My Favorite Paleo Recipes:
Sardines for Sardine-Haters

evolution rSardines are so healthy. One 4.375-ounce can of wild caught sardines with skin and bones contains about 310mg of EPA and 685mg of DHA omega-3 fatty acids. Also, a can contains ample amounts of vitamins B12 and D as well as selenium and coenzyme Q10. Ounce for ounce sardines contain more calcium and phosphorus than milk, more iron than spinach, more potassium than bananas, and as much protein as steak. But, most of my contemporaries say they don’t eat sardines. Here is a simple way to serve sardines. Many sardine-haters would agree they aren’t so bad when served this way. Try it. Who knows, you may become a sardine-lover.
In the picture, I have used cashews and thawed black cherries.
1 4.375-ounce can of wild caught pacific sardines with skin and bones (ex. Wild Planet, which is BPA free. They also package white anchovies, which have 4 times the amount of EPA that is in its can of sardines.)
1 large bell pepper, cut in half with seeds removed
1/2 fresh lime
About 1/4 cup of fresh or thawed fruit (ex: blueberries, dark cherries, or strawberries)
About 1/4 cup chopped nuts (ex: cashews, pistachios, almonds, or macadamia)
Sprinkle of kelp granules for taste as well as trace minerals (ex: Maine Coast Sea Seasonings)
Salt and pepper to taste

  • Place both halves of a bell pepper on a plate
  • Open the sardine can and drain liquid
  • Place sardines into the open cavity of each pepper
  • Squeeze fresh lime juice over sardines
  • Top with fruit and nuts
  • Sprinkle with kelp granules
  • Add salt and pepper to taste
  • Eat with your fingers or with knife and fork (more dainty)

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