Native Nutrition
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From the cave at the Castle in Muskogee, the band Circa Paleo preforms a flair of music, here they break into a thunderous drum beat. Never heard of Circa Paleo try the video The Gael www.youtube.com/watch?v=1kEsIKo3mF8 or Kashmir www.youtube.com/watch?v=OxPnGzTI1EE or listen in on the photo of the drums - www.youtube.com/watch?v=U15q6KPzFMA
Almond flour batter, baked sweet potato 'fries'. The London Pub bottle is actually full of homemade paleo ketchup - no cheating!
By the time I got around to eating breakfast it was brunch time, so that's what I went with. I was lucky to find this Paelo turkey bacon, it has no sugar in it like some bacon does. That is why I read labels. With so much diabetes in my family, it's imperative to be careful.
Preferred this one to be honest, as it didn't have the annoying tag at the bottom. Slight colour editing, but otherwise the sunset was real :) Taken on a Samsung F480, hence the iffy quality but if you View On Black you can see the colours a lot better.
CAULIFLOWER JAMBALAYA
3/4 lbs. Andouille Sausage sliced
3 tbsp duck fat (or butter)
1 large sweet onion diced
3 stalks celery diced
1/2 red bell pepper diced
6 cloves garlic minced
8oz. crushed tomatoes
1 tbsp Creole seasoning
1 tsp fresh chopped thyme
1 tsp ground black pepper
1 tbsp Worcestershire sauce
2 cups grated cauliflower (cauliflower rice)
3/4 lbs peeled and cleaned Gulf shrimp
In a wok or large skillet brown the sliced Andouille over medium high heat, then remove from pan and set aside. Melt duck fat in the pot and add onion, celery and, bell pepper cook until translucent and soft, about 10 minutes. Add garlic and cook for another minute. Return sausage to the pan. Add tomatoes and blend in well. Add spiced and Worcestershire sauce. Add cauliflower and stir in. Add shrimp, cover, reduce heat to medium and cook for 15 minutes. If the consistency is loose and watery, cook uncovered for another 5 minutes to reduce liquid more.