One thing I miss on AIP is definitely spicy food. I used to LOVE all types of ethnic foods, Ethiopian, Chinese, Peruvian, Thai, Spanish – the spicier the better.
Although I can’t technically have spicy, another thing I love just as much are colorful foods. Seeing only dark greens and bland colored potatoes during the colder months, it’s so refreshing to see bright colored foods at Whole Foods this week. Plus, I’m positive that eating a pretty plate induces happiness. Lord knows I need some sort of positivity in my life.
Plus, with it being stuck in the single digits all last week made my spiciness craving hit the roof. Whether I’m freezing at home in my sweatpants or thawing out from the commute at work, a paella dish is exactly what I needed this week.
Paleo AIP Paella
2 cups of multicolored Organic cauliflower (you can always use the normal color)
4 Andouille sausages from Teton Waters Farm
1/2 lb of de-veined and cleaned shrimp
1 heaping tbsp of Organic Virgin Coconut Oil
2 Florets of Organic Broccoli
2 stalks of Organic Carrots (I used purple and white)
1 cup of roasted diced Organic Sweet Potatoes
1/2 cup of organic peas (my body tolerates peas, but omit if strict AIP or Paleo)
- Crank the oven to 375 while you chop up and wash your cauliflower. Once the oven is heated to temp, put the cauliflower florets on a sheet pan and roast for about 30-40 minutes (until squishy and bouncy)
- When the cauliflower has 10 minutes left of roasting time, heat up a large skillet pan (lower to medium heat), add the coconut oil, and chop up a medium sized sweet potato. Dump in the skillet once diced up.
- Next, dice up the carrots, chop the broccoli stalks, and add into the skillet.
- By now, the cauliflower should be done, so remove from the oven and allow to cool (about 5-1o minutes).
- Begin to toss the carrots, sweet potato, and broccoli stalks in the skillet so that all sides get cooked thru.
- Slice up the four sausages into about 1/2-1 inch pieces and then add into the skillet to cook; also add in the peas.
- In a food processor, dump the cooled cauliflower, add in some liquid MCT oil or 1 tbsp of coconut oil, sea salt, and some pepper (omit if strict AIP).
- Pulse the cauliflower until it gets to the consistency of rice (if the cauliflower doesn’t look like rice: if too smooth, oh well–just roll with paella and “mashed cauliflower.” if too chunky: pop it back in the oven for 10 more minutes to soften).
- Keep tossing the food in the skillet so that everyone can soak up the sausage juice and that each side of the meat is browned.
- Once it looks like the sausage is cooked thru, add the cauliflower to the skillet and mix evenly.
- Finally, add the cleaned shrimp and wait for it to turn pink; FYI, if you’re not eating the meal right away, only let the shrimp cook until a mild pink color.
- My favorite part = Mangia!!