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Paleo Shrimp Chowdah

Paleo Shrimp Chowdah

I just got back from a beautiful wedding in Detroit hosted by my friends and coworkers Shayna and Chris. Shayna and I are always sending each other recipes and in her honor, when I got back from the wedding, I decided to make one she recently sent over, this Paleo Shrimp Chowder (Chowdah, now that I live in Boston). Shayna always preaches cooking with the ingredients of the season and this is an example of that, especially as fall approaches. As the chowder simmered on the stove, the smell of paprika, garlic, and shrimp filled my apartment. And then it tasted even better than it smelled!

This recipe is paleo because it doesn’t use any milk, cream, or flour, all common ingredients in chowder. Instead, this recipe calls for blending a whole avocado with chicken stock, paprika, and apple cider vinegar. That, plus the yams, celery, and carrots made for a thick and hearty chowder. The below recipe is supposed to yield 4-6 servings but I ate over half because it was so good. I am not just saying this when I say that this is one of my new favorite recipes.

See the end of this post for the original recipe.


  • 2 Tbsp olive oil

  • 1/2 medium yellow onionfinely chopped

  • 1 small jewel yam peeled and chopped

  • 2 large carrots peeled and chopped

  • 2 stalks celery chopped

  • 4 cloves garlic minced

  • 3 cups chicken broth divided

  • 1 Tbsp cider vinegar

  • 1 California Avocado peeled and diced

  • 1.5 Tbsp ground paprika *

  • .5 to .75 pounds raw shrimpde-veined

  • 1 Tbsp dried parsley

  • 1 tsp sea salt to taste

  • 1/4 cup dry white wine (optional - I didn’t add it)

For Serving:

  • 1 California Avocado sliced

  • red pepper flakes

  • dried parsley


  1. Heat the oil in a large stock pot over medium heat. Add the onion and yam and cover, stirring occasionally, until onion begins to turn translucent, about 3 to 5 minutes. Add the carrots, celery and garlic. Cover and continue cooking, stirring occasionally, until all vegetables have softened but are still al dente, about 3 to 5 minutes.

  2. Add half the broth, vinegar, avocado, and paprika to a small blender and blend until smooth. Add this mixture to the pot with the vegetables along with the remaining ingredients and stir well. Reduce heat, cover, and cook at a gentle boil for 15 minutes. Uncover and continue cooking, stirring occasionally, until chowder has thickened to desire level, about 10 to 15 minutes.

  3. Taste chowder for flavor and add more sea salt to taste. Serve chowder with sliced avocado, red pepper flakes, and dried parsley.


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