Paleo Seafood Omelette with Hollandaise Sauce | DoYouEvenPaleo.net

Seafood Omelette with Hollandaise Sauce

This seafood omelette recipe and the accompanying post are sponsored by Southern Kitchen!

When the man spouse and I were in Oconomowoc, Wisconsin this fall for a wedding, we ate at the same family diner nearly every morning. It was the kind of diner where you seat yourself when you walk in. Cheap vintage coffee mugs sit upside-down at each table. All of the servers know just from glancing at you that you’re new to the place, but they welcome you with a smile when you come back the next day.

At this diner, I feasted on a seafood omelette with hollandaise sauce each morning… And I’ve been dreaming about it ever since. I’ve been testing and testing… and now I can have my own paleo version whenever I want!

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Salmon Cake Eggs Benedict | DoYouEvenPaleo.net

Salmon Cake Eggs Benedict

Breakfast, lunch, dinner, or brunch — Salmon Cake Eggs Benedict is a great choice for all of them! Salmon cakes get a facelift with serrano peppers and herbs. Top it off with poached eggs and homemade hollandaise and you’ve got a meal like no other. Of course, the whole dish is gluten free, grain free, and paleo.

It’s no secret that I’m a fan of breakfast foods, so of course I put a breakfast-y spin on salmon cakes. But don’t let that stop you from making these salmon cakes for any meal. Add them into your meal prep rotation—they’re quick, easy, and great on the go!

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Shrimp, Sausage, and Caulirice Skillet | DoYouEvenPaleo.net

Shrimp, Sausage, and Caulirice Skillet

I’m not sure how my husband will feel about me sharing this shrimp, sausage, and caulirice skillet recipe.

You know how back in the day, families would keep their traditional recipes close to the chest, passing them down only to family members? If my man spouse had his way, I think this recipe would be that. This abashedly simple one skillet meal would become our staple. We’d make it regularly for ourselves and for dinner parties. Our astonished friends would gush over how delicious it is, not-so-hypothetically wondering how I made it. And Tjay and I would laugh and give each other a look and he would beguilingly say “it’s Chelsea’s signature recipe” or something equally dodgy.

But I have a food blog, and that’s not how food bloggers operate. So, I’m sorry, Tjay, but I’m sharing the recipe.

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