Looking for a special weekend treat? This is a gluten free AND sugar free pastry that is easy to make and easier to eat!

Breaking down what actually is on those food labels and how they can help you to meet your nutrition goals.

As summer is now in full swing and we can start to gather with friends and family again, it is time for lighter meals that are bright, vibrant, flavorful and pair with a nice white wine. This dish is one of my favorites because it is so easy to  prepare even for a large group of 6 or 8, because it has essentially 3 components and it also allows you to feature great summer produce like squash. In this recipe I used bone in skin on chicken breast because the hard seard, crackling skin on chicken gives such a nice roasted flavor and leaves them meat tender and unctuous without adding a lot of unneeded butter or oil. For the Pesto I love to use Pine nuts or Pingole’s because they are so buttery and smooth when roasted and then pureed, which makes for a great texture to the sauce.

As is true with all good paella, the place to start is with a good sofrito. Sofrito; is the spanish name for the of the slowly cooked combination of chopped garlic onion and tomato which is reduced  slowly until the onions and garlic have lightly caramelized and turned translucent and the liquid from the tomatoes has almost completely evaporated leaving you with a flavor packed paste to start your paella off in the right direction. This serves as an important first step in the process and allows your paella to have a deeper more complex flavor profile which is especially important for our low carb variation because the cauliflower rice takes much less time to cook than a traditional rice paella would. Since the cauliflower rice cooks quite quickly it is important to coax as much flavor from your ingredients as you can before adding your cauliflower.