Roxbury Vegan Farm

That Time I tried Paleo

So I have been trying to do this whole Paleo thing.  It’s hard, but if I have learned anything in the last 5 months cooking as a private chef in NYC, I can do hard things. For the Paleo diet, I have decided to be 100% Paleo, like 75% of the time. So with that being said, I have decided to convert this little blog into a page that will show people how to do Paleo…or at least, clean, healthy eating, without compromising taste.  So many people have the misconception that eating healthy means not getting to enjoy the good food anymore, but that is so untrue. Just about ANY recipe can be converted into a healthy alternative and still be incredibly delicious.  Case in point…my Shrimp and Grits tonight. I am a southern girl…a deep south, fried fish, shrimp gumbo, cook everything in butter southern girl.  Shrimp and Grits just may be one of my most favorite southern dishes.  It’s right up there with Crawfish Toffee and a giant loaf of crusty, flaky, fresh out of the oven French bread. Momentary pause while remembering the taste of that amazing bread) BUT, all is not lost.  I have perfected Shrimp and Grits paleo style and it just may be better than the original…no I take that back, it IS better, WAY better and WAY healthier.  SO, here is the recipe.  I went into this blind and failed to take pictures along the way, but it’s ok, make it anyway…you will not be disappointed!

Paleo Shrimp and Grits

  • 2 lbs of fresh shrimp
  • Old Bay seasoning or Tony’s or both
  • Coconut Oil for cooking


  • 1 head of cauliflower, riced, or processed until crumbly
  • 1/4 of sweet onion finely chopped
  • 3 cloves of garlic minced
  • 3 cooked and mashed sweet potatoes
  • 1 can of lite coconut milk, organic
  • 3 tbsp of almond flour
  • salt and pepper
  • crumbled bacon
  • Coconut Oil

Heat oil in a large sauté pan, add onion and garlic. Cook until soft, add the can of coconut milk and stir, whisk in the almond flour and stir until slightly thickened.  Add the riced cauliflower and stir, you will most likely need to add water to the cauliflower, about 1/2 cup. You want the cauliflower thick but not dry and not runny.  Cook on medium for about 10 minutes and then add the mashed sweet potatoes, bacon, salt and pepper. You can add other seasonings as you like, we like spicy food, so a little cayenne was perfect. If you find this too difficult obviously you can always use a personal chef or private catering.

Meanwhile in another pan heat about 2 tbsp. of coconut oil over medium high heat and add the shrimp. Sprinkle with the Old Bay and cook until pink.

Spoon the “grits” onto a plate and top with shrimp and parsley. If you want to cheat a little on the Paleo part, a little fresh shredded smoked Gouda is perfect on top.
And that’s it. The grits take a bit to prepare, but they are SO worth it! Enjoy!

With the abundance of carrots and green tomatoes I have gotten in the past few weeks, I was having a hard time keeping up with cooking it all.  So I decided to start pickling them!  The carrots came out so, so…I’m going to have to continue to experiment.  However the green tomatoes are a whole other story, I seriously think I stood at the counter and ate half a jar today!  So here’s the recipe, you can adjust the heat to your liking.  This recipe is adapted from The Homesick Texan, she has some GREAT recipes and I highly recommend you check her out!



  • 6-7 medium size green tomatoes, sliced and cut in half
  • 1-2 jalapenos sliced in half or for more heat you can use serranos the same way
  • 2 TBSP (1 for each jar) of McCormick Pickling spice
  • 2 cloves garlic, minced
  • 1 cup apple cider vinegar
  • 1 tablespoon coarse sea salt
  • 2 wide-mouth pint jars or 1 wide-mouth quart jar, sterilized

Evenly distribute the sliced green tomatoes, sliced pepper, pickling spice and garlic into the jars. In a saucepan, bring to a boil 1 cup of water, the vinegar, and sea salt. Pour the boiling vinegar mixture into the jars leaving a bit of room at the top to avoid overcrowding. Cover with lids.  Allow to cool and then refrigerate. They will be ready after 8 hours and will last for about 2 months in the refrigerator, although if you love them as much as I do, I don’t expect they will last that long!

Do you have any good pickling private chef recipes that you would like to share??  I would love to hear from you!


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