Chicken Green Chili Verde (Paleo!)

Hello world!

Gosh, I’ve been missing a long time. So sorry. I’ve been cooking, eating a ton, desperately trying to eat less and exercise… *sigh* life is hard. Also, it wouldn’t be a post in true-Sarah-fashion if I didn’t whine about how it was really cold out, now. I feel a bit shorted because I didn’t get to have any temperate weather after the heat, but here we are.

WHAT is going on? What’s everyone been cooking? Thanksgiving came and went, and alongside our 3 turkeys, 15 lbs of mashed potatoes and 3 types of stuffings (I wish I could say I ate at a soup kitchen with those quantities or something but anyone who knows my mom knows she loves to feed the entire state of Pennsylvania), macaroni and cheese… was a house full of people. Holidays are great, but I really like normal time better. I’m actually looking at my calendar for the next few weeks, and I’m getting my master-level Reiki certification this Saturday (woohoo! More to come), cooking dinner at the Ronald McDonald house next Monday, a Holiday lunch I planned for my office next Tuesday, then an End Of Year party for my company’s Women’s Network  that night, then my division’s end of year gathering the following Tuesday, then my organization’s end of year gathering that Wednesday, and then my site’s end of year gathering that Thursday, followed by a shopping trip at the beach outlets that Friday…. Then, 2 days of work and a very lengthy Christmas vacation. I plan to cook lots. Mau

The issue I run into is that – I’m cooking constantly, and end up with TONS of things to share with you all. I just don’t take pictures of it often times, and that’s the worst. I love to share recipes with you all, I just never get good shots. I want to make sure you all know how appetizing it is without some mediocre kitchen light and shadows. Sigh.

As the weather gets colder, I want to make sure you have this handy recipe. If you’re a fan of soups, chili, or a combination of the two, this is your jam. A nice Chicken Green Chili Verde will keep you warm without a doubt! This particular recipe is great, because it’s paleo, low carb, but full of flavor. I have to say – this is definitely not for the faint of heart (or digestive system) – it has a bit of a kick to it, and ya may forget you ate it for dinner, only to be reminded the next time you…. Well, let’s stop there. It’s a  tad spicy.  Spaahh-cy. Sorry, did you still want eat this!?

I might eat this green soup while watching The Grinch. Anything green is in.

Chicken Green Chili Verde (Paleo!)

Serves 4-6

Prep time: 15 min

Cook time: 60 min

Ingredients

  • 2 15oz cans diced tomatillos, I used low sodium
  • 2 cups chicken broth
  • 1 large yellow onion, finely chopped
  • 4-5 garlic cloves, minced or pressed
  • 1 tbsp cumin
  • about 1/2 tsp sea salt if using regular sodium chicken broth, plus more to taste at the end if needed
  • 1 lb ground chicken
  • 3 poblano peppers, roughly chopped, seeds and stems removed
  • 2 anaheim or cubanelle peppers, roughly chopped, seeds and stems removed
  • 2 serrano or jalapeño peppers, finely chopped, seeds and stems removed (set aside a few to add for some added heat, if you want)
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish

Directions

  1. In a large stockpot, add your onion and ~ tbsp. of your preferred oil (I like avocado oil). Saute over medium heat until fragrant, about 2-3 minutes, stirring to prevent burning. Next, add your ground chicken, breaking apart with your spatula or spoon. Continue to saute and stir to cook evenly. After about 4-5 minutes when most of the chicken is cooked through, add your garlic and cumin, continuing to stir until onion starts to brown.
  2. Next, add your cut peppers and stir, allowing to soften, for another 3-4 minutes.
  3. Once your peppers, onions and meat have started to brown, add your cans of diced tomatillos and cilantro, mixing thoroughly. Add chicken broth and continue to mix.
  4. Bring mixture to a simmer, and allow to cook for 25-30 minutes. If using a crockpot, you can place on high for 4 hours, or low for 8 hours.
  5. Once cooked, add any needed salt to taste. Serve in bowls, and garnish with more cilantro  or almond milk sour cream, or greek yogurt (if not strict paleo).

Enjoy!

-S

Buffalo Chicken Dip (Paleo, Keto-Friendly!)

Well… we’ve been having some interesting weather, to say the least. I can’t remember the last time there’s been a solid 10 days of rain in the forecast, but perhaps we can look at this a different way. Tomorrow is July’s full moon, which coincides with  entering Leo. Summer birthdays, what’s up!?

There’s a few cool things to note. This will also be a lunar eclipse — which, while we don’t be able to see it from North America, we will definitely know it’s happening. In a literal sense, eclipses both “reveal” and “conceal”. This is especially poignant when you think of all the Leo energy floating around – powerful, loud, and  very present — anything that needs to be addressed will come forth, and anything that needs to take a back seat will no longer be a part of our lives for the time being.

Though this may seem like the perfect time to take action on whatever is happening, wisdom says it should be done gently. If it suddenly feels like you r life is under a microscope and you’re noticing everything that needs to be fixed, don’t go dump your significant other, quit your job or anything else crazy. Doing so with an iron fist is not the best way to go about it. Be calm, diplomatic, and ensure you’re thoughtful in your problem solving during this time.

Ya know what else starts today!? Mercury retrograde! I feel like this is one of the most common things that solicits laughs and eye rolls, because this really shakes those who are heavily immersed in astrology, or earthly energy in general. Retrogrades tend to bring about setbacks, mishaps, miscommunications, and general… un-pleasantries. Things just seem “harder”, and even those who don’t feed into Astrology notice that something just doesn’t seem right.  I think the best remedy to this is to really just cut yourself some slack. Unless you’re truly letting things slide in your life to the effect that it will have long term negative consequences, live a little. Mistakes happen, crap happens… and Mercury will get its @$%& together soon.

Who’s hungry? I am! I’ll leave you with some delicious PALEO! Buffalo Chicken Dip. No dairy, no problem. Kite Hill makes a really convincing almond milk-based cream cheese that melts just like the real thing. If you’re feeling a little naughty… sprinkle some cheddar in there. I won’t tell. I used my instant pot for this, but you could just as easily use a regular oven — it just takes longer.

Buffalo Chicken Dip (Paleo, Keto-Friendly!)

Prep time: 25 min

Cook time: 25 min

Serves: ??? about 5 as an appetizer (but I could likely eat this myself

Ingredients

  • 2 boneless skinless organic chicken breasts, shredded
  • 1/2 cup Frank’s Hot Sauce
  • 8 oz Kite Hill plain cream cheese
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, finely chopped; ribs and seeds removed
  • 1 heaping tbsp of paleo-friendly mayo, like Primal Foods Avocado Oil Mayo
  • optional for keto/non-strict paleo followers: 1/2 cup shredded cheddar cheese
  • 2 stalks of scallions,  sliced thin
  • pinch of salt and pepper

Directions

  1. First, cook your chicken. In an Instant Pot, place your chicken breasts in and add chicken broth until just about covered. Cook on poultry/meat setting, following the Instant Pot directions for steam release. If using an oven, preheat oven and bake broth covered chicken in a Pyrex dish at 350 for 35-40 minutes, or until temperature registers 165 degrees. I prefer the instant pot because it gets that juicy crockpot feel, but much faster.
  2. Meanwhile, as your chicken cooks, sauté your onion and red pepper on a large skillet over medium heat until just about browned. Remove from heat and set aside.
  3. Once the chicken cooked (and your instant pot is properly depressurized), remove from heat, allow to cool and set aside. I tend to shred my chicken after it’s only slightly cooled because I feel it’s easier while it’s still a little hot. Once shredded, add to a large mixing bowl.
  4. Next, add your cream cheese and mayo to your bowl, mixing thoroughly. Continue to mix, next adding your peppers, onions, Frank’s sauce, salt, pepper, and most of your scallions. You only need a few for a garnish, so be generous with mixing the rest in. Add your cheddar, if using.
  5. Once mixed, add mixture to a greased Pyrex dish — I used a 5×7 so the mixture was thicker and wouldn’t burn.
  6. Bake at 350 for 20-25 min, until starting to bubble and turn golden brown on the top. Remove from heat, and allow to cool. Garnish with remaining scallions, and serve with celery or sweet potato chips.

Enjoy!

-S

Full Moons…. and Zesty Ginger Sesame Chicken Wings (Paleo!)

Happy Monday…. um, Tuesday! Definitely feels like a Monday, but that kind of thing usually happens over a long weekend.

How was everyone’s Memorial Day? Ours was just crud weather in the mid-Atlantic… but I sort of feel as though the weather in general has been pretty bad. I also feel as though I’ve prematurely aged mentally where I insist the weather/flies/mosquitos/hurricanes/snow/potholes/pollen/life in general gets harder or worse each year. I’ll have to press the reset button on that…. that’s not good energy to be putting out there.

Friday was a busy day, too. I worked from home — after a flurry of appointments, I finally had a chance to COOK STUFF!!! Not that I haven’t been cooking, I’ve just been making food that’s much more palatable to my family. I’ve been cooking a lot of non-paleo, non-vegan and non-keto foods since we’re all around more. I can definitely tell a difference with my body, and it does not like it. My jeans don’t, either. Oh also, I forgot how much I like beer? Yeah, this weekend wasn’t good for that.

In other news, we’ve got an interesting Full Moon. This one falls under Sagittarius, which is the best opportunity to give us a fresh perspective.

Is there anything you’ve been struggling to wrap your head around? Have you been wrestling with thoughts that you just can’t seem to get behind? This is an amazing time to really gain a different lens and to garner better insight to everything going on in your life. Sagittarius energy is really about building on what you already know and already have, and broadening  your horizons. What have you done so far that’s really propelled you towards where you want to go? How are you going to use this to get where you’re going next?

This sounds vague, but it really isn’t. It applies most closely to whatever you’re experiencing in life. If there’s something you’ve been waiting to do, wait no more. If you’re waiting to take a risk, move somewhere, take a job, make a big decision, splurge on a vacation, this is the perfect time to start the momentum on that and get it moving. Reevaluate your goals to make sure they still fit you, and to check your state of mind to ensure you’re an open book for growth.

Onto the foodies…. these wings have made an appearance in quite literally everyone’s house this weekend. I made them. All. Weekend. I love them! The key is keeping a bit of the marinade separate and brushing it on right before serving so they keep that really tasty briny and gingery flavor. Try these out on the grill… I whole heartedly believe that good wings always belong on the grill. Plus, while chicken wings certainly aren’t the bare essentials of paleo eating, who doesn’t love a good wing? YUM.

Zesty Ginger Sesame Chicken Wings (Paleo!)

prep time: 20 active min, plus marinating time

cook time: 20 min

Serves anywhere from 1-5 people, depending on your appetite

Ingredients

  • 2 packages organic or all natural wings (separated into wings and drumettes,
  • 1 cup coconut aminos
  • 1 tbsp maple syrup
  • 4 stalks of scallions, green and white parts, sliced thin
  • 2 tbsp tahini paste (or miso, if not strict paleo)
  • 2 tbsp sesame oil
  • 1/2 to 1 tsp red pepper flakes, to taste
  • 1 large clove of garlic, minced
  • 1/2 tbsp of fresh ginger, grated
  • 2 tbsp apple cider vinegar
  • 1 tbsp sesame seeds (black and white preferred for aesthetics, but any color will do)

Directions

  1. Whisk together your tahini and coconut aminos in a large bowl first to emulsify.
  2. Once the sauce is thoroughly mixed, add the remaining ingredients to the bowl. It should taste VERY briny — chicken absorbs a lot of the salty flavor, so it should have enough zest to really taste salty. Set aside a 1/2 cup of the mixture in a small bowl.
  3. Place your chicken wings in a bag, pour your sauce over them and marinate in the fridge for at least an hour, up to 24 hours. Refrigerate your separate sauce as well.
  4. Once ready to cook, preheat your grill to 400 degrees. We want high heat to make sure the skin is crisp.
  5. Place the wings on the grill, about 1 inch apart. Turn as needed, once the wings darken and appear blackened. They aren’t necessarily burnt — the caramelization from the coconut aminos will just make them appear darker.
  6. Continue to turn until thoroughly browned on all sides, about 15-20 minutes in total.
  7. Remove from heat, and brush with remaining sauce. Garnish with a pinch of scallions.

Enjoy!

-S

Instant Pot Meal! Curried Chicken Salad (Paleo)

Well, well, well – LONG TIME NO CHAT! A lot has been going on this last month – I’ve been MIA and I feel terrible that I haven’t posted anything for you all to make. I moved at the end of April in preparation to build my house, I had a wedding I traveled for, and just general work busyness. I finally had some time to share my recent food adventures, let alone COOK something. I’ve taken a real liking to my Instant Pot, recently. I don’t know about you guys, but crockpot chicken is the best. I’m talking fall-apart-on-your-fork, melt-in-your-mouth chicken made from 8 hours of slow simmering in some juice.

Well… imagine my dismay when I actually used my Instant Pot for something easy, like chicken simmering in chicken broth? Life-changing…. Yes. Sometimes overlooking the simplest things is where we go wrong.

So I decided to throw a bunch of chicken breast in there, set it to cook for 35 minutes, and I was not disappointed. I let it cool and it took MOMENTS to shred with my fork for this recipe, and that is so satisfying. Literally. It is the best thing. I hate shredding chicken because it’s always clumpy. No more clumpy chicken, now! It’s the little things in life.

You could really take this in any direction… a local health food store has something similar, which inspired me to add my own twist to it. I’ll keep this short so y’all can get to eating… yum.

Curried Chicken Salad (Paleo!)

Prep time: 20 min

Cook time: 35 min

Serves 6-8 as an app, or 4-5 with sandwiches

Ingredients

  • 2 large chicken breasts, trimmed (no one likes that rubbery part. Take that off, yikes)
  • 2 tbsp golden raisins
  • Handful of roasted cashews, to taste
  • 4 large scallion stalks, sliced thin (green and white parts included)
  • Salt and pepper, to taste
  • 1 tbsp red curry powder
  • ½ tsp turmeric
  • 1 tsp coriander
  • ½ to 1 tsp chili powder
  • ½ tsp garlic powder
  • 1 tsp dried parsley
  • 2 tbsp Coconaise (or other paleo mayo brand), plus more if needed
  • 1 ½ to 2 cups vegetable or chicken broth, low sodium
  • 1-2 stalks of celery, sliced thin (OPTIONAL – I hate celery and would never include it.. but I realize that I’m the weirdo for that)

Directions

  1. Place your chicken breast in your Instant Pot and add your broth until chicken breasts are just about covered. Secure your lid set to high (or Meat setting) for 35 minutes, lock your vent, and start.
  2. While your chicken is cooking, mix together your cumin, turmeric, garlic, coriander, chili powder, parsley, salt and pepper. One thing to remember is that the chicken tends to absorb a lot of the sodium in things like this – I usually err on the heavier side of salting my sauce so that once the flavors meld, it’s the right taste. Add your scallions, reserving a pinch for garnish later.
  3. Once your chicken is done and you’ve released the steam from your Instant Pot, carefully remove with a slotted spoon so as to not bring much juice over with it and place in a large bowl. Discard broth (or save for your puppy like I did 😊) Shred with a fork to desired consistency.
  4. Once cooled, add your mayo mixture to your chicken. If you feel the chicken is too dry, feel free to add a teaspoon more mayo, followed by an additional sprinkle of curry.
  5. Gently fold in your cashews and raisins and mix thoroughly (as well as your celery, if using). Garnish with pinch of scallions and serve.

Enjoy!

-S<<
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Jalapeno Popper Chicken Salad (Paleo)

It seems there’s a blizzard every week here! It started to snow today, but the real stuff is tomorrow. Will likely be a “work from home” kind of day.

Interesting happenings, these days! I had an amazing hot yoga session last night. It was more difficult than I thought it’d be, but I think it was exactly what I needed. It was a Spring Equinox Yoga workshop, and the focus was all about intentions, and manifestation, and setting the pace for Spring and everything that comes with it. Stepping out of the mud, peeling back the layers, all of it.

Honestly, to some people, no matter how you frame it… sometimes talking about this kind of thing never goes more than surface level. It sounds nice, or it sounds weird, or it sounds like total BS. It didn’t hit me until last night in this class that unless your whole self, whole presence and whole mind is behind something you want to change or have happen, it’s like flying a plane with no pilot, or a car with no steering wheel. Where’s your direction?

So… back to this class. It was the first hot class I’d done in a while. It takes a LOT to get me to sweat, which didn’t seem to be a problem last night. I lift weights, quite heavily, 6 days a week. I ride. I exercise. I eat healthy (except for my beloved cheeseburgers now and again). We started moving in this class and I was SO not in sync with what was going on. I was concerned with my towel bunching up, I touched the girl’s hand behind me with my foot, thought about how strange I must’ve looked trying to balance in this position when, apparently, I seemed to have lost my ability to balance in any direction.

That’s when it hit me. I am literally ignoring the very reason I am in this class. I am here to shed the nonsense, start fresh, press the reset button… and here I am still flopping around in the mud.

I did a mental check of why I was denying myself the ability to just disconnect from everything around me, and more literally than figuratively, I was just holding on to everything I shouldn’t have been. Have you ever grabbed  your laundry out of the dryer and tried to carry it all upstairs in your arms? Dropping socks, picking them up only to drop more… and so on, and so on. It was time I just drop it all and walk away.

It’s both a blessing and a curse to be so acutely aware of these “Aha!” moments. It was as if I heard the record rewind, and I thought to myself… ‘Okay, why did I even bother coming if I’m just going to sit here and worry about all this crap?’ After that point, I pushed through my shaking muscles, the stretching, and didn’t care if I wasn’t as limber as I once was when going through my sequences. No one else cared what I was doing, not one bit. No one else would suffer from me being distracted, except me. The rest of the class went like a breeze. We then sampled some interesting juice, and off we were.

The moral of the story here — whenever you have your “aha!” moment, you’ll get it. Unless you’re there, wherever you are, 100%… you’re at a standstill. and that’s on purpose — that’s the universe’s way of saying “hey! big plans need your full attention!” Once you’ve trained yourself to put yourself in the here-and-now, you can set the pace however you went when you shed all the crap you’re holding onto, preventing you from changing whatever it is that you want.

For now, enjoy this delicious little snack! you can eat it on crackers, in a wrap, however you want.

 

Jalapeno Popper Chicken Salad (Paleo)

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Prep time: 20 min

cook time: n/a

serves 3-4 as a meal, 6-8 as an app

 

Ingredients

  • 1 rotisserie chicken, white meat picked out (set aside dark meat for another use!)
  • 1 large jalapeno, minced; ribs and seeds removed
  • 1 lb. of bacon, cooked until crisp
  • 1/2 of a red onion, finely chopped
  • 2/3 cup paleo mayonnaise
  • 2 tbsp apple cider vinegar, plus more to taste
  • pinch of sea salt

Directions

  1. In a small mixing bowl, whisk together mayonnaise, apple cider vinegar and sea salt. adjust to taste. if it’s too tangy, add a bit more mayo and whisk. Likewise, add more vinegar or salt if needed. Set aside.
  2. Place your chicken in a large mixing bowl. Using a hand mixer (or fork if you’re really old-school), shred chicken until desired consistency. It should be fine and stringy, like pulled pork, enough to thoroughly mix with the sauce.
  3. Crumble your bacon and add to the bowl of chicken, along with jalapeno and red onion. Gently mix until combined.
  4. Now add your sauce — again, gently stir until combined. Garnish with slices of jalapeno. Enjoy!

-S

Spicy Crunchy Chipotle Chicken (Paleo)

Had a long weekend this weekend… fortunately spent a lot of it cooking, woo! I’ll have a lot of good recipes for you 🙂 I went out for a friend’s birthday to this place in north Philly called Urban Axes. It was really fun… something I never thought I’d say about drinking and throwing axes at a target. A little danger is fun.

The real fun happened afterwards — we went to eat and had the most delicious BBQ food at Fette Sau, in Fishtown (Philly). I got mac and cheese and baked beans as my sides, which were eh… but the MEAT. Omg, the meat. It was sold by the pound — I got some “burnt ends”, which is the crispy last pieces of the brisket, pork shoulder and pork butt. It was glorious… I love burnt food.

I was everywhere this weekend… I also went to Produce Junction in Exton, where I got 2 dozen roses for $5.00. Five dollars = happiness. I also bought some alstroemeria, which are the cutest little flowers that last forever. My sitting area is basically a garden. Which reminds me, I cannot WAIT to plant my herbs! I’m going to make a point to use them when I cook. Since the herbs got infected when they were brought in last year with little mites, I have to be careful to not let that happen this year.

Friday, I had the day off from work so I dedicated it to making some delicious recipes that I hope you’ll all really like 🙂 to start, how about some spicy chicken!??! The weather is poppin today, this recipe is poppin, I’m going to take my dog for a walk… just trying to make the best of global warming. For those of you that miss a good breaded chicken but can’t do any gluten, this is a treat for you. it has the crunch of a good panko, but is actually made from plantains and almond flour. Tasty, especially for picky eaters! Check it out.

Spicy Crunchy Chipotle Chicken (Paleo)

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Prep time: 20 min

cook time: 25 min

Serves 4

Ingredients

For the Chicken

  • 2 large chicken breasts, trimmed and sliced in half thickness-wise
  • 10 oz (1 large bag or 2 small bags) plantain chips, plain
  • 1/3 cup almond flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp ground chipotle

For the coating/extra sauce

  • 1 cup paleo mayo, or soy-free veganaise
  • 2-3 tbsp adobo sauce (or more, to taste)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder

 

Directions:

  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper, or lightly grease with ghee or coconut oil.
  2. In a large bowl, mix together your mayo, adobo sauce, garlic, paprika, onion powder, salt and pepper. Adjust flavors as needed. Scoop out about 3 tbsp, and set aside. You will need this later for your garnish.
  3. Crush your plantain chips until fine crumbs, similar to panko or as crumbly as you can get them. Add them to another large bowl, along with your almond flour, garlic powder, paprika, onion powder, salt, pepper and chipotle. Mix with a fork until combined.
  4. Similar to chicken Milanese, this is a step by step process. Dip the chicken into the sauce, coating generously and thoroughly. Allow any excess to drip off, and place in breading, pressing to coat thoroughly. If you have any spots that are missed, make sure to cover. Place on your baking sheet, evenly spaced.
  5. Bake for about 25 minutes, until chicken starts to brown. Remove from heat and drizzle with extra mayo sauce.

Enjoy!

-S

 

Spicy Cajun Stir-Fry with Andouille, Veggies and Rice (Gluten-Free)

Ya know… as much of a football fan as I tell everyone that I’m not, I had an overwhelming sense of pride yesterday watching the parade on TV. I didn’t attend in person because I was working, but to see that many loyal fans show their support to a group of hardworking people was a very heartwarming and emotional thing to watch. Hundreds of thousands, if not millions of people gathered to show celebrate, and for something that has truly been a long time coming, it was incredible to watch. God bless them all, too… it was a balmy 28 degrees F in Philadelphia, and I know that no matter what kind of coat you’re wearing… below freezing is just COLD.

As I was talking to my manager this morning, we were chatting about the email his son’s school sent out, advising that any students that wish to attend the parade may do so, as school will be cancelled and made up  one day next month. I actually found that a lot of surrounding schools, including the school district I live in excused absences for anyone wishing to go to philly. At first, my inner Scrooge thought, “yeah, great idea. Keep the kids home from school. Who needs education?”.  After putting my strict and sometimes rigid knee-jerk reactions aside, I thought about it. This is such an important lesson for people to learn, attending this parade. It seems trite, but let me tell you. It really isn’t. Here are a few things to reconsider about ditching work and school to attend the Eagles parade.

#1 – You’re spending time with friends and family

No sports fan ever ventures into any arena alone, and this is for good reason. When you support a team, you’re supporting a cause – a movement, if you will. You’re spending time with important people, placing value on an important time. By carving out time to celebrate with your friends, you’re also memorializing time spent with them doing something you love. Live a little, go throw a beer up to Doug Pederson as he rides by on that bus with his team, and laugh with your friends.

#2 – You’re showing your loyalty to what you love

For those of us who could’ve attended and given up a vacation day, that’s fine… and more than likely, we won’t notice. Philadelphia (much like any other team) has a lot of hard-working, blue collar folks that waited their whole lives to see something like this, and went without a day’s pay just to live their dream of celebrating a Superbowl win with the Eagles. While some may treat a parade surrounding football as a first-world fantasy commodity, it is so much bigger than that to the fans. Your team will always be there, and if you stay with them through thick and thin, a win is that much more satisfying.

#3 – You’re opening yourself up to more love

This one is sort of mushy when you think of your typical Philadelphia sports fan, but let’s be honest. I’d be lying if I said I wasn’t so happy to see that many people gathered around for one purpose. Everyone (the media) loves to portray the Philly fans at large as this wild, sometimes un-classy, rowdy group of people. I’m not saying that’s NOT a little bit true here and there, but it’s derived from passion, and it does go beyond just us over here in Philly. People were absolutely overjoyed to be there – rarely will you see another large public display of appreciation outside of something like the Eagles parade. Go YouTube Jason Kelce’s speech from yesterday – if you can get over his Mummer outfit and really listen to his cries for unity, it was a tale about a group of people that ‘wanted it more’. When you love the game, your tribe, your city, your ANYTHING, there’s so much more love. Don’t ever let anyone tell you otherwise.

And on that note…. Allow me to give you something that will warm your heart…. and your stomach. It is SPAAHHCY.

Spicy Cajun Stir-Fry with Andouille, Veggies and Rice (Gluten-Free)

Prep time: 5 min

Cook time: 20 min

Serves 3-4

Ingredients

  • 1 package (5 sausages) of andouille chicken sausage
  • 1 cup of brown rice
  • 1 small zucchini, halved lengthwise and sliced into 1/3 inch slices
  • 1 cup of eggplant, sliced into bite size pieces
  • 1 red bell pepper, ribs and seeds removed, roughly chopped
  • Cajun seasoning, to taste

For the Cajun seasoning (with lots left over for later!)

  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp dried thyme
  • 1 tbsp fresh ground black pepper
  • 1 tbsp black pepper
  • 2 tbsp cayenne pepper
  • 5 tsp paprika
  • 4 -5 tablespoons seasoning salt

Directions

  1. In a small sauce pot, cook your rice per directions. (The rice I like only takes 20 minutes to cook, but if your brown rice takes a while, be sure to plan ahead, giving yourself about 10-15 minutes for the rest of your food to cook!)
  2. In a small bowl or jar, mix together your Cajun spices. I like to recycle my old glass spice containers, and you can totally store this spice mix in one as your normally would. Set aside.
  3. While your rice cooks, slice your andouille into thin slices, about ¼ inch thick. Place in a skillet with 1 tbsp olive oil over medium heat. Saute until starting to brown on both sides, about 5-7 minutes.
  4. Once your sausage has started to caramelize, add your peppers, eggplant and zucchini. Season with 1 tbsp of Cajun seasoning mix to start. Turn the heat to medium high, stirring occasionally. Add a tsp more olive oil, as needed. Continue to cook until veggies start to brown and are tender, about 8-10 minutes.
  5. Check your rice – fluff with a fork and remove lid to allow to dry a bit. Add more seasoning to taste, and cook for another 3-4 minutes to brown the dish.
  6. Serve, and enjoy.

🙂

-S