Ready, Set, Go! PLUS an Emeals Recipe Share

We are all set here at The Smith Crib for our WishTV interview tomorrow. We'll be sharing our Emeals Paleo/Crossfit journey with Channel 8 out of Indianapolis. The segment isn't scheduled to air until next week. Mr.'s other segments were at the station. Having the news crew here at our home brings another whole new element to preparation. We want Lauren and crew to feel welcome in our home and we want to create a sense of warmth. We thought we'd welcome them with these:

Front Porch Chalkboard

Magnet Board under TV in den.

We've lived in our home for 2 years and have been remodeling room by room. We are still working on our Master Bedroom but haven't started yet in our kitchen (saving the best for last). The rest of our house has been remodeled. I wish that I had a better kitchen to show off. Someday! For now I scrubbed and cleaned our kitchen hoping that it is camera ready.

Just a few things to touch up and prep in the morning and we'll be ready to go!

Tonight's supper was super yummy and I knew that as soon as I had my first bite that I needed to share the recipe! Enjoy!

Emeals Jambalaya

Sausage and Chicken Jambalaya

1 (12oz) package of fresh cauliflower florets

2 Tbsp coconut oil

1 lb Cajun style smoked sausage cut into 1/2 inch pieces

3/4 cup frozen seasoning blend (diced onion, green and red bell peppers, celery)

2 cups chopped cooked chicken

2 Tbsp Creole seasoning

1 (28 oz) can fire roasted diced tomatoes

2 Tbsp Almond Flour

Directions:

Pulse florets in a food processor until cauliflower resembles rice. Heat coconut oil in a large deep nonstick skillet over medium-high heat; add sausage and cook 5 min. or until browned, stirring frequently. Remove sausage. Cook cauliflower, seasoning blend, chicken and Creole seasoning in hot dripping 5 minutes. Add tomatoes, almond flour and sausage. Cook 15 minutes or until liquid is thickened, stirring frequently.

Carrot-Zucchini Ribbon Salad

1/4 cup extra virgin olive oil (or use avocado oil)

2 Tbsp fresh lemon juice

1 Tbsp chopped fresh thyme

1 tsp raw honey

1/2 tsp salt

1/2 tsp pepper

1 lb carrots

2 medium zucchini, trimmed

Directions:

Whisk together olive oil, lemon juice, thyme, honey, salt and pepper. Working over a bowl, shave carrots and zucchini lengthwise into thin strips using vegetable peeler (we juliened it). Add vinaigrette; toss to coat. Serve salad with jambalaya.

Now to go figure out what I am going to wear tomorrow!

Remember...Food is a Drug #Paleo

Comments

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