• 2 blocks of Meaty Meat.
• 1/2 cup of red pepper, chopped into bite sized pieces
• 1/2 cup of green pepper, chopped into bite sized pieces
•1/2 cup of onion, minced
• 4x cloves of garlic, minced
• 1/2 cup of celery, minced
• 1 cup of long grain or jasmine rice
• 1 1/2 cup of vegetable stock or water)
• 1 can (about 1 cup) of crushed tomatoes
• 1/4 cup of fresh parsley, minced
• 1/4 cup of spring onions, minced
• 1 tbsp of soy sauce
• 2 tsp of salt or black salt if you have (adjust to taste, add more as needed)
• 1 tbsp of your favorite cajun spice blend, or make your own (2 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin 1/2 tsp coriander powder, 1/2 tsp smoked chipotle powder/cayenne/other spicy ground pepper of choice)
• 1 tbsp tried parsley
• 1/2 tsp thyme, fresh or dried
• 1/2 tsp oregano, fresh or dried
• Black pepper to taste
• Oil for cooking

Kale Apple-Mustard Salad:
‍• 2-3 cups of fresh kale
• 1 cup of apple, sliced into match sticks
• 1 tbsp dijon mustard
• 2 tbsp extra virgin olive oil
• 1 tbsp capers, minced
• 2 tbsp of lemon juice
• Salt & pepper to taste
• 1 tbsp grated Parmesan cheese, or salty cheese of some sort (optional)
• Toasted pecans

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For the Jambalaya:
1. Take a medium-large sized pan and turn on the stove. When the pan starts to get hot, add the peppers. Allow the peppers to sauté without oil for about 6 minutes, until they start charring a bit.
2. Next, add a dash of oil, the onions, celery, garlic, and the cajun spice blend, and continue to sauté for about 3-4 minutes.
3. When the onions have become translucent, add the rice, water, and canned tomatoes.
4. Cover the pan, and allow the Jambalaya to cook for 15-20 minutes, until the liquid has been absorbed and the rice is fully cooked. Stir occasionally, 2-3 in between, so that the rice doesn’t stick to the pan.
5. When the rice is fully cooked and it tastes good to you, it’s done!

The Meaty Meat:
1. While the Jambalaya is cooking, prepare the meat. Chop the meat into bite sized chunks. Heat a small/medium sized non-stick pan to low/medium heat.
2. When the pan is hot, add a dash of oil. Add the meat to the pan and seer until each side is nicely browned.
3. When the jambalaya is almost finished cooking, add the meat to the dish!

For the salad:
1. Remove the kale from the thick stem, and break/chop the leaves into bite-sized pieces. Place them into a medium sized bowl.
2. Add the other ingredients directly into the bowl, and mix it up well. Allow the kale to marinate for about 5-10 minutes before serving. Top with toasted pecans at the end. Serve with a modest smile, and wait for the compliments to ensue!

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