Cauliflower Parmesan

Preparation

Prep Time: 15 minutes

Total Time: 1 Hour

Ingredients

  • 1 large head cauliflower, stem trimmed and cut vertically into 1″ planks
  • 3 tbsp.  extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. freshly grated Parmesan, divided
  • 1 shredded mozzarella cheese
  • 1/4 c. basil leaves, torn if large
  • Crushed red pepper flakes

Instructions

  1. Preheat oven to 425°. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.
  2. Roast, flipping once, until cauliflower is tender and golden, about 35 minutes. Remove from oven and top each cauliflower steak with marinara sauce. Sprinkle with mozzarella and half of Parmesan.
  3. Switch oven to broil and broil cauliflower until cheese is bubbly and golden in spots, about 3 minutes. Serve with remaining Parmesan, basil leaves, and red pepper flakes.

Jambalaya with Chicken and Sausage

Ingredients

  • 5 links of sausage sliced
  • Grilled Chicken Tenders
  • 1 Can of Petite diced tomatoes
  • 1 Tablespoon of Olive Oil
  • 1/2 Onion finely diced
  • 3 Celery stalks diced
  • 1/2 green pepper diced
  • 1/2 red pepper diced
  • 2 cloves of garlic finely chopped
  • 1/4 bunch of parsley finely chopped
  • 1 Tablespoon of Dried Oregano
  • 1-2 Tablespoons of Cajun Seasoning
  • 2 Tablespoons of Worcestershire Sauce
  • Salt and Pepper to taste

Instructions

  1. Cook sausage and chicken together in olive oil until cooked through.
  2. Add all of the vegetables and saute for 2-3 minutes
  3. Add the Cajun seasoning, Worcestershire sauce, Oregano, and Parsley and stir well
  4. Add the cauliflower rice.
  5. Cover and let simmer over medium high for 20-25 minutes (until the rice is done).

Sausage, Egg and Cheese Bites

Delicious breakfast ready to go.

  • Total  Time: 25 minutes
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 pound breakfast sausage, cooked, drained and cooled slightly
  • 4 ounces non-fat cream cheese, softened
  • 3 eggs, beaten
  • 1 cup shredded cheddar
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder

Preparation

  1. Preheat oven to 350 degrees.
  2. Cook your breakfast sausage, drain and set it aside to cool slightly.
  3. When the sausage has cooled add it to a mixing bowl and combine with the cream cheese until there are no cream cheese clumps left.
  4. **It is important to make sure the sausage is not too hot before continuing as it will cook the egg when you add it in the next step**
  5. Stir in cheese, eggs, coconut flour and baking powder.
  6. When the mixture is well incorporated allow it to sit for 5 minutes. Coconut flour continues to absorb moisture so if it seems to runny it won’t be.
  7. Grease a baking sheet and using a small cooking scoop place the Sausage Egg and Cheese Bites on the tray,
  8. Bake 18-20 minutes

Pineapple Firecracker Chicken

Sweet and Spicy Chicken on a bed of cauliflower rice.

  • Total  Time: 30 minutes
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes

Ingredients

For the sauce

  • 1 1/2 Tbsp Avocado oil or olive oil
  • 1 1/2 tsp Fresh ginger, minced
  • 3/4 Cup Pineapple juice
  • 1 –2 Tbsp Franks red hot sauce or Sriracha sauce
  • 2-3 Tbsp soy sauce
  • 2 Tbsp Chili Garlic sauce
  • 2 Tbsp Sweet Chili sauce
  • 1 Tbsp cornstarch mixed with cold water (to thicken sauce)

For the chicken

  • 1 Lb Chicken breast, cubed
  • 2Tbsp Avocado oil or olive oil
  • 1/4 Cup Pineapple tidbits, drained
  • Cooked white rice, or cauliflower rice, for serving
  • Sliced green onion,for garnish

Preparation

  1. In a medium frying pan heat the avocado oil (for the sauce) on medium heat.  Add in the ginger and cook until fragrant, about 30 seconds.  Turn up the heat to medium high and add in the pineapple juice, hot sauces and soy sauce.  Bring to a boil.
  2. Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes. Turn down the heat to medium/low add corn starch mixture, and cook an additional 1 minute, until the sauce begins to become shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken. *
  3. Heat 1 Tbsp of the avocado oil or olive oil on medium high heat in a large frying pan.  Add chicken until cooked through (salt and pepper to taste)
  4. Add the cooked chicken into the sauce, along with the pineapple tidbits and toss to evenly coat.
  5. Serve over cauliflower rice (or rice,) and garnish with green onion and sesame seeds.
  6. DEVOUR!

Korean Beef Bowl (Paleo + Whole30)

Family friendly paleo and whole30 Korean beef bowl that is ready in 30 minutes.

  • Total  Time: 25 minutes
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Ingredients

  • 1 shallot, diced
  • 2 inches fresh ginger, peeled and grated
  • 1 tablespoon toasted sesame oil
  • 2 lbs grass-fed ground beef
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut aminos
  • 2 tbsp fish sauce
  • 4 cups cauliflower rice
  • 6 cups greens of choice (chopped romaine, arugula, spinach)
Optional Sauce
  • 1/4 cup mayo
  • 1tbsp hot sauce

Preparation

  1. start by preparing rice to have it ready.  Wait until the beef is almost done as it only takes a few minutes to cook.
  2. Dice shallot and grate ginger to have it ready
  3. Heat a large skillet over medium-high heat and add sesame oil. Once hot, add in ground beef. Break the beef up into small bits.
  4. Add the shallot, ginger, red pepper, garlic powder, onion powder and salt and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes.
  5. Add the coconut aminos and fish sauce and cook for another 3-4 minutes.
  6. If you are making the optional sauce, mix the mayo and hot sauce in a small bowl.
  7. Serve beef in a bowl over a bed of greens with rice or cauliflower rice. Top with optional sauce and enjoy.