Cauliflower “Rice” Paella

paella

Ingredients (Serves 4):

  • 1 bag cauliflower rice (Trader Joe’s)- or you can do this yourself but I love the pre-done TJ version
  • 1 lb mussels
  • 1/2 lb clams
  • 1/2 lb chorizo
  • 1/2 lb shrimp
  • 1/2 red onion, diced
  • 1 red pepper and 1 yellow pepper, diced
  • 1/2 tsp saffron
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 small can petite diced tomatoes
  • 1/3 cup peas
  • 1 tsp coconut oil
  • 1/4 cup vegetable stock

Instructions:

First cook the chorizo on a pan and slice it after cooking….set aside. In a large surfaced (and pretty deep) pan, heat the coconut oil over medium heat. Sautee the onions and peppers until onions are translucent. Add the riced cauliflower and shrimp into the pan and add seasonings (keep heat at medium). Cover and cook for about 6-8 minutes. Then add the diced tomatoes, vegetable stock, and peas. Reduce heat to a bit lower medium heat and cover & cook for about 7 minutes. Then add the clams, cover and cook for 5 minutes. Add the mussels, cover and cook for another 5 minutes. Then add the chorizo in last and stir thoroughly. Make sure all mussel and clam shells are open and remove from heat. Let this stand, covered for about 5-10 minutes before serving. Pair with a delicious red wine! 🙂

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Unwrapped Cuban Sandwich

cuban salad

Ingredients(makes 2 salads with leftovers)

For the salad:

  • 4 cups chopped romaine lettuce
  • 1 lb pork shoulder roast
  • 4 slices of natural deli ham, chopped or sliced
  • 1/2 red onion, sliced
  • 1/2 cup mojo marinade
  • 1/4 cup sliced dill pickles
  • 1/2 cup water
  • pepper to taste (the mojo marinade already has salt)
  • 1 whole lemon
  • 1 tbsp olive oil

For the dressing:

  • 1 egg yolk
  • 1 whole lemon
  • 1/2 orange

Directions:

Combine pork roast, onion, mojo marinade, water, 1 whole lemon (the juice), and 1/2 orange (the juice) into a crock pot. Cook on low for 12 hours or until the pork can be easily pulled apart with a fork. Shred the pork with a fork in the crock pot and turn off the crock pot.

In a mixing bowl, combine the lettuce, pickles, and deli ham and toss with the tbsp of olive oil. Then, in a small bowl, whisk together the dressing ingredients. Add to the salad and toss again. When ready to serve, add the desired pork portion on top.

 

Chopped Greek Salad

greek salad

Ingredients (for 2-3 servings):

  • 1 package (12 oz) Simple Truth organic pork sausage, sauteed and sliced or chopped– let the sausage cool for a bit before adding to salad
  • 1 whole bundle of kale, chopped
  • 1 medium cucumber, chopped
  • 1 large tomato, diced
  • 1/2 yellow onion, diced
  • 4 tbsp garbanzo beans
  • 2 tbsp green olives, minced
  • 1/2 large lemon
  • 2 tbsp rice vinegar
  • 1/2 tsp thyme
  • pepper to taste (the olives and sausage are salty enough to not need additional salt)

Cook the kale on low for only about 2-3 minutes…essentially you just want to soften the kale a bit before using it for the salad. Place the softened kale in a large salad bowl. Combine ALL ingredients into the salad bowl with the kale. Add the juice from the lemon and toss thoroughly. Put in the fridge for about 15-30 minutes before serving.

Sesame Beef “Mie Goreng”

asian beef broccoli

Ingredients:

  • 1 lb beef roast, cubed
  • 2 medium crowns of broccoli, chopped with stems removed
  • 3 large carrots
  • 1/2 onion, chopped
  • 1/2 cup Braggs Aminos
  • 1 cup water
  • Sesame seeds (no clue how much, I just sprinkled at the very beginning)
  • 1 tbsp asian spicy mustard
  • 1 tsp Siracha
  • 1/2 tbsp fresh garlic
  • 2 tbsp TJ coconut cream
  • 2 cups boiled brown rice noodles (the amount per serving is up to you– i had a lot leftover with this amount)
  • salt and pepper to taste

Combine all ingredients (besides the cooked brown rice noodles) into a crockpot. Cook on low for 12 hours. Serve over the noodles!

Creamy Shrimp Zoodles

shrimp pasta

Ingredients:

  • 1 lb gulf shrimp
  • 3 large zucchinis, spiralized
  • 1/4 cup coconut cream
  • 1 large tomato, cubed
  • 1 large lemon
  • 1/2 tbsp coconut oil
  • 2 tsp fresh garlic
  • 1 tsp italian blend seasoning
  • pinch of basil
  • 1 tsp red pepper
  • salt and pepper to taste

Heat the coconut oil in a large pot over medium heat and add the garlic. After 1 minute of sauteeing the garlic, add the shrimp. Cook the shrimp for 3 minutes on each side, or until thoroughly cooked and browned. Add the zucchini noodles, tomato, and dry seasonings and reduce heat to low-medium. Cook the noodles for about 7-8 minutes or until the desired softness, stirring occasionally (some people like softer than others- cook longer if you like them softer). Then add juice from the entire lemon and the coconut cream and simmer on low for about 2 minutes. Turn off the heat and let this sit, covered, for 2 minutes before serving.

Broccoli tots

broccoli tots

Ingredients:

  • 2 medium crowns of broccoli (stems removed)
  • 2 tbsp almond flour
  • 2 tbsp flax meal
  • salt and pepper to taste
  • 1 tsp garlic
  • 1 egg
  • 1/2 tbsp coconut oil
  • Splash of Bragg’s aminos

Preheat oven to 400 degrees. Process the broccoli in a food processor, with all dry ingredients as well as the garlic and coconut oil. After processing, add the splash of aminos and crack an egg into the dry mix and whisk thoroughly. Place a piece of parchment paper on a cookie sheet and start forming little tot-shaped pieces with the broccoli mix. Bake for 30 minutes, or until browned and firm (ovens might differ). I ate them with mustard 🙂

Lemon Kale Zoodles

lemon sausage

Ingredients:

  • 3 large zucchini, spiralized
  • 3 cups chopped kale
  • 1/2 tbsp coconut oil
  • 1 tsp garlic
  • 1 large lemon
  • 1/4 cup TJ coconut cream
  • 1 package of Simple Truth organic pork sausage, sliced
  • 1 tsp Italian seasoning blend
  • salt and pepper to taste

Heat the coconut oil in a large pot over medium heat. Add the sliced sausage and sautee until browned (this sausage is already cooked so this won’t take long). Add the kale and garlic and sautee for a minute or 2 longer. Add the spiralized zucchini and cover the pot at low-medium heat, allowing these to cook for about 10 minutes, stirring the noodles about half way through. I don’t like my noodles SUPER soft so cook longer if you want them softer or shorter if you want them firmer. Then add the coconut cream, all the juice from the lemon, and seasonings-mix thoroughly. Allow this to simmer on low temperature for about 5 minutes, stirring occasionally. Ready to serve!