Low Fat Chicken Jambalaya

Good morning everyone!

Often times I look to my husband for meal inspiration simply by asking him, “Hey babe, what would you like for dinner this weekend?” He is definitely not shy about what he does and does not like to eat. And let’s just be honest, sometimes I sneak stuff that he doesn’t like into dishes because I’m still a fan of it (for example bell peppers and onions!). Anyways, today’s post comes from one of those conversations…without any further delay, here is my version of Jambalaya!

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3 tablespoons olive oil (divided)

4 chicken breasts (cut into bite sized cubes)

1 package of smoked chicken sausage cut into 1/4 inch slices (Cajun flavored sausage works well too)

2 cloves of garlic (minced)

1 diced onion

1 diced green bell pepper

3 diced stalks of celery 

1 28 ounce can of diced tomatoes 

1/4 teaspoon cayenne pepper (you can add more if you like more heat)

2 teaspoons Cajun seasoning 

1 teaspoon salt

1 teaspoon pepper

3 teaspoons Italian seasoning 

1 cup chicken broth

Prepared brown rice 


Start your brown rice in a separate pot on the stove. You’ll use this when plating your meal.

In a separate large stock pot, add 2 tablespoons of olive oil, and the garlic. Heat through. Add the chicken, cook through, then set aside in a large bowl. In the same pot, add the remaining tablespoon of olive oil and the vegetables. Cook until they are soft. When the vegetables are done, put the chicken back in the pot, along with all of the remaining ingredients. Bring it all to a boil, then reduce heat to a simmer and let it do it’s thing for about 25 minutes. 

To serve, use a bowl, place a small bed of rice in the bottom then add your steaming jambalaya to create a yummy bowl of goodness. Enjoy!


Yummy almost paleo banana chocolate chip muffins


We have all been there. Too many bananas and not enough time so ultimately some of them get a little too ripe. Anyways, I found myself in that position today so I decided to get a little fancy in the kitchen with my own *semi* healthy version of banana chocolate chip muffins. You’ll thank me later.

2 bananas
1 egg
1/2 cup agave nectar
2 teaspoons vanilla extract
2 cups almond flour
3/4 cup flaxseed meal
1 1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon salt
1 cup dark chocolate chips

Preheat oven to 350 degrees. Prep a muffin pan with cupcake liners. Using a stand up mixer mix all the wet ingredients together until smooth. In a separate bowl, mix all the dry ingredients together except for the chocolate chips. Slowly add the dry ingredients to the wet ingredients until fully mixed together. Use a spatula to mix in the chocolate chips into the batter. Spoon equal amounts of batter into each muffin container (what’s the word for that thing anyways?). Bake for 20 minutes or until a toothpick comes out clean. Enjoy!

Where has the time gone?

I was talking with one of my best friends about the blog today. During the conversation we both thought that maybe a once a week posting would be best for my audience (both current and future). So from now on, you can look forward to a once a week in depth post on Sundays. I’ll definitely update throughout the week if there is something that I feel like you guys have to know right away.

Until Sunday, have a wonderful week!