Posts Tagged ‘Paleo’

Sometimes Cajan sounds amazing right? Here’s my rendition as far as I remember! I didn’t write the ingredients down..oops, but it turned out pretty delicious…great texture, and just the right amount of spice!

Paleo Jambalaya




Package of wild caught, deveined, detailed shrimp

Andouille sausage, sliced

2-3 garlic cloves

1 bell pepper

1 onion

1 head of cauliflower

1 small can of tomato paste

1 can of diced tomatoes

1 cup of vegetable (or chicken) broth

Olive oil (for sautéing)

Salt and pepper

About a tsp of paprika

1/2 of cayenne pepper


!. Defrost the shrimp (follow the instructions on the package!)

2. Dice up all the veggies, cut the sausage into slices, and “rice” the cauliflower (I guess that was like 3 steps in one huh?…oh well!) To rice the cauliflower I took big chunks and threw them into a Ninja blender and pulse until they reached a “rice” like texture.



3. Saute the garlic, onion, and bell pepper in the bottom of a large pot. Add the sausage and allow to cook for a few minutes. Toss in the cauliflower, broth and shrimp. Cover and let cook for like 5 minutes or so.

4. Add in the remaining ingredients, cover and allow to cook for another 10-15 minutes so that all the flavors combine.





I also happened to be craving some dessert…but dessert that I wouldn’t feel guilty about eating. So for that I turned to my handy, dandy Practical Paleo cookbook. I made a dairy free chocolate mousse, and you can see the ingredients here. Who knew avocados and chocolate could taste so amazing??!! Give it a try!




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We woke up to blizzard-like weather this morning! It is amazing how a little (well like 6+ inches at least) of snow can bring out the inner child in just about anyone. What an awesome Sunday!

I spent a lot of the morning in the kitchen, making pumpkin pancakes for breakfast. While looking out the window my fiance and I shared the same thought…today is the day for chili. We’ve recently begun a Whole30 Paleo cleanse (I’ll talk more about that later!) so our typical chili consisting of beans, cheese and sour cream was out of the question. For that reason we concocted a little twist on the typical chili recipe.

MMMM!!! I give you our Paleo chili and coconut “corn bread” recipe:

1lb ground, grass-fed bison

4 pieces of bacon

1-2 carrots, chopped

1 jalapeno, chopped

1 green bell pepper, chopped

1 yellow onion

3 cloves of garlic, minced

1-2 stalks of celery, chopped

Small container of cherry tomatoes cut into fourths

1 large can crushed tomatoes (make sure it’s only tomatoes…no sugar added!)

Green onion (to garnish)

2tbs ground cumin

2-4tbs ground chili powder

Cup of water

We thought about adding raisins as a bean substitute, but opted to try that next time!


Start by cooking the strips of bacon and then browning the bison. Place the cooked bacon and bison in a crock-pot on low with the can of crushed tomatoes.

Sauté the jalapeno, bell pepper, onion, garlic and cherry tomatoes and after a few minutes add them to the crock-pot. Add the chopped celery and carrots to the mixture. Add the cumin and chili power; mix it all in! Toss in a cup of water and let it simmer for 4-6 hours!


Pretty simple, but really delicious. We crumbled up yesterday’s coconut bread (that had the texture of corn bread) and topped with green onion for an awesome dinner after spending the afternoon playing in the snow!


Hope you all had a great weekend!!

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