Paleo Pasta With Sardines, Anchovies, And Breadcrumbs

This paleo pasta with sardines, anchovies, and breadcrumbs is my favorite pasta ever! Even if you think you don’t like sardines and anchovies, you will love this recipe.paleo pasta with sardines, anchovies, and bread crumbs

When I was in Lake Como, Italy, I had my favorite pasta dish ever. I took the recommendation of our waiter and ordered a dish that had sardines in it.

I don’t think had I ever had pasta with sardines before. And, honestly, I don’t think it sounded great at the time. But, the setting was beautiful, the night air fragrant, and the wine was flowing. I was all in.

To this day, I can say with certainty that I have never ever had food that good before and — until now — I haven’t had it since.

This paleo pasta with sardines, anchovies, and breadcrumbs is my take on that glorious pasta dish. I’ve made it paleo friendly, and I’ve used buckwheat ramen noodles. And it is delicious. This pasta dish is one I’ve been making on repeat when I’m home alone for dinner. It’s easy. It’s so healing, and it takes me back to Italia… oh my…

I’ve given this recipe to a few people and everyone who has made it loves it as much as I do. I make it when I’m solo for dinner, because I can’t pull out sardines and anchovies in front of my family, without them refusing to eat it. Their loss! The sardines and anchovies don’t taste fishy at all but they give this sauce a deliciously briny taste and when the breadcrumbs are added, the sauce becomes textured and thickened and mouth watering.

Sardines are great to build bone strength and to elevate your mood. Have I convinced you to try this recipe yet?


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paleo pasta with sardines, anchovies, and bread crumbs

Here are some of the great healing ingredients in this Paleo Pasta With Sardines, Anchovies, And Breadcrumbs recipe:

Sardines reduce inflammation, boost mood, help with weight loss, and build bone strength. They also can help keep you stay hydrated and cool and can help reduce a fever.

Anchovies can help lower cholesterol and are good for heart health. They are also good for brain health and can help keep your skin looking younger and healthier. They are rich in iron and help with circulation.

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease. Buckwheat is a seed, not a grain, so no inflammation here!

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular. I used chickpea crumbs instead of traditional breadcrumbs in this recipe.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

paleo pasta with sardines, anchovies, and bread crumbs

I love to customize recipes for specific health concerns. Let me customize a pasta recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup recipe that addresses your specific needs!

Paleo Pasta With Sardines, Anchovies, And Breadcrumbs
5.0 from 1 reviews
Recipe type: paleo, grain-free, dairy-free, nut-free, quick
Cuisine: pasta, seafood, fish
Prep time:
Cook time:
Total time:
Serves: 2
This paleo pasta with sardines, anchovies, and breadcrumbs will transport you to Italy. It's a quick dish to make, it's so healing, and it is amazingly delicious.
  • 2 cakes buckwheat ramen (or pasta of your choice)
  • 3 Tbs extra-virgin olive oil
  • 1 can sardines
  • 1 small jar anchovies
  • ½ bunch parsley, chopped
  • dried hot red pepper flakes, to taste
  • ¾ cup chickpea crumbs (or breadcrumbs of your choice)
  • 1 28-oz can whole tomatoes
  • 10 garlic cloves, peeled and smashed
  • ¼ cup pitted kalamata olives
  • sea salt and black pepper, to taste
  1. Cook the pasta al dente and drain.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Chop up the sardines and anchovies and add them to the oil in the skillet.
  4. Add the parsley and red pepper flakes.
  5. Cook, stirring, 5 mins.
  6. Add the tomatoes, garlic, and olives.
  7. Break up the tomatoes with the back of a spoon, then lower the heat to low, and let simmer 15-20 mins. Season with salt and pepper.
  8. Pour the sauce over the pasta and enjoy!


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Buckwheat Ramen Soup

buckwheat ramen soup

What is it about ramen that makes it so good that I will eat it even on a hot summer day? I mean, usually, if you told me I was going to have hot soup for dinner in August, I’d run the other way. But not with ramen. It’s just so good! And this buckwheat ramen soup is one of my all-time favorite recipes.

I like to eat grain-free whenever possible. I also love pasta and noodles of all kinds. Now, I could make this soup using all different types of vegetable noodles, like zucchini, carrot, parsnip, etc. This recipe from feedfeed is awesome if you want to give the veggie noodle ramen a try. The buckwheat ramen noodles that are available in stores now are amazing, so I say give this a try! It’s close to real, authentic ramen noodles.

Oh, and in case you’re wondering, buckwheat (despite its name) is not a grain, it’s a seed. So, it’s like hitting the jackpot with these packaged noodles.

The other day, my niece was coming over for dinner. I didn’t give this dinner any thought at all during the day. Then, all of a sudden, at about 4pm, I realized I better make sure I have the ingredients to make something. Anything edible would do. I looked in my pantry, and saw a package of buckwheat ramen noodles. And, I have to tell you that even though it’s hot here in New York in August, nobody complained — it was the perfect dinner.

I served the hot bowls of ramen with cold old-fashioned tomato sandwiches. Can I just say, this was an amazing dinner. So, I’m telling you that you have to make this buckwheat ramen soup. And soon. Don’t wait til winter.

And, if you want another great summer noodle dish, try my recipe for Szechuan Zoodles.

buckwheat ramen soup

There are a bunch of great healing ingredients in this buckwheat ramen soup:

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease. Buckwheat is a seed, not a grain, so no inflammation here!

Ginger is a Chinese herb (Sheng Jiang). It’s especially good during cold weather and also during seasonal changes. So, when winter is trying to turn into spring, and we (those of us on the east coast) get some of those cold, raw, damp days, ginger will make you feel better and will help boost your immune system. Ginger is also great for some digestive issues. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist).

In Eastern medicine, bok choy is used to quench thirst, aid digestion, prevent constipation and treat diabetes. It is rich in vitamin C, beta-carotene, folate and fiber. And there are only 20 calories in one cup of Bok Choy. So, it’s good for you, it’s easy to prepare, and it tastes good.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsaicin. Capsaicin actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people. I used a hot pepper sauce in this recipe (Sriracha) and I added some sliced jalapeños at the end — do whatever makes you happy!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

buckwheat ramen soup

Buckwheat Ramen Soup
Recipe type: soup, ramen, lunch, dinner, main course
Cuisine: Asian, vegetarian, grain-free, dairy-free, gluten-free, healthy
Prep time:
Cook time:
Total time:
Serves: 4
Buckwheat ramen noodles are genius! This ramen soup has everything you want, but none of the usual grains or gluten. This is comfort in a bowl... and so healthy!
  • 4 eggs, boiled for 5 minutes, then cooled in ice water for awhile, then peeled and cut in half
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • sea salt
  • 3 garlic cloves, sliced
  • 1 Tbs yellow miso
  • 1 tsp grated ginger
  • ½ tsp sriracha sauce
  • 7 cups vegetable broth
  • 1 Tbs white vinegar
  • 1 large head of bok choy, cut into ½-inch wide strips
  • 3 Tbs liquid aminos
  • 1 cup shredded or spiralized carrots
  • 3 buckwheat ramen noodle cakes
  • 1 jalapeno pepper, sliced (optional garnish)
  1. In a large soup pot, heat the oil over medium heat and add the onions. Sprinkle with a little sea salt.
  2. Saute about 5 minutes, or until the onions start to brown.
  3. Add the garlic, miso, and ginger. Cook, stirring about 1 minute.
  4. Stir in the sriracha and cook for about 30 seconds.
  5. Add the vinegar, and use it to deglaze the pan, scraping up any bits from the bottom of the pan.
  6. Add the broth, bok choy, carrots, and aminos.
  7. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the bok choy is slightly tender, about 15 minutes.
  8. Turn the heat back up to medium-high and add the buckwheat ramen noodles, poking them with a fork or tongs to break them up. Cook, stirring occasionally, just until the noodles are al dente (about 4 minutes). NOTE: Do not overcook these noodles, or they may become gummy!
  9. Ladle the soup into bowls, and top each bowl with 2 egg halves and a few slices of jalapeños.
  10. Enjoy!

buckwheat ramen soup

Buckwheat Sweet Potato Arugula Salad

Sweet potatoes are great for your digestive system!

buckwheat sweet potato arugula salad

In my mind, the best salads have 5 components: fresh greens, something chewy and substantial, something sweet, something tangy, and something unexpected. This Buckwheat Sweet Potato Arugula Salad has got ’em all!

When I lived in the suburbs for many years, I would go to the supermarket and stock up for the week. I was always a pretty good planner and I would have some idea of what I would need for the whole week and I would make a list and go buy those very things. That kind of planning was a necessity then. I mean, I had kids, a full-time stressful job, a long commute… it was the only way to get it done.

Oh, how things have changed. Now, I live in the very city I used to spend hours commuting to. I have a small kitchen, and, my kids are out of the house. Now, when I go to the market, I like to buy just what I feel like cooking and eating in that moment. Well, plus whatever unnecessary items catch my eye… This feels like such a luxury to me and I love it!

I very rarely crave salad for dinner. I just don’t think most salads are satisfying enough to be a good dinner. But, one day last week, I was craving salad. But I knew that I wanted some of it to be warm. My fav salad of all times is from an Italian restaurant that puts steaming hot veggies on top of ice cold greens… that’s what I wanted. But, I also wanted it to be vegan and to be filling at the same time. Oh, and I didn’t feel like eating too many beans. Wow, I can really be difficult at times…

Let me tell you, rather immodestly at that, that this salad is incredible. It hit all it’s marks. The buckwheat is chewy. The sweet potatoes are warm and sweet. The tempeh tastes like unexpected little pieces of smoky bacon. The spinach and arugula are refreshing.  The cherries are tart. The dressing is tangy. The pecans are crunchy. Okay, enough praises. But you’ve got to make this!

And, if you are looking for another great salad, try my recipe for Paleo Vegan Caesar Salad.

buckwheat sweet potato arugula salad

buckwheat sweet potato arugula salad

Here are some great reasons to make this buckwheat sweet potato arugula salad:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Buckwheat is a seed, not a grain. It is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E, and has antioxidants that can help fight cancer and heart disease.

Arugula has a good amount of calcium and it also contains vitamins A, C and K. It is rich in potassium and it’s extra beneficial in the summer because it actually cools the body down. This delicious peppery green is also believed to be a libido booster. One of the first things I learned when I started really taking care of my health through proper nutrition, was to substitute dark greens for lighter greens whenever possible. One of the easiest, tastiest, and healthiest switches you can make is to swap out some of your lighter salad greens for peppery, dark arugula.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. Pecans are good for energy and they can also help you get rid of a cough. They are also good to help combat constipation, lower back pain, low libido, and erectile dysfunction.

Cherries are one of the best foods to combat many types of arthritis and joint pain. Also, because cherries help improve circulation, they can be helpful for post-stroke patients. In Chinese medicine, we also believe that cherries help to maintain the body’s “essence” or life-force. I always keep a bottle of organic black cherry juice in the fridge and I often drink a few ounces before bedtime or put a little in my smoothies. I also keep bags of frozen cherries in the freezer. And when fresh cherries are in season, you can always find a big bowl in my kitchen. This recipe uses tart dried cherries — I love them and use them as a substitute for raisins in many recipes.

buckwheat sweet potato arugula salad

Buckwheat Sweet Potato Arugula Salad
Recipe type: salad, buckwheat, sweet potatoes
Cuisine: vegan, vegetarian, salad, side dish, main course
Prep time:
Cook time:
Total time:
Serves: 4
This salad has everything you could ever want. It's filling and tangy and sweet and just so delicious! And it has so many healing ingredients!
  • 1 cup raw buckwheat, cooked according to package directions, then drained and rinsed with cold water (you should end up with about 2 cups of cooked buckwheat), and then immediately tossed with 2 Tbs extra virgin olive oil
  • 1 medium sweet potato (I used a purple one), washed and cut into 1-inch pieces
  • 1 Tbs coconut oil, melted
  • sea salt and black pepper
  • 1-1/2 cups fresh arugula, chopped
  • 1-1/2 cups fresh baby spinach, chopped
  • ⅓ cup pecans, chopped
  • 2 Tbs dried tart cherries
  • 3 oz Facon Bacon tempeh, cut into pieces (or substitute another cooked flavor of tempeh or whatever other meat substitute you like)
  • For the dressing:
  • ¼ cup extra virgin olive oil
  • 2 Tbs balsamic vinegar
  • sea salt and black pepper, to taste
  • 2 tsp Dijon mustard
  • 2 tsp coconut sugar
  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with parchment paper.
  3. Spread the sweet potatoes onto the sheet and toss them with the coconut oil and some salt and pepper.
  4. Roast in the oven for about 20 minutes, or until the sweet potatoes are done.
  5. Meanwhile, make the dressing by whisking all of the ingredients together. Set aside.
  6. In a large bowl, combine the buckwheat, pecans, arugula, spinach, Facon Bacon, and cherries.
  7. Gently stir in the cooked sweet potatoes.
  8. Add as much dressing as you like and gently toss.
  9. Enjoy!

buckwheat sweet potato arugula salad

Paleo Pumpkin Pancakes

Did you know that buckwheat is a seed and not a grain? There’s a debate as to whether or not it’s 100% paleo, but I think it is! And it can be a great fix for spontaneous sweating and high blood pressure… if you are looking for something that tastes and feels like a grain, you’ve got to try this!

paleo pumpkin pancakes

It’s pumpkin season! And it’s pancake season! Okay, so maybe there’s not really a pancake season, but there should be…

These Paleo Pumpkin Pancakes are so perfect, you shouldn’t need a reason to make them, but they taste so decadent, that you might feel like you are cheating on your healthy eating lifestyle. But you are not. Really. These are so good for you!

Breakfast is my favorite meal.  Always has been.  I’m like a breakfast freak. Steve gets on my case all of the time because the second I wake up I start planning my day around breakfast.  During the week this is easy because I usually have some type of shake. But on the weekends, it’s a different story.  I love to go out to breakfast. But, sometimes, like when I want pancakes, I’ll make them myself, because even here in Manhattan, it’s not so easy to find paleo pancakes when I want them.

So, when I woke up last Sunday, I popped out of bed (I’m an annoying morning person), and immediately started talking about breakfast. Steve looked at me, shook his head, and just kind of slid out of the room and put the dogs’ leashes on.  I knew there was no way he was entertaining my hugs restaurant brunch ideas… so as we walked the dogs, I formulated my homemade breakfast in my head.  And these Paleo Pumpkin Pancakes happened.  I can’t take the credit for the original recipe, because I got most of it from Erin at her awesome blog: Well Plated.

I’ve made lots of paleo pancakes before. But never with buckwheat. I don’t know why, except that I guess I never really thought or believed that buckwheat is paleo friendly. So I did some research. Buckwheat is a seed; it’s not a grain. And when it’s ground into a flour, it makes the most awesome pancakes. I’ve actually been experimenting with making risotto out of whole buckwheat groats lately and so far I’m loving the results (I’ll post a recipe soon).

These Paleo Pumpkin Pancakes are crisp on the outside and hot and smooth on the inside. Add some pure maple syrup and you feel like you are cheating on your diet. I mean, pumpkin and maple… this is a delicious flavor combo…

paleo pumpkin pancakes

paleo pumpkin pancakes

Here are some of the reasons these pancakes are so healing:

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease.

Pumpkin can help reduce pain and fever and can soothe stomach irritations. It’s a great food to treat constipation, allergies and asthma. It’s high in vitamin A and can help protect your lungs and intestines from cancer.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for these pancakes.

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

paleo pumpkin pancakes

Paleo Pumpkin Pancakes
Recipe type: breakfast, pancakes, pumpkin, buckwheat
Cuisine: paleo
Prep time:
Cook time:
Total time:
Serves: 4
These buckwheat pumpkin pancakes are paleo friendly; did you know that buckwheat is a seed and not a grain? These are so good and they are made in the blender!
  • 1 cup buckwheat flour (you can buy it here)
  • 1 cup canned pumpkin puree (I buy them buy the case here)
  • 1 cup full-fat coconut milk
  • 2 eggs
  • 2 Tbs walnut oil (substitute whatever oil you like) (you can buy walnut oil here)
  • 2 Tbs pure maple syrup, plus more for serving
  • 2 tsp vanilla extract
  • ½ tsp raw apple cider vinegar (buy this one)
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp pumpkin pie spice
  • 2 tsp coconut oil for greasing the pan (plus more if needed)
  1. Mix all ingredients, except coconut oil in a blender. (I used my Vitamix, so it was quick)
  2. Blend until completely smooth.
  3. Heat oil in non-stick pan until hot.
  4. Pour in batter to form small pancakes (the small ones cooked better than the bigger ones).
  5. Cook on first side until completely done (wait until the edges start to brown and lots of bubbles appear on the top), then flip them.
  6. Cook shortly on the second side, until slightly crisp.
  7. Remove to plates and serve with maple syrup.
  8. Enjoy!

paleo pumpkin pancakes