Jambalaya, the paleo kind not the NOLA kind

Paige in the kitchen

Paige in the kitchen

paleo jambalaya


What you’ll need:

  • 5 c. chicken broth
  • 4 peppers – any color you want, chopped
  • 1 large onion, chopped
  • 1 large can of organic diced tomatoes (leave the juice)
  • 2 cloves garlic, diced
  • 2 bay leafs
  • 1 lb large shrimp, raw and de-veined
  • 4 oz. chicken, diced
  • 1 pkg spicy Andouille sausage
  • 1/2-1 head of cauliflower
  • 2 c. okra (optional)
  • 3 tbsp Cajun Seasoning
    • Or make your own…
      • 2 1/2 tablespoons paprika
      • 2 tablespoons salt
      • 2 tablespoons garlic powder
      • 1 tablespoon black pepper
      • 1 tablespoon onion powder
      • 1 tablespoon cayenne pepper
      • 1 tablespoon dried oregano
      • 1 tablespoon dried thyme
      • 1/4 c Frank’s Red Hot Sauce

How you’ll do it:

1) Put the chopped peppers, onions, tomatoes, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock.

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Jambalaya

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Homemade Cajun Seasoning

2) About 30 minutes before it’s finished, toss in the cut up sausages.

3) While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice. I pulsed it in a blender with water. Here is an easy  video to understand what I did to “rice” it!

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Riced Cauliflower

4) For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.

5) ENJOY!

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Paleo Jambalaya

Recipe adapted from: http://www.foodrenegade.com/crockpot-jambalaya-recipe/

xo. P

Sprouts & Kale? Yum.

4 ingredients: Chicken. Kale. Carrots. Brussel Sprouts. That’s all you’ll need.

I haven’t bought kale in awhile. It is full of nutrients and can be made into so many fun things! This weekend, I decided to mix it in with some other clean eats to make a nutritious, healthy, and delicious dinner. The best part? It requires only 4 main ingredients!


Here’s what you will need:

Chicken, Kale, Brussel Sprouts, Carrots

I wasn’t lying when I said 4 main ingredients.

1. Preheat oven to 450 degrees

2. Cut chicken into slices

3. Let chicken sit in your marinade of choice (I chose a lite sodium soy sauce!)

4. Prep and chop your veggies (I chose brussel sprouts, kale & carrots)

  • Wash kale and set aside to dry
  • Chop carrots up
  • Cut Brussel sprouts in half

5. Once chicken has sat in the marinade for a little while (I w

photo-1

Vegetables on top of half-cooked chicken

as in a rush and only let it sit for about 10 minutes!) – place in oven safe dish.

       Hint: line the oven safe dish with tin foil – makes for an easier clean up!!

6. Place dish in the oven & let chicken cook about half way (10-15 minutes)

7. Pull the dish out and put kale, carrots & brussel sprouts on top of the chicken. Drizzle olive oil & lightly salt vegetables

8. Put dish with chicken and vegetables back in the oven to bake until chicken is fully cooked (another 10+ minutes) – this lets all the juices cook together! Talk about yum 🙂

9. When it’s done…. ENJOY!

As always, I make sure I have enough food for the week. This made about 3 dinners worth for me. The second night I chose to make brown rice to add some carbs & fiber to the meal to keep me full longer – a girl needs carbs when she’s lifting weights!

Done!

Done!

Try it out and let me know what you think!

xo. P

Spaghetti Squash

In my attempt to NOT eat carbs after lunch, I needed an alternative to spaghetti….. this is where spaghetti squash comes in! If you have not found a love for it yet, you will now. It is so easy and so delicious. It is definitely the best alternative to pasta!
Here’s what you’ll need:
– Spaghetti Squash
– Your favorite vegetables
– Olive oil
– Garlic
– Pesto or Spaghetti Sauce (optional)
1. Preheat oven to 450
2. Prep/Bake Spaghetti Squash
  • cut in half the long way (this can be challenging!)
  • scoop out seeds

    photo 1

    Seeds all scooped out!

  • put face down (skin up) in a casserole dish – I add about 1/4 cup of water to the bottom of the dish, not all recipes call for that
  • put on the middle rack of the oven
  • It will probably take 30-45 minutes to cook (depending on your oven)

3. Prep/Sautee veggies while spaghetti squash is cooking

  • Chop up any vegetables you like! I used mushrooms, peppers & brussel sprouts
  • Sautee them in a frying pan with olive oil & chopped garlic until done!

4. Time to make spaghetti out of squash!

  • If it is cooked all the way, the inside should be soft
  • Take a fork and pull it down the whole length of the squash – it will start to string off like spaghetti (kind of!)
  • Pull it down and off & put it in a bowl (or strainer if you think it looks watery)
  • Once it is all scooped out & in the bowl, add a quick splash of olive oil to loosen it up
  • I chose to add a little spoonful of pesto just for some flavor
5. Add veggies to squash & enjoy!
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Dinner is served!

Try it out and let me know what you think!

xo. P