If I had to choose, I’d definitely say I’m a morning person. I’ve never hit the snooze button and I’m up and alert once my alarm goes off at the crack of dawn during the week. Of course, come 9 p.m., my body has pretty much shut down. After I put in a day at work, an hour at the gym and then make dinner, my body says enough.
Though it’s go, go, go during weekday mornings, on the weekends, I really savor the mornings. Most Saturdays, I’m up at 7:30 a.m., and I love having a long morning to take my time. Before 9 a.m., we’ve unloaded the dishwasher, washed the pots and pans, cleaned the kitchen, made a hearty breakfast (I heart paleo pancakes), had a cup of coffee, watched an episode of Modern Family and checked g-mail, Facebook, the CFA website and, for me, any new posts from bloggers I follow.
It’s been said morning people rule the world, and though I’d never dream to take on such an ambitious goal, knowing that I rule my own life is satisfaction enough for me.
If every day was all morning, I’d have posted this recipe a week ago, right after I actually made it. But alas. This crockpot jambalaya is a great meal for the winter, and, thanks to the crock, it only requires prep work.
- 1 can beef broth
- 3 chicken breasts
- 2 sausage links
- 1 can Rotel tomatoes
- 1 can no salt added diced tomatoes
- red bell pepper
- green bell pepper
- white onion
- yellow onion
- celery (roughly 3/4 cup chopped)
- 1 tsp crushed garlic
- 1 tbsp Italian seasoning (basil, oregano, thyme, rosemary, marjoram, garlic)
- 1/4 tsp ground black pepper
- 1/4 tsp sea salt
- 1 head of cauliflower
1. Pour beef broth in crockpot and turn on low.
2. Trim chicken, halve and place in crockpot.
3. Cut sausage in bite-size pieces, and add to crockpot, along with Rotel and diced tomatoes.
4. Dice bell peppers, onions and celery, and add to crockpot.
5. Add in garlic and seasonings, and stir.
6. Cook on low for 7 to 8 hours. Around hour 6 or 7, I used a fork to shred the chicken breasts.
I served this jambalaya atop fiestaflower rice. Ever heard of fiestaflower? Me either. When I was at the grocery store last week, all the normal-looking cauliflower was gone. But there was plenty of orange cauliflower. It turns out, this orange cauliflower has 25 times more Vitamin A than white cauliflower and contains so much beta-carotene that it causes the cauliflower to take on the orange color. Cool, huh?
Basically, I trimmed up the cauliflower the same way I’d do if I chose to steam it.
Then, I gave it a whirl in the food processor to achieve a somewhat grainy texture.
I placed it in a microwave-safe bowl, covered it and microwaved for 4 minutes.