Food as Medicine

Cara Price, Creator of The Nourished Body and Soul, Touts the Paleo Lifestyle and its Healing Qualities

After living in constant pain for three years, Cara Price discovered food was one of the keys to healing. She began to follow the Paleo protocol by removing inflammatory foods from her diet, and in turn, improved her health and found her calling.

“This way of eating drastically improved my health. Once I began eating Paleo, I started rewriting recipe favorites, from before I was sick, in a way that followed a Paleo prescriptive and started cooking them for my friends and family,” Cara says. “People began asking me for my recipes and that’s how my blog, The Nourished Body and Soul was born.”

The Paleo lifestyle promotes eating grass-fed pasture-raised meats, wild-caught seafood, healthy fats, vegetables, fruits and treats made with natural sweeteners. Foods like grains, refined sugars, processed meats, legumes, soy, corn and dairy are avoided.

“Choosing to use Paleo guidelines as my lifestyle for eating has given me so much energy,” Cara says. “Choosing to eat Paleo consistently takes a decision and a determination, but it’s not difficult.”

Cara encourages individuals to start slowly, and soon it will become habit. Try Cara’s Creamy Garlic Salmon, Chicken Pomodoro and Fudgy No-Bake Brownies, and you’re sure to be hooked! For more nutritional information and recipes, visit Cara’s blog, TheNourishedBodyandSoul.com.  

Creamy Garlic Salmon


4 - 6 ounce pieces of wild salmon
4 tablespoons ghee, divided
6 cloves garlic, minced
1 pint cherry tomatoes, halved
1 - 5 ounce container baby spinach, chopped
1 cup light coconut milk
1 tablespoon nutritional yeast
1 1/4 teaspoons salt for the sauce
1 teaspoon herbs de Provence
1/4 teaspoon smoked paprika  
freshly ground salt and pepper
handful fresh basil, chiffonade cut


Generously salt and pepper the salmon filets with fresh ground salt and pepper.

Make the sauce by pouring the coconut milk into a large mixing cup. Add in the nutritional yeast, salt, herbs de Provence and smoked paprika. Whisk vigorously and set aside.

Heat a 12-inch skillet over medium-high heat. Add 3 tablespoons of ghee to the pan. Once it melts and is very hot, add the salmon cooking about 90 seconds - two minutes per side.

Remove salmon to a plate and keep warm.

Add in the remaining tablespoon of ghee and melt in the pan. Add the tomato halves and cook until the skin begins to blister - about one minute.

Then add in the garlic and cook about 30 seconds. Add spinach to the pan and cook until mostly wilted, but still slightly crisp.

Pour the sauce into the pan and simmer one minute. Then add the salmon back to the pan and cook on low until desired doneness is reached.

Taste the sauce and adjust salt if necessary. Due to the varying acidity of tomatoes, the sauce may need a slight bit more salt.

Garnish with fresh basil.

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