Deconstructed “Pasta Carbonara” (Paleo and Gluten-Free)

Hand Crafted

Everything is better with an egg on top, right?! I sure as hell think so, and it was that thought that inspired this super simple paleo meal: Deconstructed “Pasta” Carbonara. It tastes so decadent, and looks like something you might find in a restaurant, but is easy enough to make on a weeknight.

This paleo dinner recipe came about from a craving for carbonara combined with feeling too lazy to make something complicated. As I was thinking about all that goes into a traditional pasta carbonara, which is an egg-based sauce, I had an epiphany: poached eggs make everything better. So instead of taking the time to slowly cook the carbonara sauce as the traditional meal requires, I made this deconstructed version instead!

In this dish, pancetta, garlic, onion and fresh herbs come together with grass-fed butter, spaghetti squash and a poached egg to make a seriously delicious meal that is simple enough to make in about 20 minutes, and pretty enough to feed to guests.

Here’s how to make this in your kitchen (makes 2 servings):

  • 3 tbsp grass-fed butter
  • 1/2 a sweet onion, sliced thinly
  • 2 gloves garlic, minced
  • 3 oz diced pancetta
  • 3 cups spaghetti squash, prepared (click here for instructions)
  • 1 tbsp wine (whatever you have in the house, or leave out)
  • 1 tbsp fresh basil, chopped
  • 1/2 tbsp parsley, chopped
  • salt and pepper, to taste
  • 2 eggs
  • 1 tsp vinegar (white or apple cider)
  1. Place 1/2 tbsp of the grass-fed butter into a large sauté pan over medium-high heat. Once the butter has melted, add the onion to the pan and cook, stirring frequently, until it has browned and softened, about 5 minutes.
  2. Add the garlic to the pan and cook, stirring frequently, until the garlic is fragrant, about 1 minute.
  3. Add the pancetta to the pan and continue to cook the mixture until the pancetta has browned and is slightly crispy, about 3 minutes.
  4. Add the rest of the butter and the wine to the pan. Cook, stirring constantly, until the butter has melted and browns just slightly, about 2 minutes.
  5. Add the spaghetti squash to the pan and mix thoroughly with the meat, garlic, onion and butter sauce. Stir in the fresh herbs, salt and pepper (to taste) and reduce the stove heat to low (this is just to keep the squash warm while you are poaching the eggs).
  6. To poach the eggs, add about 2 inches of water to a small pot and bring to a boil. Once the water is boiling, turn the heat down to medium and wait until the water is still bubbling, but only slightly.
  7. Add the 1 tsp vinegar to the water, then crack two eggs into the water. The eggs should not need to be touched at this point, but if the whites looks like they are really spreading out, you can use a slotted spoon to swirl the water around each egg, bringing the whites back around the yolk.
  8. Cook the eggs for about 2 minutes, until the whites are firm but the yolk is still runny.
  9. To serve, place the spaghetti squash and sauce mixture into a bowl or plate and add a poached egg on top. Split open the egg so the yolk runs into the spaghetti squash.
  10. Eat and enjoy!

Deconstructed Carbonara 3I hope you enjoy this recipe as much as me and the hubby did! It was the perfect easy meal for a date night at home! Tons of flavor with really simple ingredients: my favorite kind of paleo meal.

Paleo Party Foods: Bacon-Wrapped Dates with Chorizo (Gluten-Free, Dairy-Free and Nut-Free)

Bacon-wrapped dates with chorizo, a paleo appetizerThere was once a time in my life when I was afraid of parties. I know, crazy. But they had become daunting for me. I was newly paleo, and saw parties as places filled with temptation at every corner, and very few paleo-friendly appetizers. Most parties had veggies and guacamole, or something similar, but there was no telling if there would ever be anything else for me to fill my plate with.

This situation would leave me (in my mind) with two options: starve, or eat non-paleo foods. At first, I chose the second option. But the longer I ate a paleo diet, the more this option would leave me feeling crappy the next day. Finally, I realized, I needed to approach parties differently, because I sure as hell wasn’t going to sit at home alone eating sauerkraut the rest of my life.

Instead, I started bringing at least one dish (but often more) to every party I went to. Even if the host says they don’t need anything, no one is going to turn down free food for their guests. And when you make paleo party food, every one wants it. Because let’s face it, one of the best things about eating paleo is that the food is delicious!

Are you heading to a party this weekend? Try out my latest recipe, which I brought to a party last weekend, for bacon-wrapped dates stuffed with chorizo. It’s a super simple appetizer that one party guest described as “meat candy.” It’s an appropriate name! Try them out for yourself and let me know how you like them!

Here’s how to make these in your kitchen (makes 60 stuffed dates):

  • 2 links pre-cooked chorizo (about 8 oz
  • 1 tbsp olive oil
  • 2 eight-ounce bags of dried pitted dates (no sugar added), or about 60 dates
  • 10 strips bacon
  1. Pre-heat your oven to 375 degrees.

  2. While the oven is pre-heating, chop the chorizo as small as possible, until it is crumbly. Add the olive oil and the chorizo to a medium sauté pan over medium-high heat. Cook for about 5 minutes until the chorizo begins to brown and get slightly crispy.

  3. Prep the dates by cutting them the long way through one side, so they open like a hollow book. Be careful not to slice them through both sides or your filling with fall out! While the pitted dates should not need any other prep, be sure to check and make sure no pits snuck into the dates (I found 3 in mine!).

  4. Prep the bacon by cutting each strip into six thin pieces, by slicing the strips into thirds, and then slicing each third lengthwise into two thin strips.

  5. To put the appetizer together, simply stuff each date with a small amount of the chorizo (about 1 tsp fits easily, but I did not measure). I recommend using your hands to stuff the dates, closing the dates around the chorizo.

  6. Wrap each stuffed date with one of the thin strips of bacon, wrapping the bacon around the date 1.5 times.

  7. To bake, place each bacon-wrapped date on a parchment paper-lined baking sheet. Place the date so that the spot where the bacon strip overlaps is facing down on the baking pan. This will help ensure the stuffed dates stay together.

  8. Bake at 375 degrees for about 20 minutes, until the bacon is browned and crispy. Let cool for about 10 minutes before serving.

Bacon Wrapped Dates 2

These are great served hot, cold or room temperature, which makes them fantastic as party food. If you’re bringing them to a party and want to serve them hot, they can be reheated in a 350-degree oven for about 10 minutes, or you can do the prep work and bake them when you get to the party!

If you try these and like them, please let me know! Share your pictures with me on Facebook & Instagram, too!

Is Ice Cream Off Limits on a Paleo Diet? Book Review & Paleo Ice Cream Recipe

icecreambook_cover_flatWhen I first went paleo, I still ate dairy. And I’ll be honest, the thought of never eating ice cream again played a big role in that decision. After more than a year of following a paleo lifestyle, however, I gave up dairy almost completely, and have seen great results, especially in my skin.

But let’s face it,  a life without ice cream is no life at all. I know lots of people who are interested in starting a paleo diet but can’t picture the summer months without a cold, creamy treat. Well guess what, folks?! Now you don’t have to, thanks to the new e-book, We Can All Scream for Ice Cream! 

Jennifer Robbins (author of the newly-released Down South Paleo and the blog Predominately Paleo) and Vivian Chen (a registered holistic nutritionist and author of The Real Food Guide) came together to create this incredible e-book stuffed full with 24 recipes for ice cream, popsicles, sundae toppings and more delicious summer treats (Sea Salt Caramel Bon Bons anyone?!).

The best part? Every recipe in the book is Auto Immune Protocol compliant, free of the top 8 allergens (including dairy, gluten, nuts, eggs and soy) and super simple to make! Many of the recipes require only 5 ingredients or less, and you don’t even need an ice cream maker for any of these treats!

minticecream_coneThis is a truly life-changing book for anyone following an AIP or standard paleo lifestyle, or for anyone simply interested in making their treats a little healthier. From ice cream sandwiches, banana splits and waffle cones to caramel sauce, raspberry lime sorbet and mint chip ice cream, this e-book is packed full of ice-cold flavor.

Get your copy of We Can All Scream for Ice Cream today!

In the meantime, check out a sneak peek recipe from the book below. Try it in your own kitchen and then just try resisting the full e-book, I dare you!

 

Mint Chip Ice Cream

Ingredients

  • ½ cup coconut oil, melted
  • 1 tablespoon carob powder
  • 1 can (13.5 fl oz/398 ml)
  • full fat coconut milk
  • ½ teaspoon real peppermint
  • extract
  • ¼ cup fresh mint leaves
  • tbsp pure maple syrup
  • Handful fresh baby spinach

Directions

  1. Pre-freeze your ice cream maker’s insulated container. Or if you do not have an ice cream maker, place a baking dish in the freezer. Make your ‘chips’ by combining the coconut oil and carob powder in a shallow dish, and place it in the freezer for about 20 minutes, or until completely frozen.
  2. In a blender or food processor, combine your coconut milk, peppermint extract, mint leaves, and maple syrup. If you want
    a greener looking ice cream, add in the fresh baby spinach. Blend until the leaves are well combined and your mixture is
    smooth.
  3. Remove your frozen carob mixture from the freezer, and break up the thin, frozen layer into chips with your hands or a fork.
    Add chips to ice cream mixture. If using an ice cream maker: pour mixture into ice cream maker and follow the directions for your machine. Serve when ready.

— or —

  1. If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer. Freeze for 45 minutes.
  2. Remove the mixture from the freezer and stir it well with a rubber spatula, making sure to break up any hard, frozen sections. You can also use an immersion blender, in your baking dish to do this. Place the mixture back in the freezer.
  3. Every 30–45 minutes, check the ice cream mixture and mix or churn it, until the ice cream is of the desired consistency. This should take about 2 to 3 hours.
  4. Freeze longer for a harder ice cream, or allow to thaw slightly before serving for a softer texture.

Eager to explore the rest of the e-book? Click here and get your own copy!

Be sure to share your own creations using the recipes in the book! You can connect with me on Facebook, Twitter & Instagram to share your photos and results 🙂


This blog post contains affiliate links, which means if you buy a product I link to, I get a percentage of the profits. This comes at no extra cost to you, and means I can buy more food, which means I can make more recipes. And let’s face it, that’s good for all of us!

Paleo Dessert Recipe: Summer Peach Shortcake with Cinnamon-Ginger Brown Butter (Grain-Free, Gluten-Free, Dairy-Free)

IMG_0758You can probably tell from looking around this blog that I’m much more interested in cooking than baking. It’s not that I don’t like dessert (I’m not a monster!), it’s just that I find baking much more challenging, and often find that paleo-friendly desserts just don’t live up to their traditional counterparts.

That all changed this weekend, though. I’m telling you- this is the best dessert I’ve ever made! And maybe even the best paleo dessert I’ve eaten yet (I know, I know…that’s crazy…maybe…): Summer Peach Shortcake with Cinnamon-Ginger Brown Butter Sauce. Ripe summer peaches come together with browned butter, cinnamon, ginger and coconut whipped cream to form a lightly sweetened dish perfect for a hot summer night.

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The best part? It’s so simple to make!

The recipe below is for 2 servings, but this is easy enough to just make for one if you’re really craving a dessert one night and simple enough to make for a crowd!

Here’s how you can make this in your kitchen (makes 2 servings):

  • 2 coconut cupcakes, sliced in half to create a top and bottom
  • 2 tbsp grass-fed butter (I like Kerrygold brand)
  • 1 ripe peach, sliced into pieces about 1/4 inch thick
  • 1 tsp ginger paste (or grated fresh ginger)
  • 2 tsp honey
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Optional, coconut whipped cream (for garnish)

1. In a small sauté pan over medium heat, melt the grass-fed butter. Cook the butter, stirring frequently, until it begins to brown in the pan, about 2-3 minutes. If the butter is not browning you can turn the heat up to medium-high, but be careful to not let the butter burn.

2. After the butter begins to brown, add the sliced peaches to the pan. Cook the peaches, stirring occasionally until they begin to soften, about 3 minutes.

3. While the peaches are cooking, mix together the ginger, cinnamon, honey and vanilla in a small bowl. Once the peaches begin to soften, add the spice and honey mixture to the sauté pan and stir until the peaches are evenly coated. Cook another 1-2 minutes, stirring frequently.

4. Top the bottom of each of the coconut cupcakes with half the peach and sauce mixture. If you’re using it, add some coconut whipped cream on top and then add the top half of the cupcake, creating a tower of peach shortcake deliciousness.

5. EAT AND ENJOY! (I dare you to eat this in more than 2 minutes…seriously, if you can do it, I want to meet you.)

Peach Shortcake 3

Peach Shortcake 7

The hubby literally licked his plate when I made this last night, so I hope you enjoy it! Be sure to let me know how the recipe worked out in the comment section below (your feedback will only make me better!)

Have shortcake ideas of your own? Let me know! I’d love some inspiration for other versions of this dessert!

 

Paleo Dessert Recipe: Coconut Cupcakes (Grain-Free, Gluten-Free, Dairy-Free, Refined Sugar-Free)

IMG_0758Looking for a simple cupcake that can be used as the base for all kinds of desserts? Look no further! These paleo-friendly cupcakes are super simple to make and would be great on their own as a simple cake, topped with coconut cream or homemade buttercream frosting, or as the base for a summer shortcake recipe (try my Summer Peach Shortcake recipe here!).

While paleo treats aren’t something I’d recommend eating all the time, everyone needs some sweets sometimes. And if you’re going to indulge, you might as well do it smartly! Trust me, as someone who used to “treat’ myself with gluten and dairy I can assure you that treats are better when they don’t come with yucky consequences (read: stomach aches and zits).

So the next time you’re craving something sweet or heading to a party or BBQ, whip up a batch of these and make them your own!

Here’s what you need to make these in your kitchen (makes 10 cupcakes):

  • 4 eggs
  • 1 cup coconut milk
  • 2 tbsp honey
  • 2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/8 tsp sea salt
  • 1/2 tsp baking soda

1. Pre-heat the oven to 350 degrees. In a small bowl, whisk together the eggs, coconut milk, honey and vanilla.

2. Add the coconut flour, sea salt and baking soda to the liquid ingredients. Allow to sit for about 5 minutes (this will let the batter thicken as the coconut flour absorbs the liquid).

3. While the batter is thickening, grease a cupcake pan with coconut oil, butter or ghee. After the five minutes are up, use a spoon to scoop batter into the cupcake pan, making 10 cupcakes that are filled about 2/3rds of the way with batter.

4. Bake the cupcakes for 18 minutes. Check to make sure they are done by inserting a toothpick into the center of a cupcake. If the toothpick comes out clean, they are ready for eating!

What will YOU top your cupcakes with? Share your best ideas in the comment section!

Paleo Bacon Jam (Grain-Free, Dairy-Free, Soy-Free)

IMG_0758What one thing could improve a burger, a breakfast, a grain-free biscuit and even some ice cream? If you guessed bacon jam, you’d be right. Yes, you heard me. BACON JAM. What is this magical concoction, you ask? Well you see, it’s jam made out of bacon. And it’s perfect on literally anything.

I first heard of bacon jam about four years ago while visiting a friend in Virginia. At the time I was a grain-loving, dairy-guzzling fiend, and the bacon jam I had at a local restaurant was slathered on a grilled cheese sandwich. It was the best grilled cheese sandwich of my life.

Since then, any time I’ve seen bacon jam on a menu, I’ve tried it. Unfortunately, that’s become more of a challenge in the last year or so since I’ve been following a paleo lifestyle. Many of the restaurant jams are filled with added refined sugar, and are typically spread on thick slices of bread.

So what is a girl to do? Well I wasn’t about to go without bacon jam! No sir. Instead, I made my own last night when we had a friend over for burgers. And it was awesome. It was perfect. There was nothing I could think of to make it better. I hate to brag, but it’s how I feel.

So make your own bacon jam, keep it in a jar in the fridge, and starting putting this sh** on everything!

Here’s how you can make this in your kitchen: (makes about 3/4 cup of jam)

  • 12 strips of bacon, chopped into small pieces
  • 1 medium Vidalia onion, sliced into long, thin strips
  • 1/4 cup maple syrup
  • 1 tbsp bourbon*
  • 2 tbsp balsamic vinegar

1. Cut the bacon strips into small pieces, about a 1/4-inch wide. Place the bacon pieces into a large saucepan over medium-high heat and cook, stirring frequently, until the bacon has cooked through and is beginning to brown (about 3-5 minutes after the bacon begins to sizzle). Be sure to not let the bacon burn! Once the bacon is cooked, remove it from the pan, leaving the fat behind, and put the bacon bits on a paper towel-lined plate.

2. Add the onion to the pan with the bacon fat and reduce the heat to medium. Cook the onions, stirring frequently, on this lower heat until they have caramelized, about 10 minutes. Be sure to stir often to insure the onions brown slowly, bringing out their sweetness.Once the onions are cooked, drain the bacon fat from the sauce pan.

3. Keeping the stove at medium heat, add the bacon back into the pan with the onions. Add the maple syrup, bourbon and balsamic vinegar to the pan, stirring to combine. Simmer the mixture over medium heat until the liquid reduces by about half and the mixture begins to resemble jam (about 5-7 minutes).

4. At this point, you can leave the jam as it is (this is how I served it), or place the mixture into a food processor and pulse a few times to make a smoother jam. Both options are great, and it’s really up to your personal preference.

5. Place the finished jam into a glass bowl or jar, allow to cool at room temperature for about 10 minutes, and then place into the fridge. Allow the jam to cool completely, and then put it on anything and everything. It’s fantastic on burgers and breakfast sandwiches, but the possibilities are endless. EAT AND ENJOY!

*You can choose to leave the bourbon out if you’re not into that or don’t have any in the house, but if you have some available it’s definitely worth it!

Let me know if you try this recipe and share your feedback! What did you put it on? Any ideas to make it even better?

Paleo Coconut Curry Beef (Grain-Free, Gluten-Free, Dairy-Free)

IMG_0758Looking for a quick, simple dish that is both delicious and incredibly versatile? Look no further than this creamy, savory coconut curry beef.  It’s great on its own in a bowl if you’re in a real rush, in a lettuce wrap, or placed on top of a roasted sweet potato. This would also be delicious as the filling for a stuffed pepper, and was delicious as the filling for an omelet the next day.

Better still- this is super easy to make and really inexpensive as well. The hubby couldn’t stop raving about how good this was. So try this out in your own kitchen and let me know what you think!

Here’s how to make this in your kitchen:

  • 1 lb grass-fed ground beef
  • 2 cloves garlic, chopped
  • 1/2 fennel bulb
  • 1 1/4 cup full-fat coconut milk
  • 1 tbsp ginger paste
  • 1 tsp coriander
  • 3/4 tbsp curry powder
  • 1 tbsp honey
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cinnamon powder

1. Add your favorite cooking fat to a large saute pan over medium-high heat. Once the fat is melted add the garlic and fennel to the pan and cook, stirring frequently, until it browns slightly and begins to soften, about three minutes.

2. Add the ground beef to the pan and cook, breaking up the meat as you go, until it is browned and cooked through, about 3-5 minutes.

3. Add the remaining ingredients (coconut milk and all of the spices) to the meat mixture and stir to combine fully. Bring the mixture to a simmer and cook, stirring occasionally until the liquid reduces by about half and the mixture is now just creamy and not soupy.

4. Add the meat to a bowl, sweet potato or lettuce wrap, eat and enjoy!

IMG_1783

Paleo Sweet Potato Gnocchi Recipe (Grain-Free, Gluten-Free, Dairy-Free & Nut-Free)

NutritionWOW. Just WOW. That is all I can say. OK, blog post over.

Fine, I’m kidding, but really there’s not much else to say about the paleo Sweet Potato Gnocchi I made last night. I don’t like to brag (that much), but I have to say, these were great, especially for my first attempt ever!

I absolutely love gnocchi, the small potato pasta dumpling things that can often be found at Italian restaurants. While potatoes make up much of the ingredients for these little pillows of heaven, the gnocchi found at conventional restaurants and in grocery stores also contain gluten-filled, processed flours and other yucky stuff. So last night I was determined to make a variety that didn’t but that still lived up to the original in terms of taste and texture. These came pretty darn close, if I do say so myself.

I paired the gnocchi with a basil brown butter sauce, turkey sausage and spinach, and it was glorious. It was physically painful to let the hubby take the leftovers for lunch. Luckily, he’s really cute, so that made it a bit easier. The gnocchi would be great topped with almost anything though! Try them with a simple tomato sauce, or use them as a base for a red wine braised short rib (omg, must try that now that I’ve said it). Get creative!

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Here’s how to make the gnocchi in your kitchen (serves 4-6):

  • 2 large sweet potatoes, mashed
  • 21/3 cups tapioca flour
  • 1/2 cup + 1 tbsp coconut flour
  • 1/8 tsp nutmeg
  • salt and pepper
  • 1 egg, beaten

1. Prepare and mash the sweet potatoes (feel free to peel and boil these, or roast them). Once the potatoes are cooked, add them to a large bowl and mash until  they are smooth (you can use a fork or an immersion blender to make it smooth).

2. Mix the flour, nutmeg and salt and pepper together, and then add them and the egg to the sweet potatoes. Mix until thoroughly combined and the dough is smooth. The dough should be thick and only slightly sticky.

3. Roll the dough into balls about 1-2 inches wide on a sheet of parchment paper dusted with flour. Roll each ball into a thin log of dough and then cut the log into bite-sized pieces.  Roll the gnocchi across the tines of a fork to form small grooves on the gnocchi.

They should look like this:

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4. Bring a pot of salted water to a boil. Add the gnocchi to the pot and cook, for about 3-5 minutes, until the gnocchi are floating on the top of the water for about 30 seconds. Drain the water from the pot.

5. Serve with the sauce of your choosing! Eat and enjoy!

Please let me know if you try these gnocchi and if you enjoy them! We really loved them and the hubby said they were even great as leftovers the next day.

What are your favorite toppings for gnocchi?

 

Fennel & Onion Pork Meatballs (Paleo, Grain-Free, Dairy-Free)

IMG_0758I love a good meatball. Once, after a few glasses of wine, I even wrote a song about meatballs…an ode to meatballs, you might say. Now, while I’m not proud of that story (ok, I’m kind of proud), I am quite happy about my meatball obsession. It has produced some great meals and delicious recipes over the years, and last night resulted in what my husband called the “best meatballs yet” Considering all the varieties I’ve tried, that’s pretty good!

Last night’s were inspired by one of my new favorite vegetables: fennel! I’ve been loving fennel lately as an alternative to onion in sauces, meat dishes, etc. It has a really unique flavor (almost like licorice, but not quite, since I don’t like licorice) and really adds something to a meal.

In these meatballs, fennel is the perfect pairing for ground pork. We paired these with a creamy, coconut-based roasted garlic sauce, but they’d also be great with a simple red sauce or pesto sauce. Try them on zoodles or on a bed of mashed sweet potato. Eat them alone with sauce on the side as an appetizer. The point is, eat them!

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Here’s how to make these in your kitchen:

  • 1 lb ground pork
  • 1/2 bulb fennel, minced
  • 1/4 cup onion, minced
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 tsp coriander
  • salt and pepper, to taste
  • 2 eggs, beaten
  • 3 tbsp arrowroot powder

1. Pre-heat the oven to 350 degrees.

2. Melt the cooking fat of your choice in a large sauté pan over medium-high heat. Add the fennel, onion and garlic to the pan and stir to coat in the fat. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

3. Once the vegetables are cooked, add them to a large bowl along with the pork, red pepper flakes, salt and pepper, eggs and arrowroot powder (be sure to spread the arrowroot powder evenly throughout the mixture). Mix to combine all ingredients thoroughly. The mixture may seem a bit wet, but do not add more arrowroot powder.

4. Roll the mixture into 2-inch meatballs. This should make 12-14 meatballs. Place the meatballs on a tinfoil-covered baking sheet and bake for 35-40 minutes (I did mine for about 37 minutes).

5. Eat and enjoy! Pair these with vegetable noodles, mashed root vegetables and/or a variety of sauces.

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Let me know if you try these, and share how they worked out!

 

The Paleovangelist Goes Down South! Grain-Free Jambalaya Recipe

NutritionOk…so I didn’t really go down South. But I did take my cooking south of the border last night with this grain-free jambalaya recipe that reminds me of my southern heritage. And it. was. awesome. Truly awesome! I combined a whole bunch of cauliflower rice with bell pepper, tomatoes, onion, garlic, celery, jalapeno and spicy andouille sausage (locally made here in New Hampshire!) to make this quick dinner that is ridiculously full of flavor.

Here’s how you can make this dish in your kitchen (makes 6 servings):

  • 2 heads of cauliflower, riced (click here for instructions)
  • 2 stalks of celery, diced
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeno, diced finely (keep the seeds for a spicier dish!)
  • 1 – 14.5 oz can petite diced tomatoes, drained
  • 1 – 13.7 oz box crushed tomatoes
  • 3 links andouille sausage, sliced into 1/2-inch thick rounds
  • 3/4 tsp coriander
  • 1/4 tsp dried thyme
  • 1/4 tsp chili powder
  • salt and pepper, to taste

1. Heat your favorite cooking fat in a large saute pan over medium high heat. Once the fat is hot, add the onion, garlic and celery to the pan and stir to coat in the fat. Cook until the onions have browned slightly and the vegetables have begun to soften, about 3 minutes. 2. Add the bell pepper and jalapeno to the pan. Cook, stirring occasionally, for another 5 minutes, until the vegetables have softened. 3. Add the cauliflower rice to the pan and stir to mix with the other vegetables. Add salt and pepper, to taste. (Don’t be afraid to be pretty liberal with the salt– there is a lot of cauliflower in the pan!) Cook the cauliflower, stirring occasionally, for about three minutes. 4. Add the diced tomatoes and the crushed tomatoes to the pan and stir to combine. Add in the spices (coriander, thyme and chili powder) and stir again. Reduce the heat to medium and cook the vegetable mixture for another 3-5 minutes, or until the cauliflower has softened. 5. While the vegetable mixture is cooking, add the sliced sausage to another pan on the stove (you really don’t need any fat in this pan!). Cook the sausage over medium-high heat for about 4 minutes, flipping the slices half-way through until they are browned on both sides. 6. Add the sausage to the vegetable mixture and stir to combine. You are now ready to serve! We topped ours with chopped fresh cilantro and scallions, as well as some avocado– it was delicious! If you like your meals even spicier, add some hot sauce to the top. 7. EAT AND ENJOY! Jambalaya Please let me know how you like this dish if you decide to try it! We absolutely loved it 🙂