Tag Archives: Seafood

Garlic Steamed Crabs (AIP/Paleo)

Garlic Seamed Crabs (AIP/Paleo)

My entire extended family is from eastern Maryland. I have many fond childhood memories of spending summer evenings at my grandfather’s house catching fireflies, listening for the ice cream truck, watching an orioles game on TV and eating steamed crabs. Steamed blue crabs are basically synonymous with summer in my family. I realize that in many parts of the world, the idea of steaming a live crab and then cracking the shell with a mallet and picking out the meat sounds… well, just straight up barbaric. However, I grew up with it and I love it. It is fun and it brings me back to my childhood. The only problem is that true Marylanders only want one thing on their steamed crabs… Old Bay Seasoning. A type of seasoning, that is definitely off limits for anyone avoiding nightshades. Maryland steamed crabs are also traditionally steamed in a combination of water, white vinegar, and beer, making them a bad idea for anyone avoiding grains and gluten. I have been trying to create a yummy AIP version of steamed crabs for two summers now and I think I have finally found a winning recipe. The key is to make sure that you have enough seasoning on the shells that it carries over onto the meat as you’re eating it. The key to this recipe is the crushed garlic. The texture on the crabs is similar to that of the old bay seasoning, so it works well. However, because it requires so much this is one instance where I would highly recommend buying it in a jar rather than making your own. Here is an AIP friendly brand. I had a lot of fun making these this year, and if you also happen to have roots in the Chesapeake Bay area or you just enjoy steamed crabs, I hope you will enjoy them too.

Here is a fun video of my dad and my hubby putting the crabs in the steamer this year: (Double Click to Play)


Garlic Steamed Crabs (AIP/Paleo)

 Garlic Steamed Crabs (AIP/Paleo)


1 dozen live blue crabs

32 oz of Apple Cider Vinegar

32 oz of Water

6 TBS coarse sea salt

3 TBS dried oregano

1 TBS turmeric

3 TBS garlic powder

½ cup of crushed garlic


Using a 15 and ½ quart steamer pot or larger, pour your water and vinegar into the bottom of the pot and insert the steamer tray. Bring the water to a boil. In a small bowl combine your salt, oregano, turmeric and garlic powder. Using tongs or gloves, pick up the crabs and place them in the pot. Sprinkle all of your spice mix over the crabs. Then liberally spoon your crushed garlic over the crabs and close the lid. Steam the crabs for 30 minutes. Remove them with tongs and serve.


Pineapple Avocado Salmon (AIP/Paleo)

Pineapple Avocado Salmon (AIP/Paleo)

Salmon is a part of my menu just about every week because I actually get a really good deal on wild caught salmon at our local Aldi. That being said I have been getting bored with my typical ways of preparing it, so this week I decided to try something new and add some excitement to fish night at our house. With summer here and in full swing I decided to put together some of my favorite summer flavors and make type of AIP friendly “salsa” to add to the tops of the fish. I also baked the salmon in tin foil to help keep the moisture in and change the texture rather than grilling it or frying it in a pan like I usually do.

it is recommended that those on the autoimmune protocol eat seafood a minimum of three times a week because it is an important part of of an anti-inflammatory diet. This has always been a bit of a challenge for me because seafood can be expensive and my grocery budget is tight, but I have found ways (like buying my Salmon at Aldi) to make the seafood stretch and add it in in an affordable way. This recipe adds an extra layer of fun and deliciousness that I hope you will enjoy.

Pineapple Avocado Salmon (AIP/Paleo)


Pineapple Avocado Salmon (AIP/Paleo):

(serves2 )

2 salmon fillets

1 TBS olive oil

1/2 tsp sea salt

1/2 cup of fresh diced pineapple

1 avocado, cubed

1/2 White or Red onion, minced

2 TBS fresh parsley


Preheat oven to 425 degrees. Place your salmon fillets in tin foil, coat them with olive oil and sprinkle with sea salt. Wrap them tightly in foil and bake on a cookie sheet for about 12 minutes or until they flake nicely. In the mean time, combine your pineapple, avocado, onion and parsley  in a bowl. When the salmon is cooked put it on a plate and spoon the pineapple mixture over the top. Serve with veggies and enjoy!

4 Tips for Eating Out on the AIP Diet

eating out on AIP

Eating out is probably one of the most difficult aspects about committing to the AIP diet. I will admit that I have only been able to eat out on a handful of occasions over the past 7 months, but once I found a few good go-to places things got a little bit easier. I still pack my food whenever possible, but sometimes everyone needs a night out, or has to attend a party or function at a restaurant. Here are four of my go to tricks for eating out without compromising health.


Burgers: With the popularity of organic and grass-fed meat on the rise, it is beginning to get a little easier to find responsibly sourced meat at restaurants. We have a restaurant near us called Tribeca Tavern that sells local grass-fed burgers. I usually get a burger with avocado and bacon wrapped in lettuce and accompanied by a cooked veggie like asparagus, which they cook in olive oil. Sure, the burger would be better with some condiments, but it is still satisfying and filling and the avocado gives the meal more texture than just eating a plain piece of meat. Add some sparkling water and you’ll feel almost fancy!

Seafood: Steamed seafood or grilled salmon are two of my other go-to options. Many places, like seafood restaurants and steak houses usually have salmon on the menu. I recommend getting it grilled and completely plain. Then add some salt or pepper, if you are having pepper, once it gets to the table. Again pair it with a cooked veggie or a plain sweet potato. Steamed seafood is another delicious choice. Just last week my hubby and I went to the beach for the day and stopped by a seafood restaurant for dinner where we split a heaping plate of steamed shrimp and steamed crab legs with fresh lemon and cooked veggies. All AIP and delicious.

South American Cuisine: This is one of my most exciting recent finds. There is a small Peruvian restaurant near us that a friend recommended to me a while back. I didn’t think much of it until one day when I was desperate for a night off from cooking. We went and checked it out and I was like a kid in a candy store. They had fresh local chicken cooked in a wood burning rotisserie and seasoned with basic spices like salt, garlic and lemon. You get the amount of chicken you want (1/4, 1/2, Or a whole chicken!) with bones, skin and all (a plus for pale folks). As sides they had green plantains (tostones), ripe plantains, and yucca fries to choose from. No flour, no sugar just fried plantain and yucca. I have had all three and none of them made me sick.

Panera Bread Power Menu: Finally, as a last resort, I fall back on the Panera Bread power menu. This will still take a few adjustments to make doable but basically you can put together a combination of meat, lettuce, veggies or avocado and then get a dressing of olive oil and a half a lemon. The turkey and steak are relatively safe, however the chicken has paprika on it so I would not recommend that. It is doable, but you will still be hungry later.


Again, like I said. Eating out is not easy on AIP and I honestly wouldn’t recommend it but on the rarest of occasions. However, I do believe that a key to being successful on a restricted diet is finding ways to live your life without feeling deprived and sometimes a night out is a big part of that.


Confessions of a Fish-Phobic Cook… A Tangy Baked Salmon Recipe.

I have a confession to make… I am not a well-rounded chef. I have this food-related blog, I know a lot of chicken, and almond flour but what I over compensate for in knowing about the chemical make-up of a sweet potato I lack in the area of seafood.

Don’t get me wrong, having been raised by two true Marylanders, I have a genetic love of seafood. Steamed crabs are the highlight of my summer, shrimp make everything better, and lobster is well… its lobster! My problem is with fish specifically. I don’t mind the taste, I certainly wouldn’t turn it down if served to me by someone else, but I am very picky about the texture. I do not like mushy fish.

As a result of my fish/texture phobia and because fish is not something I ever really crave I just never had the need to cook it for myself. Enter the love of my life… so understanding of my diet restrictions, so on-board with my local eating convictions, generally willing to try new things as long as they aren’t too weird…. He loves fish. For the, almost 8 months, we have been married I have resisted. Letting fear of mushy failure hold me back…. until this week.

After weeks of putting up with my crazy appetite issues and digestive health conversations my husband was getting fish! To my surprise, it was not hard and the texture turned out very well. Since this was my first attempt at cooking Salmon I don’t have much to compare the cooking experience to, but if you are looking for a new marinade or if you, like me, have a fish phobia to overcome I certainly recommend this recipe.  Its easy enough and husband approved!

Sweet Potatoes and Social Change Tangy Baked Salmon

For my first attempt at cooking fish, this recipe was a winner. Quick, easy and husband approved. Photo By Samantha McClellan


–       2 to 4 small Salmon Fillets

–       1 clove minced garlic

–       2 TBS Olive Oil

–       4 TBS of Butter

–       2 TBS Worcestershire Sauce

–       2 TBS lemon Juice

–       ¼ cup white wine

–       1 Tsp  garlic salt

–       2 TBS of dried dill


Preheat your oven to broil and make sure that your oven rack is about 6 inches away from the heat source. Line a rimmed pan with aluminum foil.

In a small bowl, microwave garlic and olive oil for about one minute. Add in and melt the butter. Stir in the Worcestershire sauce, lemon juice, wine, garlic salt, and dill.

Place the Salmon fillet skin side down on the pan. Spoon about 1/3 of the sauce over the fish.  Broil for 3 minutes then flip the fillet and baste with another 3rd of the sauce. Broil for 3 minutes. Flip the fillet back over and cover with the remaining sauce. Broil until the fish flakes with a fork, about another 3-5 minutes. Enjoy.