Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
This is definitely a dish to feed the masses! This one pot meal is a paleo take on Spanish Paella that can be completely customized! This recipe is a great way to use up some of those leftover veggies you have in the refrigerator and feed your entire family!
The protein in this meal gives you a satisfying feeling and is loaded with vitamin B12 which plays a role in cardiovascular health, DNA production, the brain and nervous system (brain fog anyone?), and energy production.
Not a big shellfish fan? Swap it out with proteins you prefer or just add more nutrient-packed vegetables!
Paleo Paella
Paleo Paella
Ingredients
Ingredients
- 1 14.787 tbsp ml Avocado oil
- 2 chicken sausages sliced
- 1 onion chopped
- 4 carrot peeled and chopped
- 4 4 stalks celery chopped
- 6 6 cloves garlic minced
- 1 4.929 tsp ml saffron
- 2 9.858 tsp ml cumin
- 1/2 120 cups ml bone broth
- 1 454 lb g jumbo shrimp and/or other seafood of blend of choice (scallops, calamari, mussels, etc.)
- ground black pepper to taste
- sea salt to taste
- 1 lemon sliced into wedges
- parsley
Instructions
Instructions
- Heat oil in a large skillet or pot at medium-high heat. Add chicken sausage. Season with salt and pepper to taste. Cook until chicken sausage is no longer pink.
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Add in onion, carrots, and celery stalks. Saute until onions are cooked through. Add saffron, cumin, and ½ cup bone broth. Cover and cook for 15 minutes or until bone broth is cooked off.
- Add seafood and cover. Cook for 10 additional minutes or until shrimp has turned pink.
- Turn off heat and garnish with parsley and lemon slices.
