I started to watch a new Netflix series the other night called ‘Chef’s Table’. This particular episode featured world renowned Italian chef, Massimo Bottura. The episode interviewed him about his rise to becoming such an impactful part of the food world. When the show began I was initially intrigued by the masterfulness and thinking outside of the box that it took for Massimo to become the chef he now is. Though, as the episode continued it suddenly hit me in kind of the same way the almond butter I was simultaneously shoveling into my mouth by the spoonful did, I realized there was a deeper level to his story. Not only did his talent of creating exquisite dishes earn him his place in the food world but it was also his unquestionable courage that gave him the ability to take a risk.
More often than not we hold back from anything that may possibly result in failure. I mean who actually WANTS to fail? Certainly not me! The word itself is even terrifying! So sometimes it seems more practical to just nix the idea all together. I am more recently discovering personally that I tend to put up this shield, or wall of impenetrable courage, we will call it, in hopes to protect myself from anything that may not go to plan. The warrior within me, suited up in shiny metallic armor, is determined to make sure I’m well protected when encountering things that may seem a bit iffy. Often times though, this can be the exact thing that holds me back from taking, you guessed it, a risk. I’d hate to sit here and think that this shield laden warrior has led me to miss opportunities so I won’t believe that. I won’t dwell on what was, and neither should you, but rather take Massimo’s story and apply it to your own kind of risk taking and in doing so realize that it is okay to make mistakes. It is okay to stumble along the way. It is okay to have your plan fall completely apart. It is okay if not everyone approves of or understands what it is you say, what you do, what moves you or who it is you are. If things don’t work out how you assumed they ultimately would it doesn’t mean that YOU have failed. (*Scans room*) Nope, don’t see any failures here. What matters though above all is that no matter what happens you never give up hope. You never give up on yourself, your dreams, what truly drives you in life, whether it’s to share your culinary vision with the world or to finding true love, no matter what it is it’s all the same. Whatever the risk may be it’s never allowing outside influences to discourage you from taking that chance or making you feel less than worthy of what you desire. Like I am learning to do, remind the warrior within you not to hold on so tight, it’s okay to let go of that shield every now and then. Just believe that it is okay to take a chance for beautiful things really can occur when we are open to possibility. Trust that taking that very risk you’re currently over analyzing in your head (yes, you, I know you are) could actually lead you to that beautiful kind of thing you’ve been fighting so long and hard for. Know you absolutely ARE worthy of it. All of it.
Don’t you ever forget that.
Off topic, I really couldn’t resist adding “peasy” to the title. Yes I’m an adult, yet sometimes I find humor in random things and just calling it “Paella” was, well, a bit unflvorful…
Anyway, speaking of risk taking, I took a bit of a chance with this dish making it paleo and I am so happy I did! Easy peasy does definitely describe it! This simple version of paella makes the perfect meal for a busy weeknight since it’s quick to throw together while still packed with amazing flavors from saffron (purchased at Trader Joe’s for only $6!) to garlic and loaded with all the good stuff like grass-fed sirloin and fresh garden tomatoes. Not to mention I ditched the traditional rice and subbed in cauliflower instead for all you grain-free folk. Hope you love this recipe as much as I do!
Easy Peasy Paella
Serves: 2/ Prep time: 5 minutes/ Cook time: about 20 minutes
- 1 tbsp avocado oil (or other high-heat oil)
- 1/2 c sweet onion, diced
- 1 tbsp garlic, minced
- 1 lb grass-fed sirloin
- 1 medium head of cauliflower, washed and trimmed (should equal about 2 cups once riced)
- 1 c tomato, chopped
- 1/2 c peas
- 1 large pinch saffron threads
- 1/2 tsp dried rosemary
- sea salt and pepper to taste
- Heat the oil in a cast iron skillet on the stove over medium-low heat.
- Add the onion to the pan and cook until translucent, about 3 minutes.
- Add in the garlic and cook for an additional minute.
- Move the onion and garlic to the sides of the pan creating an open space in the middle. Place the sirloin in the center and cover the pan with a lid (it doesn’t have to fit tightly). Allow the steak to cook evenly on both sides, flipping once, until desired doneness, about 5-7 minutes (depending on thickness of cut).
- In the meantime, add the cauliflower pieces to a food processor and pulse until you reach a rice consistency.
- When ready, remove the steak from the pan and set aside.
- Reduce the heat to low and add the riced cauliflower, chopped tomato, peas, saffron, rosemary, sea salt and pepper. Mix the ingredients to combine, cover again and let cook over low heat for about 8 minutes.
- While the rice mixture is cooking, slice the sirloin into thin pieces and add back to the pan for the remaining few minutes. Toss one more time and remove from heat when ready.