Friday, December 17, 2010

Primal Jambalaya

I found this recipe on, a wonderful resource for tips and information on why primal living is the best way to go. This recipe is PACKED with protein and does a very good job of replacing a common comfort food with a healthier, lower glycemic option. Traditional Jambalaya is loaded with rice, and therefore full of tons of unnecessary carbs that leave you with an insulin spike and a confused metabolism. This recipe replaces the rice with cauliflower and,
seriously, you will not even notice the difference. Cauliflower is a cooling food with a good portion of Vitamin C, and it stimulates the liver out of stagnancy. Cauliflower is also a complete protein, with all of the essential amino acids, although you would have to eat A LOT to get a
significant amount.

*Special note: The first time I made this, it was delicious but a bit too “soupy”- so the second time I added one tablespoon of arrowroot powder at the very end to thicken it up. Arrowroot is a thickening agent and is a much better option than cornstarch or flour. Simply sprinkle in one
tablespoon toward the end of cooking and stir, you will notice it thickening up right away.

2 large chicken breasts, cut into bite-size pieces
1 lb andouille sausage, cut into ¼ inch thick slices
1/4 cup olive oil
1 cup onion, chopped
1 large bell pepper, chopped
2 cloves of garlic, minced crushed
1 14.5 oz can diced tomatoes, undrained
1.5 cups chicken stock
1/2 tsp dried leaf thyme
1 tbsp parsley (fresh is preferable, but dried will do
in a pinch!)
1 tsp chili powder
1 large head of cauliflower
2 cups shelled, deveined and cleaned shrimp
1 tbsp arrowroot powder
Salt and pepper to taste

In a large skillet, heat the olive oil and lightly cook the sausage and chicken over medium heat. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent. Transfer items from the frying pan into a large pot. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer. While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred or chop finely until it becomes the consistency of rice. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender. Add shrimp and simmer for another 5 minutes. Add arrowroot powder and stir until thickened. Add salt and pepper to taste and adjust other spices as needed. Serve piping hot. Serves 6.

Nutrition Analysis:
Calories: 590 calories
Fat: 36.7 grams (56% calories from fat)
Carbs: 16.1 grams (10% calories from carbs)

Sunday, December 5, 2010

Almond Maple Brownies

This brownie recipe is a go-to whenever we have a craving for something sweet and rich. Made with almond butter instead of flour, these brownies are higher in healthy fats and lower in refined carbs, which make them a healthier option than your traditional brownies. Plus, they are the best tasting brownies we have EVER had, and many people we've made them for say the same thing!

The original recipe is from Elana Amsterdam at Her Almond Butter Brownies are made with with 1 1/4 cup of agave nectar, a little too sweet for our taste, plus we can’t get enough maple syrup, so we changed that part of the recipe and decreased the amount. If you love brownies, give this recipe a try, you will never look at regular brownies the same way!

Almond Maple Brownies


1 16 oz jar of almond butter (Trader Joe's creamy with sea salt is the best)

1 scant cup real maple syrup

2 eggs

1/2 cup good quality cocoa powder

1 tsp baking soda

1/2 tsp sea salt

3/4 cup dark chocolate chips or chopped up chocolate bar

oil or butter for greasing the pan


· Preheat oven to 325 degrees

· Empty the jar of almond butter (including the oil that may have separated!) into a large mixing bowl

· Using a handheld mixer, mix almond butter until creamy

· Add the eggs and mix

· Add the maple syrup and mix

· Add the cocoa powder, baking soda, and sea salt, and mix

· Using a spoon, mix in about 1/2 cup of the chocolate chips

· Grease an 8x11 cake pan

· Pour brownie mix into pan (the batter will be very thick and heavy)

· Sprinkle the remaining chocolate chips (about 1/4 cup) on top

· Bake at 325 degrees, on the middle rack, for 30-40 minutes, check at about 25 minutes to make sure the edges aren't burning

· Check the middle with a toothpick or knife

· Cool, cut, and serve!

· Makes about 15 brownies