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Pizza spaghetti pie

This is definitely a dish you could bring to someone’s house for a potluck and everyone would fall in love. So easy and so good! Found this recipe on PaleOmg and just tweeted a few things.

Ingredients
* large spaghetti squash
* 1 lb spicy sausage
* 1/2 yellow onion diced
* 1 cup mushrooms
* 1 tsp Italian seasoning
* 1 cup pizza sauce
* 3 eggs beaten

1. Cut your squash in half and bake at 400 for about 30-40 mins. I drizzle a little olive oil on top and set the squash halves face down.

2. Right before your squash is done cook the rest of the ingredients. Cook your sausage until no longer pink then add your onions, mushrooms, and seasonings. When this is all cooked down mix in the cup of pizza sauce and combine.

3. Take your spaghetti squash and rake it with 2 forks so you get all the little spaghetti pieces out of the squash and transfer to an 8×8 baking dish.

4. Combine the sausage mixture with the squash and mix together.

5. When that is completely mixed, add the beaten eggs and mis until you can no longer see any of the egg.

6. Bake at 350 for about an hour or until top is crispy. I sprinkled a little cheese on top, totally not necessary but definitely a delicious touch.,

Cool a bit and chow down!

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Posted by on July 29, 2014 in Breakfast

 

Meatball mash

Not so much a new recipe as an awesome combo of two I have recently made. Just take the meatballs and sauce we made the other day, pair it with some mashed cauliflower- top with some fresh basil and BAM delicious leftover meal!

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Posted by on July 14, 2014 in Breakfast

 

Coconut Lemon “Lara” bars

I just discovered larabars. Like last week. Where on earth have I been? They are great! The ones I liked the most were the cashew date and the apple pie. So this recipe is more along the lines of the cashew one, but just add dried apples and they would would be your apple/date bars. I’ll try that next batch.

Ingredients are simple. I got this off a site called ‘bites for babies’. Go figure. I’m making baby food. I just added and took away a few things from hers like honey. I don’t know why you would want to add a sweetener to these, the dates make them plenty sweet enough!

Joe loved them and he is usually my seal of approval. Said they tasted like lemon meringue.

Ingredients:

* 1 cup packed dates (make sure to take the seeds out. I forgot and food processors really don’t like them)
* 1/2 cup shredded coconut
* 1/2 cup cashews (either roasted or plain. Not salted)
* 3 TB almond butter
* 1 TB coconut oil (not melted)
* 1 tsp vanilla extract
* 1/8 tsp sea salt
* zest of one lemon
* 1 TB squeezed lemon juice

1. Add all ingredients to your food processor and blend away!

2. One you have your desired consistency transfer to a baking pan lined with parchment paper. Smooth the ingredients so they are about 1/2 inch high. You can make it nice and even by pressing it down with an extra piece of parchment paper, also rolling the sides up.

3. Refrigerate about 2-3 hours until they are hard enough to cut into pieces. Wrap each one up in Saran Wrap and keep in the fridge until you have a sweet tooth or need a little burst of an energy bar!

(The picture is actually 2 batches. I bought a pound of dates and that ended up being about 2 cups so figured just make another batch- made about 14 bars)

I realize these shouldn’t be eaten everyday and in case of emergencies… But I like to have something on hand in my house in case this is something I NEED! Even half a bar is pretty satisfying.

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Posted by on July 13, 2014 in Breakfast, Lunch, Sides

 

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Crockpot Meatballs over Zoodles

zoodleJoe actually found this recipe and it wasn’t very difficult to change to become paleo. I am pretty sure you aren’t supposed to have almond flour in Whole 30, so if you are super strict with that program- leave it out! I am pretty sure the meatballs will still stick together with all the seasonings, eggs, and onions. If you do try it that way, leave me a comment so I know if it works!

I want to note two important points first…

1. I generally try to buy organic and grass fed- but as you all know grass fed beef can get really expensive! For this dish- BUY GRASS FED ORGANIC GROUND BEEF! You are simmering these meatballs in sauce for hours and hours and when you are finished you will see a little bit of grease at the top. But I could tell how little there was and it actually looked like it added flavor then a ton of fat. If you used regular ol’ ground beef the amount of fat might be kinda gross.

2. This recipe calls for tomato sauce, tomato puree, and crushed tomatoes. You NEED to make sure the ones you buy the only ingredients are tomatoes. There are tons of tomato sauces out there that add sugar. You may see sugar in the food label- but you can’t have sugar as part of the ingredients. Good to look for the ones just in the can and not the jars. They may seem really plain in flavor, but the spices in the meatballs season the sauce.

Okay, here we go! I did this in the morning probably around 10am and we ate around 6pm. So make these so you have at least 6-8 hours for them to cook in the crockpot.

Ingredients:
* 3 lbs Ground Beef (Organic Grass Fed)
* 10 Cloves of garlic, minced or in a garlic press
* 1 Medium white onion, chopped finely
* 2 large eggs
* 2 TB (Tablespoon) of dried parsley
* 2 TB Garlic powder
* 2 TSP Salt
* 4 TB Oregano
* 1 TB Red pepper flakes. (It called for 2, but 1 one spicy enough. If you like really spicy- add the second TB)
* 3 TB Italian seasoning
* 1 TB Basil
* 2 TB Olive oil
* 1 1/2 cups Almond Flour (You can opt out of this part if you are strict Whole30)
* 2 cans of tomato sauce (23 oz each)
* 1 can of crushed tomatoes (28 oz)
* 1 can of tomato puree (15 oz)
* 5-6 large zucchini’s spiraled.

1. For the meatballs get a large mixing bowl add your minced onion, garlic, and beaten eggs. Once that is mixed in completely add all of the spices and the olive oil. I put a few tablespoons in at a time and mixed it up with my hands. (Ladies, remember to take your wedding ring off. I still think I have ground beef stuck under the diamond).
2. Once that is all mixed together and all the ingredients are incorporated evenly through the meat- add the almond meal until fully combined.
3. Add the tomato sauce, tomato puree, and crushed tomatoes to the crock pot and stir until combined.
4. Roll your meatballs about the size of a golf ball to tennis ball, depends on how big you want them. The mixture made about 28 meatballs, so this is a recipe that will work great for a big family! Once they are all rolled out add them to the crockpot and cook on low for 6-8 hours. (Or you can get impatient like me and cook on high for the last 2 hours!)

For the Zoodles:
* 5-6 Green Zuchinni’s. I would use a spiralizer so they have a noodle type of look to them. Think about 1-2 zucchini’s per person.
1. Cook them in boiling water no more then 3-5 minutes. You want these to be ‘al dente’. Otherwise they will be mushy and soggy and you will be really annoyed. I did that once, and yes… I was really annoyed.
2. Drain the zoodles and serve on a plate with a heaping of the sauce and as many meatballs as you wish!

DELISH!!!
meatball
meatball 2

 
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Posted by on July 13, 2014 in Beef, Dinner

 

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Flank Steak with Chimichurri Sauce

ChimiWell the star of this dish is definitely the sauce. You can pretty much have some dry, boring, plain meat- throw this on and it kicks it into life! Also, this sauce really doesn’t need a whole lot of exact measurements so just throw as much greens in as you like, it will taste delicious.

* 2 lbs flank steak
* salt/pepper to rub on steak

* Big bunch of cilantro
* Big bunch of Italian Parsley (Flat leaf parsley)
* 4-5 garlic cloves
* 1/4 tsp cayenne pepper
* 1/4 cup vinegar (Can be white or red)
* 1/3 cup olive oil

1. Throw your meat on the grill after you sprinkle a little salt and pepper on it. No need to marinate or put anything fancy on it, because the chimichurri sauce will take care of all the flavoring
2. Put all the remaining ingredients into a Nutribullet or some kind of a chopper that can get fresh herbs grinded down to a nice smooth texture.
3. I love having my favorite veggie dish with it- zucchini, yellow squash, white onion, and dill. Sauté for a few minutes and serve with!
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Cut your steak and put tons of the sauce on it. Delish!

 
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Posted by on July 9, 2014 in Breakfast

 

Basil and Sundried Tomato Turkey Meatloaf

sundiredA nice staple to add to the list of whole 30/paleo dinners! Super easy and quick to make. Could have used a little bit more salt, so I will add that to the recipe. We also used a bit of ‘slap yo mama’ seasoning which gives it a perfect kick!

* 2 lbs ground turkey (you can use a mixture of ground turkey, chicken, or pork)
* 1 cup chopped basil
* 1/3 cup chopped sundried tomatoes
* 1 Tablespoon of garlic powder and onion powder
* 1 cup almond meal (or cashew meal)
* 2 eggs beaten
* 1 1/2 tsp salt
* 1/2 tsp black pepper

1. Combine all of your ingredients together
2. You can divide them equally into 2 breadpans and cook for 30 mins at 375 OR
3. Put all of ingredients into one breadpan and cook for at least 45 mins.
4. Make sure there is no pink in the middle!
5. Serve and eat with your favorite fresh veggie!
meatloaf 2

 
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Posted by on July 9, 2014 in Chicken, Dinner

 

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Middle Eastern Chicken Kabobs with Curry Cauliflower Rice

middle eastern
I am back! Day 1 of Whole 30 this time. I have been slacking on just about everything these past 6 months so it feels good to make a winning meal on Day 1. We now have wedding countdown at about 105 days so it’s time to get back in action!

This meal is amazing. Really easy and the flavor is so good, you can’t believe you are eating so healthy! I found from a post on Instagram when I was trying to figure out what to cook for my first meal (props to Krissyswhole30)

Middle Eastern Chicken Dish:

* 2 lbs boneless skinless chicken- cut into bite sized cubes
* 1 cup coconut milk (do not get light- to runny)
* 1 red onion
* 2 olive oil
* 2 tsp Paprika
* 1 tsp Cumin
* 1/8 tsp Cinnamon
* 1/2 tsp Red Pepper Flakes
* Zest and juice from one lemon
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 5 garlic cloves- minced

1. Mix up all the ingredients (besides chicken & onion) in a bowl as the marinade. After you cut the chicken into cubes, place into the marinade and put into the fridge for at least 6-7 hours. It’s a super quick mix- so you can do this in the morning or night before and pull out when you are ready to thread your chicken.

2. Cut the red onion into bite sized pieces and thread the chicken alternating with red onion onto skewers.

3. Preheat your BBQ. Grill chicken kebabs until cooked through and chicken is golden brown, turning occasionally. Serve with Middle Eastern Rice

“Rice” Dish

* 3 cups ‘riced’ cauliflower – 1 large head of cauliflower (Put pieces of a full head of cauliflower into a food processor and chop till its nice and fine)
* 2 tbsp. Ghee (for cooking)
* 1/2 white onion, diced
* 2 garlic cloves, minced
* 1 tsp cumin
* 1/2 tsp turmeric
* 1/2 tsp curry
* 1/4 tsp cinnamon
* 1 tsp salt
* 1/4 tsp black pepper
* 10 dried apricots, chopped
* 1/4 cup toasted chopped almonds
* 1/4 cup raisins

1. Heat Ghee in a large pan. Add onions and cook until transparent. Add garlic and spices and cook until fragrant- about 1 minute.
2. Add cauliflower rice and stir fry about 3-5 minutes.
3. Stir in fruit and nuts and toss until entire dish is heated.
4. Taste and eat!!

 
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Posted by on July 2, 2014 in Chicken, Dinner

 

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