cherry tomato halves, fold in crab meat.
4. Stuff zucchini with zucchini-onion-tomato mixture, top with coconut and green onions and put back in oven to brown.
5. Let zucchini brown, if the water has completely evaporated add another inch of water to keep things from drying out.

Poor Girl's Cioppino
1lb Snapper Filets, cut into 2 inch cubes
1 lb Lump Crab Meat, separated to remove any bits of shell

2 Fresh Hatch Chiles, seeded and stemmed
1 Bunch Green Onions, chopped
1 14.5oz cans of fire roasted chopped tomatoes
1 Medium Sweet Onion, Diced
1 Tbsp minced garlic
Extra Virgin Olive Oil

1. Saute sweet onion and garlic in a tablespoon of olive oil until onion is translucent.
2. Once onion is cooked add 1 diced hatch chile and saute for about two minutes.
3. Add tomatoes and one can of water, let it come up to a boil.
4. Turn down heat so that broth/soup is simmering, let it simmer for 20 minutes.  Add salt/pepper to taste.
5. Add snapper and let it cook for about 5-10 minutes (depending on the size of the pieces you cut, you just want the fish to cook in the broth) then turn off soup and add crap in.
6. Serve topped with a slice of hatch chile and chopped green onions.