Fast Paleo Recipes!

January can be a time of fullness, newness. I find it helpful to have a few go-to healthy recipes that are quick and tasty, to support my vitality, and to warm me up! I love bringing colorful veggies to my kitchen to brighten up the chilly evenings.

Use homemade bone broth or vegetable stock for best results.

Prepare these recipes when time is limited but desire for tasty food is in abundance!

30-Minute Herb Broth with Fish

On a cool night, with these crisp seasonal herbs flooding your kitchen with fresh aroma, prepare this quick soup. This time of year can be a busy time, and great to have fast paleo recipes,  such as this one on hand to delight your taste buds.

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 3 to 4 servings

Equipment Needed: 4-quart or larger straight-sided skillet or Dutch oven


1 (½-pound) skinless domestic catfish, barramundi, halibut, salmon or other firm-fleshed fish, cut into 1-inch chunks

1 tablespoon ghee or coconut oil

2 leeks, root ends and dark leafy parts removed; slice white and light green sections lengthwise and then slice into ¼-pieces

4 cloves garlic, thinly sliced

1 cup dry white wine (optional)

1 quart Mineral-Rich Bone Broth (chicken), or Vegetable Stock

4 cups chopped green vegetables such as broccoli, zucchini or asparagus

3 to 4 cups chopped kale or spinach

Optional Toppings and Garnishes

1 medium avocado, chopped

2 cups chopped herbs such as basil, parsley, scallions

½ to 1 teaspoon lemon juice to taste



  1. Season the fish chunks with salt and pepper to taste and set aside.
  2. Fill a large bowl with water and drop the sliced leeks in. Jostle them with your fingers to separate the layers and release any dirt. Lift out of the water and shake to remove water.
  3. In the skillet or Dutch oven on medium-heat, warm the cooking oil. Add the leeks and about ¼ teaspoon of salt and cook until translucent, about 10 to 12 minutes.
  4. Add the garlic and cook until translucent, about 2 minutes more.
  5. If using wine, add it now and reduce it by half, about 4 minutes. Add the broth and bring the liquid just to a boil.
  6. Add the green vegetables, reduce heat to a simmer and cook 2 minutes.
  7. Add the fish and kale and continue to simmer 4 to 6 minutes, stirring occasionally until fish is almost cooked through and kale is wilted. If using spinach, wait until step 8 to add.
  8. Add avocadoes, herbs and lemon if using, and serve!

Mixed Herb Pistou

herb basil pistou pesto

Feel free to mix and match these herbs. Other herbs to add are fennel fronds, savory, and thyme (in small amounts). You need about 2 cups total of fresh chopped herbs. This pistou is delicious on top of fish, eggs, or vegetables.

¼ cup chopped dill

½ cup sliced basil

¼ cup chopped mint

1 cup chopped parsley

2 tablespoons lemon juice

½ cup extra-virgin olive oil

1 teaspoon high mineral salt

½ teaspoon freshly ground black pepper

  1. Add chopped herbs and lemon juice to a food processor or blender. With machine on, slowly drizzle in olive oil.

Check out 110 simple nutrient-dense delicious recipes in my new cookbook Heartful Kitchen, available now!