Cajun Shrimp and Sausage Pasta

Try making this Cajun Shrimp and Sausage Pasta for your next dinner option! Shrimp is packed with antioxidants and is beneficial to both brain and heart health. Organic chicken sausage serves as an excellent source of protein and helps to build muscle. Chicken broth is loaded with essential nutrients including collagen, magnesium, calcium, and iron. It also helps improve digestion, promote healthy skin, and protect your joints. Cashews offer a wide variety of health benefits including supporting healthy bones, aiding in weight management, and regulating blood sugar levels. Enjoy!

Ingredients:

Cajun Spice Mixture:

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp thyme

• 1 tsp paprika

• ½ tsp oregano

• ¼ tsp cayenne pepper

• 1 tsp sea salt

Pasta:

• 2 tbsp extra virgin olive oil

• 1 lb shrimp

• 12 oz organic chicken sausage cut into ¼ inch round slices

• 1 red bell pepper, sliced

• Half white onion, chopped

• 12 oz box of gluten-free penne pasta

• 4 cups chicken broth

• 2 tbsp water

• 1 tbsp arrowroot powder

Cream:

• ½ cup water

• 1 cup raw, unsalted cashews, soaked in warm water for about 20 minutes

Instructions:

1) In a small bowl, combine all the cajun spices to form the mixture.

2) Begin cooking the shrimp by heating 1 tbsp of the olive oil in a large and deep skillet. Add in the shrimp and 2 tsp of the cajun spice mixture. Cook for two minutes on each side, transfer to a separate dish to keep warm, and set aside.

3) Add the remaining tbsp of olive oil to the skillet. Toss in the sausage slices, red pepper, and onion. Toss and sauté for about 5 minutes.

4) Pour in the pasta noodles, chicken broth, and remainder of cajun spice mixture and stir well to combine.

5) Cover the skillet and bring to a boil. Set heat to medium-high heat and stir occasionally for about 10 minutes or until noodles are fully cooked through and broth has reduced. 

6) In a small bowl, mix together the water and arrowroot powder. Pour this mixture into the skillet and combine well. Add in the cooked shrimp as well. Reduce heat to low and mix until mixture begins to bubble.

7) While that is cooking, begin making the cream by blending the soaked cashews and water in a high-speed blender until a creamy mixture is formed.

8) Remove the skillet from heat and mix in the cashew cream. Top with chopped green onions and other toppings of choice and enjoy!

Gluten and Dairy-Free Chicken Alfredo

Try making this delicious Gluten and Dairy-Free Chicken Alfredo for your next dinner option! Cashews offer an extensive list of health benefits including boosting heart health, promoting healthy bones, supporting immunity, and improving skin health. Chicken is a great source of protein and helps to strengthen bones. Garlic is high in Vitamin C and helps to protect against the flu and common cold. Full fat coconut milk aids in weight loss and is exceptionally high in antioxidants. Who knew Chicken Alfredo could be healthy? Enjoy!

Ingredients:

• 8 oz gluten-free pasta noodles

• ¾ cup raw, unsalted cashews

• ¼ cup full fat canned coconut milk

• 1 cup organic chicken broth

• 2 garlic cloves, minced

• 1 lb boneless chicken breast, sliced into 1-inch strips

• ⅛ tsp plus ¾ tsp sea salt

• 1 tsp black pepper

• 1 tbsp non-GMO corn starch

• 1 tbsp coconut oil

• Water, as needed

• Fresh herbs for topping

Instructions:

1) Cook the pasta noodles according to package directions and set aside.

2) Place the cashews in a food processor and pulse for about 1 minute until a powder-like consistency forms.

3) Toss in the coconut milk, chicken broth, and garlic, and pulse until a smooth mixture forms.

4) Place the chicken breast slices in a bowl and mix in the sea salt, black pepper, and corn starch. Make sure the chicken is evenly coated in the seasoning.

5) Heat the coconut oil in a large skillet and heat over medium heat. Transfer the chicken to the pan and cook each side for about 5 minutes. Transfer the cashew mixture into the skillet and coat the chicken with the mixture.

6) Reduce the heat to medium-low and continue to mix all the ingredients together until the chicken is fully cooked through. The mixture may become too thick, so add in water until your desired consistency is formed.

7) Add the cooked pasta into the skillet and combine all ingredients well.

8) Top with fresh herbs if preferred and enjoy!

Gluten-Free Pizza Crust

Try making this Gluten-Free Pizza Crust for your next homemade pizza option! Millet serves as an excellent source of fiber, protein, antioxidants, and magnesium. Tapioca starch is naturally gluten-free, great for heart health, and aids in digestion. Coconut oil helps boost energy levels, promotes healthy skin and hair, and benefits oral health. Maple syrup is an excellent alternative to traditional table sugar and is rich in various minerals. Make your favorite pizza with this healthy crust and enjoy!

Ingredients:

• 1 cup millet flour

• ⅔ cup tapioca starch

• 1 tsp xanthan gum

• 1 tsp baking powder

• ¼ tsp onion powder

• ¾ tsp sea salt

• 1 cup warm almond or coconut milk

• 4 tbsp coconut oil, melted

• 1 tbsp maple syrup

• 1 ½ tsp active dry yeast

Instructions:

1) In a large mixing bowl, combine the flour, starch, xanthan gum, baking powder, onion powder, and sea salt.

2) In a medium-sized bowl, combine the warm milk, 2 tbsp of coconut oil, maple syrup, and yeast. Add half of the flour mixture to this mixture and mix well. Allow the mixture to sit for about 15-20 minutes, or until some bubbles form on the surface.

3) Take the wet mixture and pour into the large mixing bowl containing the rest of the flour mixture. Mix with a hand or stand mixer for about 4-5 minutes. The mixture should begin to thicken and become a bit sticky.

4) Cover the bowl with a kitchen towel and allow it to sit for 30 minutes. While that is sitting, line a 12-inch round pizza pan with parchment paper.

5) Drizzle the remaining coconut oil onto the center of the parchment paper and transfer the ball of dough onto the oil. Use a rolling pin to roll out the dough.

6) Preheat the oven to 425 degrees Fahrenheit. Bake dough in the oven for about 10-12 minutes.

7) Remove from the oven and top with your favorite pizza toppings. Bake for an additional 15 minutes or until the crust is lightly brown.

Paleo Scalloped Potatoes

Try making these Paleo Scalloped Potatoes for your next side dish option! Gold potatoes are great for supporting digestion and are rich in both antioxidants and potassium. Nutritional yeast adds a “cheesy” flavor to these scalloped potatoes and serves as an exceptional source of Vitamin B12. Coconut milk is packed with antioxidants and helps benefit cardiovascular health. Rosemary offers a variety of health benefits including lowering blood sugar levels, improving memory, and boosting brain health. Serve these scalloped potatoes as a side dish for your next dinner meal and enjoy!

Ingredients:

• 3 lbs golden potatoes

• ¼ cup coconut oil

• 3 tbsp arrowroot starch

• 1 ½ cups full-fat coconut milk

• ½ cup vegetable broth

• ⅓ cup nutritional yeast

• ½ tsp dried rosemary

• 1 tbsp garlic powder

• ¼ tsp dried thyme

• ½ tsp black pepper

• 1 tbsp sea salt

• Diced chives for topping, optional

Instructions:

1) Preheat the oven to 375 degrees Fahrenheit. Grease a 12 inch cast iron skillet with coconut oil and set aside.

2) Slice the potatoes into very thin slices and set aside.

3) In a large saucepan, heat the coconut oil over medium heat. Whisk in the arrowroot starch until the mixture becomes thick (about 1 minute). 

4) Add the remaining ingredients into the saucepan and continue to heat over medium heat. Mix ingredients together well for about 5 minutes, or until mixture becomes thick and opaque. Remove from heat.

5) Place ⅓ of the potato slices in the cast iron skillet in an overlapping layer. Pour ⅓ of the sauce over the potatoes. Repeat this process two more times.

6) Cover the dish with tin foil and bake in the oven for 40 minutes. Remove the tin foil and bake for an extra 30 minutes or until potatoes are golden and crispy. Top with diced chives if preferred and enjoy!