Creole Cauli Rice (One Pot Meal)

 

So if you’ve been on the fence about eating healthy and having less grains, I totally understand! I didn’t truly commit until last January. I had been gluten-free for a quite a while and dabbled in no sugar, but never truly committed to one thing. As I’ve said before, my husband and I have noticed quite a huge difference in how we feel (even though we only do 80/20). All that to say if you don’t know if you can do it, try this dish. Nothing about it tastes healthy, but you are getting loads of vitamin C, K, B6 and magnesium.

My family ate every single bite of this one dish meal and it comes together super quickly. When I took my first bite, I was shocked at the depth of flavor in this simple dish. It truly tastes so much like gumbo and I didn’t even make a roux.

Obviously I don’t buy a lot of convenient food items, but there are some that are pretty clean and really help me get dinner on the table. Riced cauliflower and Aidell’s Cajun style andouille sausage are the stars of the dish. P.S. I make zero money if you buy these. I just wanted to include the brand name, because it really makes the recipe.

This was so good that  I am putting it on the menu again this week. I was shocked by how much my kids loved it too. I might double it this go around, so we can enjoy leftovers for lunch.

Creole Cauli Rice

Ingredients

  • 3 tablespoon of avocado oil or naturally refined coconut oil
  • 1/4 cup of chopped onions (I used frozen)
  • 1/4 cup of chopped green bell peppers (I used frozen)
  • 16 oz of pearled or riced cauliflower
  • Aidell's Cajun Style Andouille Sausage
  • 1 cup of frozen chopped okra (thawed in the microwave)
  • 1 teaspoon of chili powder
  • 1 teaspoon of onion powder
  • 1 tablespoon of avocado oil
  • 1 clove of garlic minced
  • 1 can of Fire Roasted Diced Tomatoes (drained)

Instructions

  1. Heat oil on medium high heat.
  2. 1/4 cup of chopped onions (I used frozen)
  3. 1/4 cup of chopped green bell peppers (I used frozen)
  4. Cook of over medium heat until onions are translucent.
  5. Add in cauliflower.
  6. Cook on Medium High Heat.
  7. Chop Sausages.
  8. Add in sausages.
  9. Add in more oil if the cauliflower isn't browning well by making a well and letting it heat up before your mix in the cauliflower mixture.
  10. Add in garlic.
  11. Brown cauliflower in sausages until they are starting to turn brown and caramelized.
  12. Add in tomatoes and okra.
  13. Salt and Pepper to Taste
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Cleaning Up the Sloppy Joe

 

This recipe is adapted from Southern Living’s Sloppy Joes. I had to do some thinking on how to make the Sloppy Joes had nutrient filled ingredients, but taste like the classic flavor. I obviously didn’t want ketchup or brown sugar in there.  I wanted this to be a fast meal and not spend time making healthy condiments. Because if I am going to spend an hour making something, I am probably not going to make Sloppy Joes. You know?

I am to report that this is a week night meal at it’s finest. It’s delicious. It’s truly one pot (no cutting board either) and dairy free, gluten-free,  and grain free. We loved the sweet tanginess it had! Truthfully, I liked this much more than the normal Sloppy Joes. Those preservative filled cans have nothing on these Cleaner Joes.

This recipe does call for honey, but if you aren’t doing any forms of sweeter I’d encourage you to still add something sweet to it that will cut the tanginess. I recommend trying Perry Plate’s date paste!

I served mine on a bed of undressed coleslaw. It was paired perfectly with it.  My kids and husband are gluten light and ate their Cleaner Joes on a whole wheat hamburger bun!

Time Saver Tip: Buy frozen already chopped onions and green bell peppers to save yourself time! Also, consider buying already minced fresh garlic.

Cleaner Joes

Serving Size: 4

Ingredients

  • 1 tablespoon of olive or avocado oil
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped green pepper
  • 2 cloves of minced garlic
  • 1 1/2 lbs of grass fed organic ground beef
  • 1 teaspoon of onion powder
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of pepper
  • 1 teaspoon of fine kosher salt
  • 1/8 teaspoon of cloves
  • 1 teaspoon of hot sauce
  • 2 tablespoons of honey
  • 1 teaspoon of prepared mustard
  • 1 (8 oz) can of tomato sauce
  • 1 (14.5 oz) can of diced tomatoes (drained)

Instructions

  1. Heat oil in a medium skillet on medium high heat.
  2. Sautée onions and bell peppers for two minutes.
  3. Add in garlic.
  4. Add ground beef and crumble.
  5. Add the first five spices.
  6. Cook meat until browned.
  7. Add the remaining ingredients.
  8. Bring to a boil and cook down (while stirring) until 1/4 of the liquid is evaporated.
  9. Serve over undressed shredded cabbage (buy slaw kits in the produce section) or a whole wheat bun.
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Greek Frittata

This meal is fast and easy.  Your oven will hardly have time to preheat before you have the frittata ready to pop in and it only cooks for ten minutes. Making a frittata may not sound easy, but it IS! You just have to learn what you like in it. I highly recommend the kitchn as an excellent resource to learn how to make frittatas and fill them with whatever ingredients strike your fancy or are in your pantry…

Greek Frittata

Ingredients

  • 3 tablespoons of butter
  • 1/2 cup of onion (finely chopped)
  • 1/2 teaspoon of garlic (minced)
  • 8 oz of fresh spinach (You could half this amount and throw in a yellow potato if your family isn't crazy about spinach. Just dice the potato in small cubes and sauté with the onions and spinach)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon of onion powder and parsley
  • 1/4 teaspoon of pepper
  • 4 oz of original feta cheese (crumbled)
  • 8 eggs (whisked)

Instructions

  1. Preheat oven to 400. Melt butter in an oven safe skillet over medium heat.
  2. While the butter melts, cut up the onions.
  3. Stir the onions in the melted butter and let them cook.
  4. Slowly stir in the spinach. Don't dump the whole bag or it won't fit in your pan! You have to let it wilt first.
  5. Add the garlic and spices.
  6. Next, spread the spinach mixture evenly across the pan. Evenly disperse feta on top and let cook for two minutes on medium heat.
  7. While the feta is starting to melt, whisk eight eggs. Pour eggs on top of feta and let cook for 2 minutes.
  8. Place pan in the oven and cook for 8-10 minutes at 400 degrees.
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Grain-Free Enchilada Pie

So here’s a recipe that I was tempted to not even advertise as grain-free or gluten-free, because it’s so good it can totally stand on its own. It’s basically all the comfort food feel of enchiladas without the empty calories. The corn tortillas are replaced with nutrition filled sweet potatoes. Not only is it healthier, but it’s way easier. No rolling tortillas here! And my favorite part is that the enchilada pie is a one pot meal.

This makes for delicious left overs and would be a great meal to bring to a friend!

Grain-Free Enchilada Pie

Ingredients

  • 2 tablespoons of olive oil
  • 1/2 red onion (chopped finely)
  • 2 sweet potatoes (cut into small cubes)
  • 1 cup of crushed tomatoes
  • 1 teaspoon of onion powder
  • 1 teaspoon of cumin
  • 2 teaspoons of chili powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 2 cloves of garlic (minced)
  • 1 1/2 lean ground beef
  • 1- 1/2 cup of sharp cheddar cheese (However much it takes to cover the top of your pie. It will depend on the size of your pan)

Instructions

  1. Preheat oven to 350.
  2. Cut up veggies.
  3. Heat olive oil over medium heat in an oven proof skillet. Sauté onions and sweet potatoes until onions are translucent and fragrant.
  4. Add beef and seasonings. Crumble beef with spoon and cook.
  5. When beef is cooked through, add tomatoes. Stir well.
  6. Cover with cheese.
  7. Bake at 375 for 7 minutes or until cheese is bubbly and starting to brown.
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